Moving My Treasure Chest Blog to WordPress

Moving My Treasure Chest Blog to WordPress and Here's the Link


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2014 0622 My Road to Get to Know LC - Grand Opening!

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I had been reading and seeing plenty of information about LC from professional and the fans. In real honesty, I was stalling a bit because I don't want to ruin the beautiful LC.  It was my first and it was a gift.  However, the more I read about it.  I became confident that I can do it too.  Cooking with LC is a process, a journey.  You will be rewarded with patient and thoughtfulness.   Today, my action begins.   Grand Opening! I laid a dish towel in sink to let my Cherry Flying Heart casserole (2QT) "sink in."  So, my heart is steady and at ease to avoid any scratches.  Next, I lightly clean it with warm soupy water and a sponge.  A label is at bottom of the casserole.  A LC orange label is in the front of it.  They both need to be removed.  The LC label should be fairly easy to be peel off.  The label at bottom can be removed with the warm soupy water and a little push with my finger nail.   On...
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Recipe: LC Steamed Salty Chicken 蒸鹽水雞

LC Steamed Salty Chicken 蒸鹽水雞 Ingredients: Chicken Breast 2 slices Green Onion 1 brunch cut into 1" long pieces Ginger 2-3 thinly slices Cabbage (optional) 1 leaf Seasoning : Cooking Wine 1 Tsp Salt 3/4 tsp Methods: Rub seasoning all over the chicken breasts and let it seasons for 30 minutes After 30 minutes, padded dry the chicken and put chicken breasts on top of green onion and ginger slices into LC Add 1/4 cup of water into LC and cook over medium heat until the water boiled Once water is boiled, remove the residue (protein) from surface (if any) Turn to low heat and cover with lid for 7 minutes Turn off heat, do NOT open the lid and let it sit for 5-10 minutes Remove chicken breasts from LC and cut it into bite size Serve over cabbage/vegetable Note:  For chicken tight, skip the 1/4 cup of water.  Instead, add oil slowly to heat and cook.
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Recipe: Roast Whole Chicken with Lemon and Thyme +++

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Roast Chicken with Lemon and Thyme (edited) by Epicurious https://youtu.be/Gs1zHP7oabM Truss a chicken 4 tablespoons minced fresh thyme 2 tablespoons extra-virgin olive oil 6 garlic cloves, chopped 3 teaspoons grated lemon peel 1 tablesppon of chicken powder 1 5-pound roasting chicken 1 lemon, quartered 1/4 cup dry white wine 1 cup (about) canned low-salt chicken broth 2 teaspoons all purpose flour Move oven shelf toward the top 1/3 of the oven Preheat oven to 450°F. Mix thyme, olive oil, garlic, chicken powder and lemon zest in a bowl.  Wipe chicken with damp kitchen towel instead of rinsing the chicken, and then pat dry outside and inside. Sprinkle the chicken with generous amount of salt and pepper. Truss the chicken and Rub all but 1 tablespoon garlic-thyme oil all over the chicken and in between the skin. Place lemon in cavity of chicken.  Put chicken in LC or roast pan but do not cover Roast chicken for 20 minutes ...
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