Chinese love for chicken wings is quite strong. They like spicy, oily things and can eat it no matter what time. Every chinese restaurants that serves ”western” food has their version of chicken wings, and KFC is the most profitable fast-foods chain. Sometimes when I walk around city, it feels like KFC is on every street, every corner. The food in KFC is really bad, much worse than western restaurant, not tastewise, but qualitywise. There I said it, I don’t like chinese chincken wings. My husband on the other hand loves them. I had no choice, but learn to prepare something better, something that he would love even more. Well, I never would have thought that would be so easy. Those coca-cola chicken wings are extremely easy, fast to make and absolutely fussless. No added fat and amazing smell. I feel like I’ve been making those once a week for a year now and still we’re not bored.
10 chicken wings
1 can original coca-cola
2 tablespoons salt-reduced light soy sauce
spring onion, to garnish
Clean the chicken wings under cold water, pat dry with chicken towels.
In a saucepan, combine the chicken wings, coke and soy sauce. Liquid should cover the chicken wings completely. The general idea is: 1 can coke, 2 tablespoons soy sauce. Use more liguids when needed. If you have more people to feed I highly recommend making a lot of those, as far as I’m concerned everybody loves those!
Cook until most of the liguid is gone and the rest forms thickish glaze, about 30 minutes on medium heat. That’s it. Put on a plate and garnish with spring onion 🙂 Eat.
It’s already my second winter in China, but this year my and my husband will fly back to Poland to spend Christmas and New Year there with my family. As I said in previous posts, although the temperatures in Suzhou are not as low as in Poland, high humidity and lack of any kind of central heating make those few winter months really harsh. To make up for this I started thinking of Christmas in late November. Now I have my lovely Christmas tree, and spending long, cold evenings alongside it feels much better. Anyway, last year we still lived in a rented apartment, I didn’t have any Christmas tree and because of lack of kitchen equipment I could not cook any food. We spent last year’s Christmas Eve in a hotel, enjoying a Christmas feast, as Chinese cooks imagined it. Wasn’t bad, but definately lacking atmosphere. People in China are starting to celebrate Christmas in some ways, there is background Christmas music when shopping (chinese favourites are Mariah Carey and that sort of pop bands), shops are offering small, ugly, fake trees and Starbucks is selling delicious winter selection drinks. You get the idea. Now, I keep on making traditional western and polish comfort food. I’ve been making a looot of potatoes, thanks God my husband loves eating them. He only insists on eating hot chinese breakfast, like meat noodles:)
Have a lovely December everyone! Keep on making amazing Christmas treats !;)
This is a recipe that my mum’s friend gave to her, that was loooong ago, when I was still in the junior high school. My love for baking and being in the kitchen started around that time. Every year, in the late November, when it’s getting really cold outside, I begin to make gingerbread cookies. I tried few other recipes over the years, not that they were not goood or something, but eventually, I would always go with this one. If you bake them a little bit shorter they will remain lovelly soft; if you roll the dough quite thinly and let them stay longer in the oven they will come out amazingly crunchy. If you and your family like the taste of coliander, you can add a tablespoon or two of coliander seeds into the dough – they are quite healthy and will make for extraordinary cookies! Anyway, I consider the Christmas season is already here! 😉
2 cups flour
3/4 cup sugar
2 full spoons honey
2 small eggs
1 flat teaspoon baking soda
1 full tablespoon butter, melted and cooled
2 tablespoons gingerbread spices mix
.In big bowl combine flour, sugar, soda, spices together. Add honey, butter, lightly beaten eggs and mix with the flour. Gently knead the dough, until it forms a firm ball. Roll it, the thickness depends on you, I prefer when gingerbread cookies are quite thick, but then again, nice little thin ones are so lovely to decorate :). Bake 12-15 minutes in 180ºC (about 350ºF).
If you want, you can take one spoon flour out and one 1 tablespoon unsweetend cocoa powder insted. Be careful what kind of gingerbread spices mix you use. Last time I bought a new brand, 2 tablespoons made my cookies taste really sharp, which I still liked, my husband however not so much. Homemade gingerbread spice mix is also quite sharp, therefore less should be used, again depends on how you like your cookies.
Can’t believe its December already, Christmas is just around the corner and me and my husband will visit Poland in just three weeks. Meanwhile, the weather in Suzhou quickly became chilly, scary chilly. When I moved here one and a half year ago, I thought I moved to a winter paradise – not freezing cold like in Poland, but enough to make you feel its winter. How wrong was I. After long, sweaty, exhausting summer, comes a short period of great autumn weather (two weeks in November). Then winter comes. Extremely chilly all the time (there is no general heating in the south of China), windy and most of the time accompanied by greyish, smogy sky. When I’m sitting home, dressed so I look like a little polar bear, turning my air conditioning to 30ºC, I like to sip up on this turmeric tea. Makes me feel warm inside. I also belive in healing properties of turmeric. If you’re not big fan of it I still recommend you try it, the taste of turmeric is not dominating. Also, be extremely careful when handling turmeric, this powder can make a lot of mess and will colour everything it can! 🙂
about one liter water (32oz)
1/2 tablespoon turmeric powder
few small pieces of fresh ginger
one garlic clove, peeles and crushed1 teaspoon dried goji fruits
1 tablespoon honey
1 or two lemons/limes
1/2 teaspoone olive oil/coconut oil
Put all ingredients, in a big bowl and pour over boiling water. Steep for 10-15 minuts. Strain and enjoy.
Experiment with your tea. You can adtd other ingredients: peppercorns, cilandro, orange… anything that you like will be good. Also the original recipe calls for 1 tablespoon of oil, which was way too much for me. I found the original recipe on autoimmune-paleo.com