Tuesday, July 19, 2011

Braised Chicken & Pork Belly with Judas's Ear

While preparing the ingredients for Braised Chicken with Judas’s Ear,  I can’t find enough chicken for the dish.  Less chicken meat means relatively lots of Judas’s ear… that’s kinda off balance. 

It was too late to abort the cooking, as I had already soaked the Judas’s ear.   Out of desperate, I decided to top up with pork belly instead.

Midway during simmering, out of nowhere, I pour in some rice wine.    

Surprisingly, it turn out quite okay.    


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