©JeFRESHphotography Tamron 28-75mm f2.8 Linda's infamous... Cheddar Crusted Spicy Chicken Pockets Ingredients: 2 ? cups roast chicken breast (diced) (about two chicken breasts) Half onion (diced) 2 tsp oil 1 clove garlic (minced) ? tsp red pepper flakes 1 tbsp Mrs. Dash (whatever flavor you like, I used table blend and extra spicy) Siracha or Tabasco sauce (to taste) 2 tbsp chili garlic sauce Dash of red pepper powder Salt and fresh ground pepper to taste 1 roll of biscuits (Pillsbury Grands work great, 8 biscuits per package) Flour for dusting 1 cup of pasta sauce 1 cup shredded cheddar cheese Baking spray Baking Sheet Aluminum foil Directions:Filling Heat oil in pan for 1 minute Saute garlic and onions in pan on medium heat until onions are softened Add diced chicken and saute together. Add red pepper flakes, Mrs. Dash, chili garlic sauce, red pepper powder, salt, and pepper to taste. Add siracha or Tabasco sauce little by little until the desired level of spiciness. Saute for a minute and remove from heat. Let cool as you prepare the assembly portion of the recipe. Prepare Baking Sheet Foil baking sheet Lightly spray baking sheet Assembly & Baking Dust counter with flour. Open and separate biscuits. Third each biscuit for a total of 24 balls of dough. Flatten ball of dough, using extra flour to prevent sticking. Place half a teaspoon of chicken filling and spoon a small amount of pasta sauce in the very middle of each flattened piece of dough. Gather the edges of dough and pinch together to form a circular pocket. Place pocket smooth side up on baking sheet leaving 2 inches between each pocket. Repeat 23 more times with rest of the dough. Sprinkle a little bit of shredded cheddar cheese on each individual pocket. Bake for about 10 minutes at 350 degrees or until golden brown on top. Cool for at least 15 minutes. Serve.

This Picture was taken on 1st attempt, food for dinner on Friday night. My Version: Recipe: Fermented Beancurd Chicken Ingredients: 1 kg drumsticks – deboned and scored the thickest parts 2 tbsp corn flour Marinate: 5 cloves garlic – chopped finely ? tsp ginger juice [optional] 2 pieces fermented bean curd [lam yee] - mashed 1 tbsp blachan - roasted 1 egg white 1 tbsp soy sauce A little dark soya sauce – for color ? tsp salt ? tbsp wine Pepper, sugar and ajinomoto to taste Method: 1. Place deboned drumsticks in a metal bowl, add in all the marinating ingredients, rub in well and set aside for 30 minutes. 2. Just before frying, add in the corn flour the marinated chicken, mix to coat well. 3. Heat up a non-stick pan, add in 2 tablespoons of oil and fry the chicken, skin side down first, till both sides are golden. Spend about 10 to 15 minutes on each side, depending on the thickness of the meat. 4. Make sure the chicken is thoroughly cooked. Prick the thickest part of the meat, if juices run clear, this indicates that the chicken is done.