Taste Your Memories: with Ann McGinley

From Siying

Snow pea and Shiitake mushroom Rice 香菇扁豆饭 

Snowpea rice cooked by Ann

Ingredients:

• Snow pea 100g. 
• Shiitake mushroom 2. Soak overnight. 
• Minced pork 50g (You can take this out if you are a vegetarian. Or replace the pork with dried bean curd. 1 square. Chopped into small pieces.) *There are many brands of dried bean curd. 
• Soy sauce 2 tbs + 
• Chinese cooking wine 2 tbs 
• Sesame oil few drops 
• Rice 1 cup 
• Vegetable/olive oil 1/2 cup 

Method:

1. Clean snow pea. Peel off the vine on the sides. Cut them into short pieces. Chop Shiitake mushroom into small pieces. Rinse rice.
2. Pour oil in a deep pot. Heat the oil. Put tofu/pork in. Stir for a while. Add cooking wine and 1tsp soy sauce. Stir for 1-2 minutes
3. Add snow pea and Shiitake mushroom to the pot. Give it a quick light stir till snow pea and mushroom half cooked.
4. Add rice in the pot. Stir for a minute. Add 2 tbs soy sauce.
5. If you have a rice cooker, pour everything from the pot into the rice cooker. Add water. The weight of water is 1.3-1.5 to the weight of the rice mix. Or judge by the common sense. the amount of water is slightly less than how much you add to cook steamed rice. Set to rice cooking mode.
6. If you don’t have a rice cooker, add water into the pot. The same amount as mentioned above. Cook it till it is done.
7. Serve it with sesame oil. 

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From Ann 

Chicken Pilafi 鸡肉皮拉菲

Chicken Pilafi cooked by Siying

Ingredients 食材

• Chicken stock (about 2 cups) can be hot or cold / 鸡汤冷热都可以 
• 1 Medium size white onion chopped finely / 中等大小的洋葱。切碎 
• 1 cup long grain rice / 长米 一杯 
• ½ cup currants / 黑加仑 ½杯 
• ½ cup toasted pine nuts (you can fry or cook in oven – they burn very quickly so be careful. They should only be golden when cooked not brown). / 烤松子 ½杯 

Method: 做法

1. First make a chicken stock (I don’t add any salt to the recipe so you’ll need to add as much salt/pepper as you like to the stock). The success of the taste of this recipe depends on the stock. I remember it being medium salty. / 先做鸡汤 （由于这个食谱没有盐。所以煮鸡汤的时候要点盐和胡椒)。这个菜的味道关键是鸡汤。鸡汤是中等的咸味。 
2. Fry a couple of tablespoons of olive oil over a medium heat and fry and the onion until soft but not burnt. / 加两勺的橄榄油中火加热。加入洋葱翻炒到软。不要烧焦 
3. Then add 1 cup of uncooked white rice and stir through the onion and oil mix until it is coated in oil – I minute or so. / 加入生米。翻炒。让洋葱，油和米拌匀。大概炒1分钟 
4. Add enough stock to cook the rice by the absorption method – about 2 cups stock to I cup rice. / 加大约2杯的鸡汤煮米 
5. Bring the rice to the boil and then turn down to a very low heat to simmer add the currants and cover – my mother always covered the pot with a clean tea towel and then the lid (I don’t know why she used the tea towel). / 等到汤煮开。转小火焖煮。加入黑加仑。盖上盖子。盖子上再加盖上干净的棉布。 
6. Keep tasting the rice to see if cooked – when cooked add the toasted pine nuts. / 煮的时候可以尝一下看米是否煮熟。煮好后加烤好的松子。
7. Eat and enjoy!!

A veggie version that I make all the time now is the same but I don’t use chicken stock and I add silverbeet to the rice with the currants and cooked chickpeas at the end. / 素食的版本和这个差不多。把鸡汤换成甜菜汤。把松子换成鹰嘴豆