Today was a fun day in the kitchen. My son is in town and he likes to cook so we made this week’s ‘assignment’ together.
Chicken breasts are poached in a brown sugar, soy sauce, cinnamon, star anise, and rice wine mixture. Then fried to crispyness. Thus the name, “twice-cooked”. This was good. I served it as Donna suggested with some steamed greens and jasmine rice. Donna listed chicken breasts with skin but I never buy them so went with the skinless. It was still nice and crispy because of the sugar in the poaching sauce. The sauce thickened quite a bit so I thinned it with a little extra soy sauce and drizzled some over the chicken and steamed bok choy.
The recipe is on page 120 of Donna’s off the shelf.
If you would like to join us just check the recipes on Wednesdays with Donna Hay and leave a comment there. We would love to have you. No commitment. Just fun.
And to see how the other members liked the chicken – WWDH.