2 x chicken marylands

1 can of sweet corn

1 can of sweet creamed corn

an onion and any other vegie off cuts (from the rest of the banquet )

a dash of sweet chilly

a dash of soy sauce

Throw the vegie off cuts and roughly cut up onion, into the bottom of a 2 part steamer pot and fill with water. Put the chicken maryland in the top part of the pot. Boil then simmer until the chicken is cooked thoroughly.  Take out chicken and cut up into small peices. Strain vegies from the stock and set the liquid aside  in another bowl and disregard vegies .  Open cans and put them in the bottom of the pot.  Stir in some of the stock until a nice thick consistancy (or if you want it thin put in heaps of liquid).  Add chicken and sweet chilly and soy sauce and let simmer until ready to serve.  And your done.   Let this sit until your ready to dazzel with a full smorgesboard.

 

 

Two Main Courses

 

oyster sauce

diced steak( use a piece of porterhouse or rump - not chuck steak)

broccoli

onion

 

AND

 

diced chicken

sweet soy

onion

mushroom

 

Cook both dishes at the same time.  Cook sliced onion first to flavour the fry pans. No need to use butter just turn it up high until onion is brown and add water until onion is soft. Remove from pan. Get you pan hot and dry and  quickly cook meat (Ok you can use a little butter to brown if you must - but not much) once meat is cooked on one side add sauce/s and stir pan. Keep pan very hot . Add onions and other vegies and cook quickly.

 

Our prefered method is 50% rice and 50% of cold water.  Boil until theres no  water and cover with a tea-towel (preferable clean please). Remove from heat and set aside until ready to serve.

 

 

Put each dish in bowl (covered if you can) and serve together on the table.  Give everyone little bowls and chop sticks and spoons and let everyone serve themselves . And whala your a genius.  Get them drunk first and you'll be a goodess ( or a God - ofcourse)