My daily schedule always goes haywire during my son’s school holidays. It’s no exception for this long year-end holiday. As expected, I hardly can find time to do my photo-shooting and blogging. My time has been “robbed’ so to speak. Whenever my son spots me using the computer, he will “bug” me like a buzzling bee! No way of escaping from his “radar screen”! HELP!
At the end of each day, I am totally drained and have to sleep early to get my “batteries” re-charged for yet another day of excitement to come! LOL! That’s why you don’t find me updating my blog as frequent as before ever since the holidays started. Please bear with me for the time being.
Well, from another point of view, I do enjoy having quality time with him. I will cherish these precious moments when he grows up. Look at the photos! He insisted on performing a show for me playing his ukulele. He may not be able to sing well, but I got great laughs looking at his many funny expressions while capturing his impromptu acts.
Coming back to my recipe, I first came to know about hoisin sauce (sweet sauce) when trying out Peking duck dish. Although I like this sauce very much, I have never thought of using it in my cooking until I discovered the “Lee Kum Kee hoisin sauce” in the supermarket. Without much hesitation, I grabbed home a bottle. As I do not yet know how to cook duck, I paired chicken with this sauce instead. After several trial and errors, I came out with this recipe. And, it’s finger lick’g good! Although this recipe is done using “AMC” method, I have included a steaming option for you to try out too.
If you are looking for a quick-fix meal during your busy weekends schedules, this is a highly recommended dish for your family. It goes well with either rice or dried noodle (干捞面). By serving with some blanched vegetables, it will give your family a wholesome, economical yet satisfying meal.