Friday, June 13, 2003

 
Towards the end of the week, we usually start to get a little bored with our dinner choices and tired of having to think of somthing different. I mean, how many times can you eat chicken in a week? But, still, we had to have either chicken or fish, since that's all we had, and I'm still a bigger fan of chicken, so that's what we decided on. Since I was going to be making those spring onions again, I figured an asian-themed meal would be appropriate. I looked up a teriyaki sauce recipe on foodnetwork.com and found a great one by Ming Tsai that was easy and I had all the ingredients already (I made a half-recipe, though, since there's only 3 of us). In a saucepan, I mixed a half cup of soy sauce, 1.5 tbsp brown sugar, .5 tbsp minced ginger, 2 minced garlic cloves and the juice and zest of an orange and brought to a boil, then coooked over medium until it reduced and became syrupy. Then I cooled it in the fridge while I cooked some brown rice and sauteed the spring onions in a little butter. Then I browned some chicken breasts in a frying pan and brushed them with the teriyaki sauce a few times on each side. It got nice and caramelized and had a really great flavor. I think we may have used a similar marinade for salmon a few times, because the soy-ginger-citrus falvor was really familiar for some reason.

The onions were not as good as before. The red onions I got were just plain bad, they were very fibrous and chewy, so I doubt I'll get them again. The green onions were okay, but just not as good as the ones we get from the fruit stand. And the rice was a little chewy, even though it was brown basmati. I like a different brand better, I guess. The brown basmati we get from Central Market is much less chewy and has a great flavor, unlike the kind we got from Albertson's. Oh well, next time I'll know better.


Jacki 6/13/2003