Two seasons ago on Top Chef, there was a challenge where the chefs were advised that their secret ingredients represented the true test of culinary mastery; three simple, everyday items that are considered the hardest to creatively prepare in the school of French cooking. These are the onion, the potato, and chicken.
I posit that there is an equally difficult-to-master ingredient that, for me, represents the litmus against which I judge any Asian restaurant: broccoli. Why, among the many varied foods incorporated into Asian cuisine, is broccoli my indicator of success?
The perfection of doneness.