Sweet-and-spicy grilled chicken and more recipes BA staff made this week.
from associate food editor Kendra Vaculin, but the part that haunts me is the broth. It is the reward from rehydrating dried shiitakes for 20-ish minutes. Then you add a little soy sauce and sherry vinegar, and it tastes better than a chicken stock that simmered for hours. Technically the yield is enough for four people to slurp, but I drank almost the entire thing myself.
I ran out of sambal, so I use chili crisp instead. And I don’t sweat it if instead of perfectly frizzled eggs, I end up with something closer to a scramble. My 10 a.m. grumbling stomach, banished.I’ve never understood the “make yourself soup when you’re sick” initiative because usually, when I’m under the weather, I simply do not have the stamina to cook. Thisproved me wrong in its ease.
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