Flu visited our home this year! After reading all the news reports on how bad the outcomes for flu cases were I was super nervous when Tiny M tested positive for flu.
I armed myself with a big pot of chicken noodle soup, kichudi and saar bhath along with fever medicine, and nebulizer. After a week of tension and high fever, thankfully we are all on the other side and bouncing back.
The taste buds are craving some spices now, so I made this quick stir-fry with the chicken leftover from the chicken noodle soup. The cooked chicken reduced the cooking time.
The bok choy and the chilli-garlic sambal paste picked up from Asian store and came in handy for the stir fry. I really liked the combination, so the next day I added some red peppers and celery and made another batch. That tasted even better.
I recently saw another chicken recipe that I am craving to make now - miso chicken. Has anybody tried it?
It's quick to make and is a great side dish with either rice or chapati.
Ingredients:
1 lbs of cooked chicken
4-6 bunches of bok choy, cleaned and cut
1 small onion - cut thinly
3-4 cloves of garlic - chopped thinly
1/2 tspoon - chilli garlic paste
1 tbspoon soy sauce
1/2 tspoon rice wine vinegar
1/4 tspoon honey or brown sugar
fresh ground black pepper
salt to taste
1 1/2 tbspoon oil
Method:
Heat the oil in a thick pan and add the garlic and saute for 1 minute. Next add the onions and saute for another 4-5 minutes.
Then add the chicken, the chilli garlic sambal paste, soy sauce and rice wine vinegar.
Close lid and cook for a couple of minutes.
Add the bokchoy, salt, pepper and honey and cook on medium heat for another 6-7 minutes, checking if the bok choy is done or cooking for another 2-3 minutes. Add a few tablespoons of water if needed.
Serve warm. I sprinkled some chopped cilantro, but you could serve without it.
I armed myself with a big pot of chicken noodle soup, kichudi and saar bhath along with fever medicine, and nebulizer. After a week of tension and high fever, thankfully we are all on the other side and bouncing back.
The taste buds are craving some spices now, so I made this quick stir-fry with the chicken leftover from the chicken noodle soup. The cooked chicken reduced the cooking time.
The bok choy and the chilli-garlic sambal paste picked up from Asian store and came in handy for the stir fry. I really liked the combination, so the next day I added some red peppers and celery and made another batch. That tasted even better.
I recently saw another chicken recipe that I am craving to make now - miso chicken. Has anybody tried it?
It's quick to make and is a great side dish with either rice or chapati.
Ingredients:
1 lbs of cooked chicken
4-6 bunches of bok choy, cleaned and cut
1 small onion - cut thinly
3-4 cloves of garlic - chopped thinly
1/2 tspoon - chilli garlic paste
1 tbspoon soy sauce
1/2 tspoon rice wine vinegar
1/4 tspoon honey or brown sugar
fresh ground black pepper
salt to taste
1 1/2 tbspoon oil
Method:
Heat the oil in a thick pan and add the garlic and saute for 1 minute. Next add the onions and saute for another 4-5 minutes.
Then add the chicken, the chilli garlic sambal paste, soy sauce and rice wine vinegar.
Add the bokchoy, salt, pepper and honey and cook on medium heat for another 6-7 minutes, checking if the bok choy is done or cooking for another 2-3 minutes. Add a few tablespoons of water if needed.
Serve warm. I sprinkled some chopped cilantro, but you could serve without it.
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