Claypot Chicken Rice- 瓦煲雞飯

Claypot chicken rice (砂煲鸡饭, 瓦煲鸡饭 or 煲仔鸡饭) is usually a dinner dish in the southern regions of China, Malaysia and Singapore It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.

Picked up a claypot from the thrift store yesterday, haven't cook this Asian dish for almost 17 years, so excited to try it!

Sauté marinated chicken with garlic and ginger until fragrant, add shiitake mushrooms, carrots, peapod, garlic chive buds, cook for a minute, set a side. Cook rice in the claypot  and combine all ingredients on top of the rice when the water started to boil, add  an egg on top of the rice when the water start evaporating, lower the fire and covered. Let stand for 3 minutes, add bacon bites (Chinese sausage taste even better), fried onion and garlic chive buds. Enjoy!

Pan- Seared Spice Rubbed Pork Chop- 香煎豬扒

 Marinate pork chop with Kirkland organic no- salt seasoning, lemon juice, garlic powder, cayenne pepper, crushed red pepper, coconut oil and chicken seasoning for 1/2 hour, pan seared seasoned pork chop with coconut oil on both sides till golden brown. Served with a side of roasted sweet potatoes and sauté spicy Swiss chard. Enjoy! 😀

Hot & Spicy Eggplant-魚香蝦米肉絲茄

1) Steamed eggplant for 10-12 min.

2) Browned minced dried shrimp, seasoned pork, carrots(coastly ground)  with sweet spicy bean      paste, add auricularia auricula-judae( a type of Chinese mushroom/ black wood ear) stir until cook. 

3) Top the pork mixture over the steamed eggplant.
4) Garnished with chopped green onion. Enjoy!

Homemade Organic Yogurt- 自制有機酸奶

Homemade Cherry Preserves-自制櫻桃果醬

Waldorf Chicken Salad Stuffed Shell 貝殼形意麺裹華爾雞肉沙律

    今晚的輕便晚餐 Our light dinner. 😘😘😘         

    

   

Ingredients: 12oz chopped cooked chicken breast

                   1 golden delicious apple, diced

                   1/3 cup olive oil mayo

                   1/3 cup homemade organic plain yogurt

                   1/2 cup dried cranberries 

                   1/2 stalk celery, diced

                   1 tablespoon lemon juice

                   1/4 teaspoon sea salt

                   1 tablespoon organic honey

                   1/2 cup chopped walnuts 

                   1/4 teaspoon crushed red pepper

Method: Mixed the above ingredients and stuff with 15 cooked jumbo pasta shell.

                          

                        Enjoy! ❤️❤️❤️❤️❤️

                   

  

Fried Shā Hé Fěn With Shrimp-炒鮮蝦沙河粉

Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Shahe fen is believed to have originated in the town of Shahe (沙河; Cantonese: Sa¹ho⁴pinyin: Shāhé), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, whence their name derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.