Friday, August 15, 2008
Dindin of the Day
Baby Romaine Salad with Shredded Chicken and Portobello a.k.a. What-I-Have-in-Fridge-Dindin
What's-in-There:
Baby Romaine Lettuce
Carrot
Chicken Breast
Portobello Mushrooms
Tomatoes
Scallions/Spring Onions
Any Salad Dressing You Fancy
Whip-it-Up!:
1. Steam chicken breast and whole mushrooms. Add some EVOO to avoid them stick to the plate/bowl. Steam for about 10 mins, or depending how much you need and how thick the breasts are.
2. Leave them to cool and shred the chicken while quarter the shrooms into biting size.
3. Prepare the greens as usual. Tear the lettuce. Julienne the carrot. Quarter the tomatoes and cut scallions into an inch's length.
4. Toss 'em in any dressing you like and hoover 'em!
Notes for preparing this recipe:
1. Lettuces that are great with this recipe:
::: Iceberg - the least flavorful but sweet and light lettuce.
::: Romaine - the most flavorful and can be bitter therefore I use Baby Romaine. It is also known as rocket or cos. Local supermarkets back in M'sia fucked its name up and call them Romance.
::: Butterhead - it has buttery taste as the name suggested but can be quite expensive.
::: Miner's - Toss 'em in for that peppery flavor.
::: Watercress - It's the peppery flavor you'd want.
2. Never use knife when you prepare lettuce as cutting tends to brown the edges of the leaves.
3. Cook the shrooms in whole and cut after cooked to preserve the flavor. I use portobellos for their musky and meaty flavor.
4. Poach chicken breasts, if you fancy, in chicken stock or wine. Alternatively add some thyme/parsley/bay leaves and bake them. I go for steam because I'm having fever right now and I have someone barking at my diet.
5. Omit scallions if you dislike them. I add them for that mild onion flavor and also because they are in my fridge. You may substitute with capsicums to add colors or orange slices for that summery taste. Toss in chopped pistachios or cashews for texture, crunchiness and the la la la.
1. Steam chicken breast and whole mushrooms. Add some EVOO to avoid them stick to the plate/bowl. Steam for about 10 mins, or depending how much you need and how thick the breasts are.
2. Leave them to cool and shred the chicken while quarter the shrooms into biting size.
3. Prepare the greens as usual. Tear the lettuce. Julienne the carrot. Quarter the tomatoes and cut scallions into an inch's length.
4. Toss 'em in any dressing you like and hoover 'em!
Notes for preparing this recipe:
1. Lettuces that are great with this recipe:
::: Iceberg - the least flavorful but sweet and light lettuce.
::: Romaine - the most flavorful and can be bitter therefore I use Baby Romaine. It is also known as rocket or cos. Local supermarkets back in M'sia fucked its name up and call them Romance.
::: Butterhead - it has buttery taste as the name suggested but can be quite expensive.
::: Miner's - Toss 'em in for that peppery flavor.
::: Watercress - It's the peppery flavor you'd want.
2. Never use knife when you prepare lettuce as cutting tends to brown the edges of the leaves.
3. Cook the shrooms in whole and cut after cooked to preserve the flavor. I use portobellos for their musky and meaty flavor.
4. Poach chicken breasts, if you fancy, in chicken stock or wine. Alternatively add some thyme/parsley/bay leaves and bake them. I go for steam because I'm having fever right now and I have someone barking at my diet.
5. Omit scallions if you dislike them. I add them for that mild onion flavor and also because they are in my fridge. You may substitute with capsicums to add colors or orange slices for that summery taste. Toss in chopped pistachios or cashews for texture, crunchiness and the la la la.
Ok, I think I watch too much food channel.
Rae wrote @ 20:09
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