Vinegar Chicken and Grilled Salmon

Didn't have time to blog my weekday meals till now. Been busy with university's work and also been busy preparing for my friend's birthday this weekend. On Wednesday, I made vinegar chicken to eat with rice, and on Thursday, it was a grilled salmon dinner.



The original recipe is once again contributed by a member at Kitchen Capers. I've tweaked it slightly as I'm cooking a smaller portion.

Vinegar Chicken
Ingredients:
3 chicken thigh, deboned and cubed
1 onion, cut wedges
5 cloves garlic, minced
1 red chilli, sliced
Ginger, sliced
Chinese mushrooms, sliced
1 tbsp soy sauce
1/2 tbsp sugar
2 1/2tbsp Chinkiang vinegar
Cornflour
Olive oil

Methods:
1. Heat oil in the wok. Stir fry onion until soft. Add in garlic and ginger till fragrant.
2. Stir in mushrooms and chilli, stir fry for 1 minute.
3. Add in the chicken pieces until stir fry until it's almost done.
4. Add in the soy sauce, sugar and vinegar. Continue simmering till the chicken is cooked through.
5. Mix cornflour and water to the chicken to thicken the gravy. If you prefer to have more sauce, this step can be omitted.




This is a simple dinner that I usually cook whenever I managed to buy nice salmon.

Grilled Salmon Dinner
Ingredients:
1 salmon fillet
1 ball of pepper
Sea salt
Coarse ground black pepper
Dried rosemary
2 seafood sticks
Cucumber, to garnish
Olive oil

Methods:
1. Preheat the grill.
2. Line the baking tray with foil. Place peppers and salmon on the tray.
3. Drizzle olive oil all over. Grill until the salmon starts to brown.
4. Flip the salmon and peppers. Sprinkle sea salt, coarse ground black peppers and rosemary. Add the seafood sticks.
5. Continue grilling until the salmon browns.
6. Serve garnished with cucumbers.