Chicken chow mein with fresh ginger

This is a very simple dish although it might seem complicated. I can't get bored of it ever, there are so many ways to make it, it's amazing. I usually go by the rule of lots of meat and veggies and less noodles, which I did not succeed at this time but I'm sure I'll be able to survive the horrors of noodles stir-fried in peanut oil ;) 

Ingredients for at least 4 people:

• 600 grs of chicken breast fillet
• 3 spring onions
• 3 smaller carrots
• 500 grs of mung bean sprouts
• 150 grs of frozen peas
• 4-5 bigger cloves of garlic
• two pieces of fresh ginger, the size of your thumb
• soy sauce or teriyaki
• peanut oil
• cashew nuts
• 250 grs of chow mein noodles

The secret to this dish is to stir-fry all of the ingredients in a wok or similar frying pan on high heat. You'll need a big bowl in which you can place the stuff which is already done, and is big enough to mix the whole thing in it at the end. 

Chop up the onions, the carrot, slice the chicken breast, chop the garlic and the ginger very fine, and with that you prepared everything you needed to. You can start the stir-frying part, adding some salt to each ingredients that passes the wok. I prefer if the veggies are cooked entirely soft in this dish but it's up to your taste of course.

A tip for the chicken: I always mix the raw chicken slices with half of the ginger and half of the garlic and some soy sauce before cooking them, they will taste a lot better. Don't forget to add some salt and pepper too. Stir-fry the bean sprouts and the peas as well. 

Boil some water and cook the noodles, then throw them into the wok on a tablespoon of peanut oil and fry them for a while, giving it a careful stir from time to time. The last step is to combine all the ingredients, mixing it very well. You can serve it with some extra soy sauce, a couple of lemon drops and cashew nuts on top.

Sweetcorn soup with spinach and sweet potato

I was planning on making this soup with chicken but I stumbled upon a sweet potato in the store while grocery shopping and I couldn't resist. The chicken was used in the above chow mein noodle in the end. It was a win-win :) 

Ingredients:

• 1 spring onion
• 1 clove of garlic
• 1 sweet potato
• half a can of sweet corn
• 200 grs of spinach leaves, can be frozen
• 3 tablespoons of sour cream
• 1 talespoon of starch
• 1 coffespoon of
• 1 smaller chilli
• freshly ground nutmeg

Chop up the onion and the garlic and start cooking them in a bit of olive oil on low heat while you peel and dice the sweet potato. When that's done, add the potato to the onion and cook them together for about 10 minutes, addig some salt and nutmeg.

Add the sweet corn and the chilli, then you can add the water, should be about one litre or a bit more. Then you can add the frozen spinach, and bring it to a boil. It needs about 15 minutes after that, but pay attention to the sweet potato because it can be overcooked very easily. 

 

 

 The last thing you need to do is mixing the sour cream with the starch, and pouring the mixture into he soup, giving it a good stir. Let the starch do its job, needs about 2 minutes. Don't forget to taste, add more salt or nutmeg if needed. You can add some of the turmeric now to colour the soup a bit.