Can you tell that I have a lot of chicken in my freezer? Just call this super-quick dinner #3. Again, it's a one-pot, no mess, no fuss kind of meal. It's for that specific reason that we used to eat this a lot when I was a kid. At the time, all I could say was, "What, sweet sour chicken again?" But, things change when you get older and you realize just how much you appreciate those recipes of convenience. So much so that I find myself making this fairly often whenever I have chicken to use up. What do you know? I've turned into my mother.
But, all joking aside, I know you'll love this recipe as much as I've always loved it (*ahem* come to love it, that is). It's perfect with rice and a scoop of macaroni salad (so I'll include the recipe for that as well). Enjoy!
Sweet Sour Chicken
1 1/4 lb. chicken thighs or boneless, skinless chicken tenders (frozen is fine)
1 c. brown sugar
3/4 c. vinegar
1/4 c. water
1/4 c. soy sauce
1 tsp. garlic powder
1 tsp. ginger powder
cornstarch to thicken
Combine all the ingredients except the cornstarch in a pot. Let it come to a boil, then reduce heat to medium and let it simmer for 20-30 min. until cooked through. Mix a little cornstarch with water and add to the sauce to thicken to your liking.
Macaroni Salad
1/2 lb. macaroni
2 hard-boiled eggs
onion, chopped
mayonnaise
pickle relish
salt, pepper (to taste)
Cook the macaroni. Put it into a bowl. Grate the hard-boiled eggs and add to the macaroni. Add the chopped onion. Add enough mayonnaise to coat everything and add pickle relish, salt, and pepper to your liking. Stir to combine. Refrigerate until chilled.
Wednesday, June 2, 2010
Monday, May 31, 2010
Shoyu Chicken
This is another great recipe for those nights when you want something great to eat but don't have a lot of time to slave over a hot stove. The best part is that it only takes about 30 min. from start to finish and can all be made in one pot. So, no extra dishes. Really, you can't get any easier than that.
All you have to do is combine the sauce ingredients in a pot, throw in some chicken pieces, fresh or frozen (chicken breast tenders or thighs work best) and just let it all boil until it's cooked through. That's it. So easy, even a child could do it. Then, serve it up with some rice and vegetables and you've got a dinner that will be requested time and again.
Shoyu Chicken
boneless, skinless chicken breast tenders or thighs
1 c. soy sauce
1 c. sugar
1/4-1/2 c. water (depending on how strong you want the sauce)
1 tsp. garlic powder
1 tsp. ginger powder (or fresh, sliced ginger)
1 tsp. red chile flakes (optional)
green onions, chopped
Combine the ingredients for the sauce and whisk together in the pot. Add in the chicken pieces. (if needed, double the recipe for the sauce to cover all the chicken). Cook on high heat until it reaches a boil. Then, turn down to medium heat and let it simmer for 20-30 min. until chicken is cooked through.
http://s1207.photobucket.com/albums/bb469/sweetsugarcookies/?action=view¤t=Plumpy2button.jpg
All you have to do is combine the sauce ingredients in a pot, throw in some chicken pieces, fresh or frozen (chicken breast tenders or thighs work best) and just let it all boil until it's cooked through. That's it. So easy, even a child could do it. Then, serve it up with some rice and vegetables and you've got a dinner that will be requested time and again.
Shoyu Chicken
boneless, skinless chicken breast tenders or thighs
1 c. soy sauce
1 c. sugar
1/4-1/2 c. water (depending on how strong you want the sauce)
1 tsp. garlic powder
1 tsp. ginger powder (or fresh, sliced ginger)
1 tsp. red chile flakes (optional)
green onions, chopped
Combine the ingredients for the sauce and whisk together in the pot. Add in the chicken pieces. (if needed, double the recipe for the sauce to cover all the chicken). Cook on high heat until it reaches a boil. Then, turn down to medium heat and let it simmer for 20-30 min. until chicken is cooked through.
http://s1207.photobucket.com/albums/bb469/sweetsugarcookies/?action=view¤t=Plumpy2button.jpg
Sunday, May 23, 2010
Salmon Misoyaki
This is one of my family's all-time favorite dinner recipes. It comes from Sam Choy's Cookbook, though I can't remember exactly which one it is. However, after making it multiple times, I do have the recipe memorized to a tee.
It is so simple, quick, and easy to make, but it tastes amazing. It's the perfect dish because it works for casual suppers as well as those times when you want to make something that looks fancy and appears elegant (but really only took you 30 min. in the kitchen). As for the ingredients, they can be found in any Asian grocery store. Just mix up the sauce, throw in your salmon fillets (it's alright if they're frozen, they'll just take a little longer to cook), and let the whole thing simmer for 30 minutes until the salmon is cooked through. That's all there is to it. So, now that you know the secret to this "gourmet" meal, I suggest you make it as soon as possible. It'll be a winner.
Salmon Misoyaki (adapted from Sam Choy's cookbook)
2 lb. salmon fillets
1 1/2 c. white miso
1 c. rice vinegar
1/2 c. mirin
1/2 c. water
1/2 c. sugar
fresh ginger, sliced (about 2 in.)
Combine the ingredients for the sauce and whisk until the miso is dissolved. Put the salmon fillets into a pot, cover with the sauce, and cook on high heat until the mixture boils. Once it boils, turn the heat down to medium and let it simmer until the salmon is cooked through (pink and flakes with a fork). Stir occasionally to prevent the salmon from sticking to the bottom of the pot. Serve with rice. Garnish with green onions, if desire.
It is so simple, quick, and easy to make, but it tastes amazing. It's the perfect dish because it works for casual suppers as well as those times when you want to make something that looks fancy and appears elegant (but really only took you 30 min. in the kitchen). As for the ingredients, they can be found in any Asian grocery store. Just mix up the sauce, throw in your salmon fillets (it's alright if they're frozen, they'll just take a little longer to cook), and let the whole thing simmer for 30 minutes until the salmon is cooked through. That's all there is to it. So, now that you know the secret to this "gourmet" meal, I suggest you make it as soon as possible. It'll be a winner.
Salmon Misoyaki (adapted from Sam Choy's cookbook)
2 lb. salmon fillets
1 1/2 c. white miso
1 c. rice vinegar
1/2 c. mirin
1/2 c. water
1/2 c. sugar
fresh ginger, sliced (about 2 in.)
Combine the ingredients for the sauce and whisk until the miso is dissolved. Put the salmon fillets into a pot, cover with the sauce, and cook on high heat until the mixture boils. Once it boils, turn the heat down to medium and let it simmer until the salmon is cooked through (pink and flakes with a fork). Stir occasionally to prevent the salmon from sticking to the bottom of the pot. Serve with rice. Garnish with green onions, if desire.
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