Chinese Drunken Chicken

We wanted to make drunken chicken but never knew how to really make it. We have always enjoyed the soupy type of drunken chicken and so we did a search on the internet for recipes of this dish. We were quite surprised how many versions of drunken chicken there are out there. Here is one that sounded simple and delicious.

The one we found is a popular Chinese appetizer which is recommended served cold. I am not sure why it is called an appetizer but the amount of meat does not really qualify this as a appetizer but more of a main meal. Anyway, I prefer to serve it warm with rice for dinner. This is very much like every popular Hainanese Chicken Rice with a touch of Chinese cooking wine.


I was intrigued by the instructions to soak the cooked chicken in cooking wine for “a few days”. Instead of Chinese cooking wine, you may use sherry instead. So, read on …


  • 3 lb broiler or fryer chicken
  • 2 slices ginger
  • 2 green onions
  • 2 tablespoons salt
  • Sherry (I used Chinese Xiao Xin Wine) or a good dry wine to cover chicken



IMG_4611_edited-1Bring a large pot of water to a boil. Add the ginger, green onion, and salt and boil for a few minutes. This is to add a tinge of flavour.

Add the chicken which has been washed and dried (with paper towels) into the pot and simmer for 30 minutes. Turn off the heat and allow the chicken to cool in the broth. That’s the whole cooking done.

IMG_4612_edited-1Drain the bird. I leave it for a few minutes until it does not drip anymore.
IMG_4614_edited-1At this point you can cut the chicken in half, quarters or eight pieces (2 pieces for the wings, 4 for the legs, 2 for the breast and discard the back). Place the chicken pieces into a jar (I used a ziplock bag instead) and cover with sherry. Keep refrigerated for several days. I started serving it after just two days in the refrigerator. Before serving, cut into bite-sized pieces. Serve cold. Garnish with cilantro if desired.Variation: you can save some of the broth from boiling the chicken and mix it with the sherry to cover the chicken if you do want it too heavy in wine flavour.

Frankly, it’s not too bad but I wasn’t too pleased with it. Perhaps Ben always expected such chicken to be a bit salty but this is not at all. At least, it does look nice to me.:-) Let me know what you think.

Anyone has a good recipe for a drunken chicken — send it my way and I’ll try it out … just make sure that it’s a simple recipe!

Fried Chicken — 3 Ways

In this week’s cooking club, Julie from Taiwan showed us three different way of making fried chicken. She made a chicken scallopini and two sesame chicken dishes. She made a scrumptious lunch for us.




Julie marinated the chicken overnight with some salt, white pepper, garlic, ginger, wine, sugar and soy sauce. She used two type of chicken meat. One type is boneless and skinless chicken breast which had been pounded very thin to make chicken scallopini. The other type is chicken with bones, which had been cut into small pieces. Continue reading

Ice Cool Sports Drink

We normally don’t buy such Asian drinks. I mean, I am always unsure of what goes into making these colourful and too-nice-smell-to-be-true kind of drinks. When we went to the Smart-N-Save store in the Lansdowne Mall, Vincent told us we simply must try this out. It’s called Ice Cool Sports Drinks.


Each bottle costs $1.50. The markings on the bottle said that it’s a sports drink with “meal fibre” with a slogan “drink to feel it”. From the outside, it seems like just another pinkish clear drink. However, when we drink it, there were a lot of gelatin — we can’t see it but it’s there.


You know, I won’t call this a sports drink at any rate. I would however describe this as a fun drink. The kids will like it and is great for outdoor parties.

Crab and Smelt in Richmond Public Market

Note: The latest post about the Richmond Public Market is of February 2011 and is found on this link.

For some reason, I am thinking of seafood – specifically smelt and crabs. So, I went to the Richmond Public Market because their food is so cheap. I like smelt especially the ones with roes. I’ve Suanne to make it at home but we just can’t find such smelt (with roes). Anyone knows where to get them? I see a lot of smelt in the supermarket selling frozen smelt but they all are not pregnant.


I also got myself some crabs — salt and pepper crabs. Each dish costs $6. It looks good but there’s very little meat and is a bit too dry on some part.


You know, we can cook crabs ourselves but it’s just that we have never cut up a live crab before. Suanne don’t mind cooking and she had some recipes at hand too but her condition is that I do the killing. Can someone tell me what is the proper way to cut up a live crab?


Spaghetti with Meatballs

Ben started biking to work again having been driving to work for the past three months. He did not say it but I think he’s doing it because of the price of gas these days. Gosh! It is $1.16 per litre today. To think that just a couple of months ago, anything over $1 were considered outrageous.

Anyway, knowing that he would want to carbo-load with his biking and all, I thought I make good old meatball spaghetti. Arkensen and Nanzaro loves that too. I like to add lots of chopped onions and garlic and with liberal sprinkle of Parmesan.


I learned to make spaghetti only when we got to Canada and did it my way. So, I am not very sure if this is the “normal” way spaghetti was made. Let me know if I am doing differently from the way you make it — I would most certainly want to learn from you.



Oh yeah, I like to use Mrs Dash for seasoning. It’s much more healthier using Mrs Dash compared to salt. If you have never tried it, you should check it out. It goes so well with so many types of dishes that you’ll be amazed. Here are the ingredients:

  • Frozen Meatballs: I had that box in my fridge for 3 months now. Good to use that today and free up some space in the ice box. I only used half the box … still …
  • Mrs Dash for seasoning
  • Pasta Sauce
  • Spaghettini: I used spaghettini instead of spaghetti; I like the thinner version in spaghettini,
  • Onion
  • Garlic
  • Parsley
  • Parmesan Cheese

Continue reading

Garlic Studded Prime Rib Premium Oven Roast

I stumbled on a good deal the other day at Save-On-Foods. The Prime Ribs were on special — just $18 for the three pounds of prime ribs. I recall the last time we bought it, it was something like almost $30.

With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occasions and for those times you want to impress.


To add flavour I insert garlic slivers all over the roasts.


When choosing the perfect prime rib, make sure that it is cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Here are the ingredients

  • Prime Rib
  • Garlic
  • Lea and Perrins Worchestershire sauce
  • Dried Thyme
  • Salt and Pepper, to taste

IMG_4546_edited-1 Continue reading

Garlic Bread

This is a favourite breakfast of Ben’s. He’s a light eater as far as breakfasts goes and this Garlic Bread is just right. I use the baguette because it is hard and crusty — perfect when toasted. The garlic spread, Parmesan and cheese gives it the extra kick.



  • baguette
  • garlic spread
  • Parmesan cheese
  • shredded cheese

M_IMG_4470_edited-1 Continue reading

Decadent Cheesecake Brownies

The second recipe which Minoo shared with the cooking club is a decadent cheesecake brownies. These rich and creamy brownies have less than half the fat of regular cheesecake brownies.



For the cheesecake topping:

  • 1 8oz pkg light cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon flour

For the brownie base:

  • 1 cup flour
  • 1/2 cup cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup stick margarine or butter, melted
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee powder, dissolved in 1 teaspoon water

Continue reading

Lubria Polo (Persian Green Bean Rice)

In this week’s cooking club at Gilmore Park Church, we had Minoo to sharing with us two recipes. Minoo is the coordinator for the entire Richmond’s Community Kitchens. There are six community kitchens in all Richmond. She is also the group leader for 4 cooking clubs.

By the way, I’m attending 2 cooking clubs, i.e. the South Arm Community Centre cooking club and the Gilmore Park Church cooking club. I look forward going to the club meetings every week — I get learn cooking techniques and best of all made some good friends.

Here is the first recipe, the Persian Rice with green bean.



  • 2 large onions, chopped
  • 300-500g ground beef
  • 2 cups green beans, cut, 1 cm
  • 1/2 teaspoons saffron
  • 1 teaspoon cinnamon powder
  • 1 5 1/2oz can of tomato paste
  • salt and pepper to taste

Continue reading

Tomato Soup

During our weekly Cooking Club, we take turns showing two dishes. Earlier last week, it was Andreas turn. I have blogged about the Beef and Noodle dish earlier. This one is about her other dish which she called simply Tomato Soup.

This soup goes well with some crusty bread or crackers.



  • 1 or 2 onions, chopped
  • 2 tablespoons of oil
  • 2-3 lbs tomatoes
  • 2-3 tablespoons tomato paste (optional)
  • 2 carrots, cut into coins
  • 1/2 bunch parsley, chopped
  • salt and pepper to taste

IMG_4393_edited-1 Continue reading