A couple of chicks were parted, seasoned with black truffle salt, pan seared in evoo, and placed in a large cocotte. They were closely followed by chopped fresh fennel bulbs, chopped flat leaf parsley and garlic, fennel seeds, sliced maitake mushrooms, lemon grass, diced onion and Thai chilis, grated ginger, salt, ground long pepper, and white wine. The lot was cooked at 225° for 1.75 hr. – basting only twice.
A bed of [al dente] spaghetti seasoned with rosemary and evoo provided the foundation for the protein. The bowl was ringed with bok choy sautéed in evoo, butter, soy sauce, and freshly sliced ginger; then generously topped with pan drippings (which provided a broth for the pasta). Sprigs of fresh flat leaf parsley and lemon wedges both garnished the dish and added additional complexity.
The lemon grass, ginger, chili peppers, and parsley were distinguishable in every bite, and their combination provided a balanced and lively gateway for the blended flavors of the chicken, bok choy, soy sauce, and pasta.
The rosemary scented noodles soaked in the brothy drippings from the chicken and veggies delivered waves of potée/phở fusion right down to the bottom of the bowl…
The Flavor Democracy 