Dinner

[mamadeb]

Right, now, my house smells glorious.

I made what I call "Chinesy Chicken." Like most of what I make, it's not authentic but it smells and should taste fine.

Simply put, I marinated a chicken cut up into eigths in a mixture of fresh ginger, fresh garlic, rice wine vinegar, soy sauce, sesame oil and a touch of light olive oil (I don't have a neutral flavored oil right now - things get wierd before Pesach.) Because of the soy sauce and the vinegar, this is not a dish I can make during Pesach.

Anyway, after an hour or so, I put it in a 450 oven and baked for 90 minutes. And the house just smells amazing. I'm serving it with rice and spinach.

Comments

[kassrachel.livejournal.com]

Mmmm, that sounds good.

I use a similar mixture to marinate and then poach salmon, which I usually serve with sushi rice and with some kind of green (asparagus works and can be poached in the same liquid as the salmon, which then makes a lovely broth to drizzle over everything before serving).

Shabbat shalom!

[kadymae.livejournal.com]

My mouth waters.

[chrysantza.livejournal.com]

That sounds yummylicious! That's the beauty of chicken - it's easy to prepare, there are so many ways to fix it, and then add in a starch and veggies and voila! meal!

[azurelunatic]

Sounds delicious! Dad used to include chopped green onion with his. It otherwise sounds very near to the (authentic) recipe that his grad student friends taught us.