i made it up! I love south-east asian flavours, so just a bit of the usual ginger, garlic, soy, chilli and lime to marinate.
Then, I shred up the chicken and use it in different meals: a not-at-all traditional bibimbap type dish, a salad with wombok, shredded carrot, bean sprouts, whatever I have that suits (and a lime sriracha dressing), another with quinoa, roasted asparagus, cornichon, fresh herbs (and again, lime - what can I say, I really like it).
Stuff that I can eat for dinner at home or for lunch in the office, basically.
Sometimes I’ll expand out into other Asian cuisines (I know thats so broad as to be meaningless, but you know what I mean - korean, japanese, Chinese and all their regional variations). But the good ol’ soy, ginger, garlic, chilli, sesame oil and lime is so reliable and easy and fresh.
i made it up! I love south-east asian flavours, so just a bit of the usual ginger, garlic, soy, chilli and lime to marinate.
Then, I shred up the chicken and use it in different meals: a not-at-all traditional bibimbap type dish, a salad with wombok, shredded carrot, bean sprouts, whatever I have that suits (and a lime sriracha dressing), another with quinoa, roasted asparagus, cornichon, fresh herbs (and again, lime - what can I say, I really like it).
Stuff that I can eat for dinner at home or for lunch in the office, basically.
yum 😊
and sounds a bit like the marinades I use, just combinations of soy, ginger, garlic, lemon, sesame oil, chili
Sometimes I’ll expand out into other Asian cuisines (I know thats so broad as to be meaningless, but you know what I mean - korean, japanese, Chinese and all their regional variations). But the good ol’ soy, ginger, garlic, chilli, sesame oil and lime is so reliable and easy and fresh.