Food experiments from my little kitchen

Ginger and spring onion make the best combination when it comes to stir fry. Last night I was still thinking what to cook and this came to my mind since I happened to have some spring onions to clear. Just prepare more sauce to drizzle with rice and your yummy dinner is ready! Ingredients 2 boneless chicken legs 1 knob of ginger 1 stalk of spring onion Marinate Soy sauce White pepper Sesame oil  Cornstarch Sauce 1 Tbsp Oyster sauce 1 Tbsp Dark soy sauce 1 Tbsp Chinese cooking wine  1 tsp Light soy sauce 1/2 tsp sugar  Dash of white pepper Some water Recipe 1. Cut the chicken legs into smaller pieces and marinate them before setting them aside. Prepare the sauce in a bowl. 2. Slice the ginger into thin round pieces. Cut the spring onions into 3 inch lengths. Smash the white bottom part and set aside from the green top part.  3. Heat some oil in the frying pan and put in the white spring onion part. Then add in the ginger slices. Let it cook ...

This was an impromptu dish prepared for one of our weekday dinners, all thanks to our friendly uncle manning the residents' vegetable garden. My son loves to visit him and he gave us a lot of spring onions. Usually I will use them for garnishing but this time I had so much I think it will take us a long time to finish it. So decided to try making a pancake to go with our dinner. For Korean cooking, I love to search for Maangchi's website. If you love Korean food and enjoy watching cooking videos, go search for hers in Youtube. For this recipe, please refer to the link -  pajeon ! For your info, this recipe makes one pancake. Ingredients Few stalks of spring onions   Batter 1/2 cup flour 1/2 cup water 1 tsp taucheo beans 1/2 tsp sugar  Sauce 2 tbsp soy sauce 1 tbsp vinegar 1 tsp honey 1 tsp sesame seeds Recipe 1. Cut the spring onions into 3 inch length and set aside. 2. Using a metal spoon, mash the taucheo beans into paste. Add the rest of the ba...