Most of my Asian culinary food are in big portions; I always freeze and label date and name them. As I was clearing my freezer, I discovered I have some Drumstick chicken pieces with coriander and Minced pork egg broccoli leftovers. Best use it with my mixed vegetables with prawns.
Google: “Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health.”
Google: “Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (members of the order of decapods), some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata.”
I have written down both leftovers recipe below. I bought the prawns that are peeled, and cleaned, carrots, cauliflower, green beans, and 1 can of straw mushroom which are on sale. My simple leftovers food for dinner has been given a lift of vibrant colour with mixed vegetables with prawns. Here’s my colourful, healthy, comforting and delicious meal. Let’s cook!!!
Ingredients
Drumsticks stock
12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
4 garlic cloves
1 c extra water (OPT)
1 Tsp chicken powder stock (OPT)
1” ginger
salt
black peppercorns
Marinade for chicken pieces
300 g chicken pieces from drumstick
1 lemon juice
2 Tbs sugar
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
1 Tbs minced garlic
oil to cook
salt
pepper
Garnish
Coriander
Minced pork egg broccoli
500 g minced pork
4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
oil
salt
pepper
Mixed vegetables with prawns
20 peeled and deveined prawns, bought
2 large carrots, blanched and cut into matchsticks
2 bunches choy sum, cut into bite size
1 medium cauliflower, blanched stems and florets
8 green beans, remove stems and cut into bite size and blanched
8 shiitake mushrooms, soaked in hot boiling water over night or 30 minutes
1 can straw mushroom, halved
1 small white onion, finely chopped
1/4 c vegetables stock
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
2 Tbs oyster sauce
2 Tbs soy sauce
oil
salt
pepper
Method
Do chicken stock one day in advance
In a pot, add drumsticks, 4 c water and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).
Add remaining stock ingredients into pot with drumsticks. Simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.
Let it cool and remove meat from bones. Keep in an airtight container in fridge. Add in 1 extra cup of water and powder stock into stock. Bring it to boil for more stock and check seasoning. Switch off hob. When the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.
When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cooked meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks.
The following day
Add chicken pieces and marinade, except oil, minced garlic, salt and pepper into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. After 30 minutes, heat the pan on medium heat and add garlic cook until fragrant about 1 minute. Add chicken pieces and the marinade cook for about 5-7 minutes, toss around to warmed up the chicken pieces.
Add some coriander in to gives some colour and flavour. Check the seasoning and the sauce from the marinade. Switch off the hob, spoon onto serving deep plate and garnish with some coriander.
Note: You can add vegetables to you chicken pieces if you like such as capsicums, green leaves, pineapples and even cashew nuts. I prefer it just with coriander.
Minced pork egg broccoli
Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to get brown and slightly crisp on the bottom about 5 minutes.
Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 1 minute. Now add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well for about 4-5 minutes. Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs.
Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl.
Note: Any leftover keeps in an air tight container in freezer for about 10-14 days. In fridge, about 4-5 days. You can serve it with other dishes or eat with noodles.
Mixed vegetables with prawns
To blanch vegetables
Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.
To cook prawns
Heat a saucepan over medium-high heat. Season prawns with salt and pepper. Add 1 Tbs oil to the pan, then arrange shrimp in a single layer on the bottom of the pan. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp. Add 1 Tbs oil to pan toss to coat shrimp. Remove the prawns and set aside.
Note: To peel shrimp: Twist off the head (if not already removed) and pull off the legs. Snip the “backbone” of the shell lengthwise with kitchen shears and wiggle your fingers under the shell, pulling it off. Leave the tail on or remove.
To devein shrimp: Use a sharp paring knife to make an incision beside the vein running along the back of the shrimp. Use the tip of the knife to coax out the dark vein; discard. (Wiping your knife on a damp paper towel is a quick and easy way to do this.)
To cook vegetables
Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and onion cook for 1 minutes or until translucent. Add in carrots, cook for about 2 minutes, then add in vegetables stock, green beans and cauliflower stems, cook for about 2-3 minutes. Next add in cauliflower florets, choy sum, both the mushrooms and cook for about 3 minutes.
Pour Shao Xing Chinese cooking wine, oyster and soy sauce. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Now add back the prawns, toss to mixed with vegetables 1 minute. Spoon onto a bowl. Serve with rice, drumstick chicken pieces with coriander and minced pork egg broccoli.
Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetables, and blanch and refresh each vegetable, one after the other, until cooked as desired.
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