If there is one thing that distinguishes me has always been the curiosity, which, mind you, has nothing to do with 'impiccionaggine: the curious look outside what' that could enrich the meddler seeking out what they could fill their inner emptiness.
I, thank God, I have no vacuum to fill, but a great thirst for knowledge. And really want to risk it.
Everybody say a life alone is not enough. And with all the things I want to do, places I want to visit, people I would meet again, I would like to taste flavors that I would serve as at least 7 cats. Not even believe in the possibility of the existence of reincarnation gives me peace ... and if reborn earthworm??
stupidity aside for the moment I'm happy to be as open-minded as possible and to do all my experiences (food and wine in particular) that I meet on my way. As the discovery of different cuisines from the mine would be ideal to learn the techniques and secrets to those who gave them to some dishes in the blood, passed down through generations and generations. I do not know why, but for me a recipe slavishly follow the original meaning to give the dish an added value.
But learn this first hand is a luxury, I admit. I had the good fortune to learn, for example, the English tapas recipes directly from Alicia's erborin in the kitchen, I got straight on Austrian cuisine during my Erasmus period in Innsbruck, I have revealed the secrets of some Maltese dishes thanks to his mother of a friend of Valletta ... but no Chinese on the street that I opened my eyes on her kitchen.
Nevertheless, I felt empowered to launch into a completely arbitrary in the world of Chinese cuisine, starting obviously from a dish so simple in the hope that China will give me some time or another, the lessons on ... And I'm not in Milan seems an impossible task, in the same Milan where it is now easier to find a chicken with almonds that full-blown original Wiener Schnitzel!
ALMOND CHICKEN
Ingredients for 4 people:
- 1 chicken breast to 500
- gr 100 gr peeled almonds (I used roasted and salted)
- 1 onion 3 tablespoons soy sauce ginger
- seed oil
Procedure: Cut
chicken breast in small pieces.
In a wok pan * pour 3 tablespoons of olive oil and let simmer the finely chopped onion for a couple of minutes. Also add grated ginger, if you do not find the root you can also use the powder, even though the result, alas, will be different!
Now add the chicken and cook over high heat until it is well cooked, adding 5 minutes from the end, soy sauce and toasted almonds.
* E 'a pan shaped hemispherical, used especially in Chinese cuisine, which has the advantage of maintaining a long heat and fry using a lower dose of oil.
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