A cooking weekend again! Just so lazy to go out to eat under the warm sun. Wanna peek at what we had? Ta-da!
Stir fried french beans with anchovies, ngoh hiang, black chicken soup and fried egg and luncheon meat
Simple right? With kids at home, I could only cook something simple and require less work. Made and freeze the ngoh hiang a day before. I always clean and store my veggies in container or cling wrap them to preserve freshness. Cook them when you want too.
As for the soup, I just throw the meat into slow cooker and let it slow cooked.
Silkie, or commonly known as black chicken here is the star of the day! It is known for its nutrition value. Better than other coloured chicken. Black chicken has high dietary fiber and contains less fat, is usually cooked with Chinese herbs. It gives black chicken meat leaner in texture but basically taste the same like other chickens.
Everything is black or greyish colour, including the bones!!
Codonopsis ginseng, Chinese yam,Wolfberries, Polygonatum, Angelica root, Dried dates and Dried Longan
Just blanch the chicken for few minutes then throw the chicken and herbs in boiling water in slow cooker, let it cook for 2 hours. Add salt and white pepper to taste. Turn off the heat and add 1 tbsp shao xing wine and stir before serve.
My tonic soup