As much as I love Italian food, every now and then I feel the urge to get my soy sauce out and my shaoxing vinegar and the long grain rice, dig up some ginger and make something Asian. This evening’s dinner was Marion’s recipe again, however I didn’t love it as much as I normally do anything she puts on youtube. The chicken was lovely, will double up the garlic next time though, the sauce definitely needs work.

One large chicken breast was chopped into quite small pieces and gently marinated in soy sauce, sesame oil, a grated clove of garlic, some salt and an egg white. Set that aside and prepared the sauce- some chicken stock, soy sauce, vinegar and sugar, all combined and gently reduced on the stove, then finished with some cornflour mixed with water, but not until the chicken was tossed in flour, liberally and then deep fried. My rice was ready, the sauce was reduced but when I tasted it I decided I will make it my way next time and add some fresh ginger to wake it up a bit. I also added some green beans and a red pepper for colour and nutrition. A good sprinkle of sesame seeds on top.

The dessert came from Gelateria Veneta, we picked it up on the way home after a 9km bike ride along the walls this afternoon. A tiramisu for us and a creamy, strawberry number for Izzie. Tiramisu had no booze in it, regretfully, but I also tried ( for science and research, naturally!) some of their gelato made of pine nuts, surprisingly delicious, but also peach, which was super fresh and yummy.

Lucca keeps on giving!