Japanese Miso Egg Toufu Soup with Enoki Mushrooms and Cucumber and Yakitori Chicken Mid-joints

Soup: Japanese Miso Egg Toufu Soup with Enoki Mushrooms and Cucumber
Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Tube of Japanese Egg Toufu
1 Packet of Enoki Mushrooms, wash and cut off the roots
1/3 to 1/2 Japanese Cucumber, wash and dice
4 cups of Water
3 Tbsp of Miso Paste (adjust according to the saltiness of your paste)

Instructions:
1.  Bring the water to boil.
2.  Add in the beancurd and Enoki Mushrooms and boil for 5 minutes.
3.  Add in Miso paste and simmer for another 3 minutes.
4.  Add in the cucumber and simmer for another 3 minutes.

Dish: Yakitori Chicken Mid-joints
Preparation Time: 10 min
Cooking Time: 15 min
Special Utensil: Happycall Pan (HCP)
Serves: 2

Ingredients:
4 to 6 pieces of Chicken Mid-joints
2 Tbsp of Yakitori Marinade
Few Slices of Japanese Cucumber as garnish

Instructions:
1.  Marinade the mid-joints with Yakitori marinade for about 5 minutes.
2.  Put a piece of aluminium foil in the HCP and heat up.
3.  Place the marinated mid-joints on the aluminum foil and close the cover.
4.  Brush more marinade on the mid-joints and flip over the mid-joints.
5.  Continue brushing the marinade on the mid-joints and flipping till they are golden brown.
6.  Dish up and pour over the remaining marinade.

Vegetable Broth with Fusili and Tomato Chicken

Soup: Vegetable Broth with Fusili
Preparation Time: 5 min
Cooking Time: 25 min
Serves: 2

Ingredients:
20 g Fusili, soak
1 Carrot, peel and dice
1 Potato, peel and dice
1/2 Yellow Onion, peel and slice
2 tsp Chicken Stock without MSG (I use powder form)
Dash of Pepper
6 cups of Water

Instructions:
1.  Heat up a little oil in a pot and stir-fry the onion till fragrant. 
2.  Add in diced carrot, potato, chicken stock and water and bring to boil for 10 minutes.
3.  Add in fusili and bring to boil for another 15 minutes.
4.  Dish up and sprinkle with pepper.  Serve.

Dish: Tomato Chicken
Preparation Time: 15 min
Cooking Time: 15 min
Serves: 2

Ingredients:
1 Large Tomato or 2 Small Tomatoes, wash and cut into quarters
6 Chicken Wings, chop into parts and wash with cold water
1 Tbsp Tomato Sauce
1/2 tsp Sugar
1/4 Cup of Water

Marinade
1 tsp Dark Soy Sauce
1 tsp Oyster Sauce
1 Tbsp Tomato Sauce
Dash of Pepper
1/8 tsp Sesame Oil

Instructions:
1.  Marinade the chopped chicken wings for 10 minutes.
2.  Heat up oil in the frying pan. 
3.  Pan fry the marinated chicken wings till half cooked.
4.  Add in the diced tomato, tomato sauce and sugar and stir-fry evenly.
5.  Add in water and simmer till sauce thicken.
6.  Dish up and serve.

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.