chicken/duck liver lap cheong
I ordered some non-pork lap cheong. One is chicken and one is pure duck liver. Should I just prepare these like I would pork lap cheon; do boil before use to render out fat a bit (I don’t think the chicken one will be extremely fatty) or slice and sauté Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude