Cooking “documentary”!
Tonight’s cookin! 
Stir fried chicken breast with celery bits 
Ingredients:
1 chicken breast (half a pound?)
2-3 stalks of celery
Seasonings:
white pepper
black pepper (grinded)
light soya sauce
sugar
sesame oil
corn starch
oil for cooking :3
Japanese BBQ sauce (teriyaki sauce)
-
Prep the raw chicken breast, sliced into pieces, by seasoning with a
pinch of white pepper, grind black pepper, some light soya sauce, a
teaspoon of sugar, mix well.
- Then add a drizzle of sesame oil, a
tablespoon of corn starch and mix well again, leave it aside for about
20 minutes. (use this time to prep the accompanying celery and cook
rice)
- Mean while, wash 2-3 stalks of celery stems, and trim off the leafy parts, then slice into chunks or strips.
-
Heat up the frying pan, add a drizzle of oil, and when the oil is
warmed up, pour in the chicken and spread it around the pan as evenly
as possible when one side has cooked, with a spatula, turn over to have
the uncooked side face down (Uuh if U know what I mean 
) add some of
the japanese BBQ sauce on the chicken, and a little water and stir a
bit.
- When the chicken appears just about done, pour into a plate
(which can be used to serve this dish afterwards), drizzle a little oil
into the pan, pour the cut up celery in, stir fry a bit, add a little
water, cover and steam for a couple minutes. When celery is softened,
pour the chicken back in, mix well in the pan, and it’s done, pour the
dish into the plate and serve
=====
Stir fried dou4 miao2 with a little chicken broth, minced garlic and a pinch of salt.
You can cook it this way with most green leafy vegetables
Add a couple tablespoons/or equivilant amount of cooking oil into a big pan with a lid (big enough to fit all the vegetables).
Heat
up the pan, add minced garlic, and when it starts to sizzle, add all
the vegetable (soaked/washed clean prior to cooking) into the pan, add
chicken broth (approximately 1/4 cup or less) and close lid for a
couple minutes or until it steams a bit, use spatula or chopsticks to
turn the vegetable, moving the bottom, cooked portions on top etc…
Chicken
broth or water will prevent vegetable from burning, and will steam the
rest of the vegetables — but you need to stir fry with a spatula or
chopsticks :3
======
Last night’s cooking!
What you see here is pan fried chicken breast strips, with a pasta sauce (cooked along with mushroom and celery bits)
Fried rice, and butter (slightly burnt oops) cauliflower
I
was going to cook baked chicken strips on fried rice, but we were out
of cheese (oops) but I’m glad this little variation worked well (it was
very tasty, if I may boast!)
Ingredients:
Chicken breast, cut into long strips (seasoned)
2
handfuls (LOL) of Mushrooms, sliced or diced (fresh button mushrooms is
fine, I used another type of mushrooms for this one — I dunno it’s
name )
2-3 sticks of Celery cut up or diced
Seasonings:
white pepper
black pepper (grinded)
light soya sauce
sugar
sesame oil
corn starch
oil for cooking :3
A few table spoonfuls of all purpose flour, in a dish (to coat the chicken just before pan frying)
Pasta sauce (about half a jar)
Ingredients for fried rice:
2 eggs beaten (seasoned with soya sauce and a dash of sugar)
2-3 bowls of over night rice
half a bowl of frozen peas and veggie
cooking oil
Ingredients for side veggie:
Cauliflower (cut into bite sized pieces, soaked in salt water for a while and drained)
minced garlic
butter
1/4 cup water
Instructions for Chicken strips and acompanying sauce:
- Prep the raw chicken breast, sliced into strips, by seasoning with a
pinch of white pepper, grind black pepper, some light soya sauce, a
teaspoon of sugar, mix well.
- Then add a drizzle of sesame oil, a tablespoon of corn starch and mix
well again, leave it aside for about 20 minutes. (use this time to cut up
the celery and mushrooms, and cauliflower)
-
Heat up a small sauce pan, put a drizzle of oil, and pour in
celery/mushroom, stir fry occassionally, and simmer away the moisture.
-
Heat up a non stick frying pan, add enough oil to cover the surface of
the frying pan, place the dish of all purpose flour near the pan, use
chopsticks to pick a strip of the raw chicken and coat both sides in
the flour.
- Place the coated strip of chicken into the hot oil,
repeat with enough strips to cover the frying pan, when one side is
cooked– you can tell as the chicken will change colour from pink to
whiteish– with golden crust, turn it over to cook the other side
- When both sides are cooked, place the chicken strips on a dish with a paper towel to soak up the excess oil
-While
the chicken is cooking, watch the celery and mushrooms in the sauce
pan, when the moisture is almost dried, add in half jar of pasta sauce
of your choice, bring to a boil, turn off heat and cover with a lid set
a side.
Instructions for fried rice:
- Defrost the frozen peas and veggie with hot water, strain it.
- Heat up a non-stick frying pan, big enough to cook 2-3 bowls of rice (LOL) add a drizzle of cooking oil
-
Throw in the frozen peas and veggie mix, let it sizzle for a moment,
then put in the rice, and spread out the rice in the pan with spatula.
stir fry a little to loosen up the rice chunks.
- Make a “hole” in
the center of the pan of the rice and veggie mix, pour in the
beatened/seasoned eggs let it cook a little, and slowly start stiring
the egg around the rice.
- Eventually the egg would be cooked/mixed in, turn off heat, add a drizzle of soya sauce or a pinch of salt to taste.
- Set aside (covered to keep warm)
Instructions for side veggie:
-
Heat up pan, drop in a little butter (tablespoonful?) when butter
melts, toss in cauliflower pieces and minced garlic stir fry a bit
-
Pour in water and cover with lid for a while to steam up the
cauliflower (mine was burnt a bit cos I didn’t get the water in time).
- Cook for a couple minutes, and serve on top of rice, with chicken strips and sauce
Phew!
)
Happy Birthday to 
:3 Hope all your dreams and plans come true ^O^!
