I am feeling soo odd writing this easy peasy recipe and i am sure all of you are going to make fun of me.
I am so busy trying to sell spices and kitchenware plus doing the housechores that sometimes i actually forget to make lunch.
Come lunchhour and my tummy starts rumbling…and what do i do? I have no time to cut veggies, no time to bother…so i make do with what i have.
Adela my dear friend and camera woman has taught me how to buy the whole chicken to save costs and to make soup out of the chicken skeleton (carcass)
This morning i bought a whole chicken and decided to make some chinese style stock. What i like about chinese style chicken stock is that it has a mild flavor and can be used for many dishes.
So once the stock was made…. came lunchtime and i was hungry…and this is what i created!!!
INGREDIENTS FOR ONE PERSON
Chinese chicken stock : made by boiling chicken bones in 1.5 litres of water with 1 peeled onion , a leek, a small piece of smashed ginger and some celery. I did not add salt ( i forgot!!)
1 bowl of left over cooked white rice, refrigerated
1 clove of garlic, chopped
1 small piece of ginger, chopped
dark soya sauce as needed
green chilies chopped
you can also add vegetables of your choice as cabbage, mushrooms, brocolli, bamboo shoots, carrots, etc…i did not have time to even search for the vegetables in the fridge let alone chop them!!!
a splash of sesame oil and chinese vinegar (white vinegar)
4-6 chicken wings, halved
1 teaspoon of cooking oil
METHOD:
Chicken stock chinese style : put the water to boil and when it comes to a boil add a bit of salt (i forgot but you please dont!!) and then add the chicken bones and once you do that all the scum will start coming up…take a small strainer and remove it all. Once that is done please add the onion, leek and ginger and celery and boil it for 30 minutes till half the amount of water has evaporated. Cool and strain the stock. Remove whatever chicken flesh you can from the bones and keep it aside for salad or to feed your pets.
RICE :
Heat the teaspoon of oil in a frying pan and then add the chopped garlic and once it starts changing color add the ginger and then the vegetables you want to add ( i told u i didnt add any as i had no time) Add the rice and then add 1 cup of chicken stock and let the rice absorb all the stock on  high fire. Add the dark soya sauce, green chillies, and once the stock has evaporated splash with sesame oil and vinegar. Serve hot.
CHICKEN WINGS:
Before starting with the rice put the chicken wings in the oven and bake till golden brown without salt. Once they are browning add some soya sauce, some green chillies, grated ginger , sesame oil and vinegar. Toss the wings so they get coated well and return to the hot oven for a few mintues till well browned.
Serve with the rice………..