Marinated some chicken thighs in an umami-packed homemade miso sauce over 44 hours before pan-frying to a charred crisp and layering them strips over a bowl of steamed rice from Niigata Prefecture. As if that wasn’t enough (no, it wasn’t!), yours truly topped it off with an extra drizzle of miso sauce and a few sprinkles of scallion and sesame seeds. Quite a satisfying lunch this made.
A traditional dish which the Samsui Ladies of yore had during their gatherings. Involves a chicken preparation process they’re not about to divulge anytime soon. Served with a Samsui Ginger Sauce (although I’m unsure what makes it particularly Samsui).