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香料烤鸡腿 ( Xiāng Liào Kǎo Jī Tuǐ) There are so many ways to cook chicken meat, in cold winter nights, I love chicken soup with Chinese black fungus . In some busy workday nights, I make super simple and quick pan fried chicken drumstick . Roasted chicken  results in probably the most tasty and tender meat. This recipe adds a few more spice powders to the roast recipe, which add quite some aroma to the final dish. For more fun cooking ideas, see Recipes by Category . Ingredients 1 chicken leg quarter 2% salt based on the chicken meat weight 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 tablespoon sugar Preparation Time:  10 minutes with overnight marinating Cooking Time:  45-60 minutes Servings: 1 chicken leg Cooking Steps 1. Get 1 chicken leg quarter, sprinkle 2% salt based on the weight of the chicken. Marinate overnight in fridge for the best result. 2. Rinse clean the chicken with running water to wash off the salt. 3. Place the leg in a large mixin

怎样做干香菜 ( Zěn Yàng Zuò Gàn Xiāng Cài) I love fresh cilantro, but most of the times I only use small portion as garnish for some of my dishes. I came up with this simple method to dehydrate the unused cilantro. For more fun cooking ideas, see Recipes by Category . Ingredients 1 bunch of fresh cilantro Preparation Time:  10 minutes Drying Time:  1 week or so Cooking Steps 1. Clean one bunch of fresh cilantro, drain, cut into small bits, spread on a large alum sheet. 2. Let it dry in room temperature naturally if the room humidity is low. Flip occasionally to let all sides of the leaves dry. 3. This process could take a few days or a week. 4. If you use small tabletop oven to toast or bake other food, just place the alum sheet with the cilantro on top of the oven, the heat will speed up the dehydration process. You are essentially utilizing a free heat! 5. Place the dried cilantro inside a bottle.   Top 10 Most Popular Recipes Deep Fried Silver Fish (Whitebait) with Salt and Pepper

怎样准备炒茄子 ( Zěn Yàng Zhǔn Bèi Chǎo Qié Zi) Eggplant may not be the easiest vegetable to cook. In most Chinese restaurants, cooking eggplant usually involves deep frying them in hot oil first, which is not usually feasible in most home kitchens. I had many failures of cooking eggplant. After many experiments, I came up with this solution, which will result in soft, juicy eggplant that does not require too much oil. For more fun cooking ideas, see Recipes by Category . Ingredients 1 lb. eggplant 2 tablespoon corn starch 3 tablespoon canola oil Preparation Time: 10 minutes Cooking Time:  10 minutes Servings: 4 Cooking Steps 1. Rinse clean 1 lb. eggplant using running water. The eggplant shown in the picture above is available in most Chinese grocery stores. Other varieties will work well too. 2. Remove the skin from the eggplant, cut into 2 inch long 1 inch wide thin slices. Tip: Eggplant does not stay fresh very long in fridge. So plan to consume it as soon as possible, preferably within

清蒸盐水竹叶乌骨鸡 Bamboo leaves have the unique fragrance that goes well with many steamed dishes. It blends well with the black boned chicken as well. Marinating the chicken overnight with salt makes the chicken very tasty and tender. For more fun cooking ideas, see Recipes by Category . Ingredients 1 black boned chicken 2% salt based on the weight of the chicken 4 large dried bamboo leaves (available in most Chinese grocery stores) A few slices of ginger 1 green onion (why buy from store? grow your own green onion ) Preparation Time:  10 minutes with overnight marinating and soaking Cooking Time:  90 minutes Servings: 4 Cooking Steps 1. Get 1 black boned chicken, measure 2% salt based on the weight of the chicken. Sprinkle the salt evenly on top and inside of the chicken. Marinate overnight for best result. 2. Get 4 sheets of dry bamboo leaves, soak in water overnight. 3. Rinse clean the chicken inside and out to remove the salt. Rinse clean the bamboo leaves. 4. Put one coarse chopped gre