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Holy one hand #kukirin #g2 #wheelie #g2 #fyp

Holy one hand #kukirin #g2 #wheelie #g2 #fyp

Chinese Ginger Scallion Chicken Serves | 4 Prep | 10 mins Cook | 30 mins INGREDIENTS Chicken 3 chicken Maryland pieces (drumstick and thigh) 5-6 cups water 4 slices fresh ginger 2 green onions, cut into 5 cm lengths and lightly smashed 10 whole peppercorns 1 teaspoon sea salt Ginger Scallion Sauce 2 tablespoons vegetable oil 3 green onions, finely sliced 1 tablespoon minced ginger 1 teaspoon chilli flakes (optional to add chilli oil) 2 tablespoons Chang's Tamari Light Soy Sauce 1 tablespoon Chang's Oyster Sauce ¾ cup reserved chicken poaching liquid Salt and pepper, to taste 2 teaspoons Chang's Sesame Oil To Serve 1 packet Chang's Rice Vermicelli Noodles INSTRUCTIONS 1. Prepare the Poaching Liquid Add to a pot the chicken, ginger, green onions, peppercorns, sea salt and enough water to cover and bring to boiling point. 2. Poach the Chicken Once boiling, reduce the heat, cover and gently simmer for 20 minutes. 3. Rest the Chicken and Prepare the Noodles Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 10-15 minutes. To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh. The chicken is ready when the juices run clear. Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water. Leave for 3-4 minutes, or until tender, then drain well. 4. Shred the Chicken Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken. 5. Cook the Ginger Scallion Sauce While the chicken is cooling, add the vegetable oil to a small pot over medium heat. Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant. Stir in Chang's Tamari Light Soy Sauce, Chang's Oyster Sauce, Chang's Sesame Oil and the reserved poaching liquid. Simmer for a few minutes. 6. Serve Arrange the noodles on a serving platter and place the chicken over the top. Spoon the warm ginger scallion sauce generously over the chicken and noodles. Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 1-2 minutes to absorb the flavours before arranging it over the noodles. Serve immediately. #glutenfreefood #scallionchicken #chickenrecipe @Chang’s Asian Food

Chinese Ginger Scallion Chicken Serves | 4 Prep | 10 mins Cook | 30 mins INGREDIENTS Chicken 3 chicken Maryland pieces (drumstick and thigh) 5-6 cups water 4 slices fresh ginger 2 green onions, cut into 5 cm lengths and lightly smashed 10 whole peppercorns 1 teaspoon sea salt Ginger Scallion Sauce 2 tablespoons vegetable oil 3 green onions, finely sliced 1 tablespoon minced ginger 1 teaspoon chilli flakes (optional to add chilli oil) 2 tablespoons Chang's Tamari Light Soy Sauce 1 tablespoon Chang's Oyster Sauce ¾ cup reserved chicken poaching liquid Salt and pepper, to taste 2 teaspoons Chang's Sesame Oil To Serve 1 packet Chang's Rice Vermicelli Noodles INSTRUCTIONS 1. Prepare the Poaching Liquid Add to a pot the chicken, ginger, green onions, peppercorns, sea salt and enough water to cover and bring to boiling point. 2. Poach the Chicken Once boiling, reduce the heat, cover and gently simmer for 20 minutes. 3. Rest the Chicken and Prepare the Noodles Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 10-15 minutes. To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh. The chicken is ready when the juices run clear. Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water. Leave for 3-4 minutes, or until tender, then drain well. 4. Shred the Chicken Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken. 5. Cook the Ginger Scallion Sauce While the chicken is cooling, add the vegetable oil to a small pot over medium heat. Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant. Stir in Chang's Tamari Light Soy Sauce, Chang's Oyster Sauce, Chang's Sesame Oil and the reserved poaching liquid. Simmer for a few minutes. 6. Serve Arrange the noodles on a serving platter and place the chicken over the top. Spoon the warm ginger scallion sauce generously over the chicken and noodles. Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 1-2 minutes to absorb the flavours before arranging it over the noodles. Serve immediately. #glutenfreefood #scallionchicken #chickenrecipe @Chang’s Asian Food

Pumpkin banana bread muffins filled with cream cheese recipe🎃🧡 Ingredients: 2 ripe bananas 1/2 cup dark brown sugar 3/4 cup granulated sugar 1 cup pumpkin puree 1 egg, room temperature 6 Tbsp. unsalted butter, melted 2 tsp. vanilla extract 1 1/2 cups flour 2 tsp. pumpkin pie spice 1/4 tsp. salt 1 1/2 tsp. baking powder 1/2 tsp. baking soda Cream Cheese Filling 8 oz cream cheese softened 1/2 cup granulated sugar 1 egg room temperature 2 tsp. vanilla extract 3 Tbsp. flour Crumb Topping 1 cup flour 1/2 cup dark brown sugar 1 tsp. cinnamon 6 tbsp. unsalted butter, melted Directions Preheat the oven to 350 degrees Fand line large muffin pans (or standard cupcake pans if you don't have large muffin pans) with parchment liners. Set aside. In a large bowl, mash the ripe bananas until they are broken down and there are only very small banana lumps left. Add both sugars and pumpkin puree to the mashed bananas and use an electric mixer to combine everything evenly. Add the egg, melted butter, and vanilla to the banana mixture. Continue to use the electric mixer to combine the ingredients together evenly. To finish the pumpkin banana bread batter, add all of the remaining dry ingredients to the batter and use the mixer to combine everything just until combined. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely. Set the batter aside. Cream Cheese Filling Use an electric mixer to beat the cream cheese on low speed until it is light and creamy. Add the remaining ingredients to the cream cheese and mix just until combined. Scrape down the sides of the bowl to make sure that everything is mixing evenly. Set aside. Crumb Topping In a small to medium sized bowl, mix together the flour, sugar and cinnamon until well combined. Add the melted butter to the dry ingredients and use a fork to combine everything. Mix until just combined. Assembling The Muffins I used large muffin pans, if you are using standard sized cupcake pans, fill each one 3/4 of the way full. For using large muffin pans, scoop two hefty scoops, about 2 tablespoons in amount at the bottom of each muffin tin. Scoop about 1 to 11/2 amount of the first layer worth of cream cheese filling on top of the first layer of batter. Top the cream cheese filling with 1 to 2 more scoops of pumpkin banana bread batter. Lastly, top each muffin off with 2-3 tablespoons of crumb or enough to cover the entire top of the muffin. Bake at 350 degrees F for 30-35 minutes or until the crumb is deep golden brown, the top of the muffin has a slight bounce back when tapped, and a toothpick inserted comes out clean. If you are using standard size cupcake pans instead of large muffin tins like 1 am, you will only need to bake for 20-25 minutes. Allow the muffins to cool for about 15 minutes in the pans that they baked in before transferring to a cooling rack. #pumpkinseason #falldesserts #pumpkinrecipes #pumpkinmuffin

Pumpkin banana bread muffins filled with cream cheese recipe🎃🧡 Ingredients: 2 ripe bananas 1/2 cup dark brown sugar 3/4 cup granulated sugar 1 cup pumpkin puree 1 egg, room temperature 6 Tbsp. unsalted butter, melted 2 tsp. vanilla extract 1 1/2 cups flour 2 tsp. pumpkin pie spice 1/4 tsp. salt 1 1/2 tsp. baking powder 1/2 tsp. baking soda Cream Cheese Filling 8 oz cream cheese softened 1/2 cup granulated sugar 1 egg room temperature 2 tsp. vanilla extract 3 Tbsp. flour Crumb Topping 1 cup flour 1/2 cup dark brown sugar 1 tsp. cinnamon 6 tbsp. unsalted butter, melted Directions Preheat the oven to 350 degrees Fand line large muffin pans (or standard cupcake pans if you don't have large muffin pans) with parchment liners. Set aside. In a large bowl, mash the ripe bananas until they are broken down and there are only very small banana lumps left. Add both sugars and pumpkin puree to the mashed bananas and use an electric mixer to combine everything evenly. Add the egg, melted butter, and vanilla to the banana mixture. Continue to use the electric mixer to combine the ingredients together evenly. To finish the pumpkin banana bread batter, add all of the remaining dry ingredients to the batter and use the mixer to combine everything just until combined. Be sure to scrape down the sides of the bowl to ensure that everything is combining nicely. Set the batter aside. Cream Cheese Filling Use an electric mixer to beat the cream cheese on low speed until it is light and creamy. Add the remaining ingredients to the cream cheese and mix just until combined. Scrape down the sides of the bowl to make sure that everything is mixing evenly. Set aside. Crumb Topping In a small to medium sized bowl, mix together the flour, sugar and cinnamon until well combined. Add the melted butter to the dry ingredients and use a fork to combine everything. Mix until just combined. Assembling The Muffins I used large muffin pans, if you are using standard sized cupcake pans, fill each one 3/4 of the way full. For using large muffin pans, scoop two hefty scoops, about 2 tablespoons in amount at the bottom of each muffin tin. Scoop about 1 to 11/2 amount of the first layer worth of cream cheese filling on top of the first layer of batter. Top the cream cheese filling with 1 to 2 more scoops of pumpkin banana bread batter. Lastly, top each muffin off with 2-3 tablespoons of crumb or enough to cover the entire top of the muffin. Bake at 350 degrees F for 30-35 minutes or until the crumb is deep golden brown, the top of the muffin has a slight bounce back when tapped, and a toothpick inserted comes out clean. If you are using standard size cupcake pans instead of large muffin tins like 1 am, you will only need to bake for 20-25 minutes. Allow the muffins to cool for about 15 minutes in the pans that they baked in before transferring to a cooling rack. #pumpkinseason #falldesserts #pumpkinrecipes #pumpkinmuffin

#tiktok237🇨🇲 #camerountiktok🇨🇲

#tiktok237🇨🇲 #camerountiktok🇨🇲

homelander slideshow posted again cause other one flopped #theboys #homelander #slideshow #supe #hero @The Boys

homelander slideshow posted again cause other one flopped #theboys #homelander #slideshow #supe #hero @The Boys

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