Fish Ball Meehoon Soup

All I want for winter is something soupy & something hot!

Fishball Meehoon Soup

Fish Ball Meehoon Soup (40 mins)

Mee hoon
A loose handful of big dried shrimps (har mai in Cantonese) *Key Ingredient!*
Chicken stock (yes, I used the store-bought Maggi chicken stock)
Baby kailan
3 mushrooms
Fish balls

Salt

1. Boil 2.5 bowls of water in a pot. The formula is 1 bowl of water per person and approximately half a bowl more to allow for evaporation. Add about 1.5 teaspoons of chicken stock & big dried shrimps and let the soup boil for about half an hour to get it all sweet and tasty. 
2. Soak the mushrooms in warm water and set aside.
3. Soak the meehoon in a tub of water. A huge bale of meehoon should be enough for 2, or if you are using the small packets, then 2 small bales should suffice.
4. Soak the baby kailan and then rub each leaf under running water to get the chemicals off. 
5. Soak the fish balls for a short while before rinsing them off.
6. The mushrooms should be soft by now, drain them & cut into small long pieces. I usually use scissors instead of a knife - it's quicker. Add the sliced mushrooms to the soup. 
7. Let the soup boil for about another 1 minute.
8. Next, drain the water from the meehoon and add it to the soup, followed by the fishballs and the baby kailan. 
9. Let it all boil until the meehoon is sufficiently soft.
10. Taste the soup, if necessary, add a pinch of salt.
11. Serve.

Hainanese Chicken (minus the rice) using the Magic Saver Cooker

Behold further wonders from the trusty magic pot!

Hainanese Chicken

Hainanese Chicken using the Magic Saver Cooker (40 mins)

Chicken drumsticks, or chicken wings or breast meat whichever you prefer
Ginger
Black sauce (thick caramel sauce)

Salt

1. Defrost the chicken and then peel off the skin. You can skip this if you like to eat chicken skin. 
2. Wash the chicken thoroughly and salt it all over, before rinsing it again. 
3. Peel and cut up some ginger. Then, mince it until it looks like, well, minced ginger. If you have a pestle and mortar, that would work better but as I don't, I just keep chopping it up with my chopper until it looked very well minced. 
4. Pour some water into the magic saver cooker for boiling. The water level should be about 1 inch high. If you are cooking a whole chicken, the water level should be about 2 inches high.
5. Once the water is boiled, put in the chicken, close the lid and boil for about 7 minutes (for a small chicken) or 10 minutes (if the chicken is bigger).
6. Turn off the fire and place the pot in the magic saver cooker for half an hour.
7. Remove the chicken and put a pinch of salt into the water, which by now should be some sort of chicken stock; boil for a bit.
8. Serve the chicken with the soup, ginger and black sauce.