My condolences, Dave, and Godspeed to Scott. This and your other posts are wonderful tributes to him.
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May his memory be a blessing. A good recipe is a wonderful living memorial. To those of us that cook, it is the richest of memorials.
That being said, this is a common preparation, in part, for peasant (us poor folk) chicken in central Europe. Us poor folks would boil the chicken first to make soup out of it and then bake it. Hence, two meals in a culture that maybe could afford meat once a week. It creates a dryer and more dense meat texture. A friend related to the owners of the most famous chicken restaurants in Michigan told me that this was how they prepared their chicken.
Anyway, using the technique in an Asian dish is an excellent idea. Can't wait to try it.Comment
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I'm so sorry, Dave. Rough days, and many rough days are ahead. May his memory be a blessing.Comment
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Condolences for your loss. I am planning your Shoyu Chicken recipe for next week.Comment
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I’m sorry to read this, Dave. Godspeed to Scott.Comment
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Scott, you and all of your family are in our prayers.Comment
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Thanks again everyone. I can say with total confidence that Scott would be, like, totally STOKED, man, to know that folks were going to make his shoyu chicken. (My brother bought in totally to the whole "hang loose, brah" style.)Comment
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It was really really good, can't wait to make it again when my wife gets back from vacation -
ItsAllGoneToTheDogs Hey that's great to hear! Really glad you liked it.
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