Whenever it was 初一 or 初十五 and especially during Chinese New Year, these will always appear on the dinner table.
My favourite is the special dip sauce for the chicken. It is a mixture of spring onions, corriander and deep-fried onion shallots.
Method for Special Dip:
1. Clean and wash spring onions and corriander. Ratio is 2:1 respectively. Place them onto bowl.
2. Slice the onion shallots. Deep fry till golden brown. Around 10 onion shallots for 3 big stalks of spring onions.
3. Scoop up and quickly place them over the spring onions and corriander. Pour some of that oil over the whole mixture.
4. Add salt accordingly to season.
5. Mix well before serving.
As for the cabbage soup, use the water that was used to cook the chicken as the soup base. Season accordingly and add in cabbage, carrots or any vegetables that you want. Remove the oil before serving.
I use canned abalone and sliced them up. The sweet peas were stir-fried in the wok. Some of the abalone “sauce” in the can were used in the making of the sauce together with some mushroom powder. No need to add salt as the abalone “sauce” is salty.
For the chicken rice, you can use the instant pack sold at NTUC. The traditional method is to pan-fry the rice in the wok with garlic and salt. Then scoop up into rice cooker. Add in the water that was used to cook the chicken to cook the rice. Put in a few pieces of pandan leaves to cook the rice. Oh well, the instant pack saves all the trouble!