Must be wondering what ABC stands for...... Let me reveal: Asparagus Broccoli Corn..... :) Easy as ABC...... But cooking is a bit more troublesome then what I normally prepare for a meal. However, everything is worth it as the end product was delicious! I prepared this for my dinner but I would rather eat it for lunch as it occupies my stomach too much - too full!
A soup will need to be prepared first. The soup is taken from a recipe in the book"The Healthy Chinese Cookbook". It doesn't call for rice, broccoli and asparagus as its just a soup recipe. I added these items on my own as I need vegetables for my every meal and being a typical Asian, I need rice - that's why I chose brown rice, a whole grain staple! Adding vegetables to meals is not difficult at all......
RECIPE: Serves 4
- 1 skinless chicken breast fillet
- 2 teaspoon light soy sauce
- 1 tbsp Chinese rice wine
- 1 teaspoon cornstarch
- 3 3/4 cups + 4 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 litre chicken stock
- 1 can cream corn
- 1 can whole kernel corn, drained and rinsed
- 2 eggs, beaten
- 1 broccoli
- 8-12 stalks fine asparagus
- 1 1/2 cups brown rice
- 1 teaspoon garlic, minced
- Cook the rice using 3 3/4 cups of water.
- Heat up the stock in a saucepan.
- Mince the chicken in a food processor, taking care not to over-process. Transfer the chicken to a bowl and stir in soy sauce, rice wine, cornflour, water, sesame oil (add some pepper to taste). Cover with plastic wrap and leave for about 15 minutes to absorb the flavours.
- Heat a skillet and Healthy Sauté the ginger for a few minutes and add into the saucepan.
- Add cream corn and corn kernels to the saucepan.
- Steam asparagus and broccoli for about 5 minutes. Do not steam too long as it will take the nutrients away from the vegetables. The vegetables should give a bright green and yet, crunchy to the bite.
- Spoon about 6 tbsp of hot soup into the chicken mixture until it forms a smooth paste and stir. Return to the work, bring to a boil and simmer for 2 minutes or so till the chicken is cooked.
- Pour the eggs slowly into the soup. While pouring, use a fork to stir the soup just like when writing an 8. The eggs should set in lacy shreds.
- Pour the cooked rice and steamed vegetables into a medium-sized skillet. Add some minced garlic and dry stir fry till you can smell the garlic aroma.
- Add soup to the skillet till it just cover the rice. Simmer for a minute or so and then serve.
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