The KaiKai Book

Shandong (or Shantung) chicken is a popular Chinese restaurant dish. Despite the name, however, it is not really a dish from Shandong Province. Shandong’s Lu cuisine is often considered the most famous and influential in China, known for its balance of tastes. It is also famous for its fragrant dark vinegars, and it's the vinegar that gives this dish its name. It's a combination of a fragrant sweetened vinegar sauce characteristic of Shandong’s Jinan style of cooking, with a crisp-skinned fried chicken, more common in Cantonese cooking. It was in Cantonese restaurants that this dish was popularised.

Chef Adam teaches you how to cook Hainanese Chicken Rice

One of those proven crowd pleasing meals that's easy to make whether for two, twenty or more. Greek chicken with lemon garlic and potatoes is simple to make, quick to prepare and easy on the pocket. See more @ http://www.recipe30.com/greek-chicken-with-lemon-and-garlic.html/

Ingredients: Chicken: 1 chicken (1.6 kg) 1.5 L water 1.5 L chicken stock 20g ginger slices 20g spring onions 2 tsp salt Sauce: ¼ cup stock from cooking chicken ¼ cup light soy sauce 1 tbsp sugar 1 tbsp sesame oil Rice: 450g thai jasmine rice 50g glutinous rice 1 litre stock from cooking chicken 4 pandan leaves 20g ginger slice 1 bulb garlic 1 tsp salt (adjust to preference) 2 tbsp shallot oil Chilli sauce: 3 red chillies 3 chilli padis 30g ginger 5 cloves garlic juice from 5 calamansi 2 tbsp white vinegar 1 tsp salt 1 tbsp sugar 4 tbsp stock from cooking chicken 1 tbsp sesame oil Garnish: 1 cucumber fresh coriander