Saturday, February 1, 2014

Part 4 - Crispy Chicken & Aberlour A'bunadh






Ok this one is almost a staple part of all Chinese set menus, its available everywhere and is amazing, it’s not just a normal chicken deep fried its specially prepared and not easy to do, also it is time consuming.
 
Keeping the head and feet as well as the chicken whole when serving represents prosperity, togetherness of the family, joy and completeness for the Chinese New Year festivities. Then you can cut it up.
 
 
 
 
Is considered as an after dinner drink or an on its own Malt but for me with the crispy chicken and a sip of this wee dram it gives you spices like cinnamon, ginger as well as a sherried cherry palate, it cuts through the fat of the chicken very nicely. Remember this is cask strength.
 
If you do not like it crispy then it can be steamed.
 
 
The Aberlour A'bunadh will be reviewed in February.
 




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