It is all about COOKING!

  Ingredients 450 to 500 grams chicken drumsticks / drumlettes 1 potato, cut into big cubes 1 carrot, cut into big cubes 1 tomato, cut wedges 1 big onion, cut into big cubes 1 thumb ginger, cut into thin slices 1 stick of celery, cut into thin slices 1 teaspoon salt 1/2 teaspoon black pepper 1.5 spring onion, cut into thin slices 1 1/2 cup of water Instructions Gather all the ingredients by cutting all the vegetables into large cubes and slices. Fill a large pot with water and bring it to a boil. Add the chicken pieces and blanch them in it for 5 minutes.  Drain the water out and rinse the chicken with cold water.  Place the chicken pieces back into the pot along with the carrots, potato, sweet corn, onion, celery and ginger slices.  Pour the water in and bring it to a boil. Do add enough water to cover the chicken and vegetables.   Add salt to taste.  Reduce the heat. Close the lid and allow it to simmer under low-medium-heat for 30 minutes. Add the tomatoes.  Continue to cook it for

  Ingredients 1/4 bunch broccoli in pieces 1/8 lb mushrooms, sliced 1/4 tablespoon garlic. minced 1/8 cup of water / chicken stock 1/2 tablespoon vegetable oil 1/2 tablespoon oyster sauce Instructions Clean and wash the broccoli. Trim it into bite-size pieces. Lightly peel the stalks and slice it into diagonal medallions.  Heat wok on high-heat. Add the oil when the oil is hot. Add the broccoli.  Stir-fry the broccoli rapidly untill it is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock, continue to stir fry it constantly for 3 minutes, replenishing it whenever the wok becomes dry.  Toss in the prepared mushrooms and the garlic.  Add half the oyster sauce, stir it and cover with the lid.  Allow it to simmer at medium-heat for 2 minutes.  Serve the dish with the remaining oyster sauce. 

  Ingredients 300grams large scallops 250grams broccoli, cut into bite size pieces 25grams carrots, sliced 1 teaspoon minced garlic Sauce mix 2 tablespoons Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee XO Sauce (substituted it with hoisin sauce) 1 1/2 teaspoon cornflour 4 tablespoons water Instructions Blanch the scallops in boiling water for 30 seconds. Drain and set it aside.  Blanch broccoli and carrots in boiling water for 1 minute. Drain and set them aside.  Saute minced garlic in a hot wok with 1 tablespoon oil untill fragrant.  Add scallops, broccoli, carrots and sauce mix. Stir fry for 2 minutes untill it is heated through.  Serve the dish immediately. 

Ingredients 2 bunches of endives 1/2 handful of dried shrimps 1 teaspoon hoisin sauce 3 garlic cloves, minced Instructions Rinse then soak the dried shrimps in 1/3 bowl of water. Retain the water for the dried shrimps that were soaked in for cooking later.  Fry the garlic and dried shrimps till fragrant.  Add the endives (stalks first, followed by leaves).  Fry the endives for a while, then add in the hoisin sauce and the dried shrimp water.  Allow it to simmer till the endives are cooked.  Dish out and serve.