Sooo, I was craving rice like a good Chinese boy and began roasting a Jidori chicken @ 500F (they’re tasty, natural, and much smaller than “normal” chickens) then I got ADD and instead diverted plans. Stir fried lemongrass, curry powder, garlic, ginger…etc and coconut milk and wanted to pressure cook this thing. I was hoping to get a crispy skin but usually in the roasting process, the crispy chicken skin comes right after a bit of basting in the pan juices about 45 minutes into the ~ 55 min time. Yeah no time for that after watching this Golden state v Spurs game drag on for 2OT. So I cracked open this magnum bottle of wine and started gulping it like gatorade after a workout and pulled the chicken out when tender, I don’t know how long. 3 glasses in? Then saw the limpy droopy skin and thought, my blowtorch is bored in my truck.
garlic confit cooked in oil for ~ 30 minutes, tamaki gold rice, jidori chicken, green onions + red bell peppers + massaman curry. simple dinner.
p.s. my parents never let us watch beavis and butthead. Payback fire fire