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Monday, January 15, 2007

Chicken Jook w/ dried scallops and century egg

Annie cooked this wonderfully rich and flavorful chicken jook the other day. Besides boiling chicken for stock, she also used dried scallops for extra flavor. Short grain rice was used instead of our normal jasmine rice, for added body. Finally, a couple of century eggs were chopped and added to the dish before serving.



Aloha.

Nate

6 Comments:

Fosco Gamgee Whitfurrows said...

I didn't make the "Food Blogs I Follow" section? What must I do to be worthy? (sigh)

You must be using some of the new stuff from the beta, huh? This is pretty sweet.

Fosco Gamgee Whitfurrows said...

OK then, Nate. No more month long hiatii..or is it hiatuses..breaks.

After perusing your blog and those you link to, I gotta tell ya, I feel kinda like a caveman. You guys are good.

Fosco Gamgee Whitfurrows said...

Oh one more thing. how do you get such large pics posted on your blog. Is that from picasa?

Fosco Gamgee Whitfurrows said...

Oh foret it. You just use a good camera so they look bigger. I guess really they're the same size.

I'm so embarrased.

Nate 2.0 said...

I'm shooting in high resolution and when Picasa uploads to Blogger, it makes a smaller picture to fit in the post but links to the original pic.

Fosco Gamgee Whitfurrows said...

Oh, yeah it does. Thats really neat. A reason to give that Picasa thing another shot. Thanks Nate. I'm basically clueless, but I'm workin' on it.