I need my Asian fix at least once a week and I was tired of making the usual stirfries. So I found recipes from the Asian "masters" if you like (Neil Perry and Kylie Kwong) and cooked up some Asian delights. This white cut chicken is the best tasting chicken I have ever made - so ridiculously tender and all it required was 14 minutes of poaching followed by 3 hours steeping in stock.
|Week 33 - White cooked chicken with spring onion and ginger sauce|
|Week 34 - Spicy Sichuan Noodles|
|Week 35 - Chicken, rice and broad bean soup|
|Week 36 - Soft boiled crunchy eggs with spicy salt|
|Week 37 - Crisp lemon fish|
|Week 38 - Salt and pepper chicken wing|
What have you been cooking up lately?
*In other news, I recently started a Facebook page for this blog as an extra way of connecting with you. I plan to fill that space with snippets from my daily life, teasers to blog posts and pretty pics! If you have a Facebook account, do drop by for a visit here, and if you have a Facebook page for your blog, please let me know so we can link up! xx