♡鸡丝皮蛋粥 Shredded Chicken Breast Congee with Century Eggs♡

软绵的*鸡丝皮蛋粥*，
行动管制令第14天的午餐

材料：
白米 1杯， 洗净沥干
鸡胸肉 1块 （洗净，涂上少许盐巴然后预先汆汤至熟，拔成丝）
鸡骨上汤 3大碗
皮蛋 2颗，去壳洗净，1 1/2颗皮蛋切小丁块，另半颗皮蛋则切薄片待装饰用
姜丝、芫荽、炸葱 少许

调味料：
盐巴 适量
鸡精粉 少许 (可以不加）
胡椒粉、麻油、酱油少许

做法：
1.将上汤煮开，倒入洗好的白米，待滚开后转成中小火熬煮。
2.待米粒煮至开花后，加入鸡丝，然后加入皮蛋丁块。盖上锅盖再煮至米粥绵烂约小时， 期间不时搅拌避免鸡粥底部烧焦。最后加入盐巴及少许鸡精粉半均匀即可熄火。
3.将米粥盛入碗中，淋上少许酱油、胡椒粉和麻油，撒上芫荽、姜丝和皮蛋片即可趁热享用。
**米粥的绵烂度依个人口味而异。如果您喜欢米粥粒粒分明的口感，那上汤就要少加了，熬煮的时间不必太长，米粒煮到开花即可熄火。相反的如果喜欢绵烂的口感，上汤就要多加，熬煮的时间的较长。

Ingredients：
1 cup of rice, washed & drained
1 medium pcs of chicken breast（marinate with some salt, blanch until cook in advance, shredded)
3 big bowl of chicken broth
2 century eggs, 1 1/2 eggs diced, another 1/2 century egg sliced

Garnish with~
chopped coriander leaves, shredded ginger, fried scallion

Seasoning：
salt to taste
chicken powder to taste (optional)
pepper, sesame oil, soya sauce

Method：
1. Bring the broth to boil, add in the rice. When it is boiling, turn into medium-low heat.
2. When the rice is broken, add in shredded chicken and diced century eggs and cook until the rice becomes soft thoroughly for about half an hour. Lastly, add in salt and chicken powder to taste before off the heat. (remember to keep stirring to prevent the porridge from sticking on the bottom of the pot.
3. Transfer the porridge into a bowl, add in pepper, sesame oil, and soya sauce. Garnish with some sliced century eggs and sprinkle some chopped coriander leaves, shredded ginger and fried scallion. It is ready served in hot.
**The soften of porridge is depend each favourite. If you wish to have more thicken porridge then you should add in less water. But if you like more watery porridge you need to add more water and the time to cook is more longer.

♡炸酱意面 Spaghetti with Minced Meat Sauce♡

简单又容易准备的一餐~*炸酱意面*

肉碎香菇焖出香味，

再搭配新鲜萝卜丝和青瓜丝，口感十足，

相信您也会爱上它！

材料：（四人份）
意大利面 3/4包
五花肉末 300克
香菇 中形 5朵，浸软洗净后剁碎
蒜末 1大匙
水 适量
红萝卜 1条， 洗净去皮后切丝
日本青瓜 1 1/2 条，去皮切丝

调味料：
香菇蚝油 4大匙
胡椒粉 少许
麻油 少许
绍兴酒 1大匙
糖 少许

做法：
1.煮开一锅水，加入入一大匙食油和少许盐巴再将意大利面条放入煮至面条软约10~15分钟。 捞起面条沥干水待用。
2.将蚝油、麻油和胡椒粉与肉末混合均匀。
3.在炒锅里，爆香蒜末加入肉末和香菇碎，快速翻炒。待肉末炒散开后再加入少许水、绍兴酒和少许糖再翻炒至肉末熟透，水份收干即可熄火。
4.将意大利面摆在盘子上，铺上萝卜丝和青瓜丝，最后将香菇肉燥铺在意大利面上即可享用。

Ingredients：（4 servings）
3/4 packet Spaghetti
300g minced pork belly
5 medium-size mushrooms, soak until soft, washed & chopped
1 tablespoon chopped garlic
adequate water
1 pc carrot, shredded
1 1/2 Japanese cucumber, remove skin & shredded

Seasoning：
4 tablespoon mushroom oyster sauce
dash of pepper
1/2 teaspoon sesame oil
1 tablespoon Shao Xing cooking wine
pinch of sugar

Method：
1. Boil a pot of water, add in a tablespoon of cooking oil and pinch of salt, following add-in spaghetti      and bring it to cook until soft for about 10~15minutes. Drained the spaghetti and set aside.
2. Mix the minced pork with mushroom oyster sauce, sesame oil and pepper, combine well.
3. In a wok, saute the chopped garlic. Add in chopped mushroom and minced pork, stir fry well. Add  in some water, Shao Xing wine and sugar to taste. Bring it to cook until the minced pork cook and  the gravy starts thickening. Off the heat.
4. Transfer the spaghetti on a plate, lay on the shredded carrots and shredded cucumber besides the      spaghetti, scoop in the mushrooms minced meat on the spaghetti and it is done for serve.

♡咖哩马铃薯酥 Curry Potatoes Puff♡

管制令第九天下午茶~*咖喱马铃薯酥*,

一出炉被老公和孩子扫个清光！

陷料材料：
马铃薯 3 大个，去皮切小丁，预先蒸熟备用
白色洋葱 1大个，去皮切碎
鸡柳 2条，切小丁（用少许胡椒粉和酱油腌制）
咖喱粉 3大匙（喜欢辣的可以多加）
调味料~盐、鸡粉和糖少许

做法：
1.爆炒白洋葱至洋葱变成少许黄色，加入咖喱粉和鸡丁翻炒至鸡丁熟透。
2.加入马铃薯和调味料翻炒均匀即可。
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
酥皮材料：
酥皮10片(1包）
蛋黄1颗加1大匙牛奶，拌匀

做法：
1.把1片酥皮用杆子杆开，
2.舀1大匙咖喱马铃薯，然后对折酥皮，用叉子压紧酥皮边封口，涂上蛋黄液。
3.预热炉后，以200°C烘至金黄色即可(20～30分钟)。
*温度与时间依各人的烤炉自行调整。


Filling Ingredients：
3 potatoes，remove skin & dice, Steam until soft in advance
1 big white onion, chopped
2 pc chicken fillet, dice (marinate with some soya sauce & pepper)
salt, chicken powder & sugar to taste

Method：
1. Saute white onion until soft & light brown colour, add in curry powder & chicken stir fry until the chicken well cooked.
2. Following add in potatoes & seasoning, stir fry well.

Pastry Ingredients：
10 pieces (1 packet) of puff pastry
1 small bowl of curry potatoes, cooked until soft in advanced
1 egg yolk &1 tablespoon milk，mixed well

Steps：
1. By using a rolling pin, roll out a piece of puff pastry and cut it into 2 pieces.
2. Add in 1 tablespoon of curry potatoes. Fold it into rectangle shapes and seal the puff side by using a fork to prevent the fillings leak out, apply egg yolk on the top of the puff.
3. Preheat oven, bring it to bake for 20~30 minutes with 200°C until golden brown colour.

♡芥兰虾仁炒鸡饭 Fried Chicken Rice with Baby Kale & Prawns♡

好久没上帖啦！行动管制令在家随便煮随便吃
昨天剩下的鸡饭，简单加了些小芥兰和虾仁，
变一变炒一炒，再加入少许的调味料，
*芥兰虾仁炒鸡饭* 另一番风味就完成啦！

材料： ( 2 人份)
隔夜鸡饭 2碗
蒜末 2大匙
小芥兰 3~4棵，洗净切小段
红萝卜 1条，切丁
鸡蛋 2个，打散
虾仁 6只

调味料：

胡椒粉 少许

鸡粉 少许

装饰：

炸葱 2大匙 

做法：

1.爆香蒜末，加入红萝卜丁翻炒片刻，打入鸡蛋翻炒，再加入小芥兰和虾仁继续翻炒一下。

2.加入鸡饭不停地翻炒，加入调味料继续翻炒8~10分钟至可看见饭粒粒粒分明（在锅内跳舞）

3.上桌前撒上少许炸葱即可。

温馨提醒～炒饭全程以大火快速翻炒，这样炒出来的饭就会粒粒分明有弹性。

                ～鸡饭已经有调味所以在炒饭时加入少许鸡粉调味就好。

                ～自煮鸡饭链接：https://privatekitchenslife.blogspot.com/2015/12/steam-chicken-rice.html

Ingredients：( 2 servings)
2 bowls of overnight chicken rice
2 tablespoon of minced garlic
3~4 stalks of baby kale, wash & chopped
1 pc carrot, diced
2 eggs, slightly beaten
6 pcs prawns

Seasoning：
dash of pepper
chicken powder to taste

Garnish:
fried scallion

Method：
1. Saute minced garlic until fragrant, add in diced carrots stir fry for a while. Following add in eggs and stir fry well. Add in kale & prawns continue to stir fry.
2. Add in chicken rice and stir fry in quick. Add in the seasoning and continue stir fry for 8~10 minutes until you can see the rice is dancing (jumping) in the wok.
3. Transfer on a plate , garnish with some fried scallion and ready to serve.
P/S: Fried the rice in quick under high heat therefore, the rice is separated, not sticky & springy.