My cooking - 30 minutes for a meal 薑蔥蒸鷄 蝦糕炒水通菜

When I was a kid, I got some quite tough training for cooking a meal within 30 minutes, normally 2 or 3 dishes. Why is that. 2 reasons - 1.15 lunch break at school time and the rice cooker takes about 25-30 minutes for the rice done. So in order to save time, a steamed dish over the rice is needed. This time I pick up some water morning glory and chicken.

First marinate the chicken with some sea salt and wine. Then rinse the rice and start the cooker. Cut the scallion and ginger in slices. Put some soy sauce, sesame oil. Massage the chicken a bit. Then some corn starch. Massage it. Some oil and finally put the scallion and ginger slices in it. Then put it in the rice cooker when the hot steam comes out from the rice cooker. Don't put it too early as it will make the chicken a bit too well done. This kind of steaming is quite an old time fishermen cooking style with ginger and scallion put in the steaming, instead of putting the scallion at the final stage. Actually this way the scallion may not look nice but it tastes so good, sweet too, to go with the chicken.

Prepare the veggie. Chop some garlic. Heat the wok at medium high heat, until you feel it's burning hot enough. Turn to low heat. Some oil in it. Put 3/4 garlic and some shrimp cake 蝦糕 (I prefer shrimp cake to shrimp paste, as it's more with some burnt aroma). Then immediately some very little sea salt, and if you can take it a bit spicy, put some sliced chili too. This is a nice spark for the sea salt to go with the shrimp cake and the cool oil at a heated wok. Stir it for about 5-8 seconds. Put the veggie and stir fry it as quickly as possible, until it's semi soften. Cover it with a lid until you see some steam out. Done.

*Used the 100mm F2.8 macro lens. See how the oil and the juice stay on the veggie and the scallion.