1. In a skillet, heat 1 to 2 tbsp vegetable oil, fry garlic until fragrant. Add onion and pork. Cook until pork is no longer pink, and make sure to separate any meat lumps with the back of your frying spoon.
2. Add all ingredients A to season and cook for a few more minutes until well mixed.
3. Serve over hot steamed rice and decorate with sliced cucumbers all around.
1. In a bowl, add all ingredients B and marinate the chicken for about 15 to 30min.
2. In a saucepan, add all ingredients A and bring it to a boil. Reduce the heat to low. Cover and simmer for about 30min. Take the skin off (if not done yet). Set aside.
3. In a skillet, heat 1 tbsp vegetable oil and cook the leek until wilted or lightly brown. Transfer to a plate and set aside.
4. In the same skillet, heat 1 tbsp oil and cook the chicken until golden brown, then flip them and brown the other side. Turn the heat to medium-low and add the sauce from #2. Simmer the chicken in the sauce, occasionally turning to coat it well until the sauce has thickened.
5. Add the leek and fry for a few more minutes.
6. Serve hot steamed rice into serving bowls. Add Yakitori on top of the rice!
1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 minute. Remove the cover and knead a few times (with a spatula) the dough. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) for a few times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Shape each piece into an oblong, using your hand. Now handle it gently in order to keep as much air in as possible. Now fold the dough on itself : pull the end tips and bring them over the center of the dough. Cover and let them rest about 10 minutes. NOTE : finish the first half of dough before doing the same with the second one.
3. Shape the dough again into an oblong (about 20cm x 15cm), using your hand, then again fold the ends over the center, press to seal. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
5. Pre-heat the oven to 250℃ degree.
6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife. Dust lightly each baguette with flour.
7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes, or until the baguettes are golden-brown. Let it cool on a wire rack.