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Asian - Sweet and Sour Simple one pan dinner to serve over rice. ~Using 10 lb chicken thighs
In 15 qt brazier pan: Lightly salt and saute in coconut oil: onion garlic fresh pineapple fresh ginger peppers carrot Leave crisp but sauteed long enough that colors are bright and flavors are concentrated. Take out of pan. Add more coconut oil and combine: chicken broth (since the chicken will cook in this sauce, just use a little chicken broth or don't use any at all) ketchup honey coconut milk (optional) maple syrup (optional) red pepper flakes Bring to a simmer and adjust flavors. Whisk in a little more coconut oil to emulsify the thin liquid. Add all 10 lb raw chicken (hopefully salted in advance to allow salt to work through the chicken) and simmer uncovered (to allow reducing) until chicken is done, but not overdone. (breast meat would require only a brief cooking - thighs longer). Taste and adjust flavors. ~Finish the sauce When sauce is reduced and chicken is done add: soy sauce - (actually "coconut aminos, seasoning sauce") balsamic vinegar Adjust any of the other sauce ingredients. Add the vegetables and pineapple - remember the garlic and ginger is there and will really boost the flavor!. Warm and hold or keep for later - don't allow the chicken to overcook though. Serve over rice. ~Using already cooked chicken or pork
In 5 qt allclad casserole pan: Lightly salt and saute in coconut oil: onion garlic fresh pineapple fresh ginger peppers carrot Leave crisp but sauteed long enough that colors are bright and flavors are concentrated. Take out of pan. Add a little coconut oil to the pan and combine: chicken broth ketchup soy sauce - actually "coconut aminos, seasoning sauce" honey balsamic vinegar Bring to a simmer and adjust flavors. Whisk in a little more coconut oil to emulsify the thin liquid. Using already cooked chicken or pork add to sauce and simmer just a bit. Don't overcook the meat though. Add the vegetables back and warm through. Serve over rice.
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