Mushroom Soup (the easy version)

When you feel like having cream soup but you don't feel like standing for too long, nursing a pot of roux to brown nicely in the stove... You cheat! :D

Here's a quick cheat version  of the Mushroom and Roasted Garlic Cream Soup, using white bread instead of having to make a roux, which involves melting butter, adding flour to it and slowly cooking it to brown (not burnt) and slowly adding milk/stock to the roux, trying to avoid lumps from forming... That's just too much work!

Ingredients :

3 pcs of white bread
4 cloves Roasted garlic
4 tablespoon creamer powder
1 cube chicken stock
1 teaspoon pepper
1/4 teaspoon nutmeg powder
5 cups warm water
5 canned button mushroom (whole)

5 canned button mushroom (finely chopped)

Method:

Put everything in a blender (except for  finely chopped mushroom), blend until smooth. Pour into a heavy pot, add finely chopped mushroom and slow cook until thick.

Salt and pepper to taste.

Done.

Steamed Garlic Ginger Chicken Rice

If you're living alone like me, then you should know the hassle of cooking for one... I used to have and use a small cooking rice at home but I don't like cooking 1 small cup of rice in a rice cooker.

Usually I had to cook more than I need and most if the time I cannot finish everything.

Then I bought a steamer and now I cook a personal serving of rice straight in a bowl... Problem solved.

Anyway, here's my take on a really simple rice dish that you can easily  prepare at home in a lazy Saturday afternoon.

Steamed Ginger Garlic Chicken Rice with Garlic Ginger Sauce (single serving)

Ingredients :

Wash and soak-
3/4 small cup of rice
1/4 small cup of sticky rice

Blend together-
2 inch ginger
4 cloves garlic

1/2 chicken breast/chicken thigh (bone in, skin on)

Dried shitake mushroom slices (soaked)
Dried soya chunks

1/2 Chicken cube (mix with 1/2 cup water) 
Salt & pepper
Sugar
Lime juice

Garnishing-
Sesame oil
Birds eye chili 

*garlic ginger sauce (recipe below) 

Method:

Drain rice, add to a bowl.

Mix chicken cube to warm water and add just enough to cover rice.

Add 1 tablespoon of ginger-garlic paste and stir.

Arrange chicken, mushroom slices and soya chunks on rice. Sprinkle Pepper powder.

Steam until fluffy (about 20 mins).

Garlic Ginger Sauce
Add 1 tbsp lime juice, 1/2 teaspoon Salt and half tablespoon sugar to the rest of the garlic ginger paste.

To serve:
Drizzle sesame oil on chicken and serve with finely cut birds eye chili and that garlic ginger sauce!