Drunken Chicken 2

(This is Christine's picture. I will explain later why I don't have a finished picture of my own.)

So, like I told you guys in my last "Drunken Chicken" post, you can use the left over sauce for another recipe. We can all thank Christine again for this wonderful recipe. It is basically drunken chicken again except it can be eaten as a cold appetizer dish.

Ingredients:
- Chicken leg (remove the bone and keep the skin) about 3-4 pieces
- Sauce from Drunken Chicken enough to soak all the pieces of chicken completely
- salt just a bit for each piece of chicken
- White pepper just a bit for each piece of chicken
- Chinese rice cooking wine use as needed
- Veggies (optional)

Instructions:
1. Wash the chicken clean and remove the bone (There is a step by step picture guide on Christine's webpage at the bottom of this post). Remember to keep the skin. Rub both sides of the chicken with a bit of salt and white pepper.
2. Roll the chicken up and wrap it into sausage form with plastic wrap. Tie knots on both ends.
3. Steam the chicken for 20 mins. Take out chicken to cool then remove the wrap.
4. Soak the chicken in the sauces and put it into the fridge for about 6 hours.
5. Cut into pieces and serve with sauce drizzled on top.

After I cooked the chicken I just put it into a big ziplock bag and pour the sauce in to soak it. I have a picture of my wrapped up chicken but I don't have a picture of the finish product because I ate it with my friends and it was so yummy I forgot to take a picture first... <.<

The uncooked chicken in the wrap:


Read more: http://www.christinesrecipes.com/2010/08/drunken-chicken-legs.html#ixzz1601tyZiY

Drunken Chicken 1

I was feeling a little bad because I have not cooked anything at all last week and I used to cook everyday. So last Friday I decided to try out some more recipes I found from Christine's Recipe. Since it WAS Friday and I didn't have anything on Saturday, I thought "O What the heck, I'll do Drunken Chicken."

Here is my translation of her recipe:

Ingredients:
- Chicken 1.6 lbs (I used chicken leg)
- Chinese Rice Cooking Wine 1L
- Mirin 2 cups
- Palm Sugar 90g
- Water 3 cups
- Soy sauce 200mL (Optional)
- Wolfberry 30pieces (optional)

Instructions:
1. Put the chicken in boiling water and take the chicken out when the water boils again. (This is a method for quick removal of blood water and fat). Dry the chicken.
2. Add the rice cooking wine, mirin, sugar, soy sauce, and 3 cups of water in a deep pot. Stir until and heat until sugar is all melted and mixture is boiling. Turn the fire to low, put in chicken, replace the lid of the pot, and slow cook for about 45-60 minutes. Use a skewer or knife to cut the thickest part of the chicken and check for blood. If there is none then the chicken is cooked.
3. Plate the chicken and pour the sauce over. (If you choose to use wolfberries, you can sprinkle pre-boiled berries, green onions, celery strips, or whatever plating vegies you would like to add) This dish is yummy with rice! :D

I cooked mine in small portions since I was the only one home for dinner (and I have a very small pot). So I reduced all the ingredients by 75%. The end product was yummy but maybe a little bit strong on the alcohol taste. But then again I don't drink much. Please let me know how this goes for you if you decide to try it!

By the way, you should save the left over sauce because my next recipe (which will be posted within 24 hours of this post) will show you another recipe where you can use the sauce. If you don't think you will be able to use the sauce within a week, you can freeze it and thaw for use later.

Original recipe at: http://www.christinesrecipes.com/2010/08/masterchef-drunken-chicken.html#ixzz15znf36rw

Steam Sweet Egg

This is a recipe from one of my old blogs that I feel is worth moving over. Last year I found a online recipe for Steam Sweet Egg. It's a very simple and yummy Chinese dessert that my dad used to make all the time (one of the very few things that he can actually cook lol). That was the first time I tried to make it myself! The resulting product was a little bit sweeter than expected but the surface is very smooth and pretty looking! :D


(The bowl is chipped... Whoops <.<)

The original web page can be found here on Christine's Recipes: http://www.christinesrecipes.com/2008/04/steamed-eggs-with-milk-dessert.html
Since the recipe for this is in Chinese, I will translate it for you guys! This recipe makes about 2 servings.

Ingredients:
- 2 eggs
- 30 grams of sugar (amount can vary depending on personal preference)
- 250 mL of milk

Directions:
1. Beat the eggs until it becomes a uniform mixture. Warm the milk in microwave or sauce pan until lukewarm (do not let milk boil).
2. Stir together the milk, egg mixture, and sugar. Use a spoon to remove the bubbles floating on top (I usually just let it sit for about 5-10mins).
2. Use aluminum foil to cover the bowl (or bowls) and put it into the steamer. Use medium to high fire to steam for 12 minutes. Open the steamer's cover every 4 minutes to let out the steam.
4. Eat while warm or chilled in the fridge(I like it chilled X3). ENJOY! :D

Cooking with Dog

Last night Sukotto also showed me a youtube cooking channel where the show is hosted by a dog named Frances. Besides the fact that a dog speaking English with a Japanese accent being absolutely adorable, I also find that these recipes are very simple and yummy. Try it out if you guys have time! :D