What $47.68 buys you. Photograph by Kelly DiNardo
Lee peels the daikon. Photograph by Kelly DiNardo
Lee makes a ginger/cilantro paste for the chicken. Photograph by Kelly DiNardo
Lee puts the ginger and cilantro paste into a dish towel, rinses it with cold water and squeezes. Photograph by Kelly DiNardo
Lee dips the chicken into flour, then the egg wash and then the ginger/cilantro paste. Photograph by Kelly DiNardo
Lee sautes the chicken in oil over medium-high heat. Photograph by Kelly DiNardo
Lee caramelizes the asparagus and daikon. Photograph by Kelly DiNardo
Lee crushes walnuts using a soy sauce bottle Photograph by Kelly DiNardo
Lee presses dough on top of the rhubarb and shapes it into a crust. Photograph by Kelly DiNardo
Lee sets the chicken and vegetables in a baking dish so they can be easily rewarmed for guests. Photograph by Kelly DiNardo
Ginger/cilantro-crusted chicken. Photograph by Kelly DiNardo
Caramelized asparagus and daikon glazed with soy. Photograph by Kelly DiNardo
Rhubarb/apple bake. Photograph by Kelly DiNardo
