||A meal we won’t forget:
Take your groggy patient home from the hospital.
In a saucepan with
30 years of dents and burns,
heat 2 cups chicken stock. Use a knife sharpened by him for decades, to chop a marinated chicken thigh.
Peel a medium tomato, from the garden bed he built, chop coarsely. Add the solid ingredients, heat, and serve.
||So that lovely recipe for Japanese marinated chicken thighs from the Portuguese (chicken namban) rescues dinner on another busy day.
Make a sandwich!Check out the post to see how great this recipe is:
To Serve Cold:
Slice the marinated thighs, arrange attractively in dishes, arrange the onions with the meat, and pour a generous amount of the vinegar marinade over.
Serve the chicken slices over a salad. Plain lettuce, or greens and slices of grilled vegetables. Dress with a bit of the marinade.
Or put slices of chicken in baby endive leaves—like a wrap, and dip them in the marinade.
Or use sliced chicken on Hiyashi Chukasoba instead of chasu or ham.
Or to Serve Hot:
Reheat the chicken and the marinade (microwave or oven). Serve it with fried potatoes and smooth French-style mustard.
Or serve the sliced chicken with mashed sweet potatoes.