Text 4657, 77 rader
Skriven 2008-03-30 15:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: spring?
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> And you poor thing, must be that dead zone as the ice bridge is down
 CS> and the land methods arent passable yet eh?

Not quite. The long ice road from Yellowknife to the mines is
closing for the year as all the required loads have arrived.

But the ice bridge along the highway to Alberta, across the
Mackenzie River, is in use. It usually lasts to early May and then
we have 2-3 weeks without truck transport. The ferry goes in the
river pretty early as the Dept of Highways blasts a passage through
the ice for it with dynamite.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pim's Five Spice Braised Chicken
Categories: Thai, Chicken
  Servings: 6

      6    cloves of garlic
      3    cilantro roots
      1 ts white and black pepper
           pinch of salt
      1 TB oil
      3 ts five spice powder
    1/2    medium onion, diced
      2    inch long knob of ginger,
           peeled and sliced
           fish sauce
           soy sauce
      3 lb chicken thighs and legs or
      4 lb chicken, cut into six
           pieces)

In a mortar, pound garlic, cilantro roots, peppercorns, and a pinch
of salt together until fine.  You can use a small food processor if
you don't have a mortar and pestle.  

In a large pot over medium heat, add the oil and the garlic paste.
Cook the paste, stirring vigorously until fragrant, about a minute.
Add the onion and five spice powder, cook until the onion is
translucent and the five spice fragrant.  Add a bit more oil if it's
a bit sticky.  Add the chicken pieces and add just enough water to
cover the chicken.  Add one tablespoon of fish sauce, a tablespoon
of soy sauce, and ginger slices to the pot.  Bring to a boil, then
reduce the heat to simmer and continue cooking until the chicken is
cooked and tender, about 30-45 minutes.

Remove the chicken pieces from the braising pot and add them to a
medium size pot.  Set the chicken aside.   Return the braising pot
with the liquid to the stove and reduce, over high heat, until the
liquid reduces by half.  Check the seasoning, add more fish sauce or
soy sauce to taste.  Strain the reduced liquid and pour it over the
chicken.  Reheat the chicken and sauce until heated through and
serve.  

I love to serve this braised chicken with egg noodle.  Cook dried or
fresh egg noodle until done, serve with the chicken and plenty of
braising liquid.  I sometimes quickly cook a bit of bok choy to add
some crunch and freshness to the noodle.  Add a squeeze of lime and
a pinch of chili powder for an extra kick, if you want. 

From: Www.Chezpim.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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