Nothing like an hour spent removing chicken meat from the bone, with a cleaver, then cooking it. I work slow, and in an unpracticed fashion. It is amusing, and delicious.
One of my pet peeves about Malaysia is the way chicken "thighs," are cut and packaged - the thigh bone is joined to the hip, and sometimes to a chuck of the rib cage. What gives?
Between shopping at the large hypermarket on the highway, and the smaller supermarket in town here, I am now deferring to the former, on quality of stock. The former is also a little cheaper, given the amount of work it puts into packing its greens. The latter has a quicker selection of fruit, and bits of meat - so I can always go there when I need something urgently.
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