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Stewed Chicken with Mushroom & Carrot

Ingredients

1 Chicken Thigh (Skinless)

1 Carrot (Cut into small pieces)

3 Mushrooms (Soak until soft and cut half each)

20 g Siow Pai Chai

½ tbsp Salt

1 tsp TikkoSS’s Secret Ingredient

1 cup Water

Ingredients A

1 tbsp Light soy sauce

2 dash White ground pepper

10 g Ginger (Slices)

Method

1. Wash and remove the skin of chicken thigh

2. Marinate chicken thigh for 1 hour with Ingredients A

3. Put all ingredients into  pressure cooker

4. Cook for 30mins (Cooking time may varies with cooking method i.e. if you are using pot rather than pressure cooker, the cooking time could be longer)

5. Ready to be served.

Mee Sua Soup

Ingredients

1 cup Chicken stalk (This is obtained after steaming the chicken)

1 Egg (Beaten and add a pinch of salt)

20 g Mee sua

20 g Siow pai chai

1 cloves Garlic (Finely chopped)

4 – 5 dash Pepper

Method

1. Heat wok with1 tbsp of oil. Fry garlic until golden brown and fragrant. Set aside.

2. Heat wok with 1 tbsp of oil. Fry egg until golden brown. Cut the egg into thin slices. Set aside.

3. Boil 400ml of water. When it is boiling, add chicken stalk. Add mee sua. When the mee sua is soften, add siow pai chai.

4. Taste the soup before adding any additional salt because the chicken stalk might be salty enough that no further salt isrequired.

5. Add the fried egg, garlic (including the oil) and pepper. Ready to be served.