You don’t sew with a fork, so I see no reason to eat with knitting needles.
~ Miss Piggy, on eating Chinese Food
This post is dedicated to Charlotte B. She’s a girl with a heart of gold and an intelligent mind, someone who knows how to have fun and who can make a stormy night smile. She is also Jono’s girlfriend (and Jono is the subject of this post. Well… to be exact, Jono and chicken are the main subjects.)
Jono is my cool flatmate, and he has a penchant for making Chinese food. Asian I may be, but he uses about 20 times more soy sauce than I do around here ;-)
Here are some of the chopped ingredients he used tonight:
I loved the sight of him in his apron buzzing around frying chicken, grating ginger, chopping up beans – almost like watching food TV live. (And, I don’t want to sound sexist here, but it’s also pretty exceptional witnessing 1. a guy cooking in an apron, and 2. enjoying himself in the kitchen!)
On the menu tonight was kung pao chicken on rice. Kung pao chicken, to my understanding, is a Szechuan dish originally comprised of seared chillies, peanuts, diced chicken, Shaoxing wine and peppercorns. I think we had a slightly westernised version which was not spicy and did not have Shaoxing wine… still good though!