Wednesday, May 17, 2006

Chicken Soup, East

I stored the remaining steamed chicken in its wonderful broth of soy sauce, sesame oil, and wine, and when it was time for leftovers, I cooked some capellini and poured the chicken and broth over the pasta for an almost souplike concoction. It was incredibly flavorful (the aroma didn't really linger this time), and a dusting of chopped toasted peanuts gave the whole thing a bit of crunch.

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