yes, i still live...

[giftchild]

just been spending time at facebook, as words happen in smaller (i.e., easier for the broken brain to handle) bits

Comments

[light_in_motion]

Yay, he lives! :-)

This sounds delicious. Thoughts for food:

- Dried minced orange zest in the seasoned flour
- Shallots or scallions instead of chives
- No fond, just cornstarch into a deglazing pan? (Lighter textured sauce, fewer carbs.)
- Minced candied ginger would make a glittery garnish
- Veggies to complement: peas (snow or regular), and broccoli, steamed to emerald

[giftchild]

'fond' is the brown bits _in_ the pan from cooking the chicken, caramelized meat proteins. 'fond' is what makes 'fondue', i.e., 'sauce.' B^J

bright green good, also some bright orange carrot, perhaps some yellow summer squash (yes, i cook by color. i was an art major who did stained glass. deal. ;^J ).

[idwoman]

I think one of these days I should hit you up for a copy of the Book. I hear there's a magical place out there where people actually get home before nine so they can cook food for themselves and call it dinner. I don't live there currently, but I will try to take this recipe and any others you care to share and make it on a weekend so I can graze on leftovers during the week.

[giftchild]

bit of polishing and typing must occur before it's ready for export en mass. any recipes in particular you'd like sent as singles?

[moira_raelyn]

Personally...for a little kick...I would add some red pepper flakes to the deglazing...Kinda...maybe...something close to a General Tso's chicken...

Though...adding the pepper flakes I would leave out the ginger. Just personal preference...

that'd be a different dish, though..

[giftchild]

as it would be more a gen.tsou's kinda deal, and i was going for sweet, vs. hot.

a small hit of pepper (be it black, white, red, green, long or cayenne or jalapeno sauce) would be another idea, though. good call. ;^)