There’s no better time than now to have simple porridge fare with a dish like this cos’ most of us would probably be feasting to our tummies’ content from next weekend onwards as it’s going to be the Lunar New Year!
I don’t really eat salted or pickled vegetables that much because of their high amount of preservatives and sodium but I do like them with plain rice congee every now and then. Normally, we would use pork (or pork belly) to go with salted mustard but I prefer a leaner meat so I used minced chicken instead. It’s up to you, whichever meat you pick cos’ this recipe is pretty versatile. I had even experimented with crumbled batang (spanish mackerel) fish meat and it worked fine as well.
Minced Chicken with Salted Mustard and Tomatoes
Ingredients (serves 4)
200g minced chicken
300g salted mustard, soaked in water & rinsed
2 tomatoes, sliced into wedges
3 cloves garlic, peeled & finely chopped
2 tsp minced ginger
1 tsp yellow bean paste
2 tsp sugar
1/2 tsp chicken seasoning powder
125ml water (1/2 cup)
1 tsp olive oil
1. Heat oil in pan and sauté garlic and ginger till fragrant.
2. Add minced chicken, water, bean paste, sugar and chicken seasoning powder. Bring to a boil.
3. Add tomatoes and salted mustard. Reduce heat to simmer for 10 mins till tomatoes are soft.