Monday, August 16, 2010

Shoyu Chicken

Shoyu Chicken

In the fleeting moments I get to myself while the twins are delving into MegaBloks, stickers, or spinning around and falling down, I sometimes spy a recipe on TV that inspires me. I was flipping around the food and decor channels, and saw a sticky Asian chicken dish on Ask Aida. (I don't really get the concept of this show...why do people email or call her, only to wait for weeks or months to have their food-related question answered. Can't they just Google it and get their response instantaneously? Is this their 15 seconds of fame?)

Anyways, I missed what all the ingredients were, so I just looked up her recipe online. I didn't have any mirin, but I didn't sweat it. I just added a few dashes of w'shire sauce as well as some dry sherry and that was that. My one misstep was not slowly whisking in the cornstarch slurry. I ended up with a very sticky and yummy, yet clumpy sauce.

One other trick I can freeze ginger! Always nice to have some on hand!


Tommy said...

Nice blog and cool post.

If you're interested, this is mine:

legend_018 said...

ooh nice to know about freezing ginger. Thanks