It has been a crazy few weeks.

I did this shoot about three weeks ago. I have a huge stack of beautiful pictures and recipes that I look forward to sharing. So where have I been the last few weeks?

For a while, honestly I was just feeling really unmotivated. I don’t know why really. Let’s chock it up to the changing of the seasons, my recent acquiring of HBO go, and general lethargy. I suppose I feel a bit like I’m in a slump. So many people around me have these defined game plans and goals, they are hitting these big life landmarks. I have goals, but for some reason lately I’ve found myself unable to work on them. Sitting and staring at my computer, unable to type anything.

And then two weeks ago I got bad family news. My uncle was in the hospital and it wasn’t good. So, I flew home to Arkansas to support the family. I kept people fed and calm. I tried to be a rock. It went well. My uncle got brain surgery and was able to go home. He is recovering now and doing as well as can be expected. I came back to Seattle and found myself completely drained.

Boy, this is a week where I just can’t wait for the weekend.

But hey, here I am. I’m going to throw myself into my work and climb my way out of this negative cloud that I’m floating in. Send positivity my way. And on the plus side, you’re about to get a few weeks of really exciting Asian food!

In my journey to cook through all of my cookbooks, I decided to conquer the Asian ones. This first recipe is from Taste of Asia- Authentic Recipes from Thailand, Vietnam, Malaysia, Indonesia, The Philippines and Japan by Steven Wheeler. An older cookbook with some amusingly retro photography, but one where the recipes are straightforward and delicious. I couldn’t believe how easy and delicious this recipe was.

When this was cooking, you wouldn’t believe how good the house smelled. I followed the recipe exactly and was thrilled. The only thing I will do differently in the future is brown the chicken more thoroughly before the simmer stage. Without that, the chicken ended up looking a little pale. But trust me, it is fall apart tender and delicious. It just isn’t as pretty and tanned as I’d like. And the broth that it forms? So fragrant and magical. I was tearing apart the chicken with my fingers out of the bowl and popping them in my mouth. And the broth over rice was just so good. It made me want to lick my bowl. If you are feeling some Asian flair, give this recipe a try. Other than a little chopping at the top, it was really fast and easy to put together. Simple, authentic and delicious, and it makes your house smell so good.

Hot Chili Chicken with Ginger and Lemongrass

• 3 chicken legs, thighs and drumsticks, separated
• 1 TB vegetable oil
• 1 piece ginger, 3/4 inches square, peeled and finely chopped
• 1 clove garlic, chopped
• 1 small red chili, seeded and finely chopped
• 1 piece lemongrass 2 inches long, shredded
• 2/3 cup chicken stock
• 2 tsp sugar
• 1/2 tsp salt
• juice of 1/2 lemon
• 2 oz raw peanuts, chopped
• 2 scallions, shredded
• 1 zest of mandarin orange, or satsuma, shredded
• 2 TB chopped mint
• rice or rice noodles to serve

With the heel of the knife, chop through the narrow end of the drumsticks, removing the small ball joint at the end. Remove the skin from all the chicken.

Heat oil in a large wok or frying pan over medium high heat. Add chicken and brown slightly. Add the ginger, garlic, chili, and lemongrass. Cook together 3-4 minutes, until very fragrant. Add chicken stock, sugar, salt, and lemon juice. Cover and simmer gently for 30-35 minutes.

Serve the chicken with the delicious pan sauce. Scatter with roasted peanuts, scallions, and the zest.

Enjoy!

Photographs by Jessica Yager.