https://cdn.dapplr.in/file/dapplr-images/zord189/IQaqh3bC6AopUivHoNiuw5NMlheeS7dR.jpg <br/> I decided to cook dinner yesterday after coming home from groceries shopping. It was a pre-covid grocery shopping because the cases have been rising again recently and many people are going to start queuing up to stock up on food. I decided that it should be done before the impulse buying starts. When I got home from grocery shopping, I took out the frozen minced chicken to defrost. While at it, I actually got some chives from the supermarket which I love! In most Asian cooking, we usually use chives in eveyy thing to give a nice flavor whether as a garnish or the last ingredients to fry into the meal. Since I had minced meat, I decided to make dinner for Yuna and I. Some sort of Taiwan Minced Chicken Rice. # Preparation # https://cdn.dapplr.in/file/dapplr-images/zord189/cO7UdZEkunPsO6CeOM2aG9fxqcLOP1xz.jpg <br/> I marinated the chicken for one hour with spices, sesame oil and some salt and pepper. When I was almost ready to cook, I chopped up the chives, garlic and onions to add more flavors to the meat. I also cooked the egg first. https://cdn.dapplr.in/file/dapplr-images/zord189/GEvwbNO4sWt7m9maW5puLKqYl7OptZTC.jpg <br/> https://cdn.dapplr.in/file/dapplr-images/zord189/laqKb9F8qiDLfSIa61rCRZeNJNQFWdKo.jpg <br/> https://cdn.dapplr.in/file/dapplr-images/zord189/kAc83AIFkeFwBpc297StXtiSbngwllrc.jpg <br/> https://cdn.dapplr.in/file/dapplr-images/zord189/wVM8edibrtBjHzro1u5do0ub7DzrfAKW.jpg <br/> As I was prepping the ingredients, I have already dumped a cup of rice into the rice cooker. As the rice cooker usually needs 10 to 15 minutes to cook, it will be done when I'm done cooking as well. Just the right timing. I added cooking oil to the pan, have it really hot before I tossed the mince chicken in. Spread the minced chicken out evenly on the saucepan so it is cooked evenly and the meat would have more charred and fried feeling. Threw in the onions together as well. This stage, I cooked and left it to fry for awhile as onion and the meat produces water. I don't want my minced chicken to be too watery so I had to wait until the water evaporated. One thing to know whether your minced meat is ready, you can see that most of the water evaporated and the meat starts to get brown. I cooked for about 10 mins then added garlic in. I didn't add garlic in earlier as it will cook faster and be burned even before the chicken is cooked. So I added once the chicken turned slightly cooked. Lastly, I added the chives for the finishing garnish. https://cdn.dapplr.in/file/dapplr-images/zord189/sEBqDod13fm63YIxmxY3LO05WfFwmR5L.jpg <br/> https://cdn.dapplr.in/file/dapplr-images/zord189/vc7sr1pmG7sgKuDffyUeipqnBH5E8Vk4.jpg <br/> https://cdn.dapplr.in/file/dapplr-images/zord189/aJPdqBVnVbAFjIC9CuTMyNU5mmtCFKNT.jpg <br/> Wualah! The rice was ready at the right timing, I scooped and plate it into the plate first. Followed with the minced chicken and then the egg on top. Added a few drops of soy sauce on the egg as well to give it that saltiness. And that's it for my Taiwan Minced Chicken Rice! It's doesn't feel Taiwanese but at least let me have my satisfaction ey? :) Have a great Sunday!