Is that chicken crackling atop my rice rolls? Why yes, yes it is.
I can trace both a passion for Chinese food and a tendency toward dietary excess to my old man, who was of the more is more school of cooking and eating. Oh Craig Claiborne’s recipe calls for a teaspoon of preserved black beans? I’ll put three it’ll be better, right? Wrong! Which brings me to the subject of today’s post, a calorific, cholesterol-laden little number I call hung jiang chang fen ji pi, or mixed sauce rice rolls with crispy chicken skin. (more…)
