The first dinner for the year of the rooster, let’s go for chicken! 

Happy Year of the Rooster!!!! It’s the first day of the lunar new year, let’s have some chicken for our first dinner.

I start it off with making us cocktail. Yes! Again related to cock, just to fit into the theme. I’ve made the Old Fashion, nice to start to night with a cocktail. Place 1 teaspoon of brown sugar into the glass, then add few dashes of Angostura bitters and a splash of water, then crash the sugar with a wooden muddler. I like to add a touch of orange juice, and a slice of orange peel and orange. Then add around 2 oz of whiskey, place one big ice cube in the glass then fill up the rest of the glass with water. 

I actually didn’t plan to cook any appetiser, but the portion of the chicken cordon bleu turned out to be smaller than I expected. Moreover, I screwed up with one piece of the chicken, that’s why I have some chicken leftover, so why not have a bruschetta with some chicken and eggs? which fit perfectly to the theme! So, put butter on the slices of the baguette, then place them on the grill pan, put them aside when they are done on both side. Heat up the pan with butter, then fry the minced chicken, season it with some salt and pepper. Add one egg into the pan when the chicken is done, break up the egg and stir fry it when it’s done. Place the chicken and egg on top of the slices of baguette. Add some cheese on top and garnish it with a bit of spring onion or parley.

For the Chicken Cordon Bleu, get two big piece of chicken breast and slice them into two thin pieces. Add a touch of olive on the entire surface of the chicken breast, then place one piece in-between two pieces of cling film, use a meat mallet to bite the chicken breast until it becomes really thin and even, remember to use the flat side. Brush the chicken breast with dijon mustard, then lay a piece of sweet ham and a piece of Swiss cheese on top. Roll up the chicken breast and tighten it up with the cling wrap, place them in the fridge and let them sit there for 30 minutes. When they are ready, cover the chicken roll with plain flour, then soak it with egg wash and then finish it with breadcrumbs, breadcrumbs should be seasoned with salt and pepper. Heat up the pan with butter and some olive oil, fry all side of the chicken roll, and don’t forget the two ends. Sealed all side, and then place them in the oven and bake them under 180C for 20 minutes.

Let’s prepare the creamy sauce, heat up the pan with olive oil, add minced shaollot and garlic, fry them for 2 minutes, and then add a touch of flour. Add chicken stock, and a touch of white wine, let it simmer. Add cooking cream, bring it to boil, then let it simmer until it turns thicker. Season it with salt and pepper and add the chopped parsley in the end. 

I’ve also prepared the potatoes and zucchini as side dishes. Steam the potatoes for 20 minutes, let them cool down. Heat up the pan with olive oil and butter, fry the potatoes and then add the zucchini. Season them with salt and pepper when they are done and garnish with some parsley.

Cut the chicken cordon bleu in half and serve them with the creamy sauc, with the vegetable on the side. 

Having a glass of Sangria to cheer up myself on a working Sunday


It’s not a good feeling that you have to work over the weekend, work life balance is somewhat hard to achieve here in Hong  Kong. I try hard not to work over the weekend, but sometimes you just could not avoid it. It took me few hours to convince myself and move my arse, sitting in front of the computer and start working.

It would be nice to have a glass of something to keep me company, since it’s already 5 o’clock, perfect time for a cocktail. Or I would consider its already a bit late, as we should start drinking during brunch on a Sunday.

Sangria is something good to have during Summer time, that fruity sweety feel would just cheer you up in a hot Summer time, bring me back the feeling of watching sunset at the Cafe del Mar in Ibiza… day dreaming….

How to make a Sangria? It’s pretty simple. All you need is fruit, rum, brown sugar, orange juice or juice that you like and red wine. The most important thing is, the Sangria has to been cold enough. So, I would suggest, the trick is to keep all  the ingredients in the fringe for at least one or two hours before making the Sangria. In that way, you can make sure the drink will be chill enough. On the other hand, you better get a 1 Litre container or pitcher that can fit into your fringe, so that you can keep the ready made one always chill before you can finish it.

First of all, chop half orange and half apple into small cubes and place them into the pitcher. You can add or change to the kind of fruits that you like, but somehow the apple and orange kind of balance out the taste. Add 4 teaspoon of brown sugar into the pitcher and kind of smash them and mix them for one minute, then pour 80ml of rum into it, and mix them well. Then, add 200ml of orange juice into it, or the kind of juice that you like, something mixed like orange & passion fruit, mandarin & mango will also works well. Finally, add a full bottle of 750ml red wine into the pitcher, of course no need to use a nice bottle of red wine. Just something cheap and cheerful that will do. I like to serve it with more ice cubes, in order to have the really cool and chill feeling.

Cheers~~~