Creamy Spinach Chicken

Chicken and cream make really good dinner combination when your kids love creamy dish like mine do. They were so happy when they saw what I served them at dinner tonight. Both Os raised up their thumbs and said "Good, mummy good" haha and i think thats the best rewards for a mummy that spend an hour in the kitchen preparing, cooking and cleaning.

Simple preparation and cooking steps, which requires less than an hour. I always use drumstick because i find the meat is more tender and juicy but you can substitute with chicken breast if you preferred.

Ingredients

1 drumstick with tight (De-bone and cut into bite size)

1 cup Spinach

1 tsp salt 

4 tbsp Corn Flour

2 tsp Chinese Five Spice Powder

1 clove garlic (chopped)

Creamy Sauce

1 can F&N evaporated milk

1tsp curry powder
1tsp corn flour

Marinate

2 tsp Salt 

dash of Pepper

Methods

1. Marinate chicken with salt & pepper for 15 minutes.

2. Mix Chinese five spice powder and corn flour is a dry clean bowl. Add in chicken cubes and coat all with powder.

3. Heat clean wok with cooking oil (enough to cover the chicken). When oil almost warm, add in chicken cubes. Fried for 8 minutes. Meanwhile, keep stirring. Drained from oil. Set aside when done.

4. Blanch spinach in water for 3 minutes. Drained and set aside.

5. In a clean saucepan, heat little oil, add in garlic, stir till you smell the aroma of the garlic or when the garlic turns golden but not brown. Add curry powder, corn flour & milk, mix well and pour it into the saucepan. When the cream is boiling add in chicken. Stir and cook for 5 minutes till chicken well coated with milk. This is not a thick cream base but kind of milky.

6. Arrange blanched spinach at the bottom of a dishware, pour creamy chicken over it.

7. Serve with white rice.

Stir Fry Broccoli Cauliflowers with Scallops

Broccoli and Cauliflowers are my daughter's favourites. She will always asked for these two vegetable to be cooked for dinner. And recently she started to love scallops too, I think she has got this from his dad the seafood lover in our family.

Well as most of you already know that Olivia is a picky eater when she was little and fingers crossed, she is getting better and at a normal pace now (laughing). So if she requested certain food or dish, I will definitely try my best to fulfilled her with. And Oliver is a vegan lover, he loves everything from vegetables to fruits which gives me less headache.

This dish is very simple to prepare and its very nutritious too. Most of the ingredients you could get it from the market or any supermarket will do. Just that you need to get the frozen boiled scallops at the specialist store or completed supermarket that sells imported seafood. I bought the frozen boiled scallops at Jaya Grocer. 

Frozen boiled scallop

Ingredients


1 Cup of  Broccoli
1 Cup of Cauliflowers
1/2 Cup Boiled Scallop
1 tbsp  chopped garlic
2 tbsp Oyster Sauce
1/4 Cup water
1 tsp Rice Wine 紹興酒

Methods
1) Cut vegetables into small bite size. Blanch them in hot water for 3 minutes. drained and set aside.
2) In a clean wok, drizzle some cooking oil that covered most of the wok surface. When the wok is warm, add in garlic, stir fry for 1 minute and add in scallops. Keep stirring for 1 minutes, add vegetables. Mix oyster sauce and water. Turn to high flame, stir in oyster sauce that diluted in water. Stir for another 2 minute, turn to low flame, add in rice wine, stir for a while and you can serve.

Black Fungus & Potato Chicken

Black Fungus or Cloud ear fungus is very commanly used in chinese cooking. Chinese believed that this fungus will benefit our health by adding in our diet. Some say it will reduce LDL cholesterol and some even said it could eliminate bad clogged blood in the uterus. That's why this is the key ingredient of confinement food. I personally like the texture of it, jellyfish yet chruncy. 

Surprisingly my children love it too. Normally cooked with chicken, and I added potato as well. These 3 ingredients go pretty well too.

Ingredients 

Kampung Drumsticks X1

Black Fungus medium X1

Potato medium X1

Oyster Sauce x3tbsp 

Corn starch x1tbsp

Water x2 cup

Rice wine x1tsp (optional)

Garlic x2 cloves (chopped)

Methods:

1) marinate chicken with 2tbsp oyster sauce.

2) soak black fungus with hot water for 30min. Throw away water, thinly slice black fungus.

3) slice potato as desire. I slice thin and half circle.

4) blanch black fungus and potato in hot water for 5minutes. Drain out.

5) In a cooking pan, drizzle with little cooking oil. Add in garlic, stir fry, add in chicken. Stir fry for 3-5min, add black fungus & potato. Stir well.

6) add water, dark soya and the remaining oyster sauce . Cover with lid. Let it simmer  in medium flame for 3min.

7) mix corn flour with some water and become starch. Add in to chicken. Stir well. Last add in rice wine, if you don't like wine, you may omit.

    

My little patron, can't wait it try some.