FOODlog #346: Chicken Rice with Soup & Mushroom Omelet

Cooked a feast the other day and made 3 different dishes. I made a whole poached chicken and the poaching liquid I added some preserved vegetables and tofu and made a soup for the 2nd dish.

For the chicken, I salted the chicken inside the cavity and outside on the chicken skin then gently poached it in the hot stock I prepared.

This takes about 20-25 minutes of gentle poaching and it's ready. I let it cool a bit and then deboned and sliced it up before adding a mixture of garlic oil and soy sauce on the chicken and garnished with spring onions.

The soup was also really good. It was clean and refreshing. A perfect Chinese style chicken soup to accompany the chicken with rice.

We had some oyster mushrooms in the kitchen so I roughly ripped them up and added Sautéed them with eggs to make a mushroom omelet. I also added some sliced green chilies to the omelet for some color and some heat.

Was a really tasty and delicious lunch that was fairly easy to prep. Glad everyone that had the meal that day liked it.