Black Chicken with Red Grape Sauce

         If you study the general dining statistics at our home, you will find out that we have Asian dishes two or three times a week – not only because sometimes I feel like deviating from traditional continental flavours but because I really enjoy Chinese, Vietnamese, Japanese and Thai cuisines. And, strange as it may sound, I feel quite comfortable working with Asian ingredients. Sometimes I don’t even need a recipe for making, let’s say, a stir fry – I simply take a range of bottles with sauces and condiments out of the fridge and start to mix them to develop a flavour. And it’s not so difficult for me to get the right balance of the dish relying only on my instincts, not on cookbooks. Yet, I have a couple of tested recipes that I stick to. One of them is chicken in soy and honey marinade served with red grape sauce. To say true, it’s a bit more complicated than an average Asian dish. But it’s worth all the efforts (all those not-so-massive efforts to make the sauce). So, whenever I discover that the grapes in the fridge are a bit overripe, it comes the time of black chicken. One more point to “the Asian dishes” section for our home dining statistics!