It has been stinking hot here in Melba for the past few days.. Nearing 40 deg C.
I’ve noticed my cooking has changed to suit the weather.. no curries or slow cooked food, especially with an electric stove-top that retains its heat for a longggg while.
I made this dish last weekend. The reason why I didnt call this satay chicken is because I couldn’t find any bamboo skewers and really couldn’t be bothered for just good looks 🙂
Anyway. Super easy dish to make, perfect for this kind of weather; marinate the chicken and cook for a few mins when it’s time to eat.
For the chicken:
2 medium chicken breasts, sliced into thin strips (you can bash a bit to tenderise, but I don’t)
3/4 tsp turmeric powder
pinch of chilli powder (to taste_
one minced clove of garlic
2 tablespoons brown sugar (can use honey or normal sugar)
2 tablespoons soy sauce (I use Maggin seasoning sauce)
salt to taste
sesame oil for cooking (can use any other mild tasting oil)
Kecap manis and lemon to serve
Mix all ingredients together and allow to marinate for at least an hour (the longer the better)
When ready to cook, heat a little bit of oil in a skillet or non-stick pan and add chicken pieces. Do NOT overcrowd the pan or turn too much. You want to turn only when the bottom side is cooked and picked up some colour. This way you get a beautiful flavour without using a bbq.
Turn and cook the other side.
Serve with a drizzle of kecap manis and squeeze of lemon juice.
For the veg rice:
Chicken stock (i use the water I poach chicken in)
1 spring onion- sliced
2 cups jasmin rice
1/4 cup each diced carrots, peas and corn
1 small clove of garlic – minced
salt and black pepper to taste
Bring veg to boil in the stock with garlic and spring onions. Season well. Add pre-soaked and washed rice and cook according to packet instructions.