China, By Way of Australia.
I was busy getting the next evening's dinner ready, so Matt prepared Donna Hay's Sticky Chilli Chicken.
Typical Hay recipe, using few, but meaningful, ingredients.
3 seeded and chopped red chillies, grated ginger, water, soy sauce, white wine vinegar and sugar in a frying pan, and simmer 3 minutes. Add chicken (or Veat), and cook, covered 30 minutes, turning occasionally. Remove lid, cook another 25, turning till cooked and coated in chilli sauce.
You're supposed to stir in chopped cilantro, but Matt and I think it's a pretty foul herb.
Served over rice, this stuff is good! Slightly sweet, lightly sticky...but hot.
Not four-alarm hot, but 'Holy Crap!' hot. I can handle it, so it can't be too bad.
Blog Party #12 has been announced, and we're celebrating a full year of appetizers and cocktails with a Passport Party. For July, we're traveling to our favorite places by way of the kitchen, with bites and drinks from our favorite countries. Entries are due Thursday, 20 July--early is always good--and I'll post the round-up 22 July. Hope to see you there!
Tagged with: Food & Drink + Donna Hay + Chicken + Chillies