Dinner Dishes

[16M 17D]
Recipe:
-Stew bittergourd chicken
-Stir-fry xiao bai chai
-Peanut, lotus root chicken feet soup
-Steamed milk egg

Stew bittergourd chicken -
3 portion chicken parts (marinated with dash of cinnamon powder, lemon juice and thyme flake, around 30 minutes)
5 pieces bitter gourd (cut into chunk)
1 knob ginger (sliced)
2 cloves garlic (minced)
1/2 yellow onion (halved and split)
1/8 cup soup stock

Sauce: Combine the followings -
1 tsp garam masala
1/8 cup homemade flaxseed milk
7/8 cup filtered water

(1) Heat up some oil and saute ginger till brown and slightly crispy, add in garlic and stir-fry. Add in onion and stir-fry.

(2) Add in chicken and pan fry till brown and fragrant. Add some soup stock and mix well.

(3) Add in bitter gourd and sauce and put to medium temperature, cover with lid to simmer for 30 minutes. Put to low temperature and simmer for another 30 minutes. Once done, add some soup stock if want to be more diluted, or serve immediately.


Stir-fry xiao bai chai -
1 bunch xiao bai chai leaves
2 clove garlic (minced)
1/2 cup soup stock

(1) Heat up some oil on a frying pan and saute garlic till fragrant.

(2) Add in xiao bai chai and stir fry a little while. Add some soup stock, put on lid and let is simmer in medium low temperature for 5 minutes. Once done, dish out and serve immediately.

Peanut lotus root chicken feet soup -
2 free range chicken feet
1/2 cup raw large peanut (soaked for 2 nights or 24 hours)
2 black dates
1 honey date
some water

(1) Heat up some water in a small slow cooker pot.

(2) Add in peanut and let it cook for 6 hours. Halfway through, add in dates and chicken feet and continue to cook till peanuts are soft.

Steamed milk egg -
2 free range egg (lightly beaten or stir)
2 Tbsp homemade flaxseed milk
1/2 Tbsp filtered water

Combine everything in an egg steaming bowl, and steam in preheated steamer for 8-10 minutes.