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

Crème brûlée

Dedicated to my brother Pranav.

Tried and tested, washes your mouth out with flavour and leaves you begging for more. :D

Ingredients:
6 Large egg yolks
1/2 Cup sugar
1 Tbsp vanilla extract
1 Pinch salt
2 Cups heavy cream

Directions:

1. Separate the eggs into a large bowl.

2. Whisk eggs until just broken.

3. Add sugar, vanilla and salt to eggs.

4. Mix until uniformly blended.Avoid over beating the eggs, but always over mix rather than under mix.

5. Add cream and mix until incorporated.

6. Cover and refrigerate overnight.


The next day

1. Fill a large kettle with water and set it to boil.

2. Move an oven rack to one notch below the middle.

3. Preheat the oven to 300 degrees.

4. Pour batter through fine sieve into ramekins.

5. Place ramekins in a shallow bake-able container.

*For best texture, use as large a container as possible.

6. When kettle is boiling AND oven is at temperature: pour the boiling water into the container with the ramekins until the water height matches that of the custard.

*Make sure no water gets into the ramekins.

7. Immediately cover with aluminum foil and place in oven.

8. Begin checking for doneness in about 40 minutes

*The custard is done when mostly set everywhere but still jiggly in the middle.
**If the custard doesn't appear set after a long time, just take it out.

9. Remove the ramekins from the water bath and place them on a wire rack to cool.

10. Once completely cooled, cover and place in the refrigerator over night.


Forty-five minutes before serving

1. Remove the ramekins from the fridge.
2. Use a paper towel or other absorbent material to remove any condensation from the top of the creme.
3. Spread just enough light brown sugar on top to thinly coat the entire surface.
4. With a mini torch make spiraling circles over the top of the creme brulee, getting the torch as close as possible without burning the sugar. When the sugar has melted into a sheet it should be done.

*The ramekins may be placed in ice water during the brulee to keep the custard cold.

OR

If you don't have a mini torch: Set the oven to broil and move a rack to the highest position. Put the ramekins directly on the rack beneath the broiler. Rotate and check frequently until all the sugar has melted into a nice sheet.

5. Place the ramekins back in the fridge for up to 45 minutes.

*This is done to cool the custard back down after the brulee.
**If the creme brulee is allowed to sit for more than 45min. the sugar on top will begin to dissolve into the custard.

How do I know when the custard is done?

- The edges are set but the center is still jiggly.
- The internal temperature should be about 170° F
- A knife inserted off center should come out clean.

What's the best baking temperature?

- Anything between 250 and 300° F
- Anything below 250° F wont cook and anything about 300° F will scramble the eggs.


That's about it but its totally worth the time.

Comment if there are any questions and I'll try to help as much as I can.

CREDIT : To http://www.dostuffright.com/creme-brulee-recipe-torch-dessert-ramekins-dish You are a genius :D