It was easy to find Shungiku in Hong Kong though I don't find it much here in Singapore. It's originally a winter vegetable so I guess it's normal that I don't find it here. It has a particular taste and the flavor and I like it to make sauce with it. This is chicken leftover from making of chicken stock with the Shungiku sauce.
「鶏の春菊ソース和え」チキンストックを作ったガラから取った身の残りを春菊ソースで和えたもの。春菊は香港ではよく見たが、こちらではあまり見ない。冬の野菜なので当然かもしれない。
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