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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