Braised chicken leg with green onion

This braised chicken leg tastes so wonderful. I love the strong aroma of green onion, it's so... special.

Preparation:

Rinse chicken legs well and marinate them in the mixture of dark soy sauce and salt.

Cook:

(1) Heat wok or skillet under high power;

(2) Lay a large bunch of green onion at the bottom of hot wok or skillet;

(3) Lay chicken legs on green onion with skin side down. Chicken skin and green onion are both browned by the fat of chicken, the mixed aroma develops -- smells great!

(4) Turn chicken legs over, let the other side be browned.

(5) Pour marinating sauce into the wok or skillet, sprinkle 2 tbsp of sugar over the skin of legs, cover and let cook for 10 minutes under medium power;

(6) Turn legs over, cook for another 10 minutes or until the internal temperature reaches 160 F;

(7) Increase heat to medium high, condense sauce until legs are evenly covered with thick sauce and only clear oil can be seen left in the wok or skillet;

(8) Drain fat from legs and transfer cooked legs to plate.

Believe it or not, the taste of "dark onion" is also amazing.

Braised trout in soy sauce with sweet and sour taste

One slice of fish tail (about 1/3 of rainbow trout), cleaned and scaled.

Score lightly on both sides and marinate it with 1 tsp salt for 30 minutes.

Thinly slice a piece of ginger and finely chop green onion.

In a skillet, add some oil and let it evenly spread on the bottom, add ginger in, heat under low power.

When the skillet is very hot, add fish tail in, brown each side.

Sprinkle 2 tbsp sugar, 1 tbsp rice vinegar, 2 tbsp dark soy sauce and 4 tbsp water.

Cover the skillet, let cook under low power for 5 minutes or until fish is cooked through.

Remove cover, turn fish over with rubber spatula, let cook for another several minutes, so that the other side of fish can absorb the flavor.

Transfer fish to a plate.

Add chopped green onion, stir-fry under medium heat until aroma develops. Drizzle sauce on the fish tail.

Enjoy your weekend!

New Canadian

Feb. 15 is a big day: National Flag Day of Canada, Celebration of coming Heritage Day (the 3rd Monday of February), our anniversary; and from now on, we will celebrate more, as a new Canadian.

　

The seats reserved for Lieutenant-governor, mayor, president and CIC officers:

His honour, the Lieutenant-governor of New Brunswick, Herménégilde Chiasson:

　RCMP：

　This is a snapshot from CBC News at Six, we were singing O Canada:

In reception, cupcakes with mini national flag were served, and coffee. People congratulated each other.

To celebrate this super big day, I made braised pork rib and stir-fried Shanghai bok choy (I found it in Atlantic Superstore located in Moncton, cheers):

Braised duck

Before opening the package, I have one question for you:

How many legs does one duck have?

If your answer is "two", I am afraid you will be disappointed this time.

There is only one leg in the package.

Who took the other one away? :=(((((

(1) Marinade

Under medium power, heat oil and stir in 1 tbsp all purpose flour; add 6 tbsp brown sugar, 6 tbsp dark soy sauce, 1 tsp salt and blend them well. Shut down power, blend in 1/2 tbsp sesame oil, let cool to room temperature.

Cut off leg and wings; separate breast from back.

Rinse and dry with paper towel.

Rub duck with marinade and let sit in the fridge overnight.

(2) Braise

Heat under medium power, in a hot empty sauce pot, add duck with skin side down, brown duck.

Add 3 cup water and two star anises, bring to boil. Reduce heat to medium-low, cover and cook for 30 minutes.

Remove oil layer with small size sieve.

Turn duck skin side down and condense sauce under medium power.

Transfer duck to cutting board.

Let duck stand for about 5 minutes so that it can be cool enough to handle.

Cut duck into slices and serve with warm sauce.　

Boned, braised and sliced turkey in soy sauce

I made this dish for my guests, who like to try different cuisines all over the world. I promised that I would cook something with local raw materials but possessing quite different tastes.

The dinner party was held right before Christmas, therefore, I chose turkey as main dish. Besides, I found people here like soy sauce very much, they even directly stir soy sauce into steamed rice to promote the smell. Okay, I have almost had the idea:

1. Two turkey drumsticks, boned and cut in half lengthwise; then marinated in the mixture of dark soy sauce and 1 tsp salt (the amount of dark soy sauce is not precise, because it doesn't bring too much salty taste, instead, it gives the beautiful color) over night (kept in the fridge).

2. Heat an empty wok (without oil) over high temperature. When the wok is hot, place turkey drumsticks skin side down into the wok, until the skin is brown.

3. Turn over the drumsticks, add water (leave skin out of the water), two star anises and the left marinated sauce. Evenly sprinkle 2 tbsp sugar on the skin. Bring to boil, cover the wok and braise under medium heat for 20 minutes.

4. Switch to high temperature, remove cover, turn over drumsticks several times, so that both meat and skin can be covered with thick sauce.

5. Stop heating and transfer drumsticks to the rack when there is about 1 cup sauce left in the wok. Remove star anises from the sauce and transfer sauce to a container.

6. Cool drumsticks for about 10 minutes and slice. Warm the sauce when necessary, pour warm sauce on the sliced drumsticks, decorate with parsley flakes and vegetable flowers.

Voilà!

My guests were surprised to see that turkey could be cooked in this way, and they emptied the whole plate of turkey ;=P

I will continue to introduce you my recipes on cooking turkey, hope you will like them.

Braised pork chop with cabbage

Most of the time, I cook pork chops in typical Chinese way, that is, simmer them in the mixture of water / soy sauce / sugar/ aniseed / Sichuan pepper / a little bit salt and then thicken the sauce, bringing brilliant color and very good taste.

But this time, I changed my mind after reading Martha's recipe of braised pork chop with red cabbage and leek. I don't like the smell of leek, too strong and irritant. Therefore, I use green cabbage and carrot instead.

I firstly cut pork chop of 1-inch thickness. Tender pork chops with a meat tenderizer. You can also use spine of kitchen knife, or even a rolling pin to tender the meat. Wash the pork chop to remove blood (blood remaining in pork makes it taste bad). Dry pork chops with paper towel and sprinkle with salt, pepper and cumin.

Then, thinly slice half small head green cabbage and julienne two carrots.

Heat a deep wok over medium-high and add 2 tbsp vegetable oil. When the oil is very hot, place two pieces of pork chop with seasoned side down. Cover the wok so that the oil will not spill. Fry each side for 3 min to give golden brown color. Place the fried pork chop in a plate and set aside.

After all pork chops are done, stir sliced green cabbage in the wok, sprinkle some salt and pepper for taste, add 1/2 cup chicken stock. Bring it to boil and then reduce heat to medium . Cover the wok for 5 min. Add carrot and mix it with cabbage well, cover again, cook for another 5 min.

Place fried pork chops on the mixture of vegetable in one layer, cover and cook for about 5 min or until the instant-temperature of pork chops reaches 145F.

Remove from heat, and serve immediately.

Yummy -- extremely tender meat, soft and tasty vegetable :)