If you've made it anywhere other than our front page, you might have noticed we have a fondness for garlic. If you haven't, consider yourself informed. I often feel bad that we're not going through multiple bulbs of it a week. But then again, I do work with live human beings, so maybe it's just as well.
I've been trying to capture the lovely garlic flavor of a Chinese take-out staple: broccoli chicken. Unlike the deep soy flavors and colors of a broccoli beef, broccoli chicken tends towards a lighter flavored sauce that really brings out the garlic tones. I'm not quite there yet, but this last attempt was too good not to share.
