Sweet Tea Time (Not a recipe)

Sweet Tea Time

I don't have the recipe of it, cause I bought the rolls from the super market. Instead of eating them, I decided to have some fun time first. I am so in love with this pink background, gives me a kinda romantic and sweet feeling. Such a girly photo, enjoy the Sweet Tea Time. 

Szechwan Cold Chicken

Szechwan Cold Chicken 

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time: 15 mins

Cook time: 5 mins

Ingredients

4 Boneless chicken drums (with skin)

1/2 Spring onion

4 Slices of ginger

Hot water

Icy water

Kitchen papers

1 Tbsp hot chili oil

1 Teaspoon roasted white sesame seeds

3 Coriander leaves

Sauce

2 Tbsp sugar

1 and half Tbsp aged red wine vinegar

1 Tbsp Japanese soy sauce

1 Tbsp ground red pepper

1 Tbsp ground white pepper

1 Teaspoon salt
4 Tbsp chicken stock

Method

1. Pour the hot water in the bowl with the chicken drums, the spring onion and the ginger slices. Cover with a glass lid. Boil it for 5 mins and then turn the heat off. Leave the chicken drums in the bowl for another 10 mins. (This could keeps the tenderness of the chicken meat.)
2. Take out the chicken meat and place in the icy water straight away. It may needs to change the water several times. Make sure the meat is totally cool down. ( It helps the texture of the chicken skin more wetly crunchy.)
3. Use the kitchen papers to dry out the extra water of the meat. Then put the skin side up and to cut in 1cm thickness slice. This step needs a super sharp knife, otherwise the skin and the meat will be loosen up.
4. Pour the sauce on the sliced chicken meat. 
5. Drizzle the chili oil on top of the dish. Then finish with the roasted sesame seeds and the coriander leaves.

Tips

This dish is an entree, the taste makes a perfect match with the celery and coriander salad. 

Sweet Pork Ribs

Sweet Pork Ribs

Cooked by Joanna Wu

Photographed by Joanna Wu

Recipe

Prep time: 5 mins

Cook time: 15 mins

Ingredients

1 Kg chopped pork ribs

3 Tbsp sugar

2 Tbsp olive oil

2 Tbsp aged red wine vinegar

1 Tbsp Japanese soy sauce

1 Tbsp Chinese five spice powder

1 Tbsp ground white pepper

1 Teaspoon salt

1 Spring onion ( diced )

4 Slices of ginger

Hot water

Method

1. Make the caramel ( Pour the olive oil and sugar in a hot pan) 
2. Once the caramel is done, put the pork ribs in when the caramel is still warm, toss it till every piece cover with the caramel, (make sure turn the heat off at this stage, cause the caramel is too easy to burn.)
3. Wait till the pan gets cold, turn the heat back on and put rest of the ingredients in the pan. 
4. Pour the hot water until it covers the ribs, let it to absorb the flavour. 
5. Turn the heat to the lowest power, cover the pan with a lid for 10 mins, make sure the sauce won't dry out.
6. Turn off the heat till there is 4 Tbsp extracted juicy left, then toss the ribs again.
7. Garnish the finish with the fine chopped spring onion leaves

Tips
This dish could be served either hot or cold, ideal for both main course or finger food.