Tuesday, March 16, 2010

Chicken Refrigerator Velcro

Originally written on 03/11/10

DBF is on this weird diet for some stomach discomfort. Basically, no dairy, onions, bread, tomatoes, carrots, and some other things that I can't recall off the top of my head. He has been filching pieces of the chocolate haupia pie (essentially the same recipe that I use but I don't have coconut extract and I used a graham cracker crust) that I made on Sunday and swears that it isn't causing discomfort. But I digress.

I had thawed two packages of chicken breasts, 2 breast halves per package, with the intention of making teriyaki chicken for dinner last night. However, I didn't want to start the oven for 4 little chicken breasts. So I dug around in the fridge and freezer to see what I had available.

  • a handfull of cremini mushrooms
  • a bag of frozen peas
  • a bag of frozen broccoli florets
  • a bag of carrots
  • the dregs of the Yoshida bottle (I have a fresh replacement bottle)
  • maybe half a cup of sake
  • oyster sauce
  • sesame oil
I started the rice pot then I cubed the chicken breasts and started cooking them in the frying pan while I: sliced the mushrooms with the egg slicer, peeled and sliced the carrots, nuked a couple of handfuls of the broccoli florets, and separated out half the bag of peas. I threw in the mushrooms and carrots after the chicken was browned and let that all cook for a couple of minutes so the carrots would have time to soften. Then I threw in the rest of the vegetables and the Yoshida sauce. I poured a couple of shots worth of sake into the Yoshida bottle and swirled it around to clean it out then added that to the pan. A few shakes of oyster sauce and a good stir. A splash of sesame oil to finish. What do you have?

Enough food to feed 2 adults 3 meals each.I need to start taking more photos of the cooking process.

Happy cooking! - KP

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