Ok, as a medical student, I don't get to do that much, but I can retract! I can suction blood! I can cut strings! I can hand forceps from the nurses to doctors! I can be useful!
Chef Uy: Awesome! I can go suture my chicken thighs at home.
Resident: Oh, erm, maybe practice on something you can throw away, like pig's feet. Are you, uh, going to eat that chicken afterwards?
Chef Uy: Of course! Those sutures will be more sterile than anything in my kitchen. No need to waste food!
Ok, suturing my chicken (and bananas) failed since the skin was too soft and detached from the skin, but it was still good practice for knot tying and handling those tiny needle drivers without stabbing yourself.
Spicy Thai Drumsticks
4 lb chicken drumsticks and thighs
1 stalk lemon grass, finely chopped
1/4 cup orange juice
1/2 cup ketchup
1/2 cup sweet chili sauce (Mae Ploy), plus additional for dipping
1/4 cup brown sugar
1/8 cup soy sauce
5 cloves garlic, minced
4-5 stalks cilantro
pepper, to taste
oil, to fry
Combine lemon grass, orange juice, ketchup, chili sauce, brown sugar, soy sauce, garlic, cilantro, and pepper to make the marinade. Add chicken legs and marinate at least one hour or overnight.
Put a ceramic baking dish in oven, and preheat oven to 375 F.
Heat 2 tablespoons of oil in a fry pan. Reserve marinade. Cook drumsticks and brown all sides over medium heat (chicken does not need to be fully cooked).
Transfer chicken to a baking dish and pour the reserved marinade onto the chicken. Bake for 35-40 minutes until cooked. Broil the last 5 min if desired. Remove from oven, and serve with additional chili sauce on the side.