Today I was digging for some info on ‘pork curry’ and came across the following paragraph:

Aki has talked about rendering chicken fat and salted onions for as long as I can remember. The chopped onions, diced chicken skin, and chicken fat are slowly cooked in a pan, melting and getting darker, richer and more decadent together. The smell, oh that smell, is like roast chicken perfume. As the fat renders from the skin, the onions slowly caramelize and little chicken cracklings develop. I witnessed something which has now changed the way I think about fat. The finished product yiel

More Green hot sauce related stuff I found:

How to make Fried Rice?

Another option is to add a small amount (1/2 - 1 teaspoon) of XO sauce or thick soy sauce, or to use 2 - 3 teaspoons of dark soy sauce - these will give the rice a darker color. … When the rice is heated through, add the scrambled egg back into the pan. Add the green onion….

I decided to blog this result under ‘Green hot sauce’. Let me know what you think of this…