Annie cooked this wonderfully rich and flavorful chicken jook the other day. Besides boiling chicken for stock, she also used dried scallops for extra flavor. Short grain rice was used instead of our normal jasmine rice, for added body. Finally, a couple of century eggs were chopped and added to the dish before serving.
Aloha, Nate
>I didn’t make the “Food Blogs I Follow” section? What must I do to be worthy? (sigh)
You must be using some of the new stuff from the beta, huh? This is pretty sweet.
>OK then, Nate. No more month long hiatii..or is it hiatuses..breaks.
After perusing your blog and those you link to, I gotta tell ya, I feel kinda like a caveman. You guys are good.
>Oh one more thing. how do you get such large pics posted on your blog. Is that from picasa?
>Oh foret it. You just use a good camera so they look bigger. I guess really they’re the same size.
I’m so embarrased.
I’m shooting in high resolution and when Picasa uploads to Blogger, it makes a smaller picture to fit in the post but links to the original pic.
>Oh, yeah it does. Thats really neat. A reason to give that Picasa thing another shot. Thanks Nate. I’m basically clueless, but I’m workin’ on it.
First – I have to tell you, I absolutely love your website. I’m Chinese Canadian and stumbled upon your website when I was trying to find a lotus leaf wrap recipe.
I’d love to know the recipe for the chicken jook.. but it’s not detailed here 🙁
Keep up the yummy cooking and posting.
Elaine
Elaine,
Welcome to House of Annie!
I don’t think we have done “lo mai kai” yet. But we’ll put it on the list of things to do! 🙂
As for the chicken jook – you can use the same recipe as our Turkey Jook post:
https://www.houseofannie.com/turkey-jook/
We’ll keep up the yummy cooking and posting as long as you readers keep up the commenting and subscribing! 😀
(Have you subscribed yet? http://feeds.feedburner.com/HouseOfAnnie )