Taste, and add more mushroom sauce if necessary. The other day, we were chatting with my in-laws on Skype and they were telling us about a nice Chinese takeout that they had the evening before
I searched "chicken" and the top result was this chicken, mushroomand bacon pie. This was indeed a comforting dish, flavorful pieces of chicken with a thick gravy and rich, buttery and flaky puff pastry - can't really go wrong with this
The other little change I made is to add in a handful of toasted walnuts at the end - after all what could be better with pasta, mushrooms, lemon and parsley than toasted walnuts
It rises beautifully into deliciously light, crisp and airy flakes of golden loveliness, I am quite sure I couldn't compete - so I don't - and that is why I chose to use puff pastry for my chicken, mushroom & black garlic slices
I made this caramelised shallot andmushroom toast from his book since I love these two ingredients. So far the ones I have tried are really easy to make and taste really good
The original recipe uses boneless andchicken thigh, but we prefer to use chicken breast. The curry sauce was thick, creamy and fragrant - we mopped up the curry sauce with some homemade peshwari naan (recipe here)
In our home, we normally consume chicken breast (leaner and healthier), but once in a while we like to treat ourselves to some finger-licking chicken wings
So this week, when I was craving for char siew (and I was too lazy to go to the wet market to get pork belly), I thought "Let's make pork-free char siew" aka chicken char siu 雞叉燒
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