Monday, April 6, 2015

Manic Monday: Asian-style baked chicken and cauli-rice

So, I decided that I would no longer use the excuse "I'm too busy" to find myself at my work desk at lunch eating a bag of Piattos or something equally horrible. Don't get me wrong, I love Piattos ( and most chips actually lol) but I don't only know how to cook, I actually love preparing my own meals. Now that I have more time on my hands because I have shorter hours at the office, I promised myself I would start cooking my baon again. But even with this extra time, I still don't have hours to spend in the kitchen except on weekends, so I still prefer to make things that are easy to prep, easy to cook and can be stored for a few days. My all time favorite is chicken. Whether whole, thighs, drumsticks, boneless and skinless breasts, it does not matter, I love it all.

I actually made 3 kinds of marinade for the chicken I bought for the next week or so, but here's the first one, served with garlic cauli-rice.

Ingredients: (adjust to your liking- these are just guestimates hehe)

1/2 cup Hoisin Sauce
Juice of 1/2 lemon
3 tablespoons brown sugar
1 tablespoon fish sauce
1 thumb ginger, grated
4 cloves garlic, chopped
freshly ground pepper, to taste
1/2 kilo chicken thighs and drumsticks
coriander, to garnish
1 head cauliflower

How to:

  • Mix all ingredients except cauliflower, chicken,coriander and 1 tsp. of garlic.
  • Pour marinade over chicken and allow to sit for at least 1 hour, but overnight is better.
  • Bake chicken at 350 for 45 minutes covered and then an extra 5 minutes uncovered.
  • While chicken is baking, boil cauliflower until cooked, but not soft.
  • Break the head of cauliflower into smaller pieces and put in a food processor. Pulse until cauliflower breaks down into the size and shape of rice.
  • Cook cauli-rice in garlic and onions. Season with salt and pepper.
  • Serve chicken on top of cauli-rice and garnish with coriander.

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