Herbal Chicken

This is another of my favorite dish which I have modified from the more 'difficult' version. A relative taught me how to make the Emperor Chicken which uses plastic and foil to wrap up before sending it to steam.

I find the usage of plastic (the glass paper used for craft) is not a healthy choice as we are not sure if they are considered as food grade. Hence, I omitted it. Steaming the chicken the way I'm doing it now does not compromise the taste that much and it is a more healthy alternative.

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Ingredients

• 1/2 Kampung chicken (farm run chicken) - cut into small pieces


• A few slices of Dang Gui (Angelica sinensis)


• A few slices of Yuk Chok (dried polygonatum)


• 1tbsp Wolfberries (Goji berries)


• Salt


• Water

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Methods

1. Wash, clean and rub some salt to the chicken and place in a deep set plate.


2. Place all the herbal ingredients all over the plate and add in enough water to cover the chicken pieces.


3. Steam for 15-20 minutes until chicken are thoroughly cooked. Serve.

Sweet Buttered Prawns

PiggyBeng likes to buy prawns once in a while if he sees good ones in the wet market that he frequents. He knows the prawns much better than me so I will let him do the buying most of the time.

So happened while watching a food show on TV one weekend, there is this restaurant that prepared a very easy prawn dish which is also one of their signature dishes... I decided to try it out since we have some prawns in the freezer.

It is a little unhealthy but the taste was really good!

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Ingredients

• 300g Medium prawns (cut away the legs)


• 3tbsp Margerine


• 3tbsp Sugar


• Pinch of salt (optional)


• Curry leaves (optional)

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Methods

1. Heat up wok and melt the margerine. Add in the sugar and continue frying.


2. Toss in the curry leaves (if you have) stir for a while before tossing in the prawns. Stir fry till the sauce starts to caramelized. Sprinkle with some salt if you like it to be saltier as margerine already contains salt.


3. Serve.