The South Arm Community Kitchen started off with Mr. Chung making a Chinese Style Baked Chicken. Mr. Chung is the room mate of Julie who had demonstrated many times in this kitchen. Julie had went back to Taiwan for the summer.

Mr. Chung told us that he learn his cooking from his mother and Julie. Julie, you are very lucky to have a husband who enjoys cooking.

Vanessa, the group leader of the South Arm Community Kitchen made a simple noodle soup to complement Mr. Chung’s chicken dish.

The chicken is moist and taste great. This is a very homey recipe and it uses the most common ingredients one can in a Chinese home.

Ingredients

• 2 chicken legs cut into smaller pieces
• 2 green onions, cut into one inch length
• 1/2 bulb of garlic, peeled and rough chopped
• 2 inch piece of ginger, peeled and rough chopped
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon white pepper

Mr. Chung emphasized that the most important ingredients in this recipe is the garlic.

Click on the link below for the instructions.

Instructions

Rinse and dry chicken pieces. Add in the chopped green onion, ginger and garlic.

Season with the salt, sugar, pepper, soy sauce, dark soy sauce and sesame oil. Let marinate for at least two hours.

Preheat the oven to 350F. Place the marinated chicken (discard the marinates) skin side up on baking sheet.

Bake in the oven for 30 to 40 minutes, until the juice runs clear. Do not overbake as the chicken will shrink.

Vanessa’s noodle soup is made with chicken stock and flavoured with dry scallops and mushrooms which had been soaked and reconstituted. Season the soup with salt as desired. The noodle is prepared by cooking in boiling water for a few minutes and rinsed in cold running water to remove the excess starch. The noodle is then returned to the boiling soup for reheating. Mr Chung and Vanessa, thank you for sharing.