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A Tiny Gift that Keeps Giving
On lazy weekends, my Dad would
sometimes make me shirred eggs as a treat. Oh sure, he'd fry eggs in
a pan or make scrambled eggs routinely. But there was something extra
special about having your own egg baked in its own little dish,
topped with some Parmesan cheese, paprika, and a dab of butter. It
somehow seemed more precious.
That's how I felt about his foil-wrapped chicken, too. As a kid, I
would help him fold the triangular packages of chicken marinated in a
sweet-salty blend of hoisin sauce, soy sauce, Ketchup, and ginger.
Unlike the version at Chinese dim sum restaurants, my Dad's wasn't
fried; it was baked in the oven instead.
Of course, it would be easier to just cook the chicken in a pan
without wrapping tiny portions of it in foil packages. But it
wouldn't be nearly as fun, not when the shiny packages emerge from
the oven puffed up like Jiffy-Pop popcorn.
Tear them open over a bowl of steamed rice to catch all the
finger-licking good sauce.
Click here to read more about my Dad and
his favorite dishes, and for the recipe for his Foil-Wrapped Chicken.
And check out the Food Gal Recipe Index for more Jung Family
recipes.
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For more musings on food, wine, life and laughter, go to foodgal.com.
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