Today’s Dinner: Cantonese-style Congee, Braised Peanuts, Steamed Chicken in Wine, Steamed Broccoli and Mushrooms in Egg Sauce, and Baked Salmon

Today’s one of the rare occasions where I get to cook such a grand meal!

I love Cantonese-style congee. I really do! It’s one of my favourite dishes. A bowl of such congee and a little drizzle of sesame oil. Wow… That is just heavenly. You don’t need anything more. That alone tastes so divine you’ll find it hard to believe that something so simple can taste that awesome. If you have never tried it before, you must!

So anyway, I told myself that it’s about time I try making such a dish. So here it is!


To my surprise, making it is very easy. All you have to do is to cook the rice with a 1:8 ratio of water and stir frequently to break the grains. Oh, and add a drop of oil to ensure the rice “blooms” excellently in the pot. (I’m using the word, “bloom”, because this tip was recommended by some random guy on the internet – it works!) For mine, I added a drop of sesame oil. Voila. That’s all you have to do to make Cantonese-style congee.

The next dish was braised peanuts. Oh man… I really love braised peanuts, especially when they’re served at Chinese restaurants as starters. Here’s a photo:


It turns out to be another really easy dish to make. All you have to do is to boil peanuts in water, add soya sauce, some sugar, some cinnamon, and some garlic, and voila! Very tasty! The only thing is that you’ve got to boil it for more than 2 hours if you want it to be really soft and tender like the ones in restaurants. I didn’t know that it required so much time to get the effect, neither did I have the luxury of boiling it for that long. I boiled it for about 1.5 hours. It was somewhere in between soft and crunchy. Not too bad. Well, now that I know, I’ll have to dedicate more time to cooking this if I ever make it the next time.

The next dish is steamed chicken in wine. A friend who went to culinary school taught me this recipe.


Another surprisingly easy dish. Slice some ginger, dice some garlice, add soya sauce, mushroom sauce (or oyster sauce), and cooking wine, and throw all of this into the dish containing the chicken, and steam for about 20 minutes. It turns out that it tastes even better with one cup of cooking wine.

The next dish is steamed broccoli and mushrooms in a special egg sauce. This was something very experimental. In fact, I thought up the sauce myself!


The sauce requires two eggs (beaten), mixed with diced garlic, some soya sauce, and a little bit of oyster sauce. Then just pour it all over the broccoli and mushrooms, and leave it to steam for 6-8 minutes.

The last dish was baked salmon. I won’t say much about it because I have cooked and wrote about it before. But just for the fun of it, here’s a photo!


The lemon slices are rather pathetic because my mum and I forgot to buy a lemon, and we had to use whatever lemon we had left sitting in the fridge.

The food was just fantastic! Everything was cooked to perfection – juicy, tender, and most importantly, a harmony of flavours throughout! I declare today’s 5-course meal a culinary success!