This One Dish Meal was prepared during Qing Ming Festival [Chinese All Souls Day] when the family was busy with many prayer services for the first 10 days before the actual day that falls on April 5. Visiting many ancestral graves located at different cemeteries during this dry and hot season can be rather tiring. I had sun burn on my shoulders. All you can think off is cold drinks down the throat to beat the heat which of course is not a healthy thing to do. Cooking One Dish Meal for the family would be much easier, as I was too tired to go out for dinner.
Served with steaming hot rice and some cut chillies, it is nevertheless satisfying too.
Cooked rice enough for 3 persons
1 chicken whole leg - deboned and cut bite size pieces - marinated with a little salt, pepper and cornstarch
200 gm pumpkin - cut wedges
2 pieces king oyster mushrooms [sin pau koo] - cut wedges
200 gm brocolli - cut florets
a few slices of ginger
light soy sauce, wine and salt to taste
1 tbsp oil
some cornstarch mixture for thickening [optional]
Herbal Stock [boil together until aromatic]
2-3 pieces Huang Qi [radix astragali]
3-4 pieces Dang Qui [Chinese Angelica Root]
9-10 Red Dates
enough water for stock
- Rinse herbs and boil in sauce pot with enough water for stock until aromatic [about 15 minutes]. Set aside.
- Heat oil in wok to pan fry chicken pieces until slightly brown on both sides. Add in the ginger. Stir fry to mix.
- Add in light soy sauce and wine. Stir well and pour in herbal stock.
- Bring to a boil and add salt to taste.
- Add in pumpkin and mushrooms to braise until almost tender.
- Add in the brocolli florets, cover to cook for about 1 minute.
- Thicken gravy with cornstarch if you prefer the gravy to be slightly thick.
- Scoop up ingredients over hot rice and serve immediately with cut chillies.
Notes: Visit this site for Its' Nutritional Facts [here]