Lets start by mentioning no chickens got drunk in the making of this dish,nor is there any alcohol involved so its completely ok to serve it to little ones.
Drunken chicken the cheats version, because who has all night to be idling at the stove....Not I said the Little Red Hen ...
So we start with a stock-hardcore recipes will call this a Master Stock....sounds impressive eh. I call it enough liquid to poach your breasts into succulent morsels of goodness!
Serves two-double triple etc for more
Splash of sesame oil
2 1/2 cups chicken stock
Splash of soy (2 teaspoons)
Splash of fish sauce
Tablespoon of brown sugar
Tablespoon of Kecap Manis
2 Chicken breasts.
Combine all of the above in a shallow pan that you can cover. Make sure the Chicken is covered in liquid. Simmer away until the chicken is cooked. Poaching is a winner with chicken breasts, its really difficult to dry them out. WIN!
I served with rice and greens. Choose what ever takes your fancy.
Ladle extra stock over before serving. Its yummy,fresh and healthy. If you're into the no carb thing,omit rice.
A follow on from my Larp inspired post. These Noodles were the BOMB !
The prep was very easy and quick! This dish is super speedy and super yummy.
Chicken noodle salad(two serves)
60g rice vermicelli noodles
Roughly Shred cooked chook ( or steam some chook)
1/4 cup finely sliced shallots/spring onions
1/2 Lebanese cucumber thin sliced
3 tomatoes roughly chopped
1/4 cup mint and coriander leaves
1/3 cup coarse chopped roasted cashews(omit if anaphaliaxis is your thing)
2 tablespoon lime juice
3 teasponns fish sauce
1 teaspoon sesame oil
3 teaspoon brown sugar
1 teaspoon ginger grated fine
Mix together well
Noodles- pour in boiling water, stand two minutes. Rinsecold water, drain. Divide noodles into bowls Add chook, cucumber, tomatoes, topwith spring onions, cashews, mint & coriander. Dress with the dressing!
See? How EASY is that!
Go on, what are you waiting for, cook and EAT this little surprise package. You wont regret it
I love to cook,whether it be for the family or friends or both. I don't always feel inspired though. Lets face it everyone at some point in time has thrown out the "What do you want for dinner?" question.
Some days thinking about what to cook comes easily, sometimes though its a struggle. To combat the wrangle in my head I make sure I have at least one staple in the fridge/freezer/pantry. Last night it was the mince staple,and together we made Larp!
Larp or Larb is a traditional Thai dish made with either chicken mince or pork mince. I'm not a stickler for rules though, so if you know your kids won't touch anything but beef mince,then who am I to argue!!
I am also NOT a well renowned chef,this has been adapted purely to suit my family tastes.( call it savoury mince if that is what floats your kids boats!)
Now traditionally this is a spicy dish, but if you refer back one step- rules shmules...spice it up at the end after serving the kids. Best not to create a burn injury before bed time (and after a glass of wine who would drive to the local medical centre? Hmm)
So onto the recipe which is so easy you can do it with your eyes shut. Or open if again that burn factor worries you.
I also prefer to dollop and splash. I am hopeless at adhering to a written recipe and prefer to cook by taste. So if you see a dollop or a splash,dollop or splash!
Quantities for 4-add more or double if you're feeding the local footy team.
500g Chicken mince
1 Red onion-diced
1 bunch of Asapargus-cut up
1 cup of Peas
Handful of button mushrooms sliced
1 red Capsicum-diced
Coriander to garnish
Really any veg can be used here. I often make this to use up veg in the fridge.
Fish Sauce- 1 1/2 table spoons
Mint (either fresh or other although fresh is best)large handful
Sweet Chilli sauce-1 tablespoon
Brown sugar-2 teaspoon
Lime(again fresh is best but I always have a bottle of squeezy lime in the fridge!)1 tablespoon
A splash of water to mix through
Heat a small amount of oil in a wok,add onions and mince. Stir until cooked off.
Add the veg, again stir and cook (or shake around if you want to look like a pro!)
once everything is cooked and combined add your dressing-taste and dollop and splash to suit your tastes.
you should have enough dressing to coat without drowning it :)