Goodbye dragon, hello snake – happy Chinese new year!
We spent much of the day cooking. this year we had steamed pork buns, ribs in a lovely dark sauce, sesame prawn toast, and dim sum – I made my own chicken and coriander dumplings – though I confess to buying the pastry. Our own chicken too.
These days, after some years of pondering the best way to cook home grown chicken, we mostly take the breasts off for fast cooking in curries, barbecues etc, and the rest of the meat is minced – and that mince can go on to make so many dishes.. and the latest is this dim sum recipe.
We had a break from the usual stir fry veg and made an ‘Asian salad’ with a dressing made from rice vinegar, light soy sauce and honey, and it made a great accompaniment,
Feeling nicely stuffed full of not too unhealthy food.