Text 34778, 106 rader
Skriven 2016-01-02 13:19:18 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ooh mommy 752
=====================
> I'd just as soon stay away from it as long as I can. Keeping my diet in
> reasonable balance is a fairly effortless way to do so.

Yeah, dodging bullets is always better than surviving a hit.

> I don't care for fast food burgers as a genereal rule so go for the
> chicken instead. In this case, I probably would have done better with a
> burger.

The main reason I don't like fast food chicken at 
non-chicken-specific places is that it's impossible
to get dark meat. If circumstances force me to eat
at a fast-burger joint, it's a burger every time.

>  ML> Always go with the spicy, even though rumor has it they
>  ML> spice things up to get rid of deteriorating product.
>  ML> This doesn't apply to spicy tuna roll sushi, from which
>  ML> people have been known to get sick, unless you know and
>  ML> trust the manufacturer.
> Depends on the spicy for me--some are better than others. If it's all
> heat and no flavor, I'd rather not have it. If it's supposed to be hot
> but barely tingles my lips, it's not worth being called spicy. Trick is
> to find the right balance and blend of flavors and heat

I'd prefer heat and no flavor to no heat and no flavor.

>  ML> So that's 1 1/2 and 2 1/2 oz. What I'd likely do, being
>  ML> not so sensible as that, would be to eat 4 oz myself and
>  ML> then lay off pasta for a while.
> It used to be a once a week or so at our house, now it might be served
> once a month.

Much better for you that way.

>  ML> It also had tamari sauce, now that I think of it, back
>  ML> when tamari was an exotic hard-to-get condiment, before
>  ML> humans became gluten intolerant (or were recognized as such).
> I used tamari in the late 70s/early 80s, stopped basically when Steve
> joined the Army & it wasn't in the commissary.

It's gotten to be a mainstream item, with San-J and other
brands available in many supermarkets. Still costs more
than the regular, and unless I'm cooking for a severe
celiac, I don't bother with it.


Khao Man Gai
categories: Thai, Chinese, Cantonese, main, poultry
servings: 4 to 6

h - For the rice
2 c quality jasmine rice
2 Tb rendered chicken fat
1/2 c shallots, diced
1/4 c garlic, minced
8 oz ginger, thinly sliced
1 oz galangal, thinly sliced
3 pandan leaves
4 1/4 c chicken stock
h - For the chicken
1 whole chicken
4 qt water
1/4 c sea salt
2 Tb sugar
1 hd garlic
6 oz ginger, thinly sliced
6 pandan leaves
h - For the soup
4 c chicken stock
2 c Chinese winter squash, peeled, cubed
4 Tb soy sauce
1/2 ts ground white pepper
1 Tb cilantro, diced
1 Tb green onion, diced

1. Clean and trim excess chicken skin off the chicken. In a small pan 
cook chicken skin on medium heat until the fat completely renders out. 
What you get is some delicious crispy chicken skins. Save the fat part.

2. In the large pot add water, salt, sugar, garlic, ginger, and pandan 
leaves and bring to boil. Then add chicken.  Return to boil. Simmer for 
35 min. When it’s done put chicken aside.

3. Meanwhile, in a separate nonstick pot over medium high heat, add 
chicken fat, garlic, shallots, ginger, galangal, and pandan leaves. 
Stir-cook until aromatics and herbs are golden brown. Add jasmine rice 
and stir until every grain is coated in chicken fat. Toast rice on 
medium heat for 2 min. Raise burner to high heat then add boiling stock.
Stir rice constantly until it comes to boil then reduce to medium-low.
Cover and cook for another 10-15 min or until rice has cooked through.

4. In a separate small pot add chicken stock and chinese winter squash
and bring to boil. Cook for 15 min. Add soy sauce to taste, some ground 
white pepper and some cilantro and green onion on top.

Checking if chicken is cooked - gently separate the hip joint not the 
leg to check if chicken is cooked. If blood drips from the vein, place 
back in the pot and cook for another 5 min. Remove chicken from liquid 
and rest for at least 15 min before serving.

Cut chicken, put on top of rice. Cucumbers and cilantro are great 
complement of the dish. 

after Nong Poonsukwattana
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)