Garlicky

Barbeque Garlic Chicken

Going to Saturday Market is an exciting Summer activity for my husband and me. Especially to Lake Oswego’s Farmers Market, which opened May 18th and run through October 12th. Not as expansive as the Portland Saturday Market but it is much closer and less crowded. We graciously accept vender’s offerings A.K.A. samples.

We found fresh garlic at organic produce stand. The aroma of fresh garlic is alluring even before opening the husk. How about garlicky chicken tonight? My husband agrees. Lucky to have an easy-going husband.

Ingredients and how to for super easy Garlicky Chicken

Necessary equipment: Barbeque grill or Hibachi grill. You could broil it in the oven as well.

• Chicken thigh is recommended but breast meat works too. Remove bones for easier consumption but not necessary. 1 per person.
• Garlic 1 clove for each thigh. Grated or minced.
• Sake - depend on how many you’re barbequing but I used 1 Tablespoon for 3 thighs.
• Soy sauce (read above) 1 Tablespoon
• Sea salt 1 teaspoon
• Fresh grind black pepper – a lots

1. Put chicken thighs in large bowl. Add rest of ingredients and rub well into chicken then let it rest for 15 minutes. Add 1 teaspoon of olive oil if using breast meat.
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2. When the barbeque is hot, start grilling. When the one side has grill marks then flip over to grill the other side. If you have an instant food thermometer, use it to check the temperature. When it reaches 165F, chicken is safe to eat.
3. Serve with lemon juice.

Here are more pictures from Farmer’s Market.

We have to take our dog to the doggy daycare said my husband. Honey, we don’t have a dog. Even the imaginary one?…(sigh)…Go get your Corgi, it’s running away!I couldn’t tell if it’s a good price or not but my husband loves fresh beets.$28 per pound? What is it? Made of gold?

Cheesy tiny three balls for $3. It was good but definitely over priced.After waffling for a bit, we bought cashew butter for $6.Salt and Straw Ice Cream was our last stop. $2.75  for a kid scoop each. Awesome! Great weather for ice cream.

City of Lake Oswego held their annual Festival of Arts last weekend at another park about 10 minutes walk from Millennium Plaza Park (Farmer’s Market).
Magnificent Bronze Art by Kim Chavez. Beary expensive stuff.

Katy Lareau’s glass deco – it’s looks like quilt but made with glass. 

Wildlife photographer Dan Elster’s works are impressive. Really nice fellow too. I bought one of his photos in greeting card format for $4 – that I can afford.

Super Market find – Individual sized Haagen Dazs. It come with built-in spoon but clumsy – dig with your own spoon. Sea salt caramel gelato is my fav.

I am Smitten by this apple. It is crispy and tart.

Our back yard shed –camera setting is to make it look like a miniature.

We had a great weekend…felt too short though.

 

Little Packages

Pan Fried Pork Dim Sum/ポークの小籠包点心

My translation of 小籠包shoronpow is - ‘little package’. Wrapped little something in thin pastry skin. It’s style is similar to hum bow but little..er. Jellied chicken stock oozes out it’s juice when cooked. That is when I regret that I didn’t make more.

Shoronpow usually served as 点心 dim sum in Chinese restaurant. I love to go to dim sum place with two other friends because they always comes in three pieces on a small plate and if I ask the server pushing the cart what’s in a package, the answer sounds like it’s all gibberish but we love adventure and mystery. Yes, we will take the one-whatever it is- on the right. 謝謝.

For this post I used pork, minced shrimp is also fantastic however. I probably pack it a little nicer next time. You see, people like prettier package.

First – make Chinese Chicken Soup Jell-O

• Unflavored powder gelatin 10g
• Cold water 1/4 cup

• Chinese chicken soup granule (鶏がらスープの素) 1 teaspoon
  

• Hot water 1/2 cup　

1. Pour water in a small cup, sprinkle gelatin and soften.
2. Put chicken soup granule in a small container then pour in hot water, stir and dissolve. After you no longer see the steam then add softened gelatin and mix well
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3. Cool the mixture by placing In a larger container filled with ice water (see picture). When it starts to harden transfer to refrigerator for 30 to 40  minutes.
   
4. Mince the chicken Jell-O. Set aside
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Second step- Make Pork filling 

• Pork belly meat 120g minced
  
• Garlic chives (にら) 4 stalks minced -  may substitute with green onion
• Ginger root peeled and minced about 2 Tablespoon
• Sake 1Tablespoon
• Sesame oil 1 teaspoon
• Soy sauce 1 teaspoon
• Sugar 1 teaspoon
• Salt 1/2 teaspoon
• Chicken Jell-O

1. Mix pork, garlic chives and ginger root well
2. Add sake, sesame oil, soy sauce, sugar and salt then kneed well with your hand
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3. Add chicken Jell-O and combine. You may need 1 Tablespoon water to get the filling to stick together.
   
4. Divide filling into 10 parts and form balls. Keep chilled in refrigerator until ready to use
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Third step – Make dough

Equipment: bread maker

• Weak power flour 110g
• Bread flour 40g plus more for dusting.
• Dry yeast 1 teaspoon
• Sugar 1 teaspoon
• Salt 1/2 teaspoon
• Cold water 80 ml.

1. Put both flours in a bread maker pan first then bury the yeast in the flour.
2. Put sugar, salt and water around flour.
   
3. Select dough course and push start.
4. After dough is done (raised once) remove form pan and form a ball.
5. First dust the surface if necessary. Cut dough in half and make two 5 inch cylinders.
   
6. Cut each cylinder to 5 equal parts then make balls. Keep the balls under a moist towel or paper towel to prevent the dough from drying out.
7. Stretch the dough to make 4 inch diameter rounds. Make it so that center is little bit thicker than the edge.
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8. Put prepared filling in the center of round. Fold edges up to wrap as neatly as possible. Seal the seam securely.
    

Final step – Cook and Steam

• Vegetable or Peanut oil 2 Tablespoons
• Water 2 Tablespoons
• Sesame oil 2 Tablespoons
• White toasted sesame seeds 1-2 Tablespoons for garnish
• Green onion 2 stalks chopped small for garnish

1. Heat 2 Tablespoon of vegetable oil or peanut oil in large non stick skillet at medium heat. Note; Place lid near so it is ready to use.
2. Gently place the buns seam side down and brown the bottom.
3. Pour 3 Tablespoons of water and immediately put lid and steam  for 5-6 minutes at low heat. Remove lid and cook until water evaporates.
4. Pour Sesame oil into the pan and occasionally scoop the oil onto the buns. Cook for 1-2 minutes
5. Garnish with sesame seed and green onion on top. Serve with vinegar, ponzu or gyoza sauce.
   

My friend brought me a generous amount of premier kale. I brushed lightly with olive oil and sprinkled with salt then roasted it in the oven 10 minutes or so at 375F before I put on the shoronpow.

On the home front….Old lawn was an utter disaster, weeds and moss and crab grass… We put new sod in front and back yard last week.  Harvesting time for raspberry. Although the raspberry shortcake raspberries are short on flavor, they are long on looks!

Edible nasturtium are from seeds…I thought I choose orange color but whatever!The dainty rose has a great fragrance.This is Japanese flower I can’t remember the name. The Gumi plants produced some berries but they are so tiny! I grow up eating neighbor’s. Very nostalgic. My husband received packages from our children for Father’s Day which he kindly shared with me. He had to, those cookies from Momofuku Milk Bar are huge! The puddings from Japan were also delicious! Mmmmm…silky!