Teriyaki Chicken served over rice

Ingredients: (serves 2)

2 pieces chicken thighs (skin-on and boneless)

Dash of salt

Dash of ground white pepper

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. mirin

1 1/2 tbsp. Shaoxing Wine

1 1/2 tbsp. water

1/2 tbsp. sugar (to taste, add more if needed)

1/4 tsp. ginger (peeled and minced)

1/2 tbsp. cooking oil

Methods:

1. To prepare the chicken thighs, remove extra fat.  Place the chicken skin side down on the chopping board, slice the chicken meat about 1 inch apart, without cutting all the way through, so the chicken will absorb more flavors and cook faster.  
2. Season the chicken with salt and pepper on both sides.
3. In a small bowl, add light soy sauce, mirin, Shaoxing Wine, water, sugar and ginger; mix well and set aside.
4. In a pan over medium heat, add cooking oil, place the chicken, skin side down, and cook for 3 minutes until golden brown.  Flip the chicken and cook for 3 minutes until golden brown.  Remove any excess oil in the pan.
5. Again, flip the chicken over, pour in the sauce; cover the lid, turn to low heat and cook for about 4 minutes.  Flip the chicken over, cover and cook for another 4 minutes.
6. Remove the lid, over medium heat, cook until the sauce is reduced, for about 3 minutes; during this time, spoon the sauce and drizzle over the top of the chicken.
7. Remove the chicken and cut it into small pieces.
8. Place the chicken over a bowl of freshly cooked rice; with any of your favorite sides.  
9. Serve immediately...

I adapted this Simple Yet Yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.

Creamy Garlic Chicken

Ingredients: (serves 2)

3 chicken thighs (skin on and deboned)

1 tbsp. cooking oil

12 garlic cloves (peeled and leave whole)

1/4 cup water

2 tbsp. Shaoxing Wine

2 tbsp. plain yogurt

1 tsp. chicken stock granules

Salt (to taste)

Dash of ground black pepper

a pinch of paprika

Fresh chopped parsley (for garnish) - I use dried parsley

Chicken seasoning: a bit of salt and ground pepper

Methods:

1. Season the chicken with a little salt and pepper.
2. Heat up a skillet on medium heat, add cooking oil.  Pan-fry the chicken until both sides become nicely browned.  Remove the chicken from the skillet and set aside.
3. With the remaining oil in skillet, saute the garlic using medium heat until light brown.  Add the chicken back into the skillet, follow by water, chicken stock granules, Shaoxing Wine, and yogurt.  Lower the heat and let simmer. Flip the chicken over in between. Add salt, black pepper and paprika.  Reduce the sauce a little bit, then off the heat.  Dish the chicken onto a serving plate, garnish with parsley and serve immediately.

This recipe is adapted from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Homemade Creamy Eggnog without alcohol

This is one of my backlog post which I made it for last year's Christmas.  I tried out this Milk Punch recipe for the first time.  It's a sweetened drink traditionally made with dairy milk, cream, sugar and eggs.  It can be served chilled or warmed.  I prefers mine chilled. 

Ingredients:

4 egg yolks

6 tbsp. granulated sugar (can add more if you prefers yours sweeter)

1 1/2 cups milk

3/4 cups whipping cream

1/4 tsp. nutmeg

1 1/4 tsp. vanilla extract

Methods:

1. Start by whisking the egg yolks and sugar together until they form a light whipped consistency and the color turns yellow.
2. In a medium saucepan, whisk together the milk, whipping cream and nutmeg over medium-low heat.  Bring to a low simmer while stirring the entire time.
3. Remove from the heat and whisk a spoonful of the milk mixture into the egg mixture.
4. Continue doing this slowly, whisking the entire time to temper the eggs without scrambling them.
5. Once all of the milk has been added to the eggs, return it back to the stove.  Heat over medium-low heat and continue whisking the eggnog for about 3-5 minutes.
6. Remove from the heat and let cool.  Whisk the vanilla extract into the eggnog.
7. Once it has cooled, place it in a sealed airtight jar/container; or jug/pitcher, and cover with plastic wrap.
8. Place it in the fridge and cool for an hour or overnight.  It will thicken slightly as it cools.

Let's enjoy this delicious-creamy Eggnog topped with some whipped cream and sprinkled with dashes of ground cinnamon...

This yummylicious Eggnog recipe is adapted from 'Boulder Locavore' with a slight adjustment to suit my preference.