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.
Curried apple chutney, cooked white rice.
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.