The secret is honey! It makes the chicken tender and juicy, according to a cooking show I watched today. Also, dipping the chicken in egg before battering helps the batter stick to the chicken.
(apologies to any vegetarians reading this)
I haven't run across frozen chicken in my local supermarkets (5). Campbell's chicken soup and chicken broth seems to have disappeared from Kaldi also. They only have cream of chicken soup. They did start carrying risotto too. Has anyone ever used ghee? They carry it! Apparently it adds richness to curry.
4 comments:
I think I haven't been back to Japan for far too long...
I got stuck with the headline. Why is Tang dynasty called "Kara age" here... and why fried chicken... As I am generally clueless about cooking, this post almost became a big mystery - till I finally have noticed that I was reading the word "age" in a wrong language.
Oops, I guess I used a weird romanization. I thought karaage and kara-age would look funny, but I guess kara age isn't any better if you're not thinking in Japanese! I should have just said fried chicken alone. But it's kind of funny how unclear my post was!
I don't know what's the best way to write it, but it clearly says (fried chicken) so one should understand. I think it's the unseasonably warm weather here in New York City that makes cooking into history class:-D
Anyway, I will try the curry with ghee, sounds great!
Heh. It's quite cold here already. I'm not sure I've ever tasted ghee, but hope it turns out well!
Post a Comment