The problem when you cook something that is not a traditional dish from a particular country or region of a country is that there is no traditional name for that dish. By default - or is it pure laziness? - you end up with these wishy-washy borderless vague non-committal tags that really do nothing to help communicate the flavours or ingredients. So, on the one hand I am apologising for this pathetic title. On the other, I am confessing that I am not at my literary best in the evenings - so chicken with Asian flavours is about as good as it is going to get tonight. If pushed to be more specific, I would say that the influence is largely Thai - maybe Vietnamese. The chicken (skin and half wing attached) was marinated in palm vinegar, sugar, fish sauce, chilli and holy basil leaves, then grilled. The salad is a mix of lettuces with fried eschallots, pork skin and peanuts with a dressing of palm vinegar, peanut and sesame oils, sugar and lime juice.
BREAST OF CHICKEN WITH AN ASIAN INFLUENCE
who cares what you call it Greg, the recipe and pic look appetising enough for me to give it a big tick.
ReplyDeleteCheers, Glenn
Names, names, names
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