“I still get wildly enthusiastic about little things... I play with leaves. I skip down the street and run against the wind.” -Leo F. Buscaglia
We are doing our best to relish these last few days before the girls start school, and so today we got out and enjoyed a nice cool Qingdao day. It has been warm here. As in 90 degrees and 90% humidity warm., but today was high 70's with a great breeze. It would have been sacrilege to stay in! So out we went to our beautiful courtyard to break in roller-blades and scooters. The girls had a blast! Mia was a pro within minutes, Rosie tenaciously worked at figuring out he mechanics of it all, and Olivia was happy just to scoot around her sisters and avoid the toppling.... Everything was going smoothly until.....
Aliens landed. Yes, you heard it here first. Real live, tangible aliens. I submit to you photographic evidence that proves there are aliens currently residing in Qingdao, China.....
Olivia could barely look, and Mia was skeptical about their arrival however Rosa took to them immediately and has been caring for them since this afternoon. I think they will be the best of friends :) They sure are cute!
After our discovery and a good bit of bruising the girls decided it was time for ice cream. Rosie and I love the green tea ice cream we can so easily get here, and the other two had boring old cookies and cream! Then it was time to make dinner. On the menu, lemon chicken, brown sugar and ginger carrots,and sesame rice noodles. It was one of the easiest and tastiest lemon chicken recipes I have made, so I will post the recipe and link below. My disclaimer? I never follow a recipe exactly, but always add or subtract according to tastes. I like a tart lemon sauce so I doubled the amount of zest and juice, and added a tiny bit more sugar. As you can see I had a little helper for dinner! :) All the girls love the kitchen, but tonight it was Rosie's turn.
Chinese Lemon Chicken from Diana @
http://appetiteforchina.com/Serves 4
2 pounds skinless chicken breasts, cut into 1-inch cubes
1 cup cornstarch
1/2 teaspoon white pepper
3 cups peanut or vegetable oil
Lemon slices (optional)
White sesame seeds (optional)
Marinade:
3 tablespoons dark soy sauce
1/2 teaspoon sesame oil
Sauce:
2 cloves garlic, minced
1 1/2-inch piece of ginger, minced
3 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup chicken stock
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1/4 cup water
1. Combine the soy sauce and sesame oil. Coat the chicken with the marinade and let sit in the fridge for 30 minutes.
2. In a large bowl or deep plate combine the cornstarch and white pepper. Get excess marinade off the chicken, then toss the cubes in the cornstarch mixture. Shake off excess cornstarch before frying.
3. Heat the 3 cups of oil in your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels or brown paper (from a paper bag). Repeat with the rest of the chicken.
4. Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high. (You save the oil for later use by allowing it to cool, then straining into an aluminum can or other container.)
5. Add the garlic and ginger and cook briefly until fragrant, about 30 seconds. Add the lemon juice, lemon zest, chicken stock, and sugar. Stir until the sugar is dissolved and simmer until the liquid is reduced by half. Add the cornstarch mixture so the sauce can thicken.
6. Remove from the heat, and toss the fried chicken in the sauce. Garnish with lemon slices and white sesame seeds. Serve with white rice and maybe some broccoli.
Peanut oil is very inexpensive here, which makes me uber-happy!
Out of the fry pan and into the sauce!
Well, that wraps up our lovely Thursday.Thanks for reading, and we hope you have some play in your day too :) <3