Memories in the Cooking

I first had this dish at my husband nanny's place. The dish is so elegant. The chicken has to be poached just right so that the meat is smooth and tender. The rose wine raises the dish to an another level of grace. This is like the ballerina of braised dishes.  Ingredients:  - 1 chicken (you can use boneless chicken leg or chicken wings)  - thumb-size of ginger, sliced  - few stalks of spring onions  - 2 tablespoons of light soya sauce  - 2 tablespoons of dark soya sauce  - 2 tablespoons of rose cooking wine  - 2 tablespoons of sesame oil  - 2 tablespoons of sugar  - pepper  Procedures: 1) Marinate the chicken with light soya sauce, dark soya sauce, sesame oil.  2) In a deep pot, place sliced ginger and spring onions into a pot. Add 1 teaspoon of salt and enough water to cover the chicken later. Bring it to boil.  2) Place the chicken and the seasoning in the pot. Bring it up to a boil once again. Add 2 tablespoons of rose wine.  3) Cover the pot, switch off the flame and let the c

I first had this dish at a cafe. It is served with sour dough to soak up the flavourful sauce.  Ingredients: - 1kg of mussels  - 1 carrot, chopped into small pieces  - 1 pack of french beans, chopped into small pieces  - 1 pack of mushrooms, chopped into small pieces - 4 stalks of lemon grass, chopped  - 1 thumbsize ginger, chopped  - 4 cloves of garlic, chopped  - a few chili, chopped  - a bunch of curry leaves  - 2 tablespoons of huatiao wine  - 1 pack of coconut milk  - 1 cup of fresh milk - 1 stock cube - 2 tablespoons of fish sauce  - 1 teaspoon of sugar  Procedures: 1) In a frying pan, add vegetable oil. Fry garlic, ginger, lemon grass, chili and curry leaves until fragrant.  2) Add carrots, french beans and mushrooms. Fry until soft.  3) Add 1 cup of water. Let the mixture simmer.  4) Add mussels. Let it cook until all mussels are cooked. 5) Add coconut milk, fresh milk, stock cube, fish sauce and sugar to taste. Serve with toasted bread.