Long Overdue Dinner with Miki-san

Adobo Peanuts

Fresh Lime Gimlets

Asian Vegetable Antipasto (Fried Tofu with Chinese Chives in Miso Sauce, Sake Braised Carrots & Ginger, Fresh Lotus Root Salad)

Braised Chicken with Longbeans (recipe below)

Brown Rice

Roasted Barley Tea

Digestifs

BRAISED CHICKEN WITH LONGBEANS

1 lb. full chicken legs (thigh attached, skin removed) / 1 lb. chopped longbeans / 1 clove garlic, chopped / 1 T. oil / 1/2 cup rice vinegar / 1/4 cup sake / 1 cup water / 1/2 cup soy sauce / 1 bay leaf / 1 t. ground coriander / black pepper

1. Boil longbeans for 5 minutes then drain and set aside.


2. Pepper chicken well and brown both sides in oil in a large skillet.


3. Add garlic, vinegar, sake, water, soy sauce, bay leaf and coriander. Mix well.


4. Cook covered on low-ish heat till liquid has reduced by half.


5. Add beans to skillet, stir well and continue to cook 5 more minutes.


6. Serve hot with rice.