Honey garlic chicken glaze

This stuff was so good, the entire dish was served out and wiped clean in 5 mins flat. And it was so easy to make. Technically, I saw a recipe on the net for ginger honey glaze barbecue chicken breasts, but I'm not fond of loads of ginger and my family prefers a recipe with gravy. And it tastes better with the gravy on rice and the glazed chicken on the side. Trust me on this.

Ingredients
1/3 cup honey
1/3 cup soy sauce
1/4 cup oyster sauce (to increase thickness)
corn flour (OPTIONAL : use only if your sauce refuses to thicken)
1/3 cup brown cooking vinegar (seems to make a difference in taste)
4 cloves garlic, crushed
24 oz chicken breast (I used all normal chicken pieces)

Directions

1. Combine the honey, soy sauce, vinegar, garlic in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Stab the chicken with a fork or knife (yikes! I've made it sound so brutal!) and pour the mix on it. rub the sauce into the chicken and leave to marinate. I prefer to leave it for an hour or so, but I know for a fact that over night marination works best.

3. (An hour later) sprinkle half a tsp of salt and half tsp of pepper on chicken and then take a wok and add a little oil. Put in on the gas.

4. Once heated, add the chicken mixture and cook with a lid on. (saves time). But DO NOT COOK IT ON HIGH FLAME. (you'll just burn the whole thing). Check every 5 mins. If its dry add a little water (that's right. Learn to use your instincts for once)

5. Leave on the stove till chicken is cooked and the sauce is rich and thick. If the sauce isn't thick, add the corn flour mix. (I say mix because, never forget to mix it in a little milk before adding corn flour to ANY recipe. You don't want to mess up, do you?)

6. Serve with steamed rice (brown is preferred) and serve hot!

\\// peace

Pancakes :D

They are fluffy and moist and delicious. Here's what you do.

Combine the dry ingredients in a bowl, whisk, set aside:

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt

Combine the wet ingredients in a second bowl, whisk:

2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Don't skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. Depending on where you live/shop, actual buttermilk might be difficult to find. The term "buttermilk" formerly referred to the liquid left behind after churning butter but nowadays refers to a cultured milk product not unlike drinkable yogurt. The only real buttermilk we've been able to find (in VT and MA) is Kate's Real Buttermilk; even at the NYC Greenmarket, the best you can find is cultured buttermilk made with whole milk. At least attempt to avoid most grocery store buttermilk; it's made from skim milk with added thickeners and such, basically buttermilk without any richness, which is, like, what's the point? Oh, and no powdered buttermilk either...it messes with the texture too much. The point is, these are buttermilk pancakes and they taste best with the best buttermilk you can get your mitts on.

credit to http://kottke.org/09/10/the-worlds-best-pancake-recipe for the recipe and his opinion :)