Made up another recipe that worked out very well. Sour-Sweet chicken and rice.
Ingredients (for 2 persons):
500g chicken wings
cooking oil (sunflower oil, not olive oil)
2 limes (fresh ones, they shouldn't be old and dried out, you're gonna need the juice)
fresh ginger root, about 2cm
2 cloves of garlic
sweet soy sauce (ketjap manis)
ground red peppers (sambal oelek)
coriander seed powder (ketoembar)
sesame seeds
1 courgette
2 sweet onions
some maizena
Basmati rice (long grained, tasty rice from the Himalayas)
Step 1: Making a marinade
Use a lemon/lime rasp to grind the skin of the limes, put the lime skin rasp in a bowl.
Press the limes, and add the lime juice.
Take the skin off te ginger and cut up the ginger a bit.
Use a garlic press on the ginger, and add it to the bowl. Watch out, press it in something that is a bit deep, because it's tougher to press than garlic there will be goo flying around haha)
Use the garlic press on the garlic and add it as well.
Add two teaspoons of sambal oelek, 1 teaspoon of coriander seed powder.
Add 3 spoons of sweet soy sauce, and 2 spoons of oil.
Step 2 Marinading the chicken
Put the marinade and the chicken in a sealable plastic bag, and put it in the fridge for at least 2, prefereably more hours.
It can't hurt to turn the bag it to it's other side once every hour so the marinade gets to every bit of the chicken wings
Step 3 Cooking the foods
First, cut everything that needs cutting, which in this case is only two things. Cut the courgette into slices of about 1cm thick, chop up the onions
Now start with cooking the Basmati rice. For 2 people, use 2 teacups of rice and 2 teacups of water (the same teacup, dimension matters).
Add a pinch of salt. Once the water is boiling, turn down the flame to low, and turn it off after 12 minutes. Leave the rice in the pan for a while longer. No problem if it cools down a bit, we're going to fry it later.
Next, take the chicken out of the marinade, and wipe off any excess marinade left on it. Do not throw away the marinade, it's gonna be used to make sauce.
Put the chicken wings in a frying pan on half high flame, with the skin facing down.
After about 4 minutes, the skin should be crispy enough. Now turn the chicken wings to their other side, turn down the flame to low, and put a lid on the pan.
Depending on the chicken wing's size, it will take between 10 and 15 minutes now until they are done. You can see they're done when the meat on the inside isn't pinkish anymore, but white.
At about the same time, when you have turned the chicken wings to their other side, put a wok on a high flame, and add some oil.
When the oil is hot, add onions, and stirfry them until they start to smell sweet.
Now add the courgette slices. Keep stirring.
When the courgettes are about done, add a crapload of sesame seeds, stir a few times more, then add the Basmati rice (usea fork if nescessary to loosen up the rice frist).
Stirfry the whole to make the rice just a bit crisp, and it's done.
Right about now, the chicken should be good too. Take the chicken out of the frying pan, then put the leftover marinade in the same frying pan.
Fry it for about a minute, then add about 350ml of cold water. When it boils, add a little maizena, to bind it into a nice smooth sauce (needs to boil for a minute or two).
Serve the rice and chicken separately from each other. Put the sauce over the chicken.
Step 4
Enjoy!
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Topic: Food Thread: Kitchen Chemistry (Read 557347 times)