When I made the dish, Three-Cup Chicken (click here if you would like to see the recipe of Three-Cup Chicken), I also made a vegetable dish to go with it. It’s a standard practice for me. Something for protein together with something green. That night, I was inspired to try broccoli with egg sauce.
1 small broccoli, trimmed to florets
1 egg, beaten
Chicken stock granules
1. Fill a pot with enough water to blanch the broccoli in. Bring to a boil and add in broccoli. Boil the broccoli until it has cooked to the consistency of your choice. We cook it a little bit after al dente as it is the preference of our child. That would take about 4 minutes. When unsure, fish one floret out and take a bite.
2. Once done, remove broccoli and pour away the water. Reserve only enough water for the amount of sauce you would want to have. To the same pot, add in chicken stock granules, amount per packaging instruction. I added a teaspoon.
3. When the stock returns to a boil, pour in the egg. While pouring slowly, use a fork to swirl the egg in the water. If you prefer to thicken the sauce more, dissolve a teaspoon of cornstarch with a teaspoon of water and add in. Stir to make sure the starch is incorporated. Turn the heat off.
4. Arrange florets on a circular pattern. Once a circle is established, add the florets on top to make a mini well. Pour egg sauce in the middle and serve.
Note: I did not use any extra salt in the sauce. If you prefer, do add salt or soya sauce per preference. I did not as the other dish was very flavorsome. I wanted something to balance things out.
My heritage is of Chinese-Malaysian and it is important for me to pass that down to my son who is of Chinese-Malaysian and German heritage. Food-wise, there will be a minimum of one chinese/asian meal per week at home. A couple of nights ago, I attempted the three-cup chicken dish. This recipe is a very popular Taiwanese dish. According to Wikipedia, it originates from the Jiangxi province in China. (Please click here for the read up). It requires only a few ingredients but it is an extremely flavorful dish. The name “Three-cup” is explained by the recipe calling for equal amounts of soya sauce, sesame oil and cooking wine. I think it is quite an easy recipe to remember. The other ingredients used are ginger, garlic, basil leaves and of course, chicken. When serving this dish, do prepare more jasmine rice than usual as the sauce goes wonderfully well with rice.
2 chicken breasts, cut to big cubes
4 slices of ginger, peeled
5 cloves of garlic, peeled
1/4 cup sesame oil
1/4 cup soya sauce
1/4 cup cooking wine
2.5 Tbsp sugar
1 chilli, sliced (optional)
Large handful of basil (normal basil or Thai basil)
Corn flour for coating chicken meat
1. Lightly coat chicken with corn flour. Do pat dry the meat with a kitchen towel if it’s wet.
2. Heat 1/8 cup sesame oil in large frying pan/wok over medium high heat. Add and fry ginger and garlic till slightly browned. Add chicken and sear the meat till golden.
3. Add cooking wine, soya sauce and sugar. Stir to dissolve the sugar. Reduce heat to a simmer and partially cover. Stir the meat constantly to keep it coated with the sauce. Simmer continuously for 15-20 mins until the meat is cooked through and the sauce has thickened. Switch off the heat.
4. Add in basil leaves and chilli (if using), tossing them in to get them mixed in. Cover for a few minutes to infuse. Dish up and serve.
Acknowledgement: This recipe is a shared recipe which was shared within a Facebook cooking group that I belong to.
I always need ideas to prepare quick, easy and healthy lunches since we are usually hungry when we trudge home from the playground. So I have decided to write down all my successful “inventions” here as a record. By the way, I find that when I write down recipes they stay in my head longer too!
This, here, is a simple one that consists of the basic components that makes up a balanced meal, protein, carbohydrates, vitamins, mineral and fiber. Oh and good fats as well 😉 You can probably chop up the pak choy and fish to mix it all up with the cous cous and end up with an oriental cous cous salad!
This serves 1 adult (My bub eats from here too)
1 fillet of salmon, thawed to room temperature if using frozen fish
A bunch of pak choy or greens of your preference, washed and trimmed
150g couscous, prepared per instructions on the packaging
A dollop of butter
Water for boiling
1 tbsp oil for pan frying
For the teriyaki sauce (Adapted from The Daring Gourmet)
1/4 cup soya sauce1/8 cup brown sugar
1/2 tbsp honey
1 1/2 tbsp mirin
1/2 teaspoon sesame oil
1. Put in all ingredients for the teriyaki sauce in a small saucepan and let it come to boil. Lower heat a notch down to bring it to a small simmer and let it simmer for 2-3 mins till the sauce thickens and lightly coats a spoon.
2. Fill a saucepan half full with water. Bring water to a boil and put in pak choy. Submerge the pak choy in the water and wait till the water starts boiling again. Quickly remove pak choy from the water. Alternatively for a more crunchy pak choy, just blanched it for 1 min.
3. Prepare cous cous per instruction on package. Here I used the water from cooking pak choy and added a dollop of butter before covering it up and waiting for 5 mins. Then I fluffed it up with a fork.
4. While waiting for the couscous, heat a frying pan on medium high. Make sure it is hot. Add in the oil. Sear the salmon. 2 mins on each side. Once you are sure the salmon is cooked and there is a golden brown sear on each side, dish up. Pour the teriyaki sauce over it. Serve.
Food is ready! Guten Appetit!