Cycle 13 – Item 188
12 (Tue) July 2022
Mommy and Baby in a Mexican Blanket
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with DJ and IZ
Can’t believe that this dish hasn’t been featured on GMTD in nearly 10 months (see most recently 12.255 Peking-Style Shrimp Egg Wraps).
6 new points:
- Chicken for the first time – more substantial than shrimp, easier than duck.
- From boneless thighs, the skins were separated, deep-fried separately, cut into strips, then added to each wrap for a bit of crunch just before serving – alas, not enough skin to make much difference.
- The meat was sliced thin and stir-fried in a wok, along with a hand-torch to enhance wok hei (see for example 13.182 Egg Fried Rice) – nice hint of char.
- Onions were added to the stir-fry – ended up mushy, releasing moisture during the brief rest before the wrapping.
- 30 grams of egg per wrap (down from 33 grams) – neater wraps (no egg/oil seeping out around the perimeter), but visually less appealing.
- Sliced cucumbers (along with scallions) – good flavor boost but turned kinda limp under the heat of the chicken (next time: add them on top).
As for the name of the dish, another euphemism in the grand Chinese tradition (see previously 13.187 Mommy and Baby Swimming with Trees).
(See also GLOBAL FOOD GLOSSARY)