Braised Chicken Wings with Tamari

Ingredients:

1. 6 chicken wings (seasoned overnight in the refrigerator with tamari sauce and sea-salt)
2. Sunflower oil
3. 1/4 cup of filtered water

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1. Heat a wok on high heat.

2. Drizzle some sunflower oil.

3. Add the chicken wings and water and turn the heat to low.

4. Cover the wok with a lid.

5. Allow to simmer until the wings are thoroughly cooked.

6. Scoop up onto serving dish.

7. Serve with hot rice.

Bon appétit!

Braised Tofu & Eggs

Ingredients:

1. 2 packets of soft tofu/beancurd
2. 4 eggs (beaten)
3. 1/2 garlic bulb (chopped into very fine pieces)
4. Sea-salt
5. Tamari sauce
6. Sunflower oil

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1. Heat a clay pot on medium high heat.

2. Drizzle some sunflower oil.

3. Once the oil is heated, add the finely chopped garlic.

4. Stir-fry until slightly browned and the fragrant aroma fills the kitchen. Turn the fire to low heat.

5. Add the two packet of tofu and pour the beaten eggs over it.

6. Break up the tofu and stir the mixture making sure the eggs and tofu are well blended.

7.  Allow to simmer for about 1/2 hour. (As tofu is packed with water, you do not need to add water.)

8. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

Braised Tofu Pok Chicken

Ingredients:

1. 1 whole range-free chicken (skin removed and cut into 4 parts)
2. 20 pieces of washed tofu-pok (tofu pok is also known as deep fried tofu or deep fried beancurd)
3. 1 garlic clove (outer layer removed but leave it in bulb sizes)
4. Sunflower oil
5. Sea-salt
6. 2 tablespoons ofd tamari sauce
7. 3 cups of chicken broth

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1. You can either use a crock pot for this or a clay pot over the stove fire. I used my trusty old multi-function rice cooker.

2. Stir fry the garlic with sunflower oil until the aromatic garlic smell permeates the whole kitchen.

3. Place the chicken, tofu pok, chicken broth, tamari sauce, the cooked garlic into a large pot.

4. Heat it up until it boils.

5. Sprinkle some sea-salt and then allow it to simmer on the smallest fire/heat (with the lid closed) for about an hour or so.

6. Once it is done, serve hot with piping hot rice.

Bon appétit!

The Rice-Pot Version of Braised Chicken Congee with Millet & Quinoa

Ingredients:

1. Shredded chicken pieces and potatoes from braised chicken
*For recipe, please click on LINK
2. 2 carrots (peeled and cut into small chunks)
3. 1 cup of uncooked white rice
4. 1/4 cup of uncooked quinoa
5. 1/4 cup of uncooked millet
6. 5 cups of water
7. Sea-salt (season to taste)

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1. Pour all ingredients into a rice cooker.

2. Boil for 2 hours (stirring occasionally).

3. Serve hot.

Bon appétit!

The Rice-Pot Version of Braised Chicken Breast with Potatoes

Ingredients:

1. 1 large chicken breast
2. 15 small potatoes (skin removed)
3. 2 1/2 cups water
4. Sea-salt
5. Soft brown sugar

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1. Put all ingredients in a rice pot and boil for 1/2 hour on high heat.

2. Then set on low heat for remaining 1 1/2 hours.

3. Serve hot with rice or congee (porridge).

Bon appétit!