Pssst. Can I just tell you my latest obsession? Ohmigod. Soup! SOUP, for cryin’ out loud. The wet season is upon us here in Southeast Asia, so a hearty bowl (or two or five) of hot soup is a must-have during dinner, in my opinion. While it doesn’t get as cold as this on a wet day in my neck of the woods, the rain sure does get me down once in a while.
Another obsession? And, this one is kinda new… The Pioneer Woman! I just got her first cookbook (please see above); insert <sheer geeky excitement> here. I’m already writing down my grocery listssss, and checking them twice. Gonna find out how naughty and not nice I can be with my body in the next week or so with this one.
As soon as I got it on my e-reader, I immediately searched for “Chicken and Dumplings,” the one I saw on her cooking show (season 8, episode “Kitchen Confessional: Comfort Food”). Alas, it’s not there. 😦 Hence, I’m reduced to saving that FoodNetwork recipe on my iPad, and will be referring to it this weekend. Or, as soon as I figure out what turmeric is. Whichever comes first.
In honor of my obsession with Mrs. Ree Drummond, soup, and chicken, I’d like to do something highly unusual on a book blog. Yes, I’m gonna share a Kim-tried-and-tested recipe – featuring chicken. Not soup. Just chicken semi-stew (I guess)? I don’t know what to call it (or how to categorize it), but it tastes grrreat. I should know: I’ve been eating it for this past week since I got 800 grams of chicken thighs on sale last weekend… and it’s all just for me.
You ready? Here goes:
**Kim’s Tried-and-True Chicken Dinner**
An idiot-proof chicken dinner that captures everything Asian.
Servings = 2
Time = 30mins
Difficulty = easy
Credit: all my female ancestors
– 2 teaspoons vegetable oil
– 1 small onion, coarsely chopped
– 1 thumb-sized fresh ginger, cut into very fine strips
– 2 cloves garlic, finely chopped
– 4 small chicken thighs, cut into 1-inch cubes
– 1 tablespoon soy sauce
– 1 tablespoon white vinegar
– 1 teaspoon brown sugar
– 1 teaspoon Chinese chili sauce
– 1/2 cup water
– salt and pepper to taste
- Heat the oil in a small 20-cm skillet.
- Cook the onion and ginger until fragrant and slightly caramelized.
- Add the garlic until it’s cooked, but not burnt.
- Stir in the chicken until all sides of the chicken pieces are browned.
- Salt and pepper the chicken in the pan to taste. Note: Don’t put too much salt as you’re going to add soy sauce in a bit.
- Add in the soy sauce, vinegar, sugar, and chili sauce. Stir until the chicken pieces are all coated.
- Add in the water. Simmer the chicken for about 15 minutes until it’s fully cooked.
- Garnish if you want, but I eat it exactly like this, with the chicken and its sauce drizzled on top of hot, white rice.
I could share a photo of it with you… except that I’ve already eaten it all. Oops. Next time when I get the urge to cook. Who knows? Maybe I’ll even learn how to do that fancy recipe card widget thingie by then!