Claypot 3 Cups Chicken Rice

• 400g chicken drumsticks and thigh, chopped
• 6 slices of ginger
• 6 cloves garlic, pounded
• 2 tbsp sesame oil
• Spring onions/basil leaves, chopped
• Half cup of cooked rice, kept warm.

      Seasonings:

• 1 ½ tbsp light soya sauce
• 1 ½ tbsp chinese cooking wine
• 1 ½ tbsp dark (thick) soya sauce

1. Heat claypot on high heat, add sesame oil in. Add garlic and ginger, stir-fry until fragrant.
2. Add chicken and stir-fry for 3 minutes.
3. Add in the seasonings, and stir-fry briskly. Cover and lower the heat. Simmer for 5 minutes.
4. Add spring onions/basil leaves, give a few quick stirs and dish out on top of warm rice. (I serve the rice and chicken in a claypot, for an authentic feel)

Herbal Steamed Kampung Chicken

• Quarter of a whole kampung chicken, cut into pieces
• 4 slices of dong kwai (dong gui)
• 1 tbsp kei chi (qi zi)
• 3 tbsp ginger, shredded to strips (i love having more ginger)

      Seasonings:

• 2 tbsp salt
• 2 tbsp Chinese cooking wine
• 1 tbsp oyster sauce
• ½ tbsp sugar

1. Mix all the ingredients with the seasonings. Chill in the fridge to marinate for 30 mins.
2. Bring a wok of water to boil, to steam the chicken.
3. Place the chicken in a steel dish (with the marinade). Place the dish in the wok, cover with the lid and steam for 25 minutes on medium-low heat.
4. Serve immediately.

Braised Vegetables with Tofu & Mushrooms in Claypot

• 1 block of soft tofu (or firm tofu which would need to be deep fried), cut into squares
• 100g minced pork
• 3 shiitake mushrooms, cut into quarters
• 2 cloves garlic, minced
• Broccoli florets, blanched
• 1 block of Lotus roots, sliced half an inch thick
• 1 tbsp oil
• 2 tbsp water mixed with 1 tsp cornstarch
• (Garnishing: 1 stalk of spring onion, cut into inch length)

      Seasonings:

• 1 tbsp dark (thick) soya sauce
• ½ tbsp oyster sauce
• 1 tsp light soya sauce
• 1/8 tsp sugar
• 1/4 cup water
• Dash of white pepper

1. Deep fry the firm tofu pieces (if not using soft tofu) until golden brown. Dish up and place on paper towels.
2. Heat the claypot with some oil. Stir fry the garlic until fragrant.
3. Add minced pork in and stir fry till almost cooked.
4. Add in the mushrooms and lotus roots, stir-fry till the lotus roots are almost cooked through.
5. Add in the broccoli florets and tofu. Pour over the seasoning and cover the claypot. Braise for 12-15 minutes over low heat. 
6. Before serving, add in the cornstarch mix to thicken the sauce. 
7. Garnish with spring onions and serve.

Savoury Steamed Teochew Fish

• 1 fresh, medium sized white pomfret (gutted. Important that it must be fresh)
• 8 slices of ginger (to be placed under the fish)
• 2 tbsp ginger strips
• 1 medium size tomato (sliced into wedges)
• 1 shiitake mushroom (soaked, sliced thinly)
• 1-2 chili padi (bird's eye chili, chopped)
• 80g salted vegetable (sliced thinly)
• 2 salted plums
• 1 tbsp Chinese cooking wine
• 1 tbsp light soya sauce
• 5 tbsp water
• (Optional: half block of soft tofu)

1. Clean the fish by rubbing salt over it and inside the cavity. Rinse off with water. Make 3 diagonal slits on each side of the fish (this makes the fish cook faster).
2. Place 2 ginger slices inside the fish cavity and line the remaining 6 slices on a steel dish with curved edges (to contain the soup later). 
3. Line half the mushrooms and half the salted vegetable on the plate as well. Place the fish on top. (this will ensure the fish do not stick to the bottom of the plate when cooking).
4. Drizzle the fish with soya sauce and wine. Let it marinate in the fridge for 30 minutes.
5. When ready to steam, in a bowl, mix the water, salted plums and salted vegetable. Microwave the bowl for 15-20 seconds to bring out the saltiness. Pour over the fish.
6. Cut up the tofu, place them with the tomatoes around the fish.
7. Place the remaining mushroom, ginger strips and chili on top of the fish.
8. Steam on high heat in a wok for 15 minutes. (If the fish is slightly smaller than medium size, steam for 10 minutes). 
9. Taste the soup, if its not sour enough, a tip is to add 1 tbsp of vinegar (this is a cheat). Serve immediately.

Simple Steamed Minced Pork

• 250g minced pork
• 30g shiitake mushroom (soaked till soft, chopped)
• ½ egg
• 4 tbsp Chinese cooking wine
• ½ tbsp cornstarch
• ½ tbsp chopped garlic
• 1 tsp chopped shallots
• (Optional: Add some Choy Poh (Chinese pickled radish if you like it saltier)
• (Garnishing: Shredded ginger strips and spring onions)

     Seasonings:

• ½ tsp oyster sauce
• ½ tsp sesame oil
• 1 tsp light soya sauce
• ½ tsp dark (thick) soya sauce
• ½ tsp ajinomoto white pepper

1. Mix the pork and mushrooms in a bowl.
2. Blend in the egg, garlic, shallots, all the (seasonings) and cornstarch. Mix well, it should be a sticky paste.
3. Place the pork mixture into a casserole dish/stainless steel plate with curved edges (there will be some liquid from the pork, so better not to use a flat plate). Press the pork flat on the plate, and cover with cling film. Chill in the fridge to marinate, until ready to steam.
4. Remove the cling film, add the 4 tbsp chinese wine on top of the pork.
5. Place the plate in a pre-heated steamer (i use a wok to ensure its hot enough) over high heat for 5-8 minutes.
6. Take out the plate, and garnish with ginger strips and spring onions. Serve immediately.