Chicken, Tofu & Shiitake Mushrooms with Ginger Sauce, garnished with water chestnut and macadamia

I've always been a fan of dishes like Hainanese chicken which contain the most simple, mild flavours but allow the devourer to tweak to their tastes with a variety of garnishes.

I've also been a fan of dishes which focus on creating a variety of textures and flavours.

And in this dish, i am attempting to accomplish both! This dish is all about subtle ingredients, from the whisper of ginger in the mild sauce, to the hint of garlicky heat in the stems. The chicken is mild and succulent and the mushrooms provide a hint of earthiness. But when you add the chilli sauce, or soy, it brings the flavours to an even higher level.

This dish is not so much about cooking expertise as combining lots of ingredients i love into one dish

Although i'm not normally an advocate of heating things in cling film due to possible chemical leeching, the method did work as the chicken was both succulent and flavorful. 

Miso Soup with Tofu, Chicken &Udon

Somehow or another i seem to be getting blamed for my family's burgeoning waistlines and creeping cholesterol levels. Could they be referring to my deep fried rolls of pork, cheese and ham?? Or is it that cake made from cream, condensed milk and evaporated milk they are so disgruntled with? Either way there's no denying that we've been putting on a little bit in the winter months. And so, i turned to the cuisine many of us turn to when looking for something low in fat but high in yum- Japanese.

This is a cheats version of Miso soup where i just use the instant sachets, though true miso soup using miso paste is hardly much more complex. Feel free to change around anything you put in the dish, it's really a free for all. Prawns, pork, beans, sprouts. It's all destined for the pot.