The result is a fast-food supper with a long, rich history: delicious enough to keep my kids at the table for long enough that I might actually get around to telling them some of the stories. And then there are the stories and memories of fried chicken eaten with friends and strangers on my travels through Asia and back home in London - including the westernised Chinese lemon chicken I often loosely base my own version on.Īlong with those memories, I have the ingredients that take up permanent residence on my shelves, which I reach for whenever I cook: fresh and preserved lemon, cumin seeds and cilantro, butter and broth, soy sauce and eggs.
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