So what’s the moral of the story here?
If you try to cram all of those wonderful flavors into one dish, you’re going to drop dead.
Ha! Just kidding. But there’s plenty of room for all of these wonderful spices…just not all together in the same dish. You can mix and match Asian spices beautifully to come up with some wonderful creations. Just don’t be a Dick, and try to crowd them in one dish. Practice with this Asian Chicken Salad recipe.
Asian Chicken Salad
1 Whole Rotisserie Chicken (Costco, Safeway, Albertsons, etc.)
3 Celery Stalks
1 Red Pepper
1. Remove the chicken from the cavity, and slightly shred. It’s best to wait until the chicken is cool. (If I have to tell you why, you’re not using your smart brain.) Add the slightly shredded chicken to a bowl or container.
2. Chop the onions, celery, and red peppers, and add them to the bowl.
3. Add the spices and Sriracha.
So…what’s your favorite Asian spice combination? Mine is teriyaki-ginger! Let us know in the comments!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.