CUISINE

Caribbean Bachelor's Chicken

From Teletimes Volume 2 Number 2

Ingredients:

• 4 Chicken Thighs De-boned And Cut Into 1 Inch Pieces
• Julienne (Thinly Cut Into Strips):
• 2 Medium Carrots
• 1 (Of Each) Large Green , Red, Yellow, Sweet Red Pepper (Clean Out Seeds
• And Pulp & Discard), & one medium sized Onion
• Several large fresh mushrooms, thinly sliced
• Marinade Chicken Pieces For 15 Minutes In A Mixture Of:
• 3 Fl. Oz. Lime Juice
• 2 Oz. Corn Oil
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Ginger Powder
• 3 Tbsp. Soya Sauce
• 1 Tsp. White Sugar
• 3 Oz. Rice Wine Vinegar (Saki)

Method:

Prepare all ingredients, peeled, sliced, cut up, etc. Marinate chicken pieces in mixture for about 15 minutes. While marinating chicken, start cooking a pot of white rice--exactly 1 cup of raw basmati rice, exactly 2 cups cold water, with 1/2 tsp. of salt. Bring cold water and rice and salt all to a boil, then cover tightly, lower heat to a medium simmer, and simmer for exactly 15 minutes. Remove from heat, let stand 5 minutes, uncover and "fluff" the rice with a fork for absolutely perfect rice every time.

While rice is standing, sauté the chicken (slightly drained from the marinade mixture) in a non-stick Teflon frying pan over medium high heat., Turning frequently--when chicken is starting to brown, add all the julienned vegetables--continue stir-frying the mixture till the vegetables are tender-crisp and "glossy" (about 6 minutes or so)

Serve mixture over the hot rice with a bottle of full charactered white wine (piñot verdé is very good) or several bottles of very cold beer...an excellent start to a very good evening...

- David Lewis, Vancouver, Canada