relaxing cooking ASMR ✨ strawberry french toast, soy sauce chicken, matcha cookies

*French Toast with Strawberries & Whipped Cream (1-2 servings)*

ingredients:
1 Thick block of milk bread / 2-3 slices of milk bread
1 egg
1/3 cup milk
2 tablespoons heavy cream
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon butter

topping:
1-2 fresh strawberries
1/3 cup whipping cream
2 tablespoons sugar (can adjust sugar to how sweet you want the cream to be)
condensed milk to drizzle (optional)

1. Cut the crust off all sides of the milk bread
2. Whisk egg, sugar, and salt together
3. Add heavy cream and milk to previous mixture, whisk until combined
4. Place milk bread into mixture and let soak for about 5-10 minutes (depending on how thick your bread is) make sure to soak all sides
5. Heat pan on stove, set to low medium
6. Add butter to pan and let melt, once all melted can place the milk bread on the pan
7. Check for a golden/light brown color of the cooked side after 2-3 minutes, flip once ready and cook all sides of the bread
8. Remove off heat once all cooked
9. Pour whipped cream and sugar into bowl together and whisk until soft medium peaks then scoop the whipped mixture and place on top of French toast
10. Slice the fresh strawberries and place on top of whipped mixture

*Soy Sauce Chicken (rendition of Christie Lai's recipe)*

ingredients:
4-5 Chicken thighs (with skin & bone, but you can do skin/boneless if that’s what you prefer)

marinade (optional - more flavor if you have the time to set aside for ~30mins+):
1 tablespoon ginger thinly sliced
3 cloves Minced garlic
1 tablespoon sesame oil
2 tablespoon honey
1/2 cup soy sauce
1/3 cup rice vinegar
1 tablespoon five spice powder

sauce:
1 tablespoon ginger thinly sliced
3 cloves minced garlic
3 tablespoon soy sauce
1 tablespoon dark soy sauce
1/4 cup honey
2 teaspoon rice vinegar or shaoxing wine
1 teaspoon five spice powder
1/4 cup Water
1 teaspoon white pepper powder (optional)
1 teaspoon garlic powder (optional)

Marinade:
1. In a large bowl, place chicken thigh, sliced ginger, mince garlic, soy sauce, five spice powder all in and mix everything together well. Let it sit in the fridge for 30 minutes or longer with cling wrap over it.

2. Prep the sauce: slice ginger, mince garlic and place in small bowl. Combine the rest of the sauce ingredients until well combined/mixed.
In a large pan, heat vegetable oil in pan on medium high heat
3. To note, the minutes are rough times, will vary based on the strength of your stove - best to keep an eye on it and gauge based off what you see!
4. Once hot, place chicken thighs skin side down on pan for 3 minutes, then flip and sear the other side for another 3 minutes
5. Pour the sauce all over the chicken, if you have a lid for your pan put it on and let cook for 6-7 minutes, then flip the chicken and let cook again for another 6-7 minutes. If you don’t have a lid, switch the pan to low-medium heat and let cook on each side for longer (maybe around 9-10 minutes on each side)
6. Use thermometer to check if the thickest part of the chicken thigh is cooked - look for about ~165F, if you don’t have a thermometer, can use a small knife and stab the thickest part of the chicken thigh - if there’s blood coming out then it’s not done, can repeat to check in a different spot/thigh to see if it’s cooked.
7. Remove from heat once done - enjoy!

*matcha white chocolate chip cookies (entire recipe by teak & thyme, Gail Ng)*
full recipe here: https://teakandthyme.com/matcha-white...

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