rss feedWhen cold, curry chicken for internal heat
If there is one lesson that I learned while lugging my backpack through China’s mountains, staying put in long-distance buses for a long time in that country or realizing that my inexpensive hotel room lacked heat, it is this:
When temperatures drop, winds kick up and a chill threatens to invade your bones, it is time to find hot-out-of-the-wok food, preferably with chili, curry, garlic or ginger (yes, yes – tofu, too).
This week in the Seattle area, the thermostat dipped, bringing temperatures down to the mid-40s to mid-50s. Gray clouds hovered.
That meant, as I ran errands on an empty stomach, I needed to fill up with the right ingredients.
I stopped at Hing Loon, an old Seattle standby because I know - on almost every visit – the Cantonese flavors are authentic and worth paying money.
This time, I opted for a curry chicken rice plate.
