Tuesday, March 12, 2013

New Flavors

We have been experimenting with new Asian flavors.  First it was a teriyaki baked chicken.  It was okay, but it needed a bit of a punch up in the flavor department.

Yesterday, I threw some onions, garlic, ginger, rice vinegar, bay, soy, sugar, and pepper in a crock pot with some skinless chicken thighs.  Tonight, I pulled the meat off the bones, and heated it in some of the sauce.  I served it with rice and stir-fried squash and sweet peppers.  It looked like this:

It was tasty.  We went back for seconds.  But, it still needs a punch of flavor.  I'm not sure what that would be.  Mushrooms?  Crispy fried shallots?  Oyster sauce?

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