Chicken Over Rice Taiwanese style 雞肉飯

So here I am, after three months in Taiwan, I'm finally back! I know it's been too long to be away from the blogging world. I tried here and there to post something in between, but alas, no recipes. I can't tell you how much I missed writing and taking photos for my recipes, but I had no choice; I had to return home for some important family matters. It was a difficult time for all of us, and while there, I went through many different emotions: there was sorrow, relief, joy, tension, grief. It's hard to describe, it changed everyday. Thankfully, those emotions are slowly diminishing… Having gone through it, it's now time to go forward.

Garlicky Spice-Rubbed Grilled Chicken with Vegetables 百里香蒜味燒烤雞

I hope everyone has been enjoying their summer. We've been lucky to have this fantastic weather so far; it's neither too hot nor too rainy, just perfectly comfortable - great BBQ weather for entertaining friends! But what about for those rainy summer days, or perhaps you don't own an outdoor BBQ? For my post this month, I decided to write a grilled chicken recipe that can be made indoors, without loosing any of that deep flavour and tender texture. As an added plus, it makes a great accompaniment to my summer slaw - they are happy together, and your tummy will be, too!! So I welcome you to head over to Foodies In Quebec City to learn how to make this deliciously defiant indoor "BBQ" grilled chicken.

今年魁北克的夏季非常的涼爽，雨不多也不會太熱，很舒適。這種氣候之下烤肉是再適合不過的了！我決定這個月在Foodies In Quebec City寫個燒烤雞肉食譜，順便和我的涼拌高麗菜食譜一起搭，想看食譜的朋友們請到那裡閱讀百里香蒜味燒烤雞。這個食譜的做法簡單，而且可以讓你在任何的季節都能輕鬆的在家裡做出來喔~

Three-Cup Chicken with King Oyster Mushrooms Taiwanese Style 三杯杏鮑菇雞

Three-Cup Chicken is perhaps one of the signature dishes of Taiwanese cuisine. It was a typical dish on our dinner table, and my all-time favourite from my mom!! I don't know any Taiwanese person who doesn't like this dish. With lots of ginger, rice wine, and dark sesame oil, it is supposed to be very warming for the body, and therefore is a must in the fall and winter. The dish gets it's name from the three key ingredients: 1 cup dark sesame oil, 1 cup soy sauce, and 1 cup rice cooking wine.