AROMATICS FOOD RECIPES

Steps:

• In a small bowl, combine chicken breast, corn starch, soy sauce and wine. Marinate for at least 10 minutes.
• In the same frying pan or wok over medium-low heat, add in 2 more tablespoons of oil and then add in your aromatics—the ginger, garlic, and the scallion whites. When fragrant, add in the semi-cooked chicken and salt.
• In the same frying pan or wok over medium-low heat, add in 2 more tablespoons of oil and then add in your aromatics—the ginger, garlic and scallion whites. When fragrant, add in the semi-cooked chicken and salt.
• Turn up the heat to medium-high, and cook for 10-15 minutes until the chicken is cooked through.
• Turn off the heat, and add in the rest of the scallions. Season with a pinch of white pepper. Mix and serve.

Steps:

• Place the chili powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
• Dry-fry for 1-2 mins to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin.
• Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes Add the spices. Cook for a further 2 minutes.
• Stir in the tomatoes and water. Cover and simmer for 5 minutes.
• Add the vinegar, sugar, shrimp and seasoning. Cover and cook for about 5 mins or until shrimp are pink in colour.
• Garnish with cilantro leaves and eat hot with your fingers.