Rice congee

1 cup cooked rice (aka left over, or half cup uncooked)
3 cup water
tiny bit scallion (green part)
1tsp salt

for beef congee:
1/2 cup shreded beef
marinated egg

for pork congee:
1/2 cup shreded pork
1/3 cup shreded pork belly

for sea food congee:
1/2 peeled shrimp
1 stick of fake crab

for sweet congee:
replace scallion and salt with sugar
add some sweet pickles

Boil rice in water in high heat, stir to make sure they are loose. Add salt, stir. Turn to low heat and cook for 20-30min or however long you like, best if you have slow cooker for this. Stir often and cook to the consistency you like, add more water if necessary. Add all other ingredients, turn to medium heat cook til boiled again and dish.

Using left over rice cuts down cooking time, other uses: fried rice, rice pudding.

Imitation Samosas

1 potato
1/2 pack wonton wrapper
1Tsp butter
1Tsp thai curry paste
pinch of garlic/onion powder

Peel potato, slide and cut into small pieces (cooks faster). Boil the pieces til you can poke thru easily. Drain and mash, mix in butter, curry paste and garlic powder. Stir til its even goldish color, let it cool.
Cut wrapper diagonally into 2 triangles (Optional, this is so you can wrap filling into triangle shape. Might or might not want to do this, depends on the size of wrapper. Of course you can wrap them however you like, just make sure not too much filling is exposed). Wrap 1/2 to 1 table spoon of potato paste into individual wrapper, lay them out on a big plate, don’t overlap, or they will stick together.
Fire up your deep fryer in high heat (use a small sauce/soup pot, pour in 2-3 cup of oil, 1-2 inches high) . Turn to medium heat and try to maintaint this level. Dump in the pieces one by one, into empty area in the pot, fish them up once they turn alittle yellow (less than a minute). They will turn more gold once they are out, so take them out early rather than late, you can always put them in again if needed. Drain them of oil and put them over sheet of paper towel.
You can heat up leftover in microwave, put them on a layer of towel to keep them dry. Or refry them.

Sweet and sour chicken over bok choy

1 large chicken breast (1-2 pounds? you can also use other meat)
1 stalk of scallion (chop white part, dice green part)
2 cloves garlic sliced
1 cup potato starch (or other frying batter)
2 tsp salt and pepper (season salt)
2 Tsp sweet and source sauce (or any other chinese stir fry sauce)

2 stacks of bok choy (baby bok choy or any similar green vege)
1 Tsp squid/fish/soy based seasoning sauce
1 tsp sugar

Cut chicken into small bite pieces, add in salt and pepper, cover and shake it couple times, then let it sit for 10min. Pour in half cup of starch, squish around with your hand, cover all the chicken pieces. Pour in the other half of starch, this time lightly stir the chicken so they are evenly covered and won’t appear slimy. You want to stir alittle so the flour doesn’t just come off when frying.
Deep fry the chicken pieces (see 3rd part of Imitation Samosas), they should float when done. Set aside.
Peel, seperate and clean individual leave of bok choy. Boil one pot of water, put in bok choy, white part down. After it boils again, drain the bok chok. You can either stir fry the bok choy in squid sauce or sugar in a pot, or just shake it. Dish the bok choy, lay them out on the plate if you like.
Heat 1tsp of oil in a wok or large frying pan, add in white scallion and garlic, stir alittle, you should smell the aroma. Pour in sweet sour sauce, add chicken stir alittle. Dish on top of bok choy, sprinkle the green scallion.