Chinese mushroom and ginger chicken

My grandmother has cooked this for me since I was a tot and it's one of my favourite family recipes of all time. The great thing is it not only tastes great but it's so simple to make!

My ultimate comfort food. :)

Chinese mushroom and ginger chicken


Serves 2 meals


Ingredients:
2 chicken drumsticks (or thighs), deskinned
4 large dried Chinese mushrooms (any type will do)
1 tablespoon young ginger, sliced into thin strips
2 teaspoons sesame oil
2 teaspoons light soy sauce
Pepper to taste

Preparation:
Soak mushrooms until soft (I use hot water so they soften very quickly), squeeze out excess water and slice into thin strips. Place chicken into a metal bowl (or any bowl that is suitable for steaming). Arrange mushroom and ginger strips on top of the chicken and drizzle with sesame oil and soy sauce. Add a dash of pepper for a nice bite. Steam* for 20-30 minutes or until chicken is cooked and tender.

*I place a small steaming rack in a large pot, add hot water and bring the water to boil. Then, when water is boiling, place the bowl atop the rack and cover the pot. Be sure to keep an eye on the water level as they evaporate pretty quickly. When the water level goes too low, just add some more hot water to the pot.

Mushroom Pizza

Ain't that a pretty picture? I just love overloading on mushrooms.

Mushroom Pizza


Serves 2 meals


Ingredients:
6 medium mushrooms, thickly sliced
1 piece Lebanese bread
1 tablespoon tomato paste
1 medium tomato, sliced into wedges
Herbs and pepper to taste

Preparation:
Preheat oven to 120 degrees. Spread tomato paste on Lebanese bread evenly. Arrange mushrooms and tomato. Season with herbs and pepper. Bake for 15 minutes or until mushrooms are cooked.

Mushroom and cauliflower soup

Remember the mushroom soup recipe I posted up previously? Here's an even better version with cauliflower! I do realize that I'm flooding Sugarless with cauliflower. It's just that I'm in love with cauli now and I'm a student eating on a tight budget so I always buy what's on special. Caulies are in at the moment.

Mushroom and Cauliflower Soup


Ingredients:

180ml low fat/semi-skim milk

1/2 onion, chopped

3 garlic cloves, chopped

300g fresh mushrooms, sliced/chopped

1/2 head cauliflower, roughly chopped

65ml (1/4 cup) fat-reduced cream

salt, pepper and herbs, to taste

Preparation:

Bring milk, cauliflower, onions, salt, pepper and herbs to boil in a pan. Reduce heat and simmer for 15 minutes, stirring often. Add mushrooms and cook for a further 15 minutes. Stir in cream. Transfer 1/2 of the soup into a blender and puree until desired consistency. Repeat for remaining soup.