Chinese claypot is easily cracked during cooking, I used to have 3-4 of them and they ended in a trash bin the following day. So I never have them anymore in the house. It is always challenging whenever I was planning to make a claypot dish. There was one time, I bought the Korean earthenware to make bibimbap, later on I used it to make Chinese mapo tofu. The pot is more solid than the claypot and can hold the heat better. This time, I put the chicken rice into it and the result was fantastic.
- Chicken fillet/breast or chicken pieces.
- Oyster sauce
- Soy sauce
- Sesame oil
- Shitake mushroom
- Spring onion – for garnish
- Sliced the shitake mushroom.
- If using chicken fillet, cut them into bitable pieces.
- Marinate the chicken with oyster sauce, sesame oil, pepper, ginger and shitake mushroom for at least an hour.
- Cook the rice in rice cooker.
- When the water in the rice is disappearing from the top, add the marinated chicken pieces on top with some soy sauce and continue to cook the rice until it is done.
- When the rice and chicken are fully cook. Mix them well.
- Grease the earthenware with sesame oil.
- Add the chicken rice into the pot.
- Flatten the top of the rice, make a small shallow well on the top that enough to hold a cracked egg.
- Crack the egg on top of the rice (position it exactly to the middle).
- Cover the earthenware pot with a lid (I used aluminum foil as a lid for this case).
- Cook with lower fire until the egg 80-90% done. (this is depending the individual likes).
- When the egg is cooked, remove from the fire and garnish with spring onion.
The rice at the bottom got some crunchiness and lightly burn (but not black).
It is delicious!!!
Sometimes just feel like having udon soup, so I created this soup bowl myself and taste great.
It is very simple, chicken soup, udon and other ingredients that you can find in your own fridge
Here is the recipe for my own chicken soup or you can create your own one if you like.
Ingredients for the soup bowl:
- Udon noodle – instant or freshly made, upon your like.
- Bean sprout (tauge)
- Choy sum or pak choy – anything green
- Hard boiled egg
- Spring onion, the green part
- Shimeji mushroom
- Chicken Chashu – I made this a couple of weeks ago and the recipe is here.
- Cook the noodles according to the instruction from the package, then blench it with cold water to remove the starch.
- Blench the bean sprout/tauge in boiling or hot water.
- Cook the green vegetable in boiling water.
- Prepare some hard boil eggs ahead.
- Shredding the spring onion.
- Chicken chashu, if it is cold, then blench it with the hot chicken soup a couple of time to get it warm-up.
- Place the udon into the bowl.
- Add in the chicken chashu.
- Arrange the bean sprout to cover the udon on top.
- Put the green vegetable along side (choy sum or pak choy)
- Pour the soup over the noodles.
- Arrange half of the hard-boil egg on top.
- Garnish with the spring onion.
There is your udon chicken soup. Itadakimasu!!!
The Hooky Harvest Bunch, the amigurumi booklet that came along with Simply crochet issue 35. They were so cute and I can’t help it to make all of them. I also found the creator of these creatures, Becky Garratt.
These are the fruits and vegetables. Who says that they will be rotten when you leave them for too long. At least, mine don’t but they grow eyes and full with different expression.
I love them….
When making meringue, you need lots of egg whites but what to do with the yolk? I made them into mayonnaise(美乃滋) and we loved the Japanese mayo especially my husband. Even though we can buy a nice mayo in a jar locally but we still preferred the Japanese one coz the taste is different. What make it different? In another hand, I don’t want to waste the egg yolk.
Making mayo is fairly easy and making Japanese mayo is equally easy, as long that you’ve all the ingredients in the house.
- Egg yolk (minimum 2-3, increase the amount if you want to make more)
- Soya bean oil
- Salt – small pinch
- Rice wine vinegar/rice vinegar (纯米酢) –
- Mustard powder/Dijon mustard
- Lemon juice – few drops
- Sugar (optional)
- Mix the seasoning together.
- Add the egg yolks and seasoning together into the blender.
- When it is mix well, continue with lower to medium speed and add the oil slowly into the blender.
- When the mayo getting thicker, then stop. Check the taste.
- Beat the egg yolks.
- Add oil slowly.
- Add season later.
Some recipes call for small amount of dashi stock at the very last step but I haven’t try it out yet. I will update the post when I’ve done it.
The 1st time that I made the mayo successfully was using whisk by hand instead of blender. It is quite an intensive work and felt like playing squash for 45 minutes. It is always nice to do it one time with hand, then you get a good feeling on how the texture of the mayo should be.