The very much anticipated Topping Rose House is finally open. The meticulously renovated and restored former Bull’s Head Inn is not completely finished but the restaurant is up and running, smoothly and beautifully.
This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
Serves two hungry people, with leftovers for salad.
2 chicken breasts
2 chicken thighs
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/4 cup soy sauce
1 Tbsp. Asian fish sauce