How to Make Quick Icing

Step 1:

Combine powdered sugar, vanilla and milk in a mixing bowl.

Step 2:

Stir in additional milk 1 tsp. at a time until the icing is of a drizzling consistency.

.

Step 3:

Use immediately

Things You'll Need
 

* 1 tbsp. milk (plus more as needed)
* 1/4 tsp. vanilla
* 1 c. sifted powdered sugar
* mixing bowls

Yield : 1/2 cup (enough to drizzle over a 10-inch tube cake)

Tips & Warnings

* For a tangier version, orange juice can be substituted for the milk.
* You can transform this recipe into a chocolate powdered sugar icing by adding 2 tbsp. unsweetened cocoa powder to the powdered sugar. Do not use orange juice if making this chocolate variation.

Enjoy your Cooking !

Thank you http://www.101cookingrecipe.com/cooking-articles/how-make-quick-icing.php

 

Singapore - Hainanese Chicken Rice

"Chicken Rice originated in Hainan, China, as a dish of plain rice and steamed chicken with a ginger dip."

 

 

Ingredients :

Chile Sauce:
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
Salt
Chicken and Rice:
1 (2-pound) chicken
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice
1 teaspoon fine salt

Method :

Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside

Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.

Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.

Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.

Whisk 1/4 cup of the hot chicken stock into the chile sauce. Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

Enjoy your Cooking !

Susan C.