This Month’s Film: YiYi
Cuisine: Taiwanese

I’ve used this recipe many times to prepare chicken in the crockpot. It’s one of those dishes that you can prepare in less than five minutes, set the timer and forget it for about 4 hours. Once done, the chicken is meltingly tender and the broth is rich and unusual. This time, however, I decided to try the recipe with pork instead. I cut the pork into generous chunks, marinated it overnight in a mixture of soy sauce, sesame oil, and Chinese rice wine, and simmered it in the crockpot for most of the afternoon. When I was ready to serve, I thickened the broth with a little cornstarch and served it with fried rice. A savory success.

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