Text 26313, 74 rader
Skriven 2012-06-20 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SILKIE CHICKENS 783 20620
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Raine and I used to fight for the pope's nose
 JW> It's too bad stores don't sell tubs of them

 GJ> For some reason they are not popular among the locals in the
 GJ> Philippines, but I once found a restaurant that would serve foreigners
 GJ> like me a sizzling hot, cast iron plate of them. Absolutely wonderful!

Now that would be good!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black-Skinned Chicken Slow-Cooked In Coconut Sauce
 Categories: Chinese, Chicken, Sauces
      Yield: 2 servings
 
  1 1/2 lb Black-skinned chicken
           Head and feet discarded,
           Cleaned, rinsed and
           Quartered
      4 c  Light chicken stock
      1 c  Chinese rice wine
      1    Inch-long piece of ginger,
           Peeled and sliced
      1 sm Onion, peeled and quartered
      2    Garlic cloves, peeled and
           Smashed
      1 ts Chinese five-spice powder
           Salt and freshly ground
           Black pepper
      1 ts Vegetable oil
      1 ts Minced ginger
      1 ts Minced garlic
      1 tb Thai red curry paste
      1 tb Tomato paste
 13 1/2 oz Can coconut milk
      1    Zucchini, trimmed, peeled,
           And cut into long julienne
      1 tb Fresh lime juice
    1/4 c  Chopped fresh basil leaves
 
  In a small heavy-bottomed saucepan, combine chicken, stock, wine,
  ginger, onion, garlic, five-spice powder, and salt and pepper to
  taste. Bring to a gentle simmer and cook, covered, until chicken
  is very tender, 1 to 1 1/2 hours. Remove chicken and set aside.
  Strain and reserve 1/2 cup of cooking liquid.
  
  Place a heavy-bottomed skillet over medium heat, and add oil. When
  hot, add ginger and garlic and saute until fragrant, about 30
  seconds. Stir in curry paste, tomato paste and coconut milk. Add
  chicken, reserved cooking liquid and a pinch of salt.
  
  Cover and bring to a gentle simmer. Add zucchini and simmer just
  until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a
  serving dish. Garnish with chopped basil, and serve.
  
  Adapted from Peter Klein
  Source: NY Times
  From: Www.Foodista.Com
 
MMMMM


Cheers

YK Jim


... In other places food is still picked directly from trees and fields.

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