Shi'Hot artisan chili sauce

Can't stop eating these Shiso chicken drumlets. Here is the recipe: Shiso chicken Drumlets Recipe by Ming Zublin (please give credit to this original recipe... post when sharing this recipe) Make lots of rice to go with this dish. Place chicken and sauce on top of the rice and serve (of course, the sauce can act as a dipping sauce for the iceberg lettuce that you will be serving on the side). Kids will polish the plate This dish tastes even better the next day! 5 lbs chicken drumlets (appx 20) 1 cup of shiso leaves (Sub with chopped thai basil if shiso not available) 3 tablespoons of oil 13 clove of minced garlic 80 gram of minced ginger cup of soy sauce cup of oyster sauce 1 teaspoon Shi’Hot! (sub with 2 whole Thai chilies if Shi’Hot! not available) cup of sugar cup cooking rice wine 4 tablespoons of sesame oil cup of water 2 tablespoons ground black pepper Rinse, drain, and pat dry chicken with paper towel Heat 3 tablespoons of oil in a pot/wok. Stir fry garlic and ginger until slightly light brown. Add soy sauces, oyster sauce, Shi’Hot! (if substitute with Thai chilies; place 2 whole chilies in the pot. Do not deseed), sugar, rice wine, sesame oil, black pepper, and water. Bring sauce to a broil, add chicken. Make sure the meatiest part of the chicken is submersed in the sauce during cooking. Cook on high until boil then turn down the heat to low and continue to cook until chicken are cooked and the sauce thicken enough to coat the chicken; consistency of a light syrup (appx 50 min). Mix in the Shiso or chopped basil before serving. Cheers for good eats!

Finally, after years in attempt, my 1st batch of chocolate chip cookies that lives up to my expectation; Thick, chewy, moist, and just the right amount of butter! I am a happy gal today :)

Our dinner tonight: Home-made Grilled Tuscan style Ahi tuna steak

Have not made these for awhile....Kids are happy to see them on dinner table tonight :)

Dumpling time! !