Salted chicken is so easy to make at home. This is the simplest no fuss recipe. You buy the chicken and unlike the British people, we Chinese like to clean our chicken with salt and rinse before eating. In the winter this is a good dish and easy to prepare and steam on lazy days when you are a bit cold and lazy. My chicken was marinated for 3 days. Adjust your salt to suit. If marinate longer, less salt and so forth. Not actually rocket science but cooking experiences is useful.

You can actually vacuum sealed your chicken and cook it in a Sousvide machine if you like. A simple way as I don’t like to use a lot of other ‘brown’ sauces. I like the clean look, not muddy brown look so no soy sauce, oyster sauce etc. A nice chicken won’t need all those. Eat clean and simple better. Of course you can add ginseng, mushrooms, red dates etc but today I am just lazy and I just want to show off the near perfect cornfed chicken skin.

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To some people like myself the joy of harvesting from garden to table in a matter of minutes is beyond words. It gladden my heart and makes me proud.

Today my soup terjun is made with 4 different types of mints, lemon verbena and spinach. I will be giving my TIPs on how to make the soup nicer. I always thought this is just simple but on chatting with a close friend yesterday I found out that she cooked hers differently from mine and never thought of boiling it the way I do. She always find her soup a bit fishy and that’s why her husband and children do not like it. We had a giggle and today I decided to write this for her least she forgets.

TIP1 – If you use minced garlic the garlic is easily burnt and your soup will be left with dark specks. I made garlic oil and use that instead.

TIP2 – Removed the fried anchovies and only put them back in the end. Soggy anchovies is terrible to eat (in my opinion)

TIP3 – Due to the nature of the dried anchovies (ikan Bilis) being slightly fishy, adding a few slices of ginger and frying before adding water to make stock solve this problem. Frying the ginger slightly loses that ‘raw’ ginger taste too.

TIP4 – Add in the greens when you turned the heat off cause if you boiled your leaves they will turn yellow or brown!

TIP5 – Top with the crispy anchovies and crispy shallots just before serving.

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Boozy Adult Spinach – Special

Ingredients

• Baby Spinach
• 2 tbsp Oil (shallot oil)
• 3 tbsp Julienne Ginger fry till crispy set aside
• 1 tbsp Garlic
• 600 g Minced Pork
• 2 tbsp Oyster sauce
• 1 tbsp Light soy sauce
• Salt & Pepper
• 2 cups Sherry
• Cornstarch + water
• 1 tsp Sesame oil
• handful Crispy Shallots

Instructions

• Fry the Julienne Ginger with the shallot oil till crispy. Remove and set aside.
• In the same oil fry the garlic, shallots and followed by the minced pork well.
• Season with salt & pepper, oyster sauce and soy sauce. 
• I used half a bottle of sweet sherry but 2 cup will do. (Optional)
• Thicken the sauce by adding your cornstarch+ water slurry 
• Lastly add in your spinach and turn heat off.
• Add in another drizzle of sherry and sesame oil just before dishing. 
• Topped with your fried julienne ginger and crispy shallots. 

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