BeiQi Soup, Si Quan Soup, Fermented Pork with Brown rice beehoon, Stew Mei Cai with chicken

Bei Qi Red Dates with Brown Rice Drink


Si Quan Da Pu Tang (Ten Treasure Herbs Soup)


Fermented Rice Shredded Pork with Brown Rice Beehoon Soup


Stew Preserved veg (mei cai) with chicken


Ingredients:

800gm chicken (chop into 4 pieces)
1 tsp light soy sauce
1 tsp dark soy sauce
1 pinch of pepper
1 tsp sesame oil

500gm of preserved vegetable (sweet mei cai in pkt form)- washed & drained dry then chopped into small pieces

Seasoning:
600ml water
2 tsp dark soy sauce

Thickening
2 tsp cornflour
5 tsp water

4 tsp cooking oil
20 gm ginger - sliced
1 tsp chilli (fresh chillies)

Method:
1. Marinade the chicken with light & dark soy sauce, pepper and stir well. then add sesame oil

2. Mix them well and put a aside for 30 mins.

3. After 30 mins, heat up the wok, once wok is hot, put in 2 cups of oil for deep frying chicken

4. Oil hot, put in the chicken parts to deep fry until slight golden brown, (but not well-cooked), remove.

5. With no oil in wok, heat up the wok, put in the chopped mei cai to fry, until dry which do not have much water content.

6. Once mei cai abit loosen, add 2 tbsp of oil to fry , add ginger to fry at one-side until fragrant. Add fresh chopped chillies, water then dark soy sauce - for coloring, let it boil, once boiled, off fire.

7. Put in the deepfried chicken on a plate then put the cooked mei cai on top, then bring to steam for 2 to 3 hours.

8. After 2 - 3 hours, scoop up the chicken on a plate.

9. Prepare thickening, bring the gravy from the steaming plate to boil, once it boiled got bubble, reduce to low fire, put in thickening to stir, and mix well.

10. Once its thicken, see bubble, remove, pour over the place of chicken

11. Ready to serve.