Tried a different cooking technique this evening. I marinaded some chicken breasts in a sake marinade, then I cooked them in a Chinese bamboo steamer. Turned out extremely moist and I served rice and green beans on the side. I’ll need to use the steamer more often for other dishes, the breasts were done in about 15 minutes and I didn’t have any additional fats added to the meal. Just the marinade and the taste of the chicken itself.
I’m already plotting dinner for tomorrow night too. Last night I did Tom Yum Gai which is basically a Thai hot and sour soup, tonight was Japanese inspired even though the bamboo basket is Chinese. :trollface: Then for tomorrow I’m thinking Hungarian steak and paprika potatoes.
Anyways, open thread!