Yam Rice with Chicken

There are a few secret i learn from my sister-in-law on this recipe. First, first frying the chicken and set aside. Do put add the chicken into the rice cooker for double cook as it will cause the chicken meat get harder. Only put it in when the rice is cooked or when you hear the sound "put" from the rice cooker. Second, you do not have to fry the rice as the result will still very good. Hong Zheng likes it very much!

Prepare Time: 30min
Cook Time: 10min
Serving: 3-4 persons

Estimate Cost: RM8

Ingredients:
Chicken breast meat 200gram with skin removed
Yam small size 1 piece
Dry mushroom big 4 ears
Onion medium 1 piece chopped
Garlic 6 gloves chopped
Dry shrimps 50gram
White rice 3 cups
Water 700gram
Salt 1 teaspoon
Pepper
Soy source 2 tablespoons
Dark soy source 2 table spoons
Cooking oil 3 tablespoons

Instructions:
1. Wash and cut chicken meat into small cubes and marinate with salt, pepper and soy source while getting up the rest of the ingredients.
2. Remove the yam skin and cut into small cubes.
3. Soak mushrooms and cut into cubes.
4. Wash and drain the dry shrimps.
5. Wash and drain the white rice.
6. Heat up the cooking oil and stir in 1/3 of the garlic and onion.
7. Stir fry the chicken meat until it cooked and set aside.
8. Add in some cooking oil and heat it up. Stir in the remaining garlic and onion and add in the mushrooms and yam.
9. Add salt.
10. Scope up the mixture and put them in the rice cooker.
11. Add the rice and water.
12. Add in the soy source and dark source.
13. When the rice cooker turns from cooking to steam phase, add in the chicken meat.

Seaweed Soup

Paid a visit to my eldest sister and she recommended this recipe to me. She told me her daughter love it very much. She immediately gave me some seaweed (or more accurately Hai Dai) and ask me to try out. I found out it uses salted vegetable or Shi Chuan. This dish might not be very suitable for toddler but for someone who loves salty and a bit spicy soup, should give it a try.


Prepare Time: 30min
Cook Time: 30min
Serving: 3-4 persons

Estimate Cost: Not avaible

Ingredients:
Seaweed 300gram
Tomato one piece
Ginger one small piece
Coriander or Chinese Celery one stalk
Tofu one piece (optional)
Salted and spicy vegetable (Shi Chuan) one quarter
Chicken meat 100gram (slide)
Water - 1 litre

Ingredients:
1. Wash and drain the seaweed and cut or tear into small pieces.
2. Wash and drain the Shi Chuan and slide thin.
3. Remove ginger skin and slide thin.
4. Slide chicken meat and blanch and set aside.
5. Wash coriander and chop into inch and set aside.
6. Heat up water and add in the seaweed, Shi Chuan, ginger and chicken meat.
7. Cook until boil and add tomato slice and tofu.
8. Cover the pot lid and cook for about 20min in low heat or until the seaweed turns very soft.
9. Add in the coriander and serve warm.