Saturday, December 10, 2011

december two burner, hour and a half, local currie chicken

tadique basmati rice,
once cooked
used for steaming 6 small frozen spring-rolls

the 6 chicken thighs were frozen so
that's where we begin...

soak /sepperate chicken in warm water... about 8 min.
add chicken to 1/4 cup water in big cast iron pan
medium heat
2 tbs shredded frozen ginger
1 stp finely shedded horse radish
4 cloves of garlic, crushed
1/2 tsp dried chilli flakes
1 tbp marsalla
4 medium onions, chunked
1/4 cup dried fall oyster mushrooms/ chopped
2 tbs coconut butter
1 1/2 tbs Padaks hot currie paste
1/4 cup beer (add is needed to keep miosture available to mushrooms))

when chicken is cooked -1 1/4 hours
add 1/4 cup apple sause
drizzle chicken with "memories of Thailand"

add 2 cups sherdded chinese cabbage to steam
6 min.

serve chicken over
rice and spring rolls

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