{ Marshmallow Pops } 棉花棒棒糖

I haven't being feeling well for the past week. Suspected case of inner ears imbalance and/or some infection somewhere. =_=||  The doctor couldn't confirm.  (not my regular GP as his clinic was closed for a few days)

Whatever it is, it gives me giddy spells which keep making me puke. Terrible feeling. Medication didn't make it better but worst.

And so everyone told me to rest, rest, rest. Well, if you didn't know, SAHM are not entitled to MC. *Darn. Took up the wrong job* I did cut down lots of housework but I can imagine or I rather not imagine the state of the house when I'm better. And not to mention, the amount of backlog (of housework) to clear.  It doesn't help that the man my personal massager is leaving for his business trip after the weekend. I guess I'm back to using the cold, robotic massage chair which won't be able to listen to instructions. :P

Anyway, the little one and I were having a conversation yesterday morning. She mentioned that the trainee teacher who has been teaching her class will be leaving on that day and asked if there's anything I can help prepared as farewell gifts in "my condition" or perhaps I could guide her.

I couldn't reject her plus I wasn't that sick (I could still log on to Facebook and Instagram :P). Due to the time constrain, I decided to try making marshmallow pops with whatever I have. Bad idea!

It's a very simple treat. Just stick a lollipop stick in a marshmallow. Dip in melted chocolate then in rainbow sprinkles and voila. BUT! I didn't have the correct chocolate (I used couventure chocolate which compound chocolate should be used instead) Hence, we had a hard time trying to dry them.

So I popped them in the fridge for a couple of minutes to dry them a little (the longer you put them in, the higher chance the chocolate will sweat due to the temperate change). They still look decent enough after wrapping. And guess what my daughter told me last evening when she finish school? No, not that the teacher love it.  She said, the trainee teacher's last day is NEXT Friday! *slap forehead*

Well, that's how we ended our week. :) I'm hoping for a better week, starting with a good weekend. I hope you too have a great one!

Braised Chicken with Chestnut 栗子焖鸡

This is one of the earlier dishes that I shared in this blog, which the pictures had gone missing.  I never had a problem having this with just a bowl of rice. My family enjoy this too!

I'm updating the pictures (and hope that they will not go missing in years to come) and a new recipe.

Ingredients:

• 3 Chicken Drumstick, debone and cut into 3
• 8 Fresh Shitake Mushroom, stalk removed and cut into half
• 120g Fresh Chestnut
• 4 clove Garlic
• 2 slice Ginger
• 2 tablespoon Cooking Oil
• 1 tablespoon Sugar
• 1 tablespoon Light Soy Sauce
• 1/2 tablespoon Cooking Wine
• 250ml Chicken Stock
• 1 tablespoon Oyster Sauce
• 1/2 tablespoon Sugar (additional)
• 1/2 tablespoon Sesame Oil

How to do it:

1. Marinate chicken with light soy sauce and cooking wine for 30 mins.
2. Heat wok with oil.
3. Add chestnut, ginger and garlic.
4. Stir fry till garlic and ginger are fragrant.
5. Dish out and set aside.
6. Add in 1 tablespoon sugar to existing oil used to stir fry chestnut.
7. Melt sugar to caramelise it.
8. Add in chicken without marinade.
9. Stir fry till chicken are evenly brown.
10. Add in mushroom and stir fry well for another minute to let the mushroom absorb some sauce.
11. Return the chestnut, garlic and ginger.
12. Add the chicken stock and bring to a boil.
13. Reduce heat to a simmer.
14. Add oyster sauce and sugar.
15. Continue to simmer for 25 mins till chestnuts are tender and sauce almost dried up.
16. Add in sesame oil and stir well before serving.

Note:

• I'm using fresh shitake mushroom as it's more acceptable for the kids and also easier for the kids to eat. Choose dry and firm fresh shitake mushroom so it will still have a firm bite after the braising. You can replace fresh mushroom with dried ones. Just soak them them till they are soften.
• I'm using debone chicken drumstick as it's more tender and easier for the kids to eat. You don't have to debone the chicken and also use chicken parts instead of just chicken drums.
• If you do not have chicken stock, you can use water with a teaspoon of chicken powder and add salt to taste at the end of cooking.
• You can add a few dried chilli in step 3, if you prefer a little spicy.