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Photos, Recipes & CookTales For Those Who Enjoy Cooking

RECIPEServes 2

A CookTale

Confession! When it comes to chicken I am not a breast man!
If I blink, I overcook them and I did it again last evening. The two bone-in chicken breasts weighed about 10 ounces each, and were steamed for 15 minutes. When I removed them their temperature was in the range of 130 degrees. by the time they reached the table, their temperature climbed. The breast’s were dry and juiceless. So don’t do as I did, but do as I suggest. And don’t fret about undercooked chicken, they won’t be, but they will be a treat to eat.


2 Chicken Breasts skin off & bone in
1 TB of Ginger peeled & minced
1/2 Cup of neutral oil, like Canola or Grape Seed
1/4 Cup of trimmed scallions, white & green parts combined, sliced thinly into 3-inch pieces
Kosher Salt to taste
2 TB of Soy sauce
1 tsp of Sesame Oil


1. Steam the Chicken over simmering water, 10 minutes for bone-in. The Chicken is done when white & firm to the touch. (cut into a piece if you want to be certain).
2. Meanwhile, stir together the Neutral Oil, Sesame Oil, Scallions, Ginger & Salt in a bowl. The mixture should be quite strong. You can add more Ginger & Scallions if you like.
3. When the Chicken is done, drizzle it with the Soy-Ginger sauce & serve.
4. Pass the Scallion-Ginger sauce at the table, or divide it into two small bowls for dipping.

RECIPE Jasmine Rice

Serves 2

A CookTale

Rice is filled with Carbs, so Cathie passed on it. Instead she enjoyed Patty Pan squash roasted until it became a custard. I opted for the rice.


1 Cup of Jasmine (or a long grain rice)
1-1/2 Cups of Water or Chicken Broth (preferred)
A pinch of Salt
1 tsp of Butter


1. Bring the Rice to boil, uncovered at medium heat.
When boiling, turn the heat down to medium low.
2. Place a lid on the pot, keeping it slightly tilted to allow the steam to escape.
3. When you can see holes or “craters” in the rice, put the lid on tight & turn the heat to low.
4. Simmer for about 15 minutes. Check to see if the Rice is fluffy & completely cooked.
5. Fluff it up again & serve.


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