Saturday, February 5, 2011

Skinny Chick

Now, this blog post could very easily be called Ravinder's Revenge. After all, I gave out stink about the state of her cookbook and proceeded to male about a bazillion recipes from it. This is yet another one. In spite of my snippyness towards Cook In Boots, it really is an extremely accessible book with tons of inviting recipes that have appealed to me again and again. This Hanoi poached chicken offered fulfillment on a number of levels; I had all of the ingredients, including some chicken that I had stashed away In Case Of Emergency in the freezer, it's not time consuming, it's low fat and it provides that all-important dose of spice. Very Sunday evening appropriate. I must hastily add that this is not to suggest that I had been on the tear for the weekend; on the contrary - I had done a 42k cycle and a 17 mile run and hadn't touched a drop of alcohol. But it's a crowd-pleaser of a dish, guaranteed to provide satisfaction for the pure-of-liver and the over-indulged alike.

Bring some chicken stock to the boil, add sliced fresh ginger and chopped spring onions, then pop in the chicken breasts, cover and simmer for about 20 minutes.

When the chicken has cooked, remove it and wrap it up in foil to keep it warm, and strain the stock to use in the rice. Fry some chopped garlic in sesame oil, add rice and stir about until it is nice and shiny, and then pour in stock to cook for about 15 minutes.

While the rice is on the go, put the chilli sauce together: 2 red chillies, 5 garlic cloves, 2 tbsp soy sauce, 1 tsp caster sugar and the juice of 1 lime. Bulk it up with some leftover stock, it pours more fluidly and goes further over the chicken and rice.

All that remains is to assemble your feast; rice, chicken, sauce on top. Oh, and enjoy, whether you're hungover to bits or your body is a temple of virtue.

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