After dealing with the pan in which I roasted the big fat chicken, as well as myriad other dishes, I decided that day 2's dinner should involve a minimum of cleanup. So, into the bowl goes mayo (light okay, nonfat revolting, don't even think it), grated ginger, soy sauce, and sesame oil. Mix and taste and add and taste until you like it. I added a good shot of hot sauce.
Chop up a good handful of cilantro, a few scallions, and the contents (well, of course) of a small can of water chestnuts. Yank some chicken from the carcass, and shred with your hands. If you're squirmy about such things, a knife will do, but pulling by hand is the way to go for the best texture. Stir all of the foregoing into the box and mix thoroughly.
To serve, top with some pomegranate seeds that you happen to have lying around in the fridge. Ring with a crown of slightly broken chow-mein noodles. Unnecessary, I know, but I'm from the if-a-little-is-good-more-is-better school. You should see my clothes.
Friday, October 29, 2010
Thursday, October 28, 2010
I'm not going to elaborate on roasting a chicken; if you don't know how, you probably don't want to know how, and what brought you here anyway? (Rubbed with oil, filled with shallots, dried cherries, spices added to all surface. Start hot, finish lower. Ta-da.) What I am planning on is recording, for however long it takes, what we do with the rest of that chicken. We finished off our favorite bits, the legs/thighs last night, and are now confronted with a great deal of white meat to use up. I'm planning some kind of pseudo-Chinese salad (complete with chow mein noodles from Streit's tonight.
In the meantime, here's the shredded chicken I had for lunch, with mayo, hot sauce, and cumin, on the amazing Magic Pop Cracker, topped with yellow Peppadews. (I had popped the succulent oysters into my mouth some time before noon.)
And after all that, I should've made something complicated, like risotto. The Rangers were awful.
Posted by Barbara L. Hanson at 4:17 PM
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