Time to Read:
About 3 minutes
| Meal | Menu |
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| Snack |
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| Lunch |
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| Dinner |
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Minced Chicken Congee (Jook)
Makes 4 servings.
- Prep time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 40 minutes
- Total time: 1 hour 20 minutes
Ingredients
- 1 cup jasmine rice or long-grain rice
- 9 cups water
- 12 ounces raw chicken breasts or thighs, minced
- 2 teaspoons fresh ginger, cut into thin strips
- Salt
For the marinade:
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 2 tablespoons water
- 2 tablespoons canola oil
For the garnish:
- 2 to 3 spring onions, chopped
Instructions
- Wash the rice with water in a bowl and drain. Repeat 3 times or until the water is clear.
- Fill a large stockpot with the 9 cups of water and bring to a boil over high heat.
- Mix the cornstarch, oyster sauce, water, and olive oil in a bowl to make a marinade. Add the minced chicken and mix well. Cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for at least 30 minutes in the refrigerator.
- Once the water comes to a boil, add the rice. Cover the pot with a lid.
- Once the water comes to a boil again, take off the lid and stir the rice with a whisk for about 30 seconds.
- Cover the pot with the lid, leaving some open space to keep the congee from overflowing. Reduce heat to medium low and simmer for about 30 minutes.
- After 30 minutes, stir the congee with a whisk for 2 to 3 minutes to break up the rice into small and fluffy pieces.
- Raise heat to high. Add the minced chicken into the pot slowly, loosen with the whisk, and make sure the congee covers the chicken.
- Once the congee starts to boil again, lower heat to medium and cook for another 5 minutes or until the chicken is cooked through.
- Add the strips of ginger and salt to taste. Take the pot off the heat.
- Garnish with chopped spring onions.
Nutrition information
Serving size: 1 cup
- Calories: 427 calories
- Carbohydrates: 38 grams
- Protein: 23 grams
- Fat: 19 grams
- Sodium: 210 milligrams
- Potassium: 232 milligrams
- Added sugar: 0 grams
Chinese-Style Scrambled Eggs With Tomatoes
Makes 2 servings.
- Prep time: 20 minutes
- Cooking time: 40 minutes
- Total time: 60 minutes
Ingredients
- 3 medium tomatoes, cut into small wedges
- 3 large eggs
- 1 stalk green onion, finely chopped
- 1 teaspoon (about 2 slices) fresh ginger, smashed
- ¼ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon soy sauce (optional)
- 3 tablespoons water
- 2 tablespoons canola oil, divided
Instructions
- Crack the eggs into a bowl and season with the salt. Beat the eggs for 1 minute.
- Heat a wok or large skillet over medium heat until it just starts to smoke. Add 1 tablespoon of oil into the wok.
- Add the eggs into the wok and scramble until slightly set. Move the scrambled eggs to a plate right away and set it aside.
- Add the other tablespoon of oil into the wok and raise the heat to high.
- Add the ginger and brown it. Add the tomatoes. Stir-fry for 1 minute.
- Add the sugar, salt, and water. Add the soy sauce, if you choose. Stir-fry for 1 minute.
- Cover the wok and cook until the tomatoes are fully softened, about 2 minutes.
- Uncover the wok and move the scrambled eggs back into the wok. Add the green onion.
- Mix the scrambled eggs, green onion, and tomatoes together. Cook until the sauce thickens to your liking, about 1 to 2 minutes.
Nutrition information
Serving size: 1½ cups
- Calories: 272 calories
- Carbohydrates: 10 grams
- Protein: 11 grams
- Fat: 22 grams
- Sodium: 342 milligrams
- Potassium: 554 milligrams
- Added sugar: 0 grams
Stir-Fried Napa Cabbage With Dried Shrimps
Makes 2 servings.
- Prep time: 15 minutes
- Cooking time: 5 to 10 minutes
- Total time: 20 to 25 minutes
Ingredients
- 2 tablespoons dried shrimp
- ¼ cup water
- ½ head Napa cabbage
- 2 tablespoons cooking oil of choice
- 2 cloves garlic, peeled and smashed (optional)
- Sea salt to taste
Instructions
- Rinse the dried shrimp in running water. Soak it in ¼ cup of water for 30 to 60 minutes to rehydrate. Drain the water after soaking.
- Wash the cabbage and slice it into 1-inch pieces. Make sure to separate the green leafy pieces from the thicker white pieces at the core.
- Heat a wok or large skillet over medium heat until it just starts to smoke. Add the cooking oil and shrimp. Add the garlic, if you choose. Stir-fry for about 1 minute.
- Add the thicker white pieces of the cabbage into the wok. Stir-fry for about 2 minutes.
- Add 2 to 3 tablespoons of water to the wok to create more steam. Add the remaining cabbage. Stir-fry until the cabbage is softened, about 2 to 3 minutes.
- Add salt to taste.
Nutrition information
Serving size: 1 cup
- Calories: 171 calories
- Carbohydrates: 6 grams
- Protein: 7 grams
- Fat: 14 grams
- Sodium: 255 milligrams
- Potassium: 283 milligrams
- Added sugar: 0 grams