Nori's Stuff - Gardening, quilting, cooking and dogs

Recipes

April 10, 2013

Updated almond chicken

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I’ve updated my almond chicken recipe.  There’s a lot of in-the-pan, out-of-the-pan, drain this, strain that going on and I’ve tweaked the ingredients just a bit (more flavor).

If you’re going to try the recipe, you’ll need; small frying pan, big frying pan, sauce pan, marinade bowl, paper towel for the fried amonds, wire strainer big enough to hold all the cooked veges, bowl to catch the oil when the veges are drained, something to hold the extra oil after the almonds are fried (I use a wide mouth half-pint canning jar so I can reuse the oil), a bowl to hold the raw veges until time to cook them, cutting boards (1 for chicken, 1 for veges), a good and sharp chef’s knife, a fork to stir the cooking stuff . . . I can see this is a recipe I’m going to have to video at some point.

The first step in the prep is hot soapy water so I can clean up as I go . . . hands, knife and cutting board after dissecting the chicken, veges cutting board, bowls as I’m done with them, pans as I’m done with them.  I’ve done this recipe enough times that when I sit down to eat, the only thing left to wash is what I’m eating out of and with.  Sweet.

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