After Worldcon and renovations.

Alright I have been absent too long. We can call it an extended vacation from medieval recipes or just a messed up year. Things seem to be getting back to normal and so with the start of a new school year I hope to get back to making recipes.

I will start with a non-medieval one. I was asked about it after using it for Worldcon Consuite. I was also asked to not use the oriental name since I have radically altered it for convenience sake so...


Consuite soy chicken


Cooking liquid- Mix equal part soy sauce and either water, stock or wine/beer and then add chopped onions, garlic, ginger, pepper and sugar to taste. I like more garlic and less sugar and others prefer more ginger and sugar. Try several attempts to find your own taste.


In a slow cooker place thawed chicken legs or wings and then cover with the cooking liquid. Reserve some liquid for topping up later on. Set the slow cooker on high, cover and let cook for about 1-2 hours until the liquid is very hot and the chicken is cooked throroughly. Remove the chicken, add more raw chicken, top up the liquid and recover the slow cooker. You can keep doing this all day.

You can now eat the chicken either hot on rice, or chill it and eat it cold later. You can also grill the cold chicken later to reheat and give it a different flavour.

If serving a large crew then you can simply scale the whole process up and into a larger pot. Enough cooking liquid to completely cover the chicken is all that is needed. It is also important to note that the liquid keeps after cooking and becomes denser and more flavourful the more often you use it because of the added flavour from the chickens and the added gelatine from the bones and cartilege. Keep the cooking liquid in an airtight container in the fridge for several days or in the freezer for several months. You may need to add more soy and sugar as time goes on but it is well worth the end results.