redbird: closeup photo of an apricot (food)
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Chicken and mushrooms in lemon ginger sauce

( Aug. 14th, 2011 09:53 pm)
The method for this is based on my chicken a la something-or-other, and was modified to work with what was in [personal profile] adrian_turtle's kitchen. We bought chicken (boneless thighs) and mushrooms for the purpose, and did without a bell pepper because the ones in the store didn't look good.

Because Adrian doesn't have as large a frying pan as I usually use, I sauteed things in shifts, and then moved them to a deeper pot to keep warm. Stuff stuck to the pan, and I was worried that it wouldn't come out, but it also gave us nicely browned chicken. I'm recording this version because I will probably want to do the lemon-ginger sauce again.

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redbird: closeup photo of an apricot (food)
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Ginger

( Jun. 25th, 2007 10:32 pm)
Neither [livejournal.com profile] cattitude nor I was up for cooking tonight, so we sent for Chinese food, specifically "Empire ginger chicken." This is something we get fairly often: chunks of chicken and green beans, in a brown sauce with threads of fresh ginger.

Tonight, it had slices of ginger instead of threads.

Slices of pickled ginger, the sort usually served next to sushi.

It wasn't bad, but cooked pickled ginger is less intense than fresh ginger cooked the same way, and not as tasty (in my and Cattitude's opinions, at least). I'm guessing that this was an emergency save after they ran out of fresh ginger for some reason. I hope that's it, and not that they've changed their recipe for some odd reason. I expect we'll find out, and now we've had a new preparation, if not an actual new food.
Tags:
redbird: closeup photo of an apricot (food)
»

Ginger

( Jun. 25th, 2007 10:32 pm)
Neither [livejournal.com profile] cattitude nor I was up for cooking tonight, so we sent for Chinese food, specifically "Empire ginger chicken." This is something we get fairly often: chunks of chicken and green beans, in a brown sauce with threads of fresh ginger.

Tonight, it had slices of ginger instead of threads.

Slices of pickled ginger, the sort usually served next to sushi.

It wasn't bad, but cooked pickled ginger is less intense than fresh ginger cooked the same way, and not as tasty (in my and Cattitude's opinions, at least). I'm guessing that this was an emergency save after they ran out of fresh ginger for some reason. I hope that's it, and not that they've changed their recipe for some odd reason. I expect we'll find out, and now we've had a new preparation, if not an actual new food.
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