I’ve been experimenting a lot more in the kitchen these days. Yesterday, I combined the following into a sauce for chicken breasts: lemon zest, yuzu koshou, cherry balsamic vinegar, fresh thyme, and sake. I seared the chicken breasts first, then added the sauce ingredients and let everything simmer for a half an hour or so, adding a bit of cornstarch to thicken it a bit. I served it with a side of another random-crap-in-a-pan dish, a fried rice made with veggies, soy sauce, curry, coconut milk, and sesame oil. Yum!
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