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dinner [Aug. 31st, 2002|06:34 pm]
[Current Mood |creativecreative]

dinner tonight:

Savory Chicken and Greens
Roasted Corn in Husk.

3/4 lb boneless, skinless chicken thighs, sliced.
2 stalks celery, sliced.
4 stalks green onion, sliced.
1/2 medium size anise root, sliced.
1/2 yellow pepper, sliced.
1/2 cup blood orange vinegar.
1 portobello mushroom, chopped.
dry ginger and black pepper, ground.
2 tsp soy sauce.
olive oil.
Curried apple chutney, cooked white rice.
serves two

combine the thinly sliced vegetables, soy sauce, and 3/4 of the vinegar, set aside. in a frying pan or wok, brown the chopped mushroom in oil. Slice the chicken and stir-fry till cooked with the mushroom. add ginger and black pepper to taste. Add the marinated vegetables and liquid to the frying pan, cover. allow to simmer for about 20 min. Near the end, add remaining vinegar and stir. Serve over rice with the chutney on the side.

[User Picture]From: tessellae
2002-08-31 05:23 pm (UTC)
This---sounds good.

I am particularly intrigued by the concept of blood-orange vinegar.
(Reply) (Thread)
[User Picture]From: hbergeronx
2002-08-31 05:39 pm (UTC)

Blood orange vinegar

from Perel, here: http://www.vegcountry.com/perel/vinegars.html#orange

I'm certain seitan could be used here equally effectively with chicken.
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