I always find it interesting for people to connect through food when
experiencing different cultures. Growing up, school teachers would
always ask for recipes as a tentative way to establish trust with the
only Asian kid in class. I thought it was fun and sweet to share my
Mother's nuoc cham and sticky rice recipes. Later as an adult I would
grow exasperated that introductions would be followed by immediate
requests for recommendations on Vietnamese, Thai, Korean, and Chinese
restaurants. Couldn't non-Asians see that there's much more to Asian
cultures than takeout?
Years have passed and now I can look to a recent experience as being a
prime example of cultures and people truly connecting. My group, the
Mam Non Organization, runs a small program matching Asian girl
adoptees ages 8-12, with Asian American mentors, some of whom are also
Asian adoptees. GIFT, or Growing In Friendship Together, meets twice
a month; once with just between Big Sis+Lil Sis pairs and once again
with the entire group. Our last meeting was at my parents' home. My
Father taught the adoptive parents how to make goi cuon, or Vietnamese
salad rolls, while my Mother gave the girls mini-facials and talked
about how to take care of their skin. Later, as the Big Sis+Lil Sis
pairs made collages using fashion and Asian American magazines, the
girls kept asking if the adults would leave anything left for them.
They were so nervous hearing their parents chomp through goi cuon and
smelling the pho simmering on the stove! It was such a great
experience to be able to cook, eat, and laugh with each other. We
shared jokes, reminisced about when the kids were little, and
encouraged my parents' fantasy about me having 10 children. (My
mother said, "See, 9 girls are no problem! You have 1 baby, only 9
more to go!")
I would love to share the goi cuon recipe but that will require some
step-by-step photos of my Laughing Buddha Father. When he decides to
make a couple hundred of them again, I'll snap away and post. As for
my Mother's pho recipe, that is a family secret, and a way to lure her
adult children home. Fortunately for me and my family, I've been able
to tinker with and manage my Father's soy sauce chicken recipe. I've
shared this with friends, Asian and non-Asian, with much love and
encouragement to come eat with us again. I hope that readers will be
able to do the same....cook, eat, and celebrate with loved ones and
community.
GIFT Facebook Page
http://www.facebook.com/group.php?gid=4905426269
Gingery Garlic Chicken
My Father grills this chicken but it's easy to burn because of the
sugar in the marinade. He'll start off with a medium fire and will
use a spray water bottle to tend to flareups (not too much or you'll
wash away the marinade). Then he'll crisp the skin and finish off
with high heat. Since we live in Michigan, and suffer through cold
winters, I bake my chicken in the oven and finish off with the
broiler. I also add considerably more garlic in consideration of my
Korean American husband and garlic-crazed toddler. A warning to the
initiated; your house will smell. There's a reason why Asian
households have industrial kitchen fans!:)
4.5 pounds chicken thighs
1.5 inch fresh ginger, peeled, sliced
10 cloves garlic, chopped
1.5 T. salt
1/4 c. fresh lime juice
5 T. fish sauce
1/4 c. soy sauce
4 T. brown sugar
2 T. vegetable oil
1/2 T. white pepper
1. Rinse the chicken well and pat dry with paper towels. Prick skin
all over with a fork.
2. In a food processor, process the ginger, garlic, 1 T. salt, lime
juice, sugar, until finely minced.
3. Rub the chicken all over with .5 T. salt and pepper. Then rub
with processed mixture.
4. Mix oil, fish sauce, and soy sauce in a small bowl.
5. Arrange chicken in a shallow dish and pour marinade over it. Cover
and refrigerate for a minimum of 2 hours, tossing once. Bring the
chicken to room temperature before proceeding.
6. Preheat the oven to 425 degrees.
7. Line chicken in a baking dish in one layer, reserve most of the
marinade. Bake for 15 minutes.
8. Reduce the oven temperature to 350 degrees. Turn the chicken and
bake for another 15 minutes. Pour in some of the marinade if it's
looking dry. Continue baking for another 5-7 minutes or until juices
run clear.
9. Broil for 3-4 minutes to crisp the skin.
This article was submitted by Linh Song
