I live in San Gabriel, so I have access to wonderfully, authentic chinese food, etc., but now and then I get the urge for the 'comfort food' of my childhood (1970's). I guess you'd call it americanized chinese food. Any suggestions?
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.