HUNGRY GERALD

As the name implies, this is a tongue tingling, fiery (picante) chicken dish. BSK, one of the world’s eminent yardbird cooks, made it for dinner last night and HG’s mouth was filled with heated pleasure. There are three things that create the heat: Gochugaro (Korean red pepper flakes); Gochugang (Korean red pepper paste ); Coarsely ground black pepper. Abundant amounts of these elements are mixed with soy sauce, brown sugar, garlic and ginger. Chicken thighs  (boneless, skinless) are rolled in this spicy mix and then sizzled in canola oil with a bit of water until done. It’s served on a bed of rice (HG amps up the heat with a large spoonful of Sambal Oelek). Chilled Prince Edward Island ale cools the mouth.