Advice, please? I was cooking a simple Tee Pon Chicken recipe, but fretting about photographing “ugly” brown on brown — dark shredded chicken over brown rice. Forget garnishes, I was HUNGRY and it smelled divine. Taking pictures of meat is a crap-shoot (sorry, kinda graphic when talking about food) but I really wanted to share this recipe.
Strangely, the shots came out pretty good. MY opinion, I admit. Give me your advice on the different angles — think they’re OK? Tell me in a comment, below, which photo is best and why – 1, 2, 3 or 4? (I’m leaning toward #2 myself.) The beads are a souvenir from a trip to China.
Never heard of Tee Pon Chicken? That is because it’s Tee Pon Pork in the June 2010 issue of Cooking Light – I followed much of their ingredient list and threw everything in the slow cooker. Still jet lagged from a recent trip, with only chicken on hand, no pork for this. There are so few ingredients, worth a try. Sadly, our cilantro plant on the patio didn’t survive vacation, so it’s listed now as a garnish.
Tee Pon Chicken
- 1 tablespoon sesame oil
- 2 boneless, skinless chicken breasts
- 1/4 cup lower-sodium soy sauce
- 1/4 cup dry sherry
- 1 teaspoon ground ginger
- 1 star anise
- Fresh chopped cilantro
In a small bowl, whisk together the sesame oil, soy sauce, sherry, ground ginger. Add the star anise.
In a crockpot, place the chicken breasts. Pour the sauce over the top, cover and heat on LOW for 8 hours. When ready to serve, remove the star anise. Remove chicken and shred by “combing” with two forks, put back into the cooker and stir through with sauce. Serve over hot brown rice. Top with cilantro, if desired.