My phone’s face recognition software thought it found a tiny face in the rice. I do not see it.
Chinese food is amazing. It seems so simple on it’s face, but when you cook it and see what goes into a given dish, and you go back and taste what you are eating, you really appreciate the depth of flavor. It involves honey and red pepper flakes, for example, as well as salty soy sauce and a bit of chicken broth. That’s complex, and if you take the time, you can pick out all of those flavors.
There are many steps to this, though, so you have to be patient and ok with a bit of a mess. The chicken needs to be fried first (Pro tip: don’t start a grease fire), and the sauce is cooked after the chicken is fried. At some point, you need to figure out when you will cook the rice. Many components used to make this one dish, and you want to hope that they all come together at the same time. It was close enough, and it turned out well. It was such a pain in the ass though, I won’t be making it again soon.
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