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October 12, 2007

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A tip: to stop the chicken breaking up into bits and mostly liquefying, divvy it up in the serving bowls so that way everyone gets a good healthy portion… If you want marble effect in classic Chinese soups is beaten egg poured in very slowly at the end.

A tip: to stop the chicken breaking up into bits and mostly liquefying, divvy it up in the serving bowls so that way everyone gets a good healthy portion… If you want marble effect in classic Chinese soups is beaten egg poured in very slowly at the end.

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