Wednesday, March 17, 2010
For last week's Dim Sum Lunch Box I cooked a Shanghainese recipe - Drunken Chicken. I'd never made it before and was pleased with how well it turned out. The chicken was slightly gelatinous and was infused with a subtle sweet,salty and boozey flavour. A perfect dish for a summer picnic I'll definitely be making this one again. I got the recipe from the blog Rasa Malaysia. It was a guest blog by Amy from Nook and Pantry. I thoroughly recommend this one. If you can be patient leave it for 2 days in the fridge, the flavour is even better.