When I’m looking for refreshing, summertime food, I tend to lean towards meals of salads and fresh fruits. This Vietnamese chicken salad is perfect in summertime: fresh, herby, full of chicken and best of all, cold.
Posts Tagged ‘chicken’
Most people, when they think of clay-pot chicken rice they imagine glossy brown chicken, sweet and juicy Chinese sausage, and fluffy soy-saucy rice served in a clay pot. I, on the other hand, just picture the rice cooker of my childhood. Growing up, we didn’t have a clay pot, but that didn’t stop my mom from making this traditional Chinese dish. Instead of a clay pot, she’d cook everything in the rice cooker for a fast, one pot meat of tender chicken, sweet sausage, earthy mushrooms and soy-sauce-soaked rice.
I have to warn you, even if you do get your hands on some meat glue so you can try making brick chicken, you’re going to have another problem: smoke. Chang’s fondness for searing on the element and then finishing in the oven works wonders for meat but will set your fire alarm off not once, but three times.
I grew up eating Chicken McNuggets; they were one of the few types of meat I would eat and whenever my mom wanted to get some protein in me, she’d take me to McDonalds. Before Chicken McNuggets were introduced in the eighties, there wasn’t much of a market for boneless chicken, but afterwards, boneless chicken pieces exploded in popularity. McDonald’s created Chicken McNuggets to fill a gap, but what the ended up doing was creating a whole new fast food group.
Once, a very, very long time ago, I made a turducken. If you’re thinking it’s a little excessive to make a turkey stuffed with a duck stuffed with a chicken, it is. Throw in the fact that you need to de-bone three birds, create three different kinds of stuffing, and cook the final product for over 9 hours and I think you’ll agree that turducken is not really worth the effort.