Stewed Milky Chicken with Date and Lotus Seed (Instant Pot Version)｜紅棗蓮子鮮奶燉雞 (壓力煲版)

It is the very nutritious soup that is very good for skin or post-natal nourishment. I made it every winter to boost up our energy. 

Stewed Milky Chicken with Date and Lotus Seed

紅棗蓮子鮮奶燉雞

INGREDIENTS:

2 pcs Chicken Legs, skinless

3 cups Milk, homogenized

1 cup Water

4 tablespoons Chinese Cooking Rice Wine

4 Red Dates

12 Lotus Seeds, cores removed

Salt to taste

DIRECTION:

Red Dates are on the left and lotus seeds are on the right.

1. Soak the dried lotus seeds in water until soften.  Remove the green core in the middle of each with a toothpaste, if there is any.

2. Remove and discard the pit in each red date.

3. In a heat-proof container.  Add chicken, dates, and lotus seeds.

4. Pour in milk.

5. Add water and rice wine.  Cover the container with a lid.

6. In an instant pot, add 3 cups of water and place a low rack on the bottom.  Carefully put the covered container on the rack.

7. Put the lid on the instant pot.  Put the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high.  Press the "+" or "-" button to set the time to 10 minutes.  When the cooking process is done, allow the pressure release naturally.  Remove the container from the instant pot right away.

8. Season the soup with salt.  Serve immediately.

Pan fried T-bone Pork Chop with Seasonal Peach | 香煎T骨豬扒配時令蜜桃

Last week we went to visit an orchard to pick fresh peaches with our friend.  The kids were so excited when they saw the round and plump peaches on the branches.  They were running under the trees, trying to look for a big peach to savour.  My friend and I also went through the branches, looking for the peaches were big but not too ripe.  

Perhaps it might not be the season, many of the peaches were still rather small and tough.  Though we had a great time hanging out at the orchard.

Pan fried T-bone Pork Chop with Seasonal Peach

香煎T骨豬扒配時令蜜桃

INGREDIENTS:

2 pcs T-bone Pork Chops (about 1/2 inch)

2 Peaches

1/4 Green Lettuce

1 cup Sweet Pea

Vegetable Oil

Salt and Black Pepper

材料：

2 塊  T骨豬扒 (若半吋厚)

2 個  桃

1/4 棵  生菜

1 杯  甜豆

菜油

鹽和黑椒

MARINADE:

3 tablespoons Soy Sauce

1 tablespoon Sugar

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper, ground

醃料：

3 湯匙  豉油

1 湯匙  糖

2 湯匙  米酒

1/3 茶匙  白胡椒粉

DIRECTION 做法:

1. In a mixing bowl, combine the pork chops and marinade together.  With hand, gently coat the meat with the marinade.  Cover, leave the pork chop in the fridge over night.

1. 在一只碗內，加入豬扒和醃料。用手把其拌勻，用保鮮紙包好；放入雪櫃一晚待用。

2. Cut the peach along the line with a knife.  Twist gently to split open the peach.  Remove the pit, and cut the peach into wedges.  Set them aside.

2. 用刀沿線切開桃，捻開兩邊。取出核，把核肉切片。

3. Heat up 2 tablespoons of vegetable oil in a pan over high heat.  Place the pork chop in the pan and fry them until slightly brown; about 6-8 minutes.

3. 在易潔鍋內下兩湯匙菜油，用大火燒熱。下豬扒煎至金黃，若6-8分鐘。

4. Flip them over, and fry for another 6-8 minutes.  When they are done, transfer them onto a plate.  Cover and set aside.

4. 豬扒翻面，再多煎6-8分鐘。起鍋，用錫紙包好保暖。

5. In the same pan (without cleaning), add the sweet peas.  Stir fry them until half cooked; about 3 minutes.

5. 在同一只鍋內直接下甜豆，炒至半熟；若3分鐘。

6. Add peach slices.  Sprinkle with some black pepper and salt to taste.  Continue to cook them over high heat until the sweet peas are cooked and the peaches are slightly soft; about 2 minutes.  Remove them from the heat.

7. To serve, place the pork chops on top of the green lettuce.  Then, spoon the sweet peas and peach around the pork chops.

6. 下桃、黑椒和鹽。繼續炒至甜豆熟透和桃熱透；若2分鐘。離火。

7. 在碟上舖上菜葉，放上豬扒，再把桃和甜豆淋上面。

Cute Bear Rice Omelette | 可愛熊蛋包飯

Cute Bear Rice Omelette | 可愛熊蛋包飯

Ingredients:

1.5 cups Cooked Rice

3 Eggs

1/3 Onion

1/2 Potato

2 Mushrooms

3 tablespoons Vegetable Oil

3.5 tablespoons Ketchup

1 teaspoon Sugar

1/4 teaspoon Salt

Sliced Cheddar Cheese

Seaweed

DIRECTION:

Really Easy Creamy Shrimp Linguine | 超易忌廉蝦闊條意粉

Really Easy Creamy Shrimp Linguine

超易忌廉蝦闊條意粉

Ingredients:

450 gram Linguine

600 gram Shrimp, peeled and veined

5 Shallots, finely chopped

2 cups  35﹪Whipping Cream

1 Red Bell Pepper

1/4 cup Dried Basil

20 gram Corn Starch

30 gram Butter

Salt to taste

材料：

450 克   闊條意粉

600 克   蝦，剝殼，去腸

5 個   紅蔥頭

2 杯   35﹪忌廉

1 個   紅椒

1/4 杯   乾羅勒

20 克   粟粉

30 克   牛油

DIRECTION:

Coconut Chicken Soup | 椰子煲雞

Unlike many other kinds of chicken soup, this coconut chicken soup carries a light consistency and fruity flavour, which keeps your body warm and without a mouth of grease.  The bonus of this recipe is that, while the soup is simmering on the stove, the exotic coconut fragrance fills the whole kitchen and let you forget the bitter cold weather outside anymore.

Coconut Chicken Soup | 椰子煲雞  

Ingredients:

750 gram Chicken Thigh, boneless

400 gram Fresh Coconut (the brown and hair type)

7-10 Red Dates, pitted

15 gram  Dried Wolf Berries

5.5 cups Water

材料：

750 克   雞脾肉，無骨

400 克   新鮮椰子

7-10 粒   紅棗，去核

15 克   杞子乾

5.5 杯   水

DIRECTION:

Oatmeal Turkey Meatball Soup | 燕麥火雞肉丸湯

In addition to the extra fibre, the oats also give a tenderer texture to the meat balls that suit the appetites of younger kids.  It is the dish that can boost up the body in a winter day.

  

Oatmeal Turkey Meatball Soup

營養麥火雞肉丸湯

Ingredients for Meatballs:

450 gram Ground Turkey

1 cup Whole Oats

1 Onion, diced

1 Egg

1 tablespoon Sugar

1/3 teaspoon Salt

Ingredients for Soup:

4 cups Beef Broth

4 cups Water

1 cup Carrots, bite size

1 cup Celery, bite size

1 cup Button Mushroom

1.5 cups Tomatoes

1/2 cup Chickpeas

1/3 cup Cilantro, minced

Salt to taste

DIRECTION:

Leek and Shrimp Light Soup | 大蔥蝦湯

Leek and Shrimp Light Soup | 大蔥蝦湯 

Ingredients: (yield 4 servings)

3 Leeks (white part only)

1.5 cups Carrot, sliced

13-15 Shrimp, deveined and unshelled

7-9 Mussels

4 cups Chicken Broth

1 cup Whole Milk

1 teaspoon Paprika

2 tablespoons Butter

Black Pepper to taste

Sea Salt to taste

材料：(4人份)

3 大蔥 (白色部份)

1.5 杯  紅蘿蔔，切粒

13-15 隻   蝦，去腸和殼

7-9 隻   青口

4 杯   雞湯

1 杯   全脂奶

1 茶匙   紅甜椒粉

2 湯匙   牛油

黑胡椒   調味

海鹽   調味

DIRECTION:

Enoki Mushroom Beef Rolls | 金菇肥牛卷

Enoki mushroom beef rolls are always a popular flavour in Hong Kong.  You will find many Japanese or Taiwanese restaurants serve them and list them on their menus.  It is the crunchy and juicy enoki, plus the tender and savoury beef attract people.  You can serve the rolls with cold beer as snacks or appetizer, or serve them with a bowl of white rice as a side dish.

Enoki Mushroom Beef Rolls | 金菇肥牛卷

Ingredients:

600 gram Enoki

600 gram Fatty Beef

Barbecue Sauce

材料：

600 克   金茹

600 克   肥牛

燒汁

DIRECTION: