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#1
09-21-2007, 11:17 PM
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Here's one:
Braised Teriyaki Chicken 1 cup soy sauce (REDUCED SALT) 3/4 cup sake or dry white wine 3/4 cup canned low-salt chicken broth 1/4 cup sugar 1 1/2 tablespoons minced peeled fresh ginger 4 large garlic cloves, minced 1 4 1/2-pound fryer chicken (I go with chicken thighs.) Stir first 6 ingredients in heavy large pot over low heat until sugar dissolves. Add chicken. Cover pot and simmer until chicken is just cooked through, turning occasionally, about 50 minutes. Transfer chicken to platter; cover with foil to keep warm. Increase heat and boil sauce until reduced to 1 1/2 cups, about 15 minutes. Spoon sauce over. You can go with bone-in thighs or de-boned. Try both types and see which one you like best. Frankly, I think bone-in allows for more flavor but it takes longer to cook. I recommend making a cup of Jasmine rice to go along with your chicken. Also, make sure you stir fry some veggies (Green/Red Peppers, onions, broccoli) in part olive oil, part canola oil, and a little bit of sesame oil. This meal has been a favorite in our household anyway. It is definitely worth a try! 
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2004 Diamond Graphite FX (110K mi. and counting) 
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#2
09-24-2007, 01:49 PM
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Quote:
Nice... Shrimp Kelaguin (kelawin) 16 uncooked jumbo prawns peeled & de-vained 1 large lemons 2 tablespoons of coconut vinegar 6 thai bird chili peppers 1 teaspoon of sea salt -dice prawns into small pieces. cut chilis down the middle lengthwise. place chilis into a mixing bowl with salt and grind with a fork. throw in diced prawns and mix together. cover with plastic wrap and leave it alone for about 15-20 mins. drain out liquid from shrimp mixture. pour in lemon juice and vinegar and cover again. leave refridgerated for about an hour the prawns should become white and firm, and serve with cold beer and island BBQ. you can do this with meaty fish as well. I usually substitute the prawns with tuna or catfish. and i usually throw in a half a roma tomato diced with fish.
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