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