Chicken Soup with White Fungus and Dried Longans and Steamed Egg with Spinach

Soup: Chicken Soup with White Fungus and Dried Longans
Preparation Time: 20 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1/4 Chicken, cuts into parts, wash in cold water
10 to 12 Dried Longans
2 balls of White Fungus, soak and cut into smaller pieces
1 Candied Date
7 cups of Water

Instructions:
1.  Boil water in thermal cooking pot.
2.  Add all ingredients except white fungus and bring to boil.
3.  Cook for 10 minutes.
4.  Add in soaked white fungus and cook for another 5 minutes.
5.  Keep it in the thermal magic cooker.
P/s: You need to turn to low heat and simmer for 2 to 3 hrs if you are not using the thermal magic cooker.

Dish: Steamed Egg with Spinach
Preparation Time: 10 min
Cooking Time: 10 to 15 min
Special utensil: Evenly shallow plate / 6″ or 8″ Cake Pan
Serves: 2

Ingredients:
5 stalks of Spinach Leaves, chop into small pieces
3 Eggs, beaten
2 pieces of Crabmeat, slice diagonally
1 to 2 cups of water, depending on how soft you want your steamed egg to be.  (The amount of water should be at least 1.5 times the amount of beaten egg.)
1 tsp of chicken stock without MSG (I use powder form)
Dash of Pepper
Dash of Sesame Oil

Instructions:
1.  Boil water in steamer / wok / frying pan / HCP.
2.  Mix beaten eggs, water, pepper, sesame oil, chicken stock till well combined.
3.  Sieve the egg mixture 4 times to remove undissolved residue.
4.  Arrange the chopped spinach on the plate / pan.
5.  Pour in the egg mixture.
6.  Steam the egg mixture for 10 to 15 minutes in the heated steamer / wok / frying pan / HCP.  (Time varies depending on the size of your plate or pan.
7.  If you are not using a steamer, do lift up the cover every 2 to 3 min to prevent water vapour from dropping onto the egg.
8.  When the egg is almost 75% cooked (about 8 to 10 minutes), arrange the crabmeat on it.
9.  Continue to steam till cooked.
P/s:  Do not over-steam the egg as it will result in lots of bubbles.

American Ginseng Chicken Soup and Stir-fry Cai Xin

Soup: American Ginseng Chicken Soup
Preparation Time: 10 min
Cooking Time: 1o to 15 min
Special Utensil: Thermal Magic Cooker
Serves: 2

Ingredients:
1 Stick of American Ginseng (花旗参), cut into thick slices
1 Carrot, peel and cut into thick slices
1/2 Chicken, cut into parts
2 Candied Dates
6 cups of Water

Instructions:
1.  Scald and rinse chicken parts in cold water.
2.  Boil water in thermal cooking pot.
3.  Add all ingredients and bring to boil.
4.  Cook for 10 minutes and keep it in the thermal magic cooker.
P/s: You need to turn to low heat and simmer for 2 to 3 hrs if you are not using the thermal magic cooker.

Dish: Stir-fry Cai Xin
Preparation Time: 5 min
Cooking Time: 5 min
Serves: 2

Ingredients:
1 packet/1 bunch of Cai Xin, wash and portion
2 Shitakke Mushrooms, soak and slice
1/4 Carrot, peel and slice
1/2 tsp Minced Garlic
1 to 1.5 tsp of Oyster Sauce

Instructions:
1.  Heat up oil and stir-fry garlic till fragrant.
2.  Add in mushrooms and stir-fry.
3.  Add in carrot and stir-fry.
4.  Add in cai xin and stir-fry.
5.  Add in the oyster sauce and 1 to 1.5 tbsp of water and stir-fry till well combined and cooked.
6.  Dish up and serve.
P/s:  Washing vegetables in salt water will remove sand and pests.