First meal in our new kitchen! After six weeks of rotating takeout from the same fast food places (no more Quiznos, please!) having a plate of nourishing grains, greens, and ‘teins sure felt soul satisfying.
When discussing dinner I told Mike, “Well, I was thinking of making Mike chicken but making it… Asian.” He looked skeptical. Then I remembered Thai Satay sauce has peanut butter, which is a Mike-approved food! Therefore… still Mike chicken.
Mike Chicken Satay Recipe
1½ pounds chicken breast, cut into 1-inch strips
Marinade and Sauce
½ cup peanut butter*
½ cup granulated sugar*
¼ cup soy sauce*
¼ cup Mirin Sauce
½ cup rice vinegar*
1 tablespoon fish sauce
2 garlic cloves, finely chopped*
1 tbsp grated ginger
1 tbsp honey
1 teaspoon kosher salt
1 teaspoon curry powder
Note: you don’t have to use the entire spice cabinet as I have. The asterisk indicate the bare minimum.
Place all ingredients in a bowl and vigorously whisk until sugar and peanut butter is dissolved. Taste the sauce and adjust seasonings as necessary. Pour half mixture into a plastic bag and add chicken. Seal bag and place in refrigerator marinade for at least 2 hours, preferably for 4-6 hours. Cover the rest of sauce and set aside until time to cook chicken.
When you are ready to cook, take the other half of the sauce you set aside, place in a small sauce pan over medium heat, stirring constantly until mixture is reduced by ¼, about 5-10 minutes.
Remove chicken from marinade. Add 2-3 tbsp oil to pan and heat to medium high, pan-fry for 4-5 minutes on each side.
Anyone out there been watching The Great British Baking Show on Netflix? I definitely wanted to do some dough rolling like the contestants on our new granite island counter. Scallion Pancakes is another mike-favorite dish that would compliment our dinner well, and I was excited about doing something savory too.
After some research, loved this recipe the best. Fewest ingredients and simple, and site has great step by step photos: http://rasamalaysia.com/green-onion-scallion-pancake/2/
Mike photo of Ria doing work:
These are seriously fun to roll out!
Watch your oil level as you fry them (refill as needed, heat to temp before frying), and clean out the flour that collects on the side between batches.
Finished product. One batch makes 8 and Mike ate 5 of them x____x
See you next time! Nom nom nom.
Green Onion Pancake Recipe
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
Adapted from Easy Chinese Recipes by Bee Yinn Low
1 1/2 cups (200g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG)
1/2 cup (125ml) water
3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Some additional all-purpose flour, for dusting and rolling
Oil, for frying
1. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. Combine well and set aside.
2. Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Add the green onion into the dough and combine well.
4. Make the Green Onion Pancake by following the picture guide below.
5. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately.
How to Make Green Onion (Scallion) Pancake:
1. On a flat and floured surface, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.
2. Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
4. Roll the dough into a cylinder.
5. Coil it up like a snail.
6. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.