Text 25689, 109 rader
Skriven 2012-06-03 11:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: salty Popeyes
=====================
-=> Quoting Dale Shipp to Michael Loo <=-

 ML> I've become less thrilled with Popeye's of late - the flavors
 ML> seem to have become more simplistic, and I have to load pepper
 ML> and hot pepper on, but there's no way of taking away salt.

 DS> We haven't noticed any change in the spicy chicken, and it is not
 DS> at all salty to us.
 
I went to one of those nutrition analysis web site places
(www.livestrong.com) and discovered a two-piece combo meal, a mild
chicken breast and wing, a biscuit and coleslaw adds up to 1,000
calories, 66 grams fat, 21 grams saturated fat and 2,570 milligrams
sodium. That's a lot of salt (and grease) but I guess no worse than
other fast food. The spicy chicken was somewhat less salty than the
mild.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Chicken with French Beans And Chilli Dressing
 Categories: Chicken, Chilies
      Yield: 2 Servings
 
      6    Spring onions; trimmed
    115 g  Long grain rice
      1    Red chilli
      1 ts Curry powder
      1 tb Dark muscovado sugar
      2 tb Soy sauce
      2 tb Tomato ketchup
           Sunflower oil; for cooking
      3 tb Sesame oil
      1    Garlic clove; peeled
      1    Handful fresh basil leaves
      2    Chicken breast fillets;
           -(skin on)
      1    Lemon
      1 ts Caster sugar
      1    Egg
    225 g  French beans
           Salt and freshly ground
           -black pepper
 
  Cook rice. Finely shred two of the spring onions and place in a
  bowl of iced water. Set aside to curl up. Cut the chilli in half,
  remove the seeds and mince the flesh.
  
  Place half in a shallow non-metallic dish and add the curry
  powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1
  tbsp each of sesame and sunflower oil. Crush in the garlic clove
  and chop up 2 tbsp basil and add, mixing well to combine. Season.
  
  Slash the skin of each chicken breast and cut each one into three
  even-sized pieces on the diagonal. Add to the marinade, turning to
  coat and set aside for at least five minutes or as long as time
  allows to allow the flavours to combine.
  
  Make the moulds for the rice cones. Cut out two 25cm/10" squares
  of silicone paper, fold each into a triangle and bring the edges
  together to form a cone. Secure the cone by rolling down the top
  edge to make a cone that is about 11cm/4 1/2" high and then
  lightly oil the insides. Heat a griddle pan.
  
  For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl.
  Add the remaining tbsp of soy sauce and tomato ketchup, the rest
  of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp
  sesame oil. Whisk until well combined and season to taste.
  
  Heat a wok until searing hot. Add the chicken skin-side down to
  the griddle pan and cook for five minutes without turning. When
  cooked, transfer to a plate and cover with foil to keep warm.
  
  Beat the egg with 1 tbsp sesame oil and season generously. Add a
  little oil to the heated wok. Finely chop the remaining spring
  onions, tip into the wok and stir-fry for 30 seconds or so. Add
  the egg mixture and cook for a minute, tip in the drained rice and
  stir-fry for a minute or so until heated through. Season to taste.
  
  Tail the French beans and place in a pan of boiling salted water.
  Cook for 2-3 minutes until just tender and cooked through. Drain
  the French beans and refresh under cold running water, then tip
  into two-thirds of the dressing and toss to combine.
  
  When the rice is cooked, spoon a little at a time into each cone,
  pushing it down well and levelling off when full. Carefully turn
  each cone of rice on to a serving plate. Discard the paper and
  garnish with the spring onions.
  
  Arrange some dressed French beans on the serving plate and add a
  mound of the chicken on top. Mix any juices from the rested
  chicken with the remaining dressing and drizzle around the edge of
  the plate to serve.

  Recipe by: Anything You Can Cook

MMMMM



Cheers

YK Jim


... The girls all get prettier at closing time.

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