HUNGRY GERALD

BSK made Korean “Fire Chicken” last night and it was piquant and delicious. Chicken thighs were cut into small pieces and cooked with Korean baejong sauce. Molto picante!!  The dish got a layer of melted mozzarella cheese which cooled the fire a bit. There were bonuses. Remaining rice was turned into BSK’s perfect congee. (“Jook”). The next night, HG/BSK ate congee mixed with the leftover chicken and Chinese mushrooms. Delicious.  And, in the morning, HG breakfasted on the congee topped with an elegant poached egg and flavored with sesame oil and Sriracha. Congee’s a gift that keeps on giving.