May 2, 2018 by Liv Wan

Blood Orange Quinoia Salad: The best summer salad

Lifestyle, Yoga, Travel

May 11, 2018 by Liv Wan

Caramalised Pineapple Coconut Rice Pudding

recipe, Breakfast, nutrition

May 26, 2018 by Delinda Cammarata

Vacation: Boating around the Cinque Terre in Italy

Vacation, Boating

Jun 2, 2018 by Letizia Biafore

Tips&Tricks: Ultimate Guide on What to Pack for a Trip

Tips&Tricks, Travel

Jun 8, 2018 by Tullia Tomasini

Travel: My Favorite Things to Do in San Francisco

Travel, San Fransico

Jun 19, 2018 by Delinda Cammarata

Habits: Do You Want To Live A Happy Life? Smile.

Habits, Smile

previous arrow
next arrow

Simple Chinese Garlic Chicken with Quinoa Salad

Simple Chinese Garlic Chicken with Quinoa Salad

Simple Chinese Garlic Chicken with Quinoa Salad. Quinoa has become a really popular grain/food in recent years. There are more and more talking about quinoa so I decided to get my hands on some of these little seeds. Yes, quinoa is actually a “seed” and it’s not to be confused with any kind of cereal.

Here are some of the health benefits of quinoa:

  1. Quinoa is a nutritious dense grain.
  2. Quinoa is gluten-free
  3. Quinoa contains high levels of protein and is one of a few plants to do so
  4. Consuming Quinoa regularly can help your body to reduce the risk of inflammation
  5. Quinoa is also high in fibre so it can also help your body to maintain healthy levels of blood sugar
  6. Consuming Quinoa in your diet regularly can also help your body reduce the risk of allergies
  7. Lower your cholesterol and help maintain HDL cholesterol level.

Quinoa is also high in iron, B-vitamins, magnesium, phosphorus, potassium, calcium and Vitamin E. So it’s no wonder people often called quinoa a superfood.

Before writing this blog post I had never eaten or cooked quinoa before so to be honest I just followed the instructions from the packaging on how to cook. Turns out it’s a really easy thing to cook.

I just love the texture of quinoa. i think it tastes better than cous cous and if you like your quinoa quite soft then you can add a bit more water to cook but if you like it a little al-dente then reduce the amount of the water you use to cook it.

Quinoa is not a typical food in Chinese cooking so I will say this dish is a bit like Chinese meats Western type of food. I use the marinade in this post for chicken legs really often and you can use the marinade with pretty much any kind of meat. You can also coat the meat with some flour, beaten eggs and breadcrumbs to deep-fry the chicken after marinading. You can also roast it in the oven and either way will taste really good. If you’re not a fan of chicken legs then you can use chicken breast instead.

What I will often do to save time and hassle is buy a few chicken legs or chicken breasts, depending on what I fancy, and marinade in this way then separate into smallish portions. I’ll bag them in a freezer bag, free them and that’s dinner sorted out for at least a couple meals.

This is an ideal week day dinner or lunch for any household.

chinese garlic chicken and quinoa salad


chinese garlic chicken and quinoa salad

How to Debone a Chicken

chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad
chinese garlic chicken with quinoa salad


Simple Chinese Garlic Chicken with Quinoa Salad

Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 2 people



  • 1 chicken de-boned, including thigh and drumstick
  • 100 g white quinoa
  • 500 ml boiling water for cooking the quinoa
  • 100 g cucumber cut into half then slice 0.5cm thick
  • 8 cherry tomatoes cut into half
  • Coriander and mint finely chop

Marinade for Chicken legs

  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1 clove garlic finely chopped
  • 1/4 tsp coarse black pepper

Seasonings for Quinoa Salad

  • 1/2 tsp salt
  • 1 lime zest and juice
  • 1/2 tsp demerara sugar
  • 1 tbsp cooking oil


  1. De-bone the chicken legs and marinade with all the seasonings from the light soy sauce to coarse black pepper for at least 30 minutes. I would recommend you marinade overnight if you can as everything will taste much better.
  2. Follow the instructions on the packaging of the quinoa. I rinsed the quinoa under cold water a few times to wash away the bitterness of the quinoa.
  3. I soaked the quinoa in cold water for five minutes and drained the water completely. Put boiling water and quinoa in a saucepan and bring it to a boil first. Then turn to lowest heat, simmer and cover the quinoa until the water is nearly dry and the quinoa is tender. Then it’s ready (this will take around 15-20 minutes).
  4. Use a fork to loosen up the quinoa and mix with all the seasonings from salt to olive oil. Then leave aside to cool down.
  5. Pre-heat an oven to 200c.
  6. Heat up some oil in frying pan or skillet. Place the chicken legs skin side down and fry each side for 2 minutes then put in the oven and roast for 10 minutes.
  7. Use the remaining oil in the frying pan to quickly fry cucumber and cherry tomatoes for 20 seconds.
  8. Mix step 6 cherry tomatoes, cucumber, chopped coriander and mint with the quinoa.
  9. Let the chicken legs cool down a little bit then slice and serve with some quinoa salad.
  10. You can garnish this dish with some chopped coriander, mint and some lime.

PFB – Ready, Set, Blog!

Ideas Behind This Blog

In February 2010 I decided I wanted to start a food blog with a view to meeting and sharing recipes with other food bloggers from all over the world. I come from a very cosmopolitan country and have met a number of different people in different situations but I’ve never had an opportunity to share recipes before now.

To explain why I haven’t been able to share before let me explain my background. I come from Taiwan and was born in Taipei where I lived for the first 25 years of my life. I studied at one of the top food colleges in the country but the chef scene in Taiwan is very male dominated. Essentially, if you’re a woman, you won’t be a chef. Although I am highly trained in Western cuisine, I simply can’t go anywhere working as a chef in Taiwan.

There are three main reasons behind my blog:

1. To meet people.

I love meeting people, to share people’s experiences, to learn and care about people

2. To share recipes.

Taiwan has a very diverse food culture which many people are completely unaware of. A lot of our cuisine originates from China but over the decades a lot of these dishes have evolved.

3. To prove that authentic Eastern food can be cooked at home.

There are many so called expert Chinese or Taiwanese chefs on the TV but often their food has no relation to the original dish. I watch chefs cook drunken chicken soaked in Shaoshing rice wine or a Taiwanese night market duck dish being prepared. Yes we have drunken chicken but it is served as a dry dish (ie without the soup) and we don’t have a Taiwanese night market duck dish.

About Me

Let me give you an explanation of where I come from and my background. My life started in Taipei, Taiwan in 1981 and my childhood was really miserable. My first memory of cooking was when I was two years old and my mother was passed out cold on the bed after gambling all night and I was hungry, so I tried to make myself a chocolate milk drink. My father and mother weren’t around for long periods of time for various reasons and I lived with my grandfather for a number of years before he sadly passed away from cancer.


However, the really great thing about my childhood was living with my grandfather. I absolutely loved him and he could cook really really well (in fact a lot of recipes on this blog are influenced by what he cooked for me when I was a child).

I remember the first time I met my grandfather was after my parents broke up. My mother moved to Japan and my father was busy doing his own things and I saw him in the kitchen. The first thing he said to me was “are you hungry?”. I just nodded as I was a little confused about who he was and I watched him cutting and preparing the food for me and suddenly felt really warm and secure. He made me a bowl of rice with steamed sliced pork and vegetables and it was simply the best meal I have ever ate in my life. I’ve eaten in Michelin star restaurants in different countries which were tasty, but grandpa’s food was divine.

When he passed away from cancer my life was at an all time low and I couldn’t figure out what to do. Reminiscing about my grandfather, I thought about all of the tasty dishes he cooked me and also how he taught me how to cook properly, both of which brought me huge amounts of happiness. So I decided I wanted to be a chef.

When I left high school, I enrolled at one of the top cooking colleges in the country and studied Western cooking for several years. I attended college in Kaohsiung and learned about Western cuisine and my fascination with the West ended up with me marrying an Englishman.

Moving to the UK

In 2007 I moved to the UK, wanting a break from my life in Taiwan but also to try living in a different culture, assuming that I would be able to buy decent Chinese or Taiwanese food but it was impossible. In Taiwan we have the awesome night markets where you can pick up many local delicacies but in the UK we have nothing. There are a few so called celebrity Chinese/Taiwanese chefs on the TV but their food is nothing like what I eat in my culture. I became and am still dismayed about it

These so called Eastern chefs say their dishes are prepared as they are because one can’t buy the right ingredients in this country but you really can. I live in Edinburgh and have done so for two years but the recipes throughout my blog are 99% authentic and everything was bought from Sainsburys/Asda and my local Chinese supermarket (which is a really basic Chinese supermarket).


So, the purpose of this blog is to prove that one can make truly authentic Eastern food at home. I love storytelling and in Eastern cuisine many dishes have a story behind them. Whether it’s Donpo pork, Coffin Bread or Donkey Rolling on the Ground, everything has history. And as I will keep emphasising, I spent 25 years eating these dishes in the local markets in Taiwan, where people speak virtually no English, yet I can make them here.

I believe that because I can source ingredients to make truly authentic eastern dishes, which are fun to read and look at but most importantly incredibly tasty, I believe I can win food blog as I’m passionate food and it has really helped my life. I went from a really bad childhood to working in one of the top restaurants in beautiful Edinburgh and I hope my blog can be used to inspire people.