Hot Chocolate

Ingredients (serves 2):

• 125g 54% dark chocolate
• 450ml milk (whole)
• sugar
• vanilla extract
• whipped cream to taste
• (Optional) 2 1.5oz shots of brandy or other favored alcohol
  

Preparation (5 minutes):

1. Finely chop the chocolate into small slivers for easy melting.
   

Cooking (10 minutes):

1. Bring milk to a boil over low heat, stirring as necessary to prevent sticking.
   
2. Add chocolate slivers, stirring to keep mixture smooth.
   
3. When all the chocolate has been melted into the milk, heat to preferred drinking temperature.
4. Pour into two tall glasses or large mugs.
   
5. (Optional) Spike with brandy or other favored alcohol.
   
6. Top with whipped cream if desired. (To make the whipped cream, simply whisk the cream, and add sugar, vanilla extract, or other flavoring to taste.)

Saucy Stir-fried Choy

Ingredients (serves 2):

• 4 baby choy hearts (bok choy, or your favorite choy)
• 1/2 cup chicken stock (or vegetable stock)
• 2 tsp corn starch
• 1 tsp vegetable oil
• salt to taste
  
• a sprinkle of MSG (optional)

Preparation (5 minutes):

1. Rinse the choy, splitting the hearts into individual stems.
2. Chop coarsely. The pieces should be about 1/2 inch wide.
   


3. Mix the corn starch with the chicken stock, whisking to make sure it all dissolves.
4. (Optional) Sprinkle some MSG into the stock.
   

Cooking (5 minutes):

1. Pre-heat a wok with the vegetable oil.
2. Add chopped choy. Stir occasionally.
3. When the choy stems start to turn slightly translucent, add the chicken stock and corn starch mixture. Stir well.
   
4. Salt to taste.
5. Choy is ready when the leaves are wilted and the stems are mostly translucent.
   
   

Chili Liver

Ingredients (serves 2):

• 1/2 lb fresh chicken livers
• 3 Tbsp vegetable oil
• 1 Tbsp Guilin chili sauce
• 2 Tbsp light soy sauce
• 1 Tbsp black rice vinegar
• 4 Tbsp Shaoxing rice wine
• 1/2 tsp salt
• 2 Tbsp sugar
• 2 Tbsp chicken stock
• 1 Tbsp ginger (grated)
  
• 2 cloves of garlic (crushed)
  
• 2 scallions (spring or green onions) (finely diced)
  

Preparation (15 minutes):

1. Mix the sauce. Combine the chili sauce, soy sauce, rice vinegar, rice wine, salt, sugar, and stock.
2. Grate the ginger.
   
3. Crush the cloves of garlic.
4. Finely dice the scallions.
5. Rinse the livers under gently running water, taking care not to burst the membrane holding the livers together.
   
6. Trim off the excess fat. If desired, cut the livers into smaller pieces. This will make cooking them a little messier in the pot.
7. Pat the livers dry with a paper towel. The livers will be going into a pan of hot oil, and you don't want to get hurt.
   

Cooking (10 minutes):

1. Pre-heat a medium wok with the vegetable oil.
2. Fry the ginger, garlic, and scallions until fragrant.
3. Toss in the livers, stirring gently so as not to rupture the membranes.
4. Fry over medium heat until the livers are close to done. (Done is internal temperature around 160 F).
5. Add the sauce. Stir well to coat all the livers evenly.
6. When the livers are done (internal temperature around 160 F), serve and enjoy!
   

Braised Belgian Endives

Ingredients (serves 2):

• 4 Belgian endives
• 1 can chicken stock (14oz) or vegetable stock
  
• 1/2 cup white wine
• 1/2 Tbsp olive oil
  
• 1/2 tsp ground white pepper
• 1/2 tsp marjoram, broken leaf
• salt to taste
  

Preparation (10 minutes):

1. Rinse the endives thoroughly. Trim off the base if dry, being careful not to cut off too much. The leaves should remain together instead of falling apart.
2. Cut the endives length-wise into quarters. Each quarter should be held together by 1/4 of the base.
3. Place the endives into a pan big enough to fit everything in one layer.
4. Pour the stock, wine, and olive oil over the endives.
5. Sprinkle marjoram and ground white pepper over everything.

Cooking (approx. 45 minutes):

1. Simmer over low heat until most of the liquid has cooked off.
2. Salt to taste, though it probably won't require any.