Green onion pancake

　

I love the aroma given by green onion sautéed in oil, so, I am not the guy who can say "no" to this pancake. Traditionally, this pancake is very thin and crispy fried in a large amount of oil. I have to admit that it tastes so great but, on the other hand, it is not healthy. My green onion pancake is kinda thick, fried with a little bit oil, very soft, and yummy.

Here is what I do:

(1) Heat 1/3 cup water in microwave oven for 1 minute (using beverage mode);

(2) Add this boiling water to 1 cup all purpose flour, mix with dough blender or wooden spoon until flour absorbs all the water and the container becomes very neat (no clumps stick on the inner wall of container);

(3) Knead to make a dough and cover the dough, let rest for 15 minutes;

(4) Knead the dough until it is very smooth and elastic;

(5) Press the dough flat and roll into a thin circle (as thin as possible);

(6) Brush oil on the circle and sprinkle salt followed by finely chopped green onion (green part only);

(7) Roll the dough into a loose cylinder, and then roll up the cylinder to form a shape like cinnamon roll;

(8) Press the dough flat and roll into a circle (no smaller than the palm, otherwise, it will be too thick);

(9) Brush oil on each side of the dough;

(10) Heat pan under medium heat, and put the dough in, cover the pan, let cook until it turns golden in color;

(11) Turn it over, cover and fry for another several minutes until that side turns golden in color too.

Sometimes, I roll the dough into very thin circle and use more oil (a very traditional way), it tastes crispy and smells much more amazing:

　

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.