Text 29215, 86 rader
Skriven 2012-09-03 10:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: heat 218
================
 NB> Oh, I know...  you couldn't see my rueful smile as I typed that, but
 NB> you could probably imagine it.

And did.

   :)  I had made my chicken and rice
 NB> casserole, which burnt, and then when I added a lot more stock to it,

At some point it's not worth the effort. Severely burned
starch is nasty in a way that severely burned protein isn't.
I admit that I've managed to burn rice on occasion (so have
myriads of Asians, hence the automatic rice cooker), and it's
nasty stuff, not only in taste and smell, but cleanup too.
The best one can do is carefully scrape off the uncolored
top part and use it in soup (or congee) or fried rice, but
the burned quality has generally permeated it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nasi Biryani (Spicy Rice And Chicken)
 Categories: Chileheads, Oriental, Poultry, Rice
      Yield: 4 servings

      1    Clove garlic, crushed
      3    Inch piece of ginger, peeled
           And finely chopped
      2 sm To medium chiles, finely
           Chopped
    1/4 c  Cashews
    1/4 c  Blanched almonds
      2 tb Ghee (or clarified butter)
      8    Boneless chicken thighs
      8    Scallions (green onions)
           Chopped
      1 tb Ground almonds
      5    Cloves
      1    Cinnamon stick
      1 c  Plain yogurt

MMMMM------------------------COCONUT RICE-----------------------------
  1 1/2 c  Long grain rice
      1 c  Coconut cream
      1 c  Water.

  Rinse rice in strainer under cold water till water is clear. Combine
  rice, coconut cream and water in heavy pan, cover tightly and simmer
  gently for 15 minutes.

  Remove from heat, let stand, covered, on a damp towel 10 minutes.  Do
  not remove lid during cooking and steaming. Fluff rice with fork.

  For the chicken:

  Blend or process garlic, ginger, chiles, cashews and blanched almonds
  until finely chopped.

  Heat ghee in pan, add chicken and scallions, cook 3 minutes, add
  ginger mixture, ground almonds, cloves and cinnamon. Cover and cook
  10 minutes, stirring occasionally.

  Add yogurt, cook, uncovered 10 minutes or until chicken is tender.
  Removed cinnamon stick and cloves.

  Stir in coconut rice.

  Variation:  Remove chicken from pan before adding rice. Set aside.
  Stir rice into mixture.

  Beat  2 eggs - add 1 tablespoon water, pinch of corn starch.  Beat
  till frothy.

  With wok still on medium heat, drizzle egg into rice & sauce mixture,
  tossing-stirring constantly till egg is cooked.

  Serve on plate, top with chicken pieces.

  FROM: Andie Paysinger
  POSTED TO: Chileheads Mailing List

  Format by Dave Drum - 01 December 98

MMMMM

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