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butter up that bacon, boy
Dec. 2nd, 2006 11:09 amYay! Only three more pages left on the research proposal. Really, I should've gotten more of it done yesterday, but I took a break in order to make food. Which I will now describe in excruciating detail.
I had some Chinese sausage, so I sliced up two of them and tossed them in the frying pan to melt. Then I chopped up a bigass bok choy and threw that in; when it was all wilty and cooked, I dumped in a pot of cold basmati rice and a package of fried rice seasoning. This would have been wonderful on its own, but since I was running the oven in order to experiment with oven-cooked bacon (which turned out beautifully) I also decided to make Chinese Crispy-Skin Chicken.
I had two chicken breasts, which I put in a pot with boiling water and simmered for about 40 minutes. Then I drained them, rinsed in cold water, and rubbed them with five spice powder. I made some marinade of salt, rice vinegar, sherry, sesame oil and honey, and brushed it onto the breasts; I then let them 'dry' on a rack for about half an hour and marinated them again.
Now, you're supposed to deep-fry the chicken, but I loathe deep-frying so I popped them in a cast iron frying pan and put them in the oven alongside the bacon. They cooked nicely, but when I took them out they seemed a little pale and lacking so I turned them skin-down in the pan and fried them stovetop in the pan-juices. And omg! The chicken was a glorious mahogany colour, was juicy and tender, and tasted almost exactly like restaurant Crispy-Skin Chicken. I was impressed with how good it was for how easy it was to make, because when it comes down to it I am really a very ghetto cook and don't like a whole lot of fancy preparation. *g*
Also! I stupidly keep forgetting to mention it, but -- new issue of Sequential Tart is up, with fun festive holiday-themed columns and a whackload of reviews, articles, and interviews (including many of the Supernatural variety and news about the SPN comic book, wheeee)!!
I had some Chinese sausage, so I sliced up two of them and tossed them in the frying pan to melt. Then I chopped up a bigass bok choy and threw that in; when it was all wilty and cooked, I dumped in a pot of cold basmati rice and a package of fried rice seasoning. This would have been wonderful on its own, but since I was running the oven in order to experiment with oven-cooked bacon (which turned out beautifully) I also decided to make Chinese Crispy-Skin Chicken.
I had two chicken breasts, which I put in a pot with boiling water and simmered for about 40 minutes. Then I drained them, rinsed in cold water, and rubbed them with five spice powder. I made some marinade of salt, rice vinegar, sherry, sesame oil and honey, and brushed it onto the breasts; I then let them 'dry' on a rack for about half an hour and marinated them again.
Now, you're supposed to deep-fry the chicken, but I loathe deep-frying so I popped them in a cast iron frying pan and put them in the oven alongside the bacon. They cooked nicely, but when I took them out they seemed a little pale and lacking so I turned them skin-down in the pan and fried them stovetop in the pan-juices. And omg! The chicken was a glorious mahogany colour, was juicy and tender, and tasted almost exactly like restaurant Crispy-Skin Chicken. I was impressed with how good it was for how easy it was to make, because when it comes down to it I am really a very ghetto cook and don't like a whole lot of fancy preparation. *g*
Also! I stupidly keep forgetting to mention it, but -- new issue of Sequential Tart is up, with fun festive holiday-themed columns and a whackload of reviews, articles, and interviews (including many of the Supernatural variety and news about the SPN comic book, wheeee)!!
