How To Cook Chicken & Broccoli Stew

 

Ingredients

• 1/2 head broccoli
• 500 grams chicken pieces
• 1 cup corn kennels
• 1 medium carrot, diced
• 1 cup all-purpose cream
• 2 teaspoons butter 
• 1 sachet Japanese Dashi or 1 piece chicken broth cube
• 1/2 medium onion, chopped
• 5 cloves garlic, chopped

Instructions

1. Season the chicken with salt and pepper. Rub and marinate it for 15 minutes. 
   
   
   
2. In a pan or wok, add some cooking oil.
3. Add the butter
4. Saute the garlic until aromatic. 
5. Add the onion and saute it untill translucent. 
6. Add the chicken. Sear both sides untill browned. 

   

   

   
   
7. Add water. Add the Japanese Dashi or chicken broth cube. 

   

   
   
8. Cover and simmer it for 30 minutes. 

   
   
9. Add the carrots. Simmer it for 5 minutes.

   

   
   
10. Add the all-purpose cream and bring it to a simmer. 

    

    

    
    
11. Season it with salt & pepper if you are not using Japanese Dashi. 
12. Add the corn kennels. 

    

    
    
13. Add the broccoli. Simmer it for a minute or two.

    

    
    
14. Top with dried parsley. 

    

    
    
    

 

How To Cook Pineapple Fried Rice

 

Ingredients

• 510 grams leftover rice
• 454 grams water (for cooking rice)
• pineapple slices
• 1/2 carrot, chopped into small cubes
• green onion (white), diced
• 3 eggs, beaten
• 1/2 teaspoon salt (for sesaoning egg)
• 1 tablespoon oil (for cooking egg)
• 2 teaspoons oil (for cooking proteins)
• 2 tablespoons oil (for stir-frying rice)
• 1 teaspoon sesame oil

Shrimp marinade ingredients 

• 20 shrimps (peeled, deveined and cut in half lengthwise)
• 1 teaspoon corn starch
• 0.13 teaspoon white pepper

Chicken marinade Ingredients

• 6 oz chicken breasts
• 0.13 teaspoon white pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 tablespoon salt

Rice Seasoning Ingredients

• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 tablespoon oil

Instructions

1. Blanch both the carrot and pineapple slices for 40 to 50 seconds. U can omit this step if you are using canned pineapple. Set it aside. 
   
   
   
2. Heat a wok over high heat. Add 1 tablespoon oil and spread it around the wok. 
3. Pour the eggs into the wok. Stir it and cook for 20 seconds.Transfer it to a bowl. 
   
   
   
4. Add 1 teaspoon oil to the wok. Reduce the heat to medium-high. Add the chicken pieces across the wok without flipping to brown one side. Flip them over after 20-30 seconds and cook the other side untill the meat turns white. 

   

   
   
5. After another 30 to 40 seconds, add the shrimps. 
6. Add 1 teaspoon oil and stir fry the proteins until the shrimps turn orange.for about 1 minute. Transfer both the chicken and shrimps to a bowl and set it aside.
7. Increase the heat to medium-high. Flip the rice over with a spatula and cook it for 30 seconds without stirring it.
8. Stir the rice and cook it for another 30 seconds. 
9. Reduce the heat to medium. Add 1 tablespoon oil around the perimeter of the wok and continue to stir fry it for another 30 seconds. 
10. Add the pineapple and carrot. Reduce the heat to low and cook it for 2 minutes. 

    

    
    
11. Add the rice seasoning mixture and stir it for another 1-2 minutes. 
12. Add the shrimps and chicken pieces back into the wok. Cook it for 25 to 30 seconds. 

    

    
    
13. Add the cooked eggs and increase the heat to high. 
14. Add the finishing 1 tablespoon oil around the perimeter of the wok. Cook while stirring it quickly for 40 seconds. 

    
    
15. Add the diced green onions and stir it for one final 2 minutes.
16. Drizzle in 1 teaspoon sesame oil. Stir it and turn off the heat. 

    

    
    

How To Cook classic Beef Fried Rice

 

Ingredients For the Beef

• 285 grams beef, cut into bit-sized pieces
• 0.13 teaspoon salt
• 1/2 tablespoon water
• 0.06 teaspoon baking soda
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon corn starch
• 1/2 teaspoon cooking oil

For the rest of the ingredients

• 1/2 tablespoon hot water
• 0.13 teaspoon sugar
• 0.25 teaspoon sesame oil
• 0.75 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• Fresh ground white pepper
• 2 1/2 cups leftover rice
• 1 1/2 tablespoons canola oil, divided
• 1 egg, beaten
• 1/2 medium onion, diced
• 1/2 cup green peas
• 1/2 scallion, chopped
• 1/2 tablespoon Shaoxing wine

Instructions

1. Combine the beef, salt, water, baking soda, dark soy sauce, cornstarch and oil in a bowl. Stir it untill well-incorporated. Set it aside. 
   
   
   
2. Combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce to be added to the rice later.
3. Heat the wok over medium-high heat. Add 1 tablespoon oil and egg. Scramble them untill it is cooked. Set it aside. 

   

   
   
4. Spread 1 tablespoon oil around the perimeter of the wok. Add the marinated beef in one layer and sear it for 20 seconds. Stir it untill about 70% done. Set it aside. 

   

   
   
5. Add the last tablesppon of oil over medium-high heat. Saute the onion untill translucent about 2 minutes.
6. Add the rice, using a spatula to flatten out and break up any large clumps.
7. Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion untill the grains are evenly coated with the sauce. 

   

   

   
   
8. Add the beef and any juices from the bowl. Stir fry it for 1 minute. 

   

   
   
9. Add the eggs, green peas and the scallions. Continue stir-frying it for another 30 seconds. 
10. Push the rice into the middle of the wok to let the perimeter of the heat in the wok heat up. After 20 seconds, add1 tablespoon of Shaoxing wine around it. Stir it for another 20 seconds.
11. Taste the rice to see it needs more salt, soy sauce or white pepper and season it accordingly. 

    

    
    

How To Cook Mixed Vegetable Stir Fry

 

Ingredients

• 1/2 cabbage
• 1/2 broccoli head
• 1/2 shredded carrots
• 2 garlic cloves (pressed or minced)
• 1 tablespoon olive oil (for stir-frying)
• 1 teaspoon sesame oil (for flavoring)
• salt to taste
• black pepper

Instructions

1. Heat up water in a large pot, filled about 2/3 of the way. Add a few drops of oil to it. This will allow the vegetables to retain its colours. 
   
   
   
2. Rinse the cabbage and cut it into 1-inch pieces. Shred the carrots. Rinse the broccoli and cut it into bit-sized florets. Set them aside. 
3. Once the water boils, drop the vegetables into the wok. Stir it and turn up the heatand bring it to a boil. Let the vegetables blanch for 3 minutes. Transfer them to a colander and drain it. 

   

   
   
4. Heat up the wok or skillet with 1 tablespoon olive oil over medium-high heat.
5. Add minced garlic and saute it for 20 seconds to release the aroma. 

   

   
   
6. Add the vegetables and fry it. Stir it constanly for about 3 minutes. 
7. Season it with salt and pepper to taste. Add sesame oil and continue to stir it for another 20 seconds or so. 

   

   
   
8. Remove it from heat and serve immediately. 

   

   
   
   

How To Cook Corn & Tomato Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups frozen corn, thawed
• 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi
• 1/4 cup fresh basil leaves, chopped

Instructions

1. In a saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes. 
   
   
   
3. Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth. 
4. Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 mnutes, stirring it occasionally. 

   
   
5. Remove the saucepan from the heat. Stir in the tomatoes and basil. 

   

   
   
6. Stir the tomatoes and basil occasionally untill thoroughly cooked. 

   
   
7. Ladle the soup into serving bowls. 

   

   
   

How To Cook Mushroom Chowder

 

Ingredients

• 1 tablespoon oil or butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 ounces shiitake or baby bella mushrooms, quartered
• 2 bay leaves
• 1/2 teaspoon  hopped basil leaves
• 1/4 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3 cups broth or Japanese dashi / water
• 1/4-1/2 teaspoon salt, depending on the saltiness of your broth
• 1 1/2 cup cubed potatoes, small cubed
• 1 teaspoon Worchester sauce
• 3/4 cup heavy / whipping cream
• green onion (for garnish)

Instructions

1. Heat the oil or butter over high-medium heat in a large saucepan.
2. Add the garlic, onion and celery and a pinch of salt. Cook it untill the onion starts to turn golden about 6-9 minutes. 
   
   
   
3. Add in the mushrooms and another pinch of salt. Cok it untill the mushrooms start to sear on some edges. 
4. Add in the bay leaves,basil leaves, ground coriander, onion powder, black pepper and the flour. Mix in for a few seconds. 
5. Then add in the broth and mix it so that the flour doesn't get lumpy. 

   
   
6. Add the potatoes, worchestershire sauce and salt. Mix in together. 

   

   

   
   
7. Cook partially covered for 15 minutes  or untill the potatoes are cooked well. 
8. Add in the whipped cream and bring it to a boil. 

   

   
   
9. If the chowder has thickened too much, add in more water and bring it to a boil
10. Taste and adjust salt and flavor.

    
    
11. Turn off heat, remove the bay leaves. Garnish it with black pepper and green onions. 
12. Serve it immediately. 

How To Cook Easy Tomato Soup

 

Ingredients

• 1 1/2 tablespoon unsalted butter
• 1 tablespoon yellow onion
• 2 garlic cloves
• 1 crushed tomato with juice 
  
• 1 cup chicken stock or Japanese Dashi
• 1 cup chopped fresh basil (plus more to serve)
• 1/2 tablespoon sugar
• 1 teaspoon black pepper
• 1/2 cup heavy whipping cream
• 1/2 cup parmesan cheese, freshly grated,(plus more to serve)

Instructions

1. Heat a saucepan over medium heat. Add butter, then add chopped onions. 
   
   
   
2. Saute it for 10-12 minutes, stirring it occasionally untill softened and golden.
3. Add minced garlic and saute it for 1 minute untill fragrant, 

   

   
   
4. 
   
5. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper. 

   

   
   

   

   

   

   
   
6. Stir together and bring it to a boil. Reduce heat and partially cover it with lid for 10 minutes. 

   
   
7. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup to your desired consistency. 
8. Return the blended soup to the pot over medium heat. 

   
   
9. Add the heavy cream and the grated parmesan cheese. Season it with salt and black pepper. 

   

   

   
   
10. Ladle it into warm bolws and garnish it with more parmesan cheese and basil leaves.