Chicken & pak choi

For ➋
75 g boneless & skinless chicken breast, cut into thin pieces
2 tbs oil
200 g pak choi, sliced into pieces
2.5 cm piece ginger, peeled & sliced into pieces
marinade:
½ tbs soy sauce
½ tbs cornstarch
sauce:
½ tbs oyster sauce
2 tb water
¼ ts sesame oil
3 dashes white pepper
1 ts wine
½ ts sugar

Marinate the chicken with the ingredients in marinade for 10 m. Combine all the ingredients in the sauce in a small bowl, stir to blend well.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choi and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choi is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.

Creamed chicken with mushrooms

For ➍
2 chicken breasts, cut in half
75 g mushrooms
2 tbs flour
2 tbs grated + 35 g Parmigiano cheese
1 ts salt
1 pinch pepper
1 tbs olive oil
1 tbs olive oil from dried tomatoes
2 ts garlic, chopped
200 g sun-dried tomatoes, chopped
37.5 cl cream
2 tbs fresh basil
2 ts Italian herbs

Mix flour, grated cheese, salt and pepper. Coat 2 chicken breasts in this preparation.
Heat 1 tbs olive oil.
Add the chicken breasts, cook for 5 to 6 m, or until the fowl is browned on both sides. Keep warm.
Heat 1 tbs olive oil, and add dried tomatoes, the sliced ​​mushrooms and 2 ts chopped garlic.
Cook for a few m. Reduce heat, and add cream*. Leave to simmer. Add fowl. Simmer for 20-25 m, or until chicken is weel cooked..
Simmer until thickened. Add 35 g Parmigiano cheese and 2 tbs Italian herbs.
Serve with the chicken. Sprinkle 2 ts fresh basil on top.
Serve with good pasta al dente or  warm bread.

*Or use  half milk, half creamy goat cheese.

tip: creamy scrambled eggs

For ➊
3 large eggs
1½ tbs whole milk (½ tbs for each egg)
1¾ ts cornstarch or potato starch (½+⅛ teaspoon for each egg)
salt to season
3 tbs unsalted butter (1 tbs for each egg)

Crack 3 eggs into a medium bowl.
Then, in a separate cup or bowl, evenly whisk together the milk and cornstarch until it's lump-free (don’t mix them directly with the eggs or you’ll get lumps).
Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt.
Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…
Add the beaten eggs. Wait for 3 s without stirring anything, until the edges of the eggs start to bubble up…
Then remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second… 1, 2, 3….
4, 5, 6, 7…8, 9, 10, 11…(If you use a mini skillet instead of a large one, it may need a few more seconds)...
For about 11 to 12 s. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 s more to every 3 extra eggs you’re scrambling).
Transfer them onto a plate. Do not wait until they look fully cooked.