Hello everyone, I’m back!
It has been a very long time since my last blog post. I’ve finally completed my Lauriston Castle 2013 workshop brochure for Edinburgh council. That project went very well and I’ve learnt a lot and gained a lot of interesting and valuable experience working as an illustrator. Here is the link for the images I created for this brochure. Please have a look if you have interest.
My life has been very busy with Amelia, work, college and building up my freelance illustrator business. A lot of the time I really wish I have 36 hours in a day instead of 24 hours. Because of deadlines for various projects as well as work and family commitments I haven’t even been able to celebrate Chinese New Year this year. But even though I didn’t celebrate Chinese New Year in the traditional way I still managed to cook a couple really simple recipes, one of which I’ll share with you now.
Do you remember my Chinese new year dishes last year? I explained that Chinese people like foods that have a lucky meaning behind them, especially when celebrating Chinese New Year.
In Chinese language, chestnut is pronounced ”li-zi” (栗子) and “Li” sounds like the other Chinese word, which means “profit” also could mean “mean”. So people will feel really happy when they have this dish in Chinese new year dinner.
Here is the recipe for this dish and I hope you will be very happy, very healthy in this coming year.
8 chicken thighs, de-bone it and cut into big dice
1 pack of chestnut (I always use Merchant Gourmet whole peeled chestnuts.)
2 pieces of ginger
3 spring onion
3 cloves garlic
1/2 cup of soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1 cup of rice wine
2 tablespoon water
- Heat up 1 table spoon oil in the wok and stir fry ginger, spring onion and garlic. Add sugar in the wok when you can smell the fragrant.
- Add chicken after the sugar is melted. Stir fry it until chicken’s colour turn into golden brown.
- Add all the seasonings and boil it. Add chestnut once the sauce is boiled.
- Reduce down the sauce until it’s nearly dry and it’s ready to serve.