Sometimes I run into a recipe that catches me off guard by how different it is but how good it sounds. This was my reaction when I recently say Andrew Zimmern’s recipe for “Sweet & Sour Bangkok-Style Chicken.” With plenty of Thai chilies and KETCHUP, it sounded unique but absolutely delicious. And it was. I made a few minor tweaks, mainly because I couldn’t find lemongrass (I used a combination of lemon zest, ginger, and scallions). While my reproduction wasn’t exact, the essence of Zimmern’s recipe came through, and it was excellent. Although I used a few extra chilies to satisfy my spicy tastes, this recipes packs quite a bit of heat from the outset. The fact that I was able to use fresh peas that I had picked up at BB farms earlier in the weekend mad the dish that much better. Tricia and I enjoyed this dish over jasmine rice with some dry stir fried snap peas (also from BB) on the side. The recipe is here, and I definitely recommend trying it out!
Only a smiling visitor here to share the love (:, btw outstanding design .
Really good chicken ! I made this for msylef and my 3 year old grand nephew, he loved them! He would have polished off all 8 drumsticks had I let him, but I wanted some too! I used allspice and curry powder, instead of ginger and turmeric. Served with rice, sweet potatoes and green beans. The onion sauce was very yummy! Looking forward to making more of your recipes.
Yeah this is a great recipe! This was the first Andrew Zimmern recipe I tried, and I was impressed. It seems very amenable to substitutions too, as you used allspice and curry powder while I worked my way around the lemongrass.
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Hooray! Cause I already have a Pinterest board whole of Alabama Chanin goodness this is even better!