Hungry

Salt, pepper, parsley, garlic, olive oil.

350 for 25 minutes, flip once.

I eat way too much chicken.

Chicken Again

I make this dish probably twice a week sometimes. Fast, easy, and the taste hasn't become bland to me yet.

Cut the breast in equal pieces

Season and fry on med-high

keep in warm in oven

 

Saute onions and mushrooms in olive oil

snap off tough ends of asparagus

this is a rosemary plant

rosemary in my caramelized onion and mushrooms

 In many of my posts, I often pour in a left over bottle of whatever I was drinking before..and 1 cup of chicken broth, water to dilute saltiness if you reduce it for too long.

Total cooking time: 10 minutes

Blanche asparagus and green beans. Saute in olive oil, sprinkle in garlic salt and add tomatoes long enough to just heat up

healthy

Chicken's for dinner.

Hột Vịt Lộn : Not For The Faint Of The Heart

It definitely is one of those things that you have to be brought up with. Like durian, shrimp paste, pickled crabs, and even cheese, for some a duck embryo is just too much of a taste risk to try let alone swallow. It does not smell foul (though the ones that do are considered even more of a delicacy), it is a perfectly harmless food. Unless you swallow the egg whole.

In Vietnamese cuisine, we eat our under developed duck embryos with Vietnamese coriander and muối tiêu chanh which simply means salt pepper lime, our favorite dip (next to fish sauce). The coriander is peppery to balance the richness of the egg. Salt and pepper is a must for everything and in Vietnamese cuisine lime is also a staple.

I position the round end of my egg up in my shot glass. Why a shot glass and not my hand or the egg carton? Because I love it that much.

Crack the shell open at the top.

Theres a bit of membrane covering everything, break it open. Slurp the broth, it's heavenly.

If this picture is too much, keep scrolling, it gets better.

You can see the yolk and something unidentifiable.

Dig.

I am not sick. You are just living in a box. Get out of it and try this!

Chicken Phở

 

I loved Phở when I ate red meat. This is not a dish or just any bowl of soup, it's a meal. Traditionally it uses almost every part of the cow. Bones full of rich marrow make a delicious broth after at least 4 hours of cooking. Rice noodles are then topped off with different cuts of steak, brisket, tripe and beef balls. The simmering broth is what makes Phở so unique and exquisite. However, I have only been eating chicken broth Phở for the past two years. It certainly does not compare to it's beef counterpart but is equally as unique.

On the right is my mother's great big pot of beef stock that has been cooking for hours, to the left is my petite pot of chicken broth with the same spices.

Ingredients:

Star anise

Cinnamon bark

Daikon radish

Ginger root

Onion

Chicken meat

Rice Noodle

Green Onion

Parsley

In boiling water, cook rice noodles until soft.

Add chicken meat, a mixture of brown and white is tasty.

Ladle broth over noodles.

My sister eats beef pho plain like this.

Chop your scallions and parsley.

Sprinkle desired amount over top, usually it's 1tbsp for garnish, I love onions and parsley though.

yum!

Yes something is still missing..

A side dish of basil, bean sprouts, chili, hoisin sauce and hot sauce. A lime wedge would be nice too.

That's more like it!

See? Chicken pho can be amazing!