ORIENTAL CHICKEN PAELLA
Tonight, I asked Bryan to do his famous paella dish.
Had taken out some chicken thighs to thaw, they were nice and ready to be cooked. It was either curry chicken or shoyu chicken. I had a tummy upset after lunch time, for taking too much sambal with my pan mee, so curry was out. :(
Oriental it is then.
In short, Claypot Chicken. Just that, he did it in the saucepan, the spanish way. We orientalized a spanish dish :D
1. Marinate the chicken pieces with seasalt,
pepper, shoyu and dark sauce.
Saute garlic, onions and ginger in sesame seed oil.
Add in the chicken. Stir fry till meat is well done.
Add carrots and oyster mushrooms.
2. Add in 2 cups of rice grains.
Toss to mix.
Add 2 cups of water mixed with
homemade ice-cubed chicken stock.
Simmer. Close the lid.
Should be about ready in 20 minutes.
3. Just before removing from the stove,
turn on flame HIGH for a few seconds,
to get a nice thin layer of crusty texture
on the sides of the pan.
The best part. :D
Serve from the pan.
Run the scoop through to loossen the rice a bit.
Garnish with some spring onions or coriander leaves.
Hmmm, dinner was absolutely delicious!
We finished the whole pan while watching TV,
scrapping at the crusts and all. :D
I had my one shake of The Green Drink this morning,
pan mee in piquant szechuan soup and paella for dinner.
To Sum Up
1 shake & 2 meals
Juice. Fruit. Hemoberry. Water
Time of Posting : 9:06am (Wed)
