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| From The Chow Review |
(Southern style oven baked chicken with spinach and creamed carrots)
All that to say...I was discussing this all with Lo Gung as we drove home from this conference...and I told him that if I had any Jewish friends, they'd be sick of me - I have so many questions I want to candidly ask a Jew, if I could. In fact, I'd like to have at least one friend from each culture in the WORLD...and just ask them things, so I can understand where they come from and why it's different from New Jersey or Sequim. (50 points if you know where that is, another 100 points if you know how to pronounce it!) Kids, I came up with my perfect question:
How do you prepare your chicken?
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| From The Chow Review |
(Fusion Asian-Southern BBQ Chicken)
As near as I can tell, there are very few cultures in the world that don't eat this little feathered friend. If I was in Alabama, Aunt Bunny would most likely cook it up in a soup pot and add dumplings. If my mother in law (who's Chinese) were here, she would salt it, let it rest for a day, and then steam it on the stove top and serve it with a dipping sauce made of soy sauce, minced ginger, and minced green onions.
So, how would your family prepare its chicken? I know I've got readers from all over the world - this is your chance to de-lurk and let me know. Do you buy your chicken frozen and cleaned? Do you raise it and kill it yourself? Do you buy it live and squawking from an open air market? If you make soup, what makes it especially FROM your little corner of the world, or specifically unique to your own heritage?
Spill it guys - what does the chicken in your pot look like?
I get 150 points! Yay me!
ReplyDeleteI've never really thought about my chicken. I used to buy the huge bags of frozen boneless, skinless breasts. Last time, though, I got bone-in, skin-on breasts cuz they were super cheap.
I just cook it on the stove with some garlic or thyme or something--whatever complements the rest of the meal. How do YOU cook your chicken?
What does the chicken in my pot look like, dear aunt Lolo? [this is as much to prove that i do in fact read every blog you post as anything else]
ReplyDeleteWhy, it looks like however dear aunt Lolo or Wonderwoman cooks it!!
that, is culture right there. Pure and simple. :)
Of course I know where Sequim is and how to pronounce it. 100 points for me.
ReplyDeleteI am not a chef in any way, shape, or form. I buy the bag of frozen breasts. I like to cook it in the crock pot, or chop it up and put it in pasta, stir fry, etc.
Oh yum! Just stopped by to say, "Happy Turkey Day". You have a gift waiting for you at my place. Hope you're feeling well!
ReplyDeleteMy ancestors would come back from the dead and strangle me if I said anything but deep fried, bless their souls.
ReplyDeleteOut of the freezer for me. I can't stand to cut raw chicken (EWWW), and can barely touch it after it's thawed. I usually dip in flour and pan fry, then make a sauce to go on top, or marinate and pan fry. I also love to bake it, with or without breading. Easy is best for me!
ReplyDeleteYou know, I never thought about chicken being the universal meat, but I think you're right!