Saturday, 18 February 2017

Kids In the Kitchen #3 - Cooking Chinese - Recipe

This beauty plopped through my letterbox this morning from Lee Kum Kee. Always a delight to receive a little freebie (hence the name, AnnieThing For Food!).


So what to make for lunch? Continuing with my effort to get kids cooking, and get my Kids In The Kitchen more, a really simple recipe card along with a quality packet of Oyster Sauce, and whatever I could find in the fridge, my 10-year-old and I rustled up Braised Chicken with Spring Onions in Oyster Sauce in less than half an hour for today's lunch.
 

She painstakingly cut up 2 two chicken breasts with a scissors, and placed it in a bowl with the Oyster Sauce, and a dash of sesame oil. While she was doing this, I put some spaghetti on, chopped up some spring onions and carrots into long thin strips. The onion chopping caused her to reach for a clothes peg to put on her nose, to stop the tears... all good fun.
 
Once everything was prepped, the sunflower oil was heated in my #SchoolOfWok wok, and the onions and carrots quickly sautéed. The marinated chicken was then added and stir-fried for about 2 minutes, then 2 tablespoons of water added in and fried for a couple minutes more until the chicken was cooked.
 
To serve, plonk the spaghetti/noodles/rice in a bowl, top with the cooked chicken and garnish with sliced spring onions. Eat with chopsticks.
 
'Let's have this for lunch every day, Mummy!'
 
 
Success.