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Tea and marriage, separation and fried chicken

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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.

Seek out Koda Farms Blue Star brand of mochiko, flour made from Japanese sweet rice (which is similar to glutinous rice) in the Asian aisle of many supermarkets.

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