steamed brown sugar buns

ingredients:
- 500g all purpose flour
- 100g brown sugar
- 10g quick-rise yeast
- 300ml  water
- 20ml vegetable oil

1. Mix flour, sugar and yeast together.

2. Add lukewarm water and oil.  Mix well until it turn to smooth dough.

3. Shape the buns.

4. Cover the dough, rest for 30 minutes.

4. Steam for 15 minutes.

herb-roasted chicken and vegetables

ingredients:

- 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
- Coarse salt and ground pepper
- 1/2 bunch thyme
- 1/2 bunch parsley
- 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
- 2 medium carrots, cut into 3-inch lengths
- 20 mushrooms, cut into thick slices
- 10 to 20 pearl onions
- 1 pound small red potatoes, any large ones halved
- 1 teaspoon extra-virgin olive oil
- 1 cup chicken stock


1. Preheat oven to 450 degrees.

2. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity.

3. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour chicken stock into pan.

4. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 170 degrees), about 1 hour.

Ref: https://www.marthastewart.com/331728/herb-roasted-chicken-and-vegetables

baked rice with dried mushroom and chicken

ingredients:

- 4 pieces chicken breast
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 2 tsp corn starch
- 6 pieces dried mushroom
- 1 tbsp oil
- 4 cloves garlic, minced
- 4 small onion, finely chopped
- 4 cups rice
- 3 1/2 cups chicken stocks

1. Preheat oven to 425 degree.

2. Marinate chicken and dried mushroom with oyster sauce, sugar, mirin, and corn starch.

3. Add oil in Dutch oven with medium heat on stove top.

4. Add onion and cook until tender.

5. Add garlic and cook, until fragrant.

6. Add rice, cook and stir until light brown.

7. Add chicken stock, cook and stir, bring to a boil.

8. Add chopped chicken and dried mushrooms on the rice.

9. Cover the lid, move the Dutch oven into the oven.

10. Bake for 15 minutes.

11. Remove from oven, stir the chicken and rice, and cover the lid again.

12. Wait another 10 minutes, ready to serve.