One of the things I have been doing over the last number of weeks is unpacking. As you do. Move into a new house, and, well, you need things. And then there are the boxes that you didn't really need. And then there are the boxes that haven't been touched in who knows how long. One thing I discovered was a pile of 3.5" floppy disks. Remember those? So I went through them, and found a pile of files I had saved from 2000 - 2003. Recipes (I was on something of a Atkins kick, then) and homeschooling files. One recipe I found was for Sticky Chicky. Don't know where it came from, but it was basically a marinade, and you pop the chicken leg-thigh combos (we call them Marylands) into a zip-lock bag with the marinade, and freeze. Haul it out the night before you want to cook it, and defrost in the fridge. When it's time, dump it in the oven (possible with on top of some sliced onions, but I may be thinking of Kay's Braised Chicken - drool) and bake. Well, that didn't appeal to me, but the marinade did. I reminded me of some recipes for satay chicken, plus it was *very* simple, though *not* for the purist. So, here's what I did:
2 tbs oil
1 tbs sweet soy sauce (kecap manis)
3tbs peanut butter
3 tbs tomato sauce (ketchup)
1 tsp curry powder
500g chicken, diced
500g frozen mixed vegetables
1 cup rice
Mix the marinade, and coat the chicken. You could leave it for a while, or use it straight away. I left it maybe 20 minutes. Saute until browned, but there is no need to cook through at this point. (Probably best not to.)
Once the chicken is cooked, add in the rest of the marinade, plus enough water to make it a fairly runny sauce - the water will cook off, but the flavour will remain. Once the marinade is thoroughly mixed with the water, add the frozen vegetables, and allow to simmer until the vegetables are cooked.
Meanwhile, cook the rice in your preferred method. Mine is to dump it in a lot of boiling water, stir, and then cover and turn the heat right down. 10 minutes? I'm not good with times. It's done when it's done. Drain, rinse, serve covered with chicken and satay-ish sauce. Yum.
I've since done this with mince: saute 1 diced onion; add 500g mince and brown; add the sauce, water and 500g frozen vegetables; cook till vegetables are tender. One thing that struck me afterwards was the the oil in the marinade was fine for a marinade, but what purpose does it serve when I'm tossing it straight in like this? I'll have to experiment further with removing the oil for this type of thing.
The beauty of this is that I now can have 'satay' meals without having to use a packet mix - something I loathe doing, but hadn't been able to figure out how to avoid without buying a pile of specialist ingredients. Now I have one, but it could have other uses.
Oh - and the kids at it all up!
Charlotte Mason Afternoon
15 hours ago