>> That is purely a matter of personal taste. [...] one perk of making things at home is we can cook them as much as we want. <<
Point well taken. I'm just going with what this Hungry Ghost has observed as I enjoy and cook the cuisine.
>> We tried that with the chicken and it worked less well than this approach. <<
Taking a look at the recipe, I didn't see anything there that would require that; no surprise to me that it wasn't as successful. I mainly reserve that for things like broccoli (standard or Chinese), green beans (regular or Chinese long beans), and sometimes cabbage or bok choi, which do much better with some steaming time.
>> I like meat. I'm happy to eat it by the slab on occasion. <<
Us, too. If we ever get together, I'll gladly patronize any good BBQ joint in the area we meet up in.
Re: Cooking note
Point well taken. I'm just going with what this Hungry Ghost has observed as I enjoy and cook the cuisine.
>> We tried that with the chicken and it worked less well than this approach. <<
Taking a look at the recipe, I didn't see anything there that would require that; no surprise to me that it wasn't as successful. I mainly reserve that for things like broccoli (standard or Chinese), green beans (regular or Chinese long beans), and sometimes cabbage or bok choi, which do much better with some steaming time.
>> I like meat. I'm happy to eat it by the slab on occasion. <<
Us, too. If we ever get together, I'll gladly patronize any good BBQ joint in the area we meet up in.