He’s calm, he’s collected and he’s focused; the tranquil cousin of the Kung Fu. This one is for those who are seeking a meal without kick. The preparation is similar to my last chicken dish but the outcome is quite different. After a crazy day in the office enjoy this with a hot cup of green tea and you’ll be transported to a better place.
Doughy chicken-heads watch out! This is Kung Fu chicken. So pork and potato reign supreme; chicken is everywhere.
Here is an authentic and tasty take on a Chinese spicy chicken dish. It does require one magic ingredient; chinese chilli sauce. An authentic chilli sauce (NOT sweet chilli or any other condiment) can be bought at every asian foods store and many supermarkets packaged in a jar. If you can’t find the sauce you can engineer one by making a paste of re-hydrated dried chillies, some vinegar and sugar.
Well they’re back, and just when you thought they couldn’t get any better. This time its a succulent roast, perfect mashed potato and a refreshing tomato salad. This applies a few new tricks in kitchen chemistry I recently learnt, so even if you’re an old hand this could be new information. The bottom line; best pork roast I’ve had.
Pork, potato; potato, pork. That’s about it. Or is it?
Like it or not, with the approach of the winter comes the departure of a wide range of ingredients in Ukraine, except pork and potato. So I have decided that it would be wise to keep a log of successful creations that require not much more than the two columns of soviet cuisine.
Today its pork and potato bake.