Silkie Chicken With Chinese Herbal Soup

Ingredients:                      

Silkie Chicken With 
Chinese Herbal Soup

     1  Silkie chicken ( black bone chicken )
     1  pre-packed ( -10 gm ) Chinese medicinal herbs
  6-8  Chinese date
  4-5  cups of chicken broth salt and pepper

Preparation: 
     1. Cut silkie into pieces and blanch in boiling
for 2-3 minutes to have it partially cooked and leave stand
for a while
     2. To the fresh pot, and the chicken broth for 20 minutes. Then the broth is
heated until boiled and add-in the Chinese herbs. Slow down the fire and leave
the broth simmer for 1 1/2 hours or until the silkie meat is tender. Add salt and
pepper to the taste. The soup should be hot and ready to be served.
  Cooking Tips:
     - The Chinese medicinal herbs should not be overused as it might bitter the soup
and the smell might be to strong
     - Free-range chicken can be used in place of silkie but a bit more soup and salt is needed 
    Silkie Chicken With Chinese Herbal Soup

Hong Kong Style Congee

Hong Kong Style Congee

Rice Porridge Ingredients :
150 grams of rice grain
1 tablespoon of peanut oil vegetable oil        
11/2  teaspoons of salt
5-6 cups of water
1 sheet of dried tofu



Preparation:
     1.Leave the dried tofu soak water overnight. After rinsing through clean water
twice, the tofu is soaked in water with half a teaspoon of baking soda and leave for
another half an hour. then, it is rinsed with clean water and drained. The prepared
tofu should be around 50 grams.   
      2.Rinse the rice grains in clean water to get rid of any flour dirt and, then,
drain. Add oil and salt to the washed rice garins and mix through. Then,
add clean water and heat until boiled. Add the prepared tofu and continue boiling
at low heat for around 1 hour with occasionally stirring. the congee now is
left stand for cooling down and ready to further preparation.

 Ingredients:
 11/2  cup of minced pork ball
   4  eggs
   6-8 prawns, shellsd
   2-3 dried shiitake mushrooms, soaked in water and thinly sliced
   5-6 cup of chicken
  4-5 tablespoons of shreded yong gin-ger
   2-3  tablespoons of sliced spring onion salt and soy sauce 

 Preparation:
      1.Transfer about 1/4  part of the pre-boiled congee to the fresh pot and added
with some broth. Add some minced pork ball, pwawn and shiitake mushroom,
gently stir and then place over the fire. Bring to boil and season with soy sauce.
Just prior to taking off the fire, add a fresh egg off the shell and live half a minute.
        2. Pour The cooked congee into a bowl sprinkle with shreded yong ginger,
sliced spring onion and pepper.

  Cooking Tip:

      the tofu sheet help enhancing the richness and testiness of the congee.
Peanut oil can furher add a mild aroma and make the congee even more appetizing.

Hong Kong Style Congee