Crispy Butterflied Chicken with Lemon and Thyme 脆皮檸檬蝴蝶烤雞

I love roast chicken and I spent a lot of time searching and trying different ways of roasting them. Many years ago, I was watching the Martha Stewart Show, and she happened to butterfly a chicken by browning it in a pan, then finishing it with some lemon juice and garlic. After that, it became one of my favourite ways to prepare it. Over the years, I lost the recipe and added my own little tweaks and changes to what I had remembered, but I've always kept the idea of lemon and garlic in there. Normally, I use regular lemons for this recipe, but since I bought a lot of Meyer lemons lately, I thought I'd use them for this recipe and share it with you. The chicken is butterflied and browned in a cast iron pan first, then goes into the oven to continue cooking. The result is a nice crispy skin with very juicy and tender flesh. Butterflying the chicken easily shortens the roasting time, so your hungry belly doesn't have to wait too long.(￣▽￣) The juice of the chicken, the garlic, the thyme and the lemon all blended together make for a really yummy gravy. It's truly a simple and delicious way of enjoying chicken! Bon appétit!

Chicken-Taro Meatballs and Tofu Hot Pot 香芋雞肉丸油豆腐粉絲煲

Lately, I've been missing the Chinese hot pot. My mom often made it for the Chinese New Year or on cold days. Unfortunately I can't have it at home because I don't own a portable stove for the table (due to not having enough storage space). I decided that I'd make a hot pot dish that is similar to the traditional one I grew up with, but is done on the stove, and with fewer ingredients. Instead of the fish balls (which are very difficult to find here without all the msg and chemicals) or thin slices of hot pot meats, I made these really yummy and unique taro-chicken meatballs to replace the fish balls, and it still has the cellophane noodles and the tofu I love, plus three other ingredients (because six is the lucky number for Chinese!). Everything is cooked in the same broth like the traditional hot pot, so in the end, all the flavours come together. I didn't even have to season the broth much at all! It was sweet and flavourful all by itself! I hope you make this during the Chinese New Year, and I wish you all a happy and peaceful sheep year!

Chicken-Taro Meatballs 香芋雞肉丸

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.