By the book - week two

1/06/2016 08:10:00 pm

BBQ chicken is the best invention of all the inventions. Maybe the smallpox vaccine trumps it. And the iPhone and toaster... but otherwise, best.

Ways to eat BBQ chicken when you cannot even be bothered to order takeaway (too many choices, too much effort):

  • On sandwich (iceberg lettuce and mayo only)
  • On wrap (healthy, because vegetables)
  • In salad with kewpie roasted sesame dressing (the best dressing of all dressings involving hydrogenated oil and preservatives) 
  • Re-cooked with sautéed onion and kidney beans, then made into quesadillas (mmmm cheese and sour cream in one meal)
  • Ripped apart with bare hands whilst standing at kitchen counter (laziest option but also maybe paleo, no?)

Or, made into a kind of larb/Thai salad. More gourmet than the other options, definitely. The book this recipe comes from was given to me by my next-door neighbours in 2004 for looking after the dog. I wouldn't have remembered that except that when I was flipping through it I noticed that there was a message written in the front. Don't you think that one of the unfortunate things about the kindle/nook/other digital book readers is that there are no messages in the front?

The dog, who was a lovely blue heeler has now sadly gone to the kennel in the sky, but the neighbours (also lovely) are still there, and mum still takes advantage of the fact that they have a chainsaw (and someone who knows how to use it) when she needs something done in the garden... 

By the book - week two - Women's Weekly Great Fast Recipes

Thai chicken in lettuce-leaf cups

8 iceberg lettuce leaves 
1 TBS kecap manis
1 TBS sesame oil
1 TBS lime juice
1 large zucchini, grated
1 medium carrot, grated
2 green onions, sliced thinly
1 medium red capsicum, sliced thinly (omitted because capsicum is revolting)
2.5 cups (400g) shredded cooked chicken
1 TBS finely chopped mint
2 TBS coarsely chopped fresh coriander
2 TBS sweet chilli sauce

Method (by the book)
Trim lettuce-leaf edges, and put in fridge in iced water. I did not do this. 
Combine kecap manis, sesame oil,  and lime juice. Add vegetables and chicken, plus mint and half the coriander. 
Put chicken mix in artfully placed lettuce leaves and drizzle with sweet chilli sauce and remaining coriander. 

What I did
Instead of green onion, I finely sliced a brown onion then sautéed it in the sesame oil. Then I threw the grated vegetables, a sliced birds eye chilli, and the chicken into the pan and softened everything up a bit. Added the sauce mix (I added some fish sauce, too), and let it get a little bit sticky. Mixed mint and coriander through. 
Put some lettuce on plates and put the chicken on top. I did not use any sweet chilli sauce. 

Then more lime juice. Moarrrrr.

It could have done with some more heat, but for a weeknight meal involving BBQ chicken leftovers, it's Thai-no-mite. Boom!

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