The Joy Of Cooking in Wendy's Kitchen

  Ingredients 4 pieces chicken legs 200 grams enoki mushrooms 2 tablespoons light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon cooking wine 1 teaspoon sugar 1/2 teaspoon black pepper 1 thumb ginger (julienned) 1-2 pieces red chilli (sliced) 1 tablespoon cooking oil Instructions Make shallow cuts on the chicken legs to help absorb flavor.  Place them in a bowl. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, black pepper, ginger, garlic and sliced chilli.  Mix well to coat evenly and marinate it for at least 20 minutes.  Arrange the enoki mushrooms on a plate as a base. Then place the marinated chicken legs on top and pour over all the remaining marinade.  Prepare a steamer and bring the water to a boil. Then steam the chicken over medium heat for about 25-30 minutes untill fully cooked and tender. Finally, remove it from the steamer, spoon the flavourful sauce over the kitchen and serve it hot. 

  Ingredients 2 tablespoons olive oil 450 grams boneless skinless chicken breasts 1 onion, chopped 2 cloves garlic, minced 1 medium carrot, sliced 3 cups chicken broth 1 cup heavy cream 1 cup whole milk 1 teaspoon dried thyme 1 teaspoon dried rosemarry salt & pepper to taste Fresh parsley or thyme for garnish (optional) Instructions Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook it for 6-7 minutes per side untill browned and cooked through.  Remove the chicken and set it aside to shred later.  In the same pot, add chopped onion, garlic and sliced carrots. Saute for 4-5 minutes untill softened.  Pour in the chicken broth, heavy cream and whole milk.  Stir in thyme, rosemary, salt and pepper. Bring the mixture to a simmer. Lower the heat and cook it for 10-15 minutes, untill the carrots are tender.  While the soup simmers, shred the chicken using 2 forks or a hand mixer. Add the shredded chicken to the soup.  Stir ev...