Giving take-out roast chicken a French twist
By Rebecca Lo in Hong kong | China Daily | Updated: 2013-07-20 07:24
From top: Chef Aurelien Malik Benbernou with roasted chicken at La Rotisserie in Hong Kong. Roast chicken is a signature dish served at the take-out restaurant. Chocolate cake topped with Guerande salt is a typical pastry on the menu. Photos by C for Communications / For China Daily |
Let's face it: We all wish we could cook more. But there are a million excuses why we don't. Washing up is daunting. I've had more than one friend tell me they are horrified grease might splatter on them while frying something. There's always some ingredient that goes missing in action halfway through the recipe. And, in Asia anyway, it is often easier and cheaper to eat out.
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