I’m still stuck in Australia and unable to join my family for reunion dinner in Singapore yesterday… So decided to cook my own dinner today.

At 4pm, i went out to the nearby super market and bought the ingredients.

- Chicken Breast
- Canned stir fry vegetables
- A can of button mushrooms
- Sesame oil
- 1 ginger

I wanted to try and make the stewed chicken with ginger and button mushrooms dish that my Grandma used to make.

Now this is significant cos i have never cooked at home before (other than rice and fried eggs that is).

First thing i did was scrap off the skin of the ginger. Boiled water and soaked the ginger in the water to make a broth.

Next i cut up the chicken. I was a little worried that the pieces were too big, which later turned out all right. I marinated the chicken in sesame oil and pepper. Then i threw the whole lot into the broth. (Nicole tells me i should have added flour to the marination process to  ensure the chickens remain tender. Thanks, Nicole)

I opened the canned mushrooms and vegetables and drained the fluids, washed the vegs and dumped the whole lot into the pot.

I added sesame oil into the broth… some milk to thicken it… and finally some oyster sauce when i felt the broth wasn’t thick enough.

It simmered for a long time. I suspect i don’t have the patience for cooking… ha ha…

I then steamed some rice.

Contemplated frying eggs… but decided against it. Needed black soy sauce for that. *adds to shopping list*

Here’s the final product:

With rice.

My apartment mate seems to love it.

Verdict: I love it. Its not salty at all. Just nice. The meat was a little tough… but its fine. The mushrooms and vegs were excellent and still retains its crunchiness.

Well, i couldn’t quite get the colour of the broth right - not brown enough.

Spoke to my dad on Skype just now and he recommended more oyster sauce. Ha ha… that was the secret ingredient… should have added more of that.

Hmm… what to cook tomorrow?