As much as I love food, I dislike following recipes. I do occasionally take guidance from outside sources, but the true joy for me is doing it ‘my way’. The creation process ranks right up there with the result.
Soy Chicken is a good case-in-point. I’ve had it a couple of times in restaurants but never made it. So, I spent a couple of minutes online to get a sense of the flavor profile, then I closed the laptop — and went for it!
I mentioned my theory and fondness for a certain type of Pacific Rim cooking in Asian Cooking – My Way and it jibes perfectly with my penchant for “doing it my way”. I’d also like to take a moment to make a comment about FOODalogue recipes and measurements.
The quantities in this ingredient list are an estimate (but close). True, I ended up with 3/4 cup of marinade but, like a mad scientist, I was just reaching, pouring and mixing. Like the ingredient list on packaged food, the items are noted in their order of importance and quantity.
I’ve always preferred to “suggest” ingredients and leave it up to the reader to decide quantity. I don’t know how many people you’re cooking for and if their palates can tolerate heat (I love it), salt (I use it), fat (only the ‘good’ and in moderation), spices (appropriately), sweet (not so much), etc.
I served the chicken with Green Bamboo Rice and Warm Eggplant Salad.
The Marinade (3/4 cup)
1/4 cup soy sauce
1/4 cup rice vinegar
1/8 cup honey
a capful sesame oil
a couple of shakes Chinese 5 Spice powder
a sprinkle of chili flakes
[Next time I would add Star Anise + Fennel separately rather than relying on Chinese 5 Spice.]
Warm Eggplant Salad. Cut eggplant in strips, drizzle olive oil and salt and bake. Make vinaigrette with rice vinegar, green chile paste, sesame oil and fresh scallion. Toss with warm eggplant.