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Kukla / All my dishes 2 years, 3 months ago
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 Kukla |
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nemo 2 years, 1 month ago said:
My alterations to feed 5 people and have a bit of juice for the rice:
I did the chicken as described, using 1.5 chicken breasts instead of thighs
I put 2 veg stock cubes and a 1cm piece of ginger i had over from the grating into the cooking water also.
For the veg mix:
I didn't have green onions so I used 1 leek and 1 onion (i'll use green onions next time or more onions!)
3 teaspoons of sugar instead of 1
5 teaspoons of soya sauce instead of 1
5 teaspoons sesame oil instead of 1
1.5 teaspoons ginger (ill use more next time)
1/2 cup oil (divided, added some later with the chicken)
3 cups of chicken broth into the veg mix
It was juicy enough after that, and very tasty!
The house smelled like a Chinese restaurant after that! hehe...
kukla 2 years, 1 month ago said:
Sounds good, Nemo! I'm so happy you enjoyed it, and your alterations are well worth considering....Thank you! XO
rakista 1 year, 10 months ago said:
2 cups of cubed tofu.
1/2 cup of crushed macadamia nuts
1 tbsp soy sauce
1 tbsp grapeseed oil
1 tbsp toasted sesame oil
soak tofu in liquids than roll in nuts sautee with chicken but give chicken 10 or so minutes to cook first before adding tofu.
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dancegypsy67 2 years, 3 months ago said:
I get to rate this, I get to rate this! Words that came to mind are warm, comforting, and nurturing. I added whole garlic cloves to the poaching liquid (the chicken turns out so tender). I also appear to be out of pepper flakes, so substituted a couple of dashes of cayenne pepper. I added some of the resulting broth to the dish to help incorporate the sugar/soy bits with the chicken. The next time I make this, I will probably concentrate more of the chicken broth in place of the oil especially when I eat this with rice. Extra points for giving me a new recipe using chicken thighs! :)
kukla 2 years, 3 months ago said:
Thanks, Dancegypsy, I knew people were gonna like this one. I will be trying some of your ideas next time I make it, too!
Keep On Cookin'!
michelle73 2 years, 2 months ago said:
This sounds so so good! I can't wait to try it! i can smell the ginger now.
nemo 2 years, 1 month ago said:
Oh I must get sesame oil and ginger!! I think this will be yummy!!
nemo 2 years, 1 month ago said:
I made this tonight for dinner. It was good! Everybody enjoyed it... was quite filling too :)
I had to however modify all the amounts quite a bit since we were eating it on rice and it had no juice, we like to have a bit of gravy on our food ;) It was the first time I used ginger and sesame oil and I even cooked chard for the first time as a side, came out quite well since I guessed how to cook it! ^_^
Check below for my Alterations for feeding 5 with this on rice...
Thanks for a great dinner Kukla!
nemo 2 years, 1 month ago said:
Did you see the updates on the Alfredo group?
There is now a little history lesson on there and we finally figured out how this dish originated :) I must go try it next time I'm in Rome!
kukla 2 years, 1 month ago said:
I am thrilled that you got to try new ingredients to make this! That, in my opinion, is the most flattering comment you could possibly give me :) !!
Chard would be wonderful as a side; you are a very creative cook!!
Thank you, Nemo! XO
nemo 2 years, 1 month ago said:
I added a photo of my effort on this recipe, hope you don't mind! :) I have found a new hobby... food photography LOL... I actually enjoy taking photos of food! ^_^
lor 2 years, 1 month ago said:
Oh yum, oh yum, oh yum... what else can I say? The ingredients just tickle my tastebuds and I'll be preparing this recipe very soon!!! Thank you Kukla for sharing this ;-)
adacowan 1 year, 11 months ago said:
This sounds great. I'll be trying it soon. Thanks for sharing the recipe!
rakista 1 year, 10 months ago said:
I might try this with walla walla onions tomorrow, I will let you know how it turns out.
rakista 1 year, 10 months ago said:
It was great we added a bit of tofu we wanted to use that we had rolled in some macadamia nuts and sauteed it along with the chicken instead of poaching. Threw some old sake into the pan to scrap off all the tasty bits and served over some tasty brown rice; yums. We also used toasted sesame oil.
jimrug1 1 year, 9 months ago said:
This is my kind of recipe. Simple, clean, healthy and a great combo of flavors. Adding chard sounds like a great idea. I may have to test this one out soon. And thank you for your kind comments..:-) Jim
jimrug1 1 year, 9 months ago said:
Hi Kukla, yes I did read your salt and oil warning. Thanks. I have come to ignore salt measurements in most recipes anyway. I usually just salt as I go and let my taste buds tell me when enough is enough..... ;-) 1/2 cup oil does sound like a lot, unless you were cutting it with a little white wine or some of the poaching liquid. 1/4 cup sounds a lot more reasonable. Hope you are having a good one. Jim