Taste Your Memories: with Echo Li

From Siying 

Steamed Chicken in Glutinous Rice 糯米蒸鸡

Steamed Chicken in Glutinous Rice cooked by Echo

Ingredients:

• A free range chicken 
• 1tbs Chinese cooking wine 
• 3tbs Soy sauce
• 1tsp Chicken bouillon
• 1 Shallots slice into small pieces
• 1 Ginger medium size minced
• 300 g glutinous rice

Method:
Food preparation

• Chicken: dissect the legs and wings at joints, chop the rest of body into small pieces, cut off the bottom and throw away, take out the fat inside the belly and put it aside.
• Glutinous rice: soak it for 8-9 hours (for a night)

1. Put the chicken in a big bowl, add Chinese wine, soy sauce, chicken bouillon, shallot and ginner. Marinate the chicken for 2-3 hours
2. Take 1 chicken feet out from the bowl. Add glutinous rice in the bowl cover the chicken. Use fingers gently press down the rice to make the rice fully cover the chicken. 
3. Cut chicken belly fat into small pieces and evenly spread on the top of rice
4. Place the chicken feet on the rice at the centre of the bowl
5. Steam it in high heat for 30min
6. Use a chopstick poke the chicken feet to see if its meat fall apart easily. If so, it means it’s cooked and ready to eat. 

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From Echo

Buk choy Noodle / 青菜面

 Tsai Woo Mien (Su Chow dialect)

Buk choy noodle cooked by Siying

Ingredients:

• 2 bunches Buk Choy (buk choy havested after frost) chopped into small pieces /刚过霜的青菜
• Fine dried noodle / 挂面
• 1tbs Oil 
• 1pinch Salt 
• 1tsp Chicken bouillon powder

Method:

1. In a saucepan, heat the oil and add in buk choy, and stir fry
2. when buk choy is almost cooked, add in salt and chicken bouillon powder
3. Turn the heat low and start simmer
4. Boil water in a pot and put the noodle in the pot
5. After noodle cooked, drain most of water out
6. Add the noodle in the saucepan and mix with buk choy
7. Add a bit of water from the noodle pot in
8. Cook the mix until it became extra soft

Taste Your Memories: with Katayoun Javan

From Siying

Chicken in brown sauce with edamame 毛豆烧鸡

Chicken with edamame cooked by Katayoun

Ingredients:

• A whole free range chicken (disjoin legs and wings and chop the rest into small pieces, throw out the bottom part) *traditionally, the Chinese would use a young rooster. But I have no idea how you would get it in Melbourne. 
• 1 Ginger medium size. cut into thick long pieces
• 1 Shallot. cut into about 5cm long pieces
• 2 tbs Chinese cooking wine 
• 2 tbs Light soy sauce 
• 1 tbs Dark soy sauce 
• ½ tsp Sugar 
• 1 tsp Oyster sauce 
• around 400g Edamame (you can usually get the frozen ones in packages from Asian groceries.) 
• 2tbs Cooking oil to your liking 

Method:

1. Soak chicken in water, wash off blood and dirty bits.
2. Add oil in a pot. Ideally use a clay pot. if you don’t have one, a soup pot is good too. Turn heat on high. 
3. When oil gets hot, add ginger and shallots, stir for few seconds, add chicken, stir for about ½ mins.
4. Add in wine, light soy sauce, dark soy sauce and sugar. Stir to mix well. 
5. Add water. Water merges the chicken. Put the lid one. Cook till it boils
6. Turn to low heat. Add oyster sauce. Simmer for about 30min. 
7. Add edamame. Cook for about 10 mins.
8. Poke chicken to see if they are soft. If not, keep simmer it. Stir once a while to make sure chicken are not stuck onto the bottom. 
9. When chicken turns soft. Turn up the heat. When the juice in the pot thickens, it’s done. Enjoy!

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From Kati

ADAS POLO= LENTIL AND RICE 扁豆饭

Adas Polo cooked by Siying

Ingredients:

• 1 cup Basmati rice / 印度香米 1 杯
• Half a cup black or green lentils / 印度黑或绿扁豆 半杯
• one full teaspoon cinnamon / 肉桂 1 茶匙
• Half teaspoon turmeric / 黄姜粉 半茶匙
• One small onion sliced thinly / 洋葱 1 小颗 切丝
• One garlic clove minced / 蒜瓣 1 颗 切碎
• 1/4 teaspoon cardamom /小荳蔻粉 ¼ 茶匙
• 1/4 teaspoon cumin / 茴香粉 ¼ 茶匙
• Half a cup raisins / 葡萄干 半杯
• Half a cup dates, pitted and chopped / 去核枣子 半杯 切碎
• Half a cup butter / 黄油一杯
• Vegetable/canola oil / 菜油

Method:

1. In a saucepan, add one cup water, bring to boil with one teaspoon salt, add washed half a cup lentils and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside. / 在锅里加一杯水，放一茶匙盐， 煮开后，加入半杯印度扁豆。 小火煮20-30分钟，直到豆子变软。水沥干，放在傍边。
2. In a pan, saute the onions and garlic in butter. Add raisins, dates, and spices. Mix well and set aside. / 在一个平底锅里，放入黄油， 洋葱和蒜炒至透明。 加入葡萄干，枣子，和小荳蔻粉，茴香粉。炒匀。
3. Cook one cup of Basmati rice as you would like but leave it al dante! . Once the rice is done, transfer cooked rice to a large bowl. / 煮一杯米，煮到半熟后，倒入碗中。
4. In the same pot (preferably nonstick pot), add oil to just cover the bottom surface. add a drizzle of salt, turmeric, and cinnamon. / 在煮米的锅里，加入油，油铺满锅底。加入一点盐，肉桂粉和黄姜粉。
5. Add a layer of rice. / 铺一层米
6. Add a layer of lentil./再铺一层扁豆
7. Continue layering, ending with a final layer of rice./重复铺层。最后一层是米
8. Cover and cook on medium heat for 10 minutes. / 盖上盖子中火煮10分钟
9. Cover the top of your pot with a tea towel to prevent steam from escaping, and top with lid./ 在锅上铺上一层布，防止蒸汽散出。然后盖上盖子。
10. Cook on low for 30 minutes. The rice at the bottom of the pot will be crunchy which is called (Tahdig which means the bottom of the pot literally). After half an hour open the lid and add the ingredients in the pan (raisins, dates, spices, and butter) to the pot, mix gently and serve. / 小火煮30分钟。30分钟后，打开盖子，加入炒好的葡萄干，枣子。搅拌均匀。