Midweek Cooking

One of the first things i always look out for when i’m skimming the menu at a restaurant or cafe is the chicken dishes, followed by the dessert section naturally. I guess i always think of chicken as the safer choice; i have a secret phobia that if i order any other kind of meat, it’ll be served hard and way too overcooked. After all, it is pretty hard to go wrong with chicken right?

So it’s no wonder that more often than not, though i am consciously trying to cook more with other meat, that i end up cooking chicken. Roasted, stir fried or just shredded over salad, i just love my chicken.

This was a pretty decent meal. Tasty and wholesome. It’s one of those meals that make you feel better about yourself just by eating it, you know the kind that makes you feel instantly healthier because you ate it. If that in itself isn’t rewarding enough, you could always use it as a reason to have another serving of dessert :)

I used a mix of white and brown rice to up the nutritional value. If you choose to do so, just be aware that brown rice needs a little more water than water does. So it’s about 2 cups of water to 1 cup of brown rice, making it a total of 3 1/2 cups of water to 1 cup of white rice and 1 cup of brown. Also, you might wanna place a tea towel over the rice pot but under the lid to absorb the steam while the rice is cooking. It makes the rice fluffier.

Chicken Omelette with Fried Rice

1 chicken breast fillet, sliced thinly
4 eggs
Generous dash of soy sauce
2 garlic cloves, crushed
Vegetable oil
2 shallots, sliced thinly
1/2 bean sprouts, trimmed
Oyster sauce
Five Star powder
Garlic powder

2 cups of rice
Sesame oil
2 shallots, sliced thinly
1 small red capsicum, deseeded and finely chopped
1 can of corn kernels, drained
1 cup of frozen peas
Generous dash of soy sauce
Splash of fish sauce
Dash of chinese cooking wine

  1. Marinate chicken strips with five star powder, garlic powder, a dash of soy sauce and black pepper. Refrigerate for 10 minutes.
  2. Heat a little vegetable oil in a wok. Fry chicken till cooked thorough. Transfer to a plate and set aside.
  3. Whisk eggs, shallot, soy sauce and garlic together in a bowl. Add more oil to the wok. Add egg and tilt to coat surface of wok. Cook till just set. Transfer omelette to a plate. Sprinkle with chicken and bean sprouts. Drizzle with oyster sauce.
  4. To make fried rice Cook rice according to packet directions. If time permits, refrigerate rice as this makes it less mushy.
  5. Heat oil in wok. Add shallots and capsicum, frying till softened. Add corn and peas, stirring well. Add rice, soy sauce, fish sauce, chicken cooking wine and black pepper to taste. Fry for a few minutes till heated thorough. Serve with chicken omelette. Serves 4
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