Over the years, oh, how the seams of our relationship have heaved and ho’ed under the strain of having a spouse who’s just as obligated to his country as he is to his family. One transatlantic move, three cross-country moves (and counting), and two run-ins with the USCIS later, like rock that’s weathered by wind and rain, we’ve been through rough times but we’re not broken. We’re just transformed.
We’ve come a long way, but the journey is not yet over.
Sadly, at this milestone, we’re separated by 11-1/2 hours, 6,720 miles, 2 continents, and a damn war that won’t go away.
So here I am, raising my cup of tea to a decade of married life, with a plateful of mochiko chicken on the table and an Omar-shaped hole in my heart.
My husband eats just about everything I cook but his eyes light up and he gushes every time I make mochiko chicken. This is one recipe from my cookbook that he didn’t mind me testing over and over and over again. I can almost guarantee that it’ll be one of his first requests for a home-cooked meal when he returns from his year-long deployment. In his honor, I’m sharing it with you today so you can share it with your loved ones near and far.
I made this dish my own by using tapioca starch (Southeast Asian cooks prefer this to cornstarch) which I think gives the chicken a crispier edge and nira (Japanese chives) instead of green onions.