School Holidays Cooking Program - Workshop 1

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: HN

School Holiday Cooking Workshop

Full Program Menu — Workshops 1 to 12

Ages 10–14  ·  4 Intakes: January, April, July, September/October

All recipes serve 2 participants working in pairs

Workshop 1: Kitchen Foundations

Tuesday  ·  January Module

 Scan to view this recipe online

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Entrée

Vietnamese Corn Chicken Soup (2 pax)

Ingredients

•   120g chicken breast, diced

•   ½ cup creamed corn (drained), or fresh corn, or both

•   1 clove garlic, minced

•   2 cups chicken stock

•   ½ tsp fish sauce

•   1 tbsp vegetable oil

•   Pinch of salt

•   Pinch of white pepper (optional)

•   ½ tsp cornflour + 1 tsp water

•   1 tbsp chopped spring onion and coriander (optional)

•   1 egg (optional)

Method

Step 1:  Cut the chicken into small dice.

Step 2:  Heat vegetable oil in a pan, then add garlic and cook until fragrant.

Step 3:  Add the chicken to sweat, then add the stock. Bring the soup to a gentle boil.

Step 4:  Add corn and simmer for 3–4 minutes. Add fish sauce and seasoning.

Step 5:  Stir in the cornflour mixture to thicken.

Step 6:  Taste, adjust seasoning, and share equally between 2 bowls.

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Main

Chicken Fried Rice with Mixed Vegetables (2 pax)

Ingredients

•   1 cup cooked rice

•   100g chicken breast or thigh, diced small

•   100g bacon (optional)

•   ½ cup mixed vegetables (carrot, beans, corn, peas) — fresh preferred

•   1 egg

•   1 clove garlic, chopped

•   2 tbsp onion, diced

•   1½ tbsp oil

•   1 tbsp chopped spring onion and coriander (optional)

•   Sauce: ½ tbsp oyster sauce

•   Sauce: 1½ tbsp soy sauce

•   Pinch of white pepper and salt (optional)

Method

Step 1:  One participant dices the chicken or bacon, while the other prepares the sauce.

Step 2:  Heat the wok over medium-high heat and add ⅓ of the oil.

Step 3:  Add the bacon and chicken and stir-fry until lightly golden.

Step 4:  Add the spring onion, garlic, and remaining vegetables. Stir-fry until fragrant.

Step 5:  Push ingredients to one side of the wok, add the egg, and gently scramble. Mix everything together.

Step 6:  Add the rice and break it up so all grains are separated.

Step 7:  Add the sauce, mix well, taste, adjust seasoning if needed, and finish cooking.

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