03 September 2011

Short, Tasty Chicken Recipe

What to cook with a minimum of ingredients.  Of course you will probably be tempted to dress this up with ginger, curry paste, etc.  Feel free!  (Though it definitely tastes good the "basic" way.)  I improvised this recipe tonight -- I wanted to make Hainan chicken, but with a browned finish.

6 chicken marylands
2 cups chicken broth
400 ml coconut milk
1 tablespoon soy sauce and/or fish sauce
1 cup uncooked rice

1. Bring broth to a boil in large pot.  Simmer chicken in broth, approx. 15 min.  Drain chicken & reserve broth.
2. Pour coconut milk into a large roasting pan.  Mix in the soy sauce/fish sauce.
3. Place the chicken in the roasting dish, turning over to coat.  Leave with skin side up*.  Bake 1 hour.
* optional: use approx 1 teaspoon of warm broth to thin 2 - 3 tablespoons peanut butter (to milkshake consistency) and drizzle over the chicken to make a tasty coating.
4. Meanwhile, use 2 cups of the reserved broth to cook the rice.
5. Serve with steamed vegetables.  Spoon juices from the roasting dish over the whole plate.

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