Steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook’s salsa verde

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Remember my version of salsa verde, that wonderful cross between the traditional salsa verde and the Italian pesto? Since it was made from leftover ginger-peanut oil sauce that accompanied steamed white chicken, I thought I’d combine it with the classic Chinese steamed chicken and mushrooms dish to come up with something new. The result was very, very good indeed. And the best part was how simple the entire cooking procedure was from start to finish.

Steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook\'s salsa verde

I would have preferred to give this new dish a more exotic name to match its incomparable exotic flavors and aroma. But I had this little experiment-survey in my other blog and it seems that people view titles as some sort of summary for the content. It seems more logical to stick with titles that are descriptive of the ingredients, the cooking procedure or, better yet, both. So, I call this dish steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook’s salsa verde.

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February 24, 2005  Print This Post   
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