Pumpkin Porridge

After returning from our Hong Kong trip, my hubby had frequent craving for pumpkin porridge which he had eaten there. So we went to the supermarket and bought a quarter piece of pumpkin and some minced chicken home to cook pumpkin porridge for him.

I don't eat pumpkin and didn't try out the pumpkin porridge that he had in Hong Kong, so i don't really know how it taste it. But fortunately, my hubby feedback that it was nice and similar, so i guess it was a success.

Prep Time : 5 - 10 mins

Cooking Time : 20 - 25 mins

Yield : Serves 2 -3

Ingredients :

• 3/4 cup carousal rice, soaked in water for 1 hour, best overnight
• 1 quarter pumpkin, cut into cubes
• 50g minced chicken, or pork
• 2 tbsp frozen corn

Seasoning :

• 1 tsp salt
• 1 tbsp sugar

Method :

1. Season the minced chicken with a pinch of salt and 1 tbsp of water. Mix evenly.
2. Steam the pumpkin cubes for about 5 mins or until tender. Put the cooked pumpkin into a processor and blend it until it becomes a smooth paste. 
3. Boil 3 cups of water and add in the soaked rice. You may use long grain rice if you do not have carousal rice.
4. Boil the rice on high heat for 10 mins, then add in the pumpkin paste , minced chicken and corn into the pot and mix evenly until the porridge turns yellow. 
5. Lower the flame to medium / low heat and cook for another 10 - 15 mins. Stir constantly to prevent porridge from sticking to the pot.
6. You may add in more water from time to time if the porridge becomes too dry.
7. When almost ready, add in the seasoning. 

Five Spice Chicken

This is absolutely one of my favourite fried chicken recipes. It's simple to make and delicious to eat; crispy on the outside, juice on the inside. Usually dishes associated with five spice are made with pork and at "zhi char" stalls, it's usually prawn paste chicken instead. So i'd decided to try marinating the chicken pieces with soy sauce, five spice powder and wala, it turned out to be a wonderful dish.  

Five Spiced Chicken

Prep Time : 5 - 10 mins

Cooking Time : 10 mins

Yield : Serves 2 - 3

Ingredients :

• 250 g chicken parts

Marinate :

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 - 1 tbsp five spice powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 1/2 tbs sweet potato flour
• 1 tbsp plain flour
• 2 tbs shaoxing wine
• 1/2 egg
• dash of pepper

Method :

1. Rinse chicken and pat dry with paper towel.
2. Mix chicken with marinate seasoning.
3. Cover the bowl in shrink wrap and let the chicken marinate in the fridge for at least 20mins. Best overnight.
4. Heat oil in wok till medium hot, then slowly place chicken pieces in batches into oil.
5. Fry till surface is crispy and turned slightly brown in colour.
6. Best served hot.