A while back, Stephanie sent me a recipe that I’ve been meaning to try. Last night, I finally decided to do it.
The recipe was for sticky chili chicken. These are the things I had to go and buy:
- ginger
- chilis (I had to get dried ones)
- white wine vinegar
- sugar (we were nearly out)
Things I learned…a traditional grater is not good for grating ginger. Also, ginger is easier to grate when frozen. Oh well. I ended up chopping it as finely as I could. Um…I need a much sharper knife. Chopping the dried chilis was not fun.
I decided to also serve a little salad:
Romaine hearts, dried cranberries, mandarin oranges and sliced almonds.
Here’s what the chicken looked like in the pan:
And here’s what it looked like served over rice:
If I’d wanted to pretty it up, I’d have bought some fresh cilantro to garnish. (the recipe did call for cilantro leaves. I used dried ones. because we had them.)
Very, very tasty. And pretty simple, but for the chopping. 🙂 Rand and I both enjoyed.
Thanks, Stephanie!
She’s becoming a food blogger! The chicken looks yummy but sounds too hot for me! But the salad…mmmm. 😉
I have one of those minigraters and I love it. It’s good for everything from parmesan cheese (which you should grate fresh) to nutmeg. I’m sure one would be good for ginger (and a ginger root in your bag of potatoes keeps them from sprouting eyes as quickly).
/Eden’s Tips O’ The Day
hooray!!
We have a ginger grater, that’s how foodie we are. And three degrees of sharpness mircoplane graters, too…my kitchen is a wonder to behold…
Glad you liked it!
Anything for dessert? 🙂
No dessert. 🙂
I made Milky Way (mini) Tarts tonight; chocolate crust, deep amber caramel, and a whipped milk chocolate ganache that was quite like a chocolate mousse…