I'll tell you a little secret: I like garlic. Errr...well...perhaps LOVE garlic is a better way to put it. 44 clove garlic soup? I haven't tried it yet but I've got the recipe and as soon as I lay my hands on that much garlic at once I am going to make it. Salad dressing? That stuff's not dressing if garlic isn't at least number four on the label. Garlic powder? That stuff isn't garlic. Only garlic is garlic and that is what I am looking for.
And rice pilaf? Rice pilaf has GARLIC. Four whole cloves. (At least the way I make it it does.) Bonus: It is dead easy to make and dead easy to change up without worrying that things will go wrong. Don't have carrots? Use celery. Don't have craisins? Use raisins. Don't have apple juice? Use water or wine. I even used white grape juice once. You can even leave out the garlic, but you should be aware that this would make me very sad.
What are you waiting for? GET TO IT. This pilaf is begging to be made!
3/4 cup long-grain rice
4 cloves garlic, minced
2 tablespoons butter
2 cups chicken stock (I tend to make mine with bouillon)
1/4 cup craisins (or raisins, or dried cherries, or whatever you want to experiment with)
1/4 cup carrots (or celery, etc)
1/4 cup apple juice (or water, etc)
Generous amounts of dried or fresh herbs (basil, thyme, and oregano work well)
1/2 cup nuts (unsalted cashews, walnuts, etc)
Prepare chicken stock, garlic, and all of the chopped vegetables for addition to the pilaf. Doing the prep ahead of time is critical in this recipe because it moves pretty fast. In a 3 quart saucepan melt the butter over medium heat. Toast the rice and the garlic in the melted butter for 3 minutes, stirring constantly. Add chicken stock immediately. Add craisins, carrots, apple juice, and herbs of your choice. Stir well. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Stir in nuts. Serve. Makes enough for two large supper servings or four to six smaller side dishes.
Disclaimer: No cooks were harmed in the making of this post.
I can't say the same for the stove.
Chinese cookbooks should come with disclaimers too. Warning: may cause uncontrollable cravings for you and anyone you share this with.
For my mom, that craving happened to be Sweet and Sour Chicken. Thus, without warning, I found myself helping her make Sweet and Sour Sauce, Sweet and Sour Chicken, and Egg Drop Soup on Saturday. Sound more like a giant Sunday dinner undertaking? Well it's worth making on a Saturday, let me tell you. Just...er...avoid making it on a weekday. Unless you have copious amounts of time. Or never sleep. Or work weekends. Anyway! It's worth it!
Just do yourself a favor: don't forget the sweet (or the sour) or you might find yourself having this conversation:
Mom: *tastes* Why is this so flavorless?
Me: I don't know. I don't usually eat sweet and sour stuff.
Mom: I think I'll add soy sauce. *adds* That's still not right.
Me: Did you add the sugar?
Mom: *silence* Did I add the sugar?
And that, ladies and gentlemen, is why it is not necessarily a bad thing to have two cooks in the kitchen.
Sweet and Sour Sauce
A note on the sauce: This is not your store bought sauce. It is not terribly sweet, nor is is the color of a sunburn. However, I, a non-eater of most things sweet and sour, had to have this lightly drizzled over my chicken because MAN was this good. Try it and you WILL be addicted.
1 1/2 cups water
1/2 cup red wine vinegar
Juice from one 20 ounce can of pineapple (reserve pineapple)
1/4 cup cornstarch
1/4 cup water
2 tablespoons soy sauce
3/4 cup sugar
Combine 1 1/2 cups water, vinegar, and pineapple juice. Heat to boiling. Combine cornstarch and 1/4 cup water. Add to sauce mixture. Stir well. Add soy sauce and sugar. Bring back to boiling, stirring constantly to make sure sugar dissolves and mixture does not burn. Serve with Sweet and Sour Chicken, below.
Sweet and Sour Chicken
This produces the best crispy-on-the-outside-tender-on-the-inside fried chicken I have ever had. It was so crispy I almost couldn't get a fork through it, yet so light. The tenderizing step is optional, but I highly recommend it for the best texture. Try it any other time you stir-fry chicken breast. It makes a world of difference.
2 very large boneless, skinless chicken breasts
To tenderize the chicken:
Cut chicken into squares. Toss in a bowl with a 1:1 mixture of baking soda and cornstarch. The amount will vary based on how much chicken you are serving, but for 2 chicken breasts two teaspoons of each is sufficient. Let sit for 15 minutes. Rinse. Continue with the recipe.
2 1/4 cups flour
2 tablespoons vegetable oil
2 tablspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 1/2 cups water
Pineapple reserved from above
1 cup lightly stir-fried carrot slices
1 1/2 cups uncooked rice
3 cups water
Combine all dry ingredients, oil, and egg. Add 1 1/2 cups water gradually and stir well to make a thick batter. Add the chicken pieces and coat well.
Fry the chicken pieces in a few inches of peanut oil* heated in a wok to 350 degrees for 10 minutes. It will take three or four batches to fry all the pieces. Drain on paper towels.
To stir-fry carrot slices, melt a tablespoon of butter in a small skillet. Add carrots and stir-fry until soft.
Bring rice and 3 cups water, covered, to a boil. Turn down the heat and allow to cook for 20 minutes.
Serve rice, chicken pieces, pineapple, carrots, and sauce separately so that each person may assemble his or her own dish. This recipe will serve approximately 6 people with large appetites, probably 8 to 10 people who haven't been mowing the lawn all day.
*Please please please be careful with the hot oil. I cannot stress this enough. Earlier this week when I made pot stickers I almost had hot oil in my eye. On Saturday I got some on my arm. This is a rewarding recipe, but only if safety measures are observed. I recommend safety eyewear and long sleeves, even though that may sound silly. Just don't dip your sleeves in the oil either.
