Friday, 27 January 2017

Chinese New Year Feast

 It's the Year of the Rooster. The Fire Rooster. So... chicken?
This is an amazing recipe from Chinese Unchopped, the first cookbook from Jeremy Pang of School of Wok. It's a rib recipe in the book, but I was fridge-raiding as usual, so I only had chicken, but it was still amazing. It's a mix of hoisin sauce, ketchup, soy sauce, rice vinegar and cola, and chicken... cooked on a low heat for about three hours, and then grilled (or barbecued, but have you seen the weather?) and sprinkled with spring onions. If you have store cupboard ingredients with a Chinese influence, then it's easy peasy to make. Check out Jeremy's book and I do believe there's another one in the pipeline. I, for one, cannot wait.
Served with some rice and a chilli-glazed cabbage dish (also in the book), this was surely a Chinese New Year feast, with very little effort, to kick off the Year of the Rooster.
 Gong Hei Fat Choi.

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