Our friend Shao–hui agreed to let me try cooking at her place this Saturday. I brought my 12″ Dutch oven and all the stuff needed to cook a chicken dish.
Although it doesn’t look very good, this is a chicken dish that I cooked for about an hour and a half. It features a whole chicken, carrots onions and potatoes (traditional stew vegetables), mushrooms cilantro, garlic, tons of basil, cayenne pepper and finished with Sang Som Thai rum.
The flavor was mostly basil with the cayenne pepper and some sweetness from the Thai rum. Notice the cayenne pepper on the potatoes in this shot. I thought that this dish turned out well, but Sheo–hui’s Customers didn’t like it. Some people tasted it and politely said it was good but then pushed the plate aside. Seems that American style Dutch oven cooking is not for everyone, especially in Taiwan.
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