It has been a while since I last posted a recipe. Not that I have not been cooking. Actually I have been cooking almost every night for my partner and myself. Most of the dishes were previously shared with you. Other times, I reinvented a similar dish with one or two minor adjustments, whatever fancy me at that moment.
Tonight I cooked a stir fry chicken with celery, and reheated a caramalised pork belly that I cooked a couple of nights ago. I cooked some basmati rice to go with the two dishes.
Chicken dish – Total preparation time: 10 minutes. Total cooking time: 10 minutes
Rice – Total preparation time: 2 minutes. Total cooking time: 20 minutes
Pork dish – Total preparation time: 10 minutes. Total cooking time: 1-2 hours
The technique of cooking Basmati rice in a pot is slightly different from cooking Jasmine rice. It requires less water and medium to low heat to get that beautiful loose fluffy texture. I cooked my rice in a medium size pot. 2 cups of rice in the pot. Rinse a couple of times in cold water. Fill the pot with water. The water level is 1 cm above the rice, with the rice totally immersed. I use an induction stove top, with the temperature set at number 4 (9 is the maximum). When the water is almost evaporated (about 10 minutes), reduce the heat to number 2 and let the rice slowly steamed for another 5 minutes, then turn off the heat and sit for another 5 minutes.
Stir-fry Chicken with Leeks.
1 bunch of celery. Cut the celery sticks into small bit pieces. Then chop 2-3 cloves garlic finely. Set aside until ready to cook.
1. Heat some oil in a hot wok.
2. Toss in chopped garlic. Stir fry until fragrant.
3. Toss in chicken. Stir fry until almost cooked. Add celery, 1 tablespoon fish sauce, 1 tablespoon oyster sauce. Continue to stir fry until chicken is cooked.
4. Add a dash or two of sesame oil.
5. Add some corn starch mixed with a bit of water (or chicken stock).
6. Sprinkle a bit of salt, sugar and lots of cracked black peppercorn.
7. Remove and plate in a Chinese porcelain bowl.
Caramalised Pork Belly.
Chop 3 cloves of garlic. Set aside until ready to use.
1. Heat a non-stick frying pan on medium heat.
2. Toss in marinated pork. Slowly fry for 5-10 minutes.
3. Toss in garlic. Mix through with the pork. Continue to stir fry until pork is nicely browned.
4. Add some water, enough for pork to slowly simmer in the water. Lower the heat and simmer for 1 hour.
5. When gravy is reduced and almost thicken, add a tablespoon of caramalised dark sauce. Mix through pork evenly. Continue to simmer until the gravy and pork has a nice glossy carmalised flavour.
6. Plate caramalised pork on a bed of shredded iceberg lettuce.