农历新年即将到来，相信家家户户都会准备大鱼大肉。所以这一次的 Aspiring Bakers 我决定来个鸡的盛宴。邀请大家分享各家拿手的鸡的料理。为什么指定是鸡肉呢？因为这次我又回来主持AB，而我又超爱吃鸡肉，所以想学习烹煮各式各样的鸡的料理。不管是中式西式马来式，不管是蒸煮炒焖烧烘各类方式，都一律欢迎。请大家献上您家的拿手好鸡，过个大肥年！
注1：只限主菜。不接受蛋糕甜品。
注2：鸡肉必须是唯一的肉类食材，不可有其他肉类加入。鸡肉必须是主要食材，可以加入其它蔬菜类。
注3：参加方式如下。
Hello everyone, I'm back hosting for Aspiring Bakers again! The Snake Year is coming very soon! I'm thinking what themes I can do for this Chinese New Year as we had already done My Favourite CNY Cookie (Jan 2011) and Auspicious Dishes for CNY (January 2012) before. I'm sure many families will be cooking lots of special dishes for CNY, so I decide to have a "Chicken Feast" this month. Why chicken? Because I'm a chicken lover and I hope I can learn a lot of new chicken dishes from our bloggers. So everyone please share with us your best family chicken recipes!
Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your dish)
How to join?
Step 1 :
Cook a chicken main dish, in the month of February 2013.
1. All cuisines and cooking methods are welcome.
2. It must be a main dish. Desserts are not accepted.
3. Chicken must be the only meat ingredient. Other meat like pork cannot be added.
4. Chicken must be the main ingredient. You can add other vegetable ingredients to your dishes.
Step 2 :
Post it on your blog between 01 February 2013 and 28 February 2013.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.
Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker and provide a link back to this post HERE.
Entries will not be accepted if the above is not included.
Step 4 :
Email to smallsmallbaker@yahoo.com.sg in the following format:
Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).
Please use "Aspiring Bakers #28" as your email subject. You may submit more than 1 entry.
The roundup will be posted on 01 March 2013 (extended to 10 March).
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If you are interested to find out what's on the previous Aspiring Bakers #27: Through Thick and Thin - KUE LAPIS CLASSICS (Jan 2013) entries, hosted by Sam of Sweet Samsations, see the roundup HERE (Extended to 17th Feb!).
