The Day we Ate Zen

Last Friday was spent at a friend's house - barbequed chicken wings, fried rice, fried mee, fried beehoon, chocholate fondue. It goes without saying that it was not the healthiest of meals.

So weekend fare was light, simple and zen. But still filling. I bought some Buna Shimeji (beech mushrooms) a few days back and they are the prettiest mushrooms I've seen.

We had 2 meals made with the following:-


I Bought:

1 chicken thigh (1/4 chicken)
4 chicken feet
1 pack buna shimeji mushrooms
1 bunch chives
1 pack snow peas
1 bunch long (snake) beans
1 carrot

In fridge:

Dried shitake mushrooms
Pork ribs
Lotus root


I made full use of the chicken thigh I bought. Removed the skin and fat, removed the flesh from the bones. Bones were used to make chicken stock - boiled with the feet (snip off claws - yes, claws, blanched in boiling water, drain and discard water then add to soup) and a few ginger coins. Boil for 1 hour over low heat, adding water when liquid level gets too low.


Mum's Maggie Chicken (without the deep frying)

With the chicken meat, marinate in a combination of Maggie seasoning (the one that comes in a squarish bottle), honey and brown sugar. No salt needed. Heat up a nonstick pan over medium high heat, add a bit of oil. Sear the chicken to brown the surface. Wrap in foil, slip into oven toaster and bake for 20-30 minutes.


Mushroom & Veg Rice

Reserve the stock made previously. Soak dried shitakes in hot water till reconstituted. Dice the caps, and tear the stalks into fine threads. Slice the snake beans into half-cm rounds, and peel the carrot, then cut into small cubes.

Rinse rice grains till the water runs clear and drain away the water. Place in rice cooker. Add carrots, beans and mushrooms. Add the same amount of stock as you would the water, as you would normally cook rice. Add a few dashes of oyster sauce, soy sauce, pepper and a few drops of sesame oil to taste. Cover with the rice cooker lid and cook as you would normal white rice.

When serving, sprinkle with chopped chives. Serve with cut chillies.

Pan roasted mushrooms

With the buna shimejis, I heated some oil in a nonstick pan over medium high heat, threw in the trimmed mushrooms, covered the pan and let the mushrooms roast for 4-5 minutes. Season with salt and pepper, serve immediately.


Dinner

Leftover mushroom rice


Pork rib, Peanut and Lotus Root Soup


Wash pork ribs and clean them. Peel lotus root and slice into half-cm thick slices. In a soup pot, throw in the ribs, sliced lotus root, red dates (a handful), wolfberries (slightly less) or sweet dates ( 1 or 2, depending on how sweet you like your soup), whole white peppercorns and a handful of peanuts. Boil on low heat till ribs are soft and the lotus root is done to your liking. Season with salt and some soy sauce.



Easiest snow peas

Clean the snow peas, peeling off the tough membranes on the sides. Place in a microwavable bowl (with a lid). Add half a cup of reserved stock, some oyster sauce, some sugar and pepper to taste. Microwave on high for 3-4 minutes.