This is a delicious yummy chicken dish which can be whipped up in a short period of time. Suitable for working mothers who are always in a hurry. The chicken is tender, smothered in a thick honey sauce. An easy recipe to serve on the table and which pairs deliciously with white or brown rice. Honey Chicken ~ 蜂蜜鸡 Ingredients 6 drumsticks about 680 gm 2 Tbsp honey 1/2 Tbsp oil 3/4 Tbsp dark soy sauce 1.1/2 Tbsp light soy sauce 1 Tbsp chopped garlic 1 cup water or more if more gravy is desired Sesame oil to drizzle Method Put some oil in a non-stick pan and place the drumsticks in it. Pour in the honey, cover and let cook for about 10 mins. Open the lid and add in the chopped garlic, light and dark soy sauce. Add in water, cover and let cook for another 15 mins. Can add in more water if the dish is too dry. Mix well with a wooden spoon till the chicken is tender and cooked through. Drizzle on some sesame oil. Dish out and serve.
This Earl Grey Chiffon cake is a tea infused chiffon cake, and it's light, spongy, airy and not too sweet. Earl Grey happens to be one of my favorite breakfast tea and is typically a black tea flavoured with oil from the rind of the bergamot orange, a citrus fruit with the appearance and flavour between an orange, a lemon, a bit of lime and grapefruit all in one. Bergamot oranges are grown in Calabria, Italy and certain parts of France. The rind of this bergamot orange is dried and added to black tea leaves to produce Earl Grey. Earl Grey Chiffon Cake ~ 伯爵灰茶戚风蛋糕 Ingredients (A) 6 'L' eggs 70 gm caster sugar 80 ml vegetable oil 1/2 cup Earl Grey tea from 4 bags of Earl Grey tea) 2 Tbsp Earl Grey tea leaves from the tea bags 150 gm plain flour 2 tsp baking powder 1 tsp vanilla (B) 6 'L' egg whites 70 gm caster sugar Method Sift the plain flour with the baking powder, set aside. Steep 4 bags of Earl Grey tea in a cupf of boiling water. Once cool, measure out 1/2