Last weeks chapter at school was the humble chicken five ways! I’m talking trussed, french boned wing tips, thighs and drumettes and a Ballantine of those legs! In short, I didn’t know you could get so many cuts out of a chook and I am truly impressed.
On another note of chicken loving, I opted for convenience this week. With a packet of chicken thighs (deboned, ahem) were talking soft, shredded Hainanese poached chicken with a beautiful asian broth and perfectly seasoned rice. This is one of those recipes which I’ve watched my parents make over the years. Sometimes they do it in a banquet format at their restaurant with all the trimmings. Other times it’s been my favourite easy meal at home for two.