John (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} dolohov) wrote in nonnihil, |
The warmed pita is a good idea; I'd have probably gone with rice just out of habit.
Speaking of chicken thighs, I've been trying lately to recreate the teriyaki chicken recipe that I still dimly remember from Yama's in Morgantown. I found a ginger-current wine that makes a fantastic base for the sauce, but I'm having a terrible time getting the chicken itself right. I've tried roasting it, braising it, pan-frying. The texture is never quite right. Any thoughts?
Speaking of chicken thighs, I've been trying lately to recreate the teriyaki chicken recipe that I still dimly remember from Yama's in Morgantown. I found a ginger-current wine that makes a fantastic base for the sauce, but I'm having a terrible time getting the chicken itself right. I've tried roasting it, braising it, pan-frying. The texture is never quite right. Any thoughts?
