Sunday, November 2, 2008
Saw this recipe in the New York Times along with a blog post and video from Mark Bittman.
Had actually made something similar a few years back, as well as a variation with pork. But I really liked the simplicity of this dish, which I modified slightly then left a comment about it on the Times website.
If you prefer dark meat, as I do, just use legs or thighs or leg quarters. Take the skin off to reduce the fat, or leave a little on for flavor; most chickens have plenty of fat anyway.
If you have leftovers, make fried rice with the extra and either add some chopped-up chicken when done or heat the leftovers and serve alongside.
This dish is a favorite comfort food in many Asian counties so feel free to poke around a bit and look for the "best" version, which varies per local pride.
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