So. I am back maybe. I have been working on getting Google to let me change the email address on this, and as it turns out, I just had to add my new address as a guest author...Oh Google, you are so silly sometimes.
Anyway, Hi to anyone out there reading. I am back to cooking and creating after a longish illness, so you should totally check out my other blog as well, THE Magpie's Stitches, new and different things are also going to be happening there.
Anywho, on to the recipe.
And these are awesome, by the by. Umami city!
Ingredients
1 cup vinegar (supposed to be rice, but I only have white, red, and balsamic, so white it was)
1/2 cup sugar
salt
piece of ginger about two inches long, peeled and sliced into rounds
1 carrot, cut into matchsticks about a cup
radishes (calls for daikon, but I can't get those so I just used the regular red radishes :( also cut into matchsticks) place carrot and radish into a bowl
several stalks of lemongrass, finely chopped (or just do what I do and get those handy dandy little tubes of already chopped up herbs. They work great and it's a lot less hassle and waste)
1 shallot, sliced thin
3 tablespoons soy sauce
about 1.5 pounds of chicken, boneless and skinless. The original recipe called for thighs, but we get the bulk buy chicken from the big box store so I used breasts. I also cut them into easy to fry pieces, in part to maximize the flavor of the marinade.
1 cup fresh cilantro chopped fine (or one of those handy dandy tubes I mentioned above, if you don't like cilantro, use parsley)
for serving
loaf of good french bread
mayonnaise
thin slices of cucumber
thin slices of jalapeno
Sriracha
Put vinegar, sugar, a teaspoon of salt, half a cup of water and the ginger into a saucepan. Stir and heat until boiling, continue at a simmer until the sugar has all dissolved. Pour half of it onto the carrots and radishes and let sit for a couple hours.
Pour the rest of the vinegar solution into another bowl and add lemon grass, shallot, and soy sauce and stir. Put chicken into the bowl and stir around. Cover and put in the fridge for a couple of hours, stirring occasionally.
When it is about time to eat, preheat a frying pan, add some olive or vegetable oil, drain the chicken and put into the pan. While the chicken is cooking, drain the carrot/radish mixture and stir in the cilantro (or parsley). Cut the bread into sandwich size chunks, cut them in half lengthwise and toast them. Smear mayonnaise over the cut sides, and layer cucumber, jalapeno, carrot/radish mix, and the chicken. Add Sriracha if you want. Put the top piece of bread on and smush it flattish.
Enjoy!
Anyway, Hi to anyone out there reading. I am back to cooking and creating after a longish illness, so you should totally check out my other blog as well, THE Magpie's Stitches, new and different things are also going to be happening there.
Anywho, on to the recipe.
And these are awesome, by the by. Umami city!
Ingredients
1 cup vinegar (supposed to be rice, but I only have white, red, and balsamic, so white it was)
1/2 cup sugar
salt
piece of ginger about two inches long, peeled and sliced into rounds
1 carrot, cut into matchsticks about a cup
radishes (calls for daikon, but I can't get those so I just used the regular red radishes :( also cut into matchsticks) place carrot and radish into a bowl
several stalks of lemongrass, finely chopped (or just do what I do and get those handy dandy little tubes of already chopped up herbs. They work great and it's a lot less hassle and waste)
1 shallot, sliced thin
3 tablespoons soy sauce
about 1.5 pounds of chicken, boneless and skinless. The original recipe called for thighs, but we get the bulk buy chicken from the big box store so I used breasts. I also cut them into easy to fry pieces, in part to maximize the flavor of the marinade.
1 cup fresh cilantro chopped fine (or one of those handy dandy tubes I mentioned above, if you don't like cilantro, use parsley)
for serving
loaf of good french bread
mayonnaise
thin slices of cucumber
thin slices of jalapeno
Sriracha
Put vinegar, sugar, a teaspoon of salt, half a cup of water and the ginger into a saucepan. Stir and heat until boiling, continue at a simmer until the sugar has all dissolved. Pour half of it onto the carrots and radishes and let sit for a couple hours.
Pour the rest of the vinegar solution into another bowl and add lemon grass, shallot, and soy sauce and stir. Put chicken into the bowl and stir around. Cover and put in the fridge for a couple of hours, stirring occasionally.
When it is about time to eat, preheat a frying pan, add some olive or vegetable oil, drain the chicken and put into the pan. While the chicken is cooking, drain the carrot/radish mixture and stir in the cilantro (or parsley). Cut the bread into sandwich size chunks, cut them in half lengthwise and toast them. Smear mayonnaise over the cut sides, and layer cucumber, jalapeno, carrot/radish mix, and the chicken. Add Sriracha if you want. Put the top piece of bread on and smush it flattish.
Enjoy!
