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Steve, a little MSG based booster is always so dang good. We don't use MSC in any of our cooking but when it comes to congee or jook we like to call it, I like me some for quick and dirty taste. Boiling the chicken bone takes too dang long. We eat jook every two to three month. More in the winter to almost only a couple times during summer months. Best served steaming hot with a tiny bit of white pepper is best.
Come and think of it, I think its time to get out to the local market and get a chicken and make it for our midnight snack. Kids will eat it for breakfast.
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