roasted chicken with wild rice

roasted chicken with wild rice
Originally uploaded by chowen

1. Snuggly fit 6 drumsticks on a baking tray, scatter chopped onion, carrot, sweet pepper, 6 halved pomodorino tomatos

2. Drizzle with olive oil overall, add salt and pepper, some chopped parsley (reserve some for garnish), tiny bit of soya sauce - give it a good toss

3. Place in a pre-heated oven for 60 mins - checking half way and toss

4. Cook wild rice according to packet instruction

5. Place on a bed of rice, garnish with parsley and pepper

Chicken briyani

Chicken briyani
Originally uploaded by chowen

- 1 cup of rice, cooked
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 small piece ginger, sliced
- 2 tomatos, cut into wedges
- 500g chicken breast or thigh fillet, cut into chunks

- 1-2 tbsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp tumeric
- 1-2 bay leaves
- 4 cardamon pods
- saffron (small amount)
- fresh coriander (optional)

1. Fry onion in a little oil until browned, add garlic, ginger and continue stirring (3-5 mins)
2. Add chicken, mix in chili curry powder, salt, garam masala, and tomato wedges, cook on low heat (10 mins)
3. Mix in tumeric, bay leaves, cardamon and saffron into the cooked rice (2 mins)
4. Mix both the rice and chicken on an oven dish and place it in the oven for 10 mins
5. sprinkle fresh coriander and serve with natural yoghurt

親子丼

親子丼
Originally uploaded by chowen

Easy dish using left over food and is quick to make.

200g chicken strips
1 chili
2 eggs, beaten
1 tsp black sesame
2 spring onions, cut sideways
1 tsp sesame oil
1 tbsp mirin

1. stir fry the spring onions in a little bit of oil on high heat, when sizzling, add the chicken
2. fry the chicken on medium heat, until cooked
3. add freshly cut chili (add this in step 1 to make it spicier)
4. mixed all together with some sesame oil and mirin, cook for a further minute
5. pour the egg over the dish, cook first on high heat until the egg sauce starts to solidify, turn on low heat - fluff the egg gently by running the spatula along the pan
6. serve on top of plain rice and sprinkle black sesame on top

Scallops risotto

Scallops risotto
Originally uploaded by chowen

250 gram risotto rice
10 scallops
1/2 carrot, finely chopped
1/2 courgette, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
small bunch of parsley, chopped
half a lemon (juice)
2 tsp butter
2 tsp olive oil
1/4 pint of dry white wine
1.5 pints seafood stock
salt/pepper to season
Grated Parmesan to season

1. Use a frying pan, fry the onion in olive oil on medium heat until slightly cooked, then add the garlic, fry for a further minute
2. add the rice and stir to coat, then slow add the stock bit by bit, adding more when it's absorbed into the rice
3. heat up a shallow pan with butter on high heat, add scallops, 1 min on either side, reduce heat. Add parsley and season with pepper/salt, squeeze lemon juice and turn off heat after 2 mins
4. pour the white wine into the rice, continue with stirring
5. when the rice begins to cook, add carrot and courgette, continue to stir and add stock until rice is cooked through (total time about 25-35 mins)
6. serve the rice with scallops on top, add the butter sauce on the rice. Season with Parmesan

火腿蛋炒飯 fried rice

火腿蛋炒飯
Originally uploaded by aevwang.

1 cup of rice
few baby corn, sliced in the middle
1 sprint onion
1 egg, beaten
3-5 hot dog

Grease the pan with some oil, fry spring onion with hot dog for a few minutes, then add baby corn, continue on medium heat for a further 2 minutes, set aside.
Scramble the egg in the same pan, when cooked, add rice, mix it well, then add the rest. Sprinkle with spring onion to serve.

sausage fried rice