Some of you asked me how many people do I usually cook for. Well it’s usually cooking for one or two servings the most. Probably many would find it cumbersome to just cook for one especially since it seriously doesn’t make economical sense to do so. Even buying groceries such as a pack of vegetables would probably take you a couple of days before you manage to clear it. I don’t deny that fact though. But I got so tired of dining out or packed away food that somehow despite the extra effort, I would want to try to cook my own meals as much as possible. Though sometimes this effort might prove fruitless on work days, but I would definitely make it a point to prepare some home-cooked meals over the weekends.
And also because weekends is the only time when I can seriously enjoy the little space I had of my own and be indulge in whatever I wanna do on my own me-time for liked a straight 24 hours. Waking up late, binge drama watching, snacking non-stop, couching like a Garfield and taking my time to prepare some piping hot meals for myself. Especially after I went through a cancer surgery 3 months back, this somehow give me the realization that I ought to do lead my life happily and do what I just want to do. Because you never know what’s going to happen next.
So I prepped this easy Ginger and Chilli Stewed Chicken earlier and served it on with some plain congee. Typically like a chinese Teochew mui dish, and adding on with some egg rolls and green vegetables. It was simple and yet satisfyingly delicious. Hope this little recipe will inspire you to make that extra little effort to cook for yourself.
Happy weekends !
Ginger & Chilli Stewed Chicken 辣姜焖鸡Course: MainCuisine: ChineseDifficulty: Easy
1 whole chicken, cut into pieces
2 chillies, cut
15 pcs sliced ginger
1 tsp minced garlic
2 springs onions, white parts only (use the green parts for garnish)
2 tbsp cooking oil
- Seasoning :
2 tbsp oyster sauce
1 tbsp light soya sauce
2 tsp dark soya sauce
2 tsp sugar
Pinch of pepper
- For sauce thickening :
2 tsp corn flour
2 tbsp water
- Blanch chicken pieces in boiling water and drain.
- Add oil to wok and stir fried minced garlic, ginger, chillies and white parts of spring onion.
- Add chicken pieces.
- Add all of seasoning except water. Stir to mix well.
- Add water.
- Cover work to stew chicken for another 30 mins.
- Open wok, add thickening solution and once sauce thickens, off flame.
- Garnish as desired and serve hot immediately.