Sunday, October 20, 2013

When the slave is away Oriental Chicken Meal

Slave is away Oriental Chicken Meal 

  This week Master gave me an interesting challenge:

Let's make this meal for the rare occasion Master has to make the machine do the work. If slave was not there, what would Master do for a meal that had the LEAST amount of effort for the MOST rewarding meal!

So this is my first attempt at this, see what you think. Please feel free to comment.

Masters: slave knows that often You do not cook just because You deserve to have someone do the work for You! Please overlook if slave writes directions very simply. It is NOT because it thinks You don't know HOW, its just maybe it has been awhile since You were not being served in this manner.
For what ever reason:


    • 2 split Chicken Breasts with skin & on bone.(approx 2 lbs) $4.30
    • 2 cups water
    • 1 cup balsamic vinegar (whole bottle)= ($4.99)
    • 3/4 cup soy sauce
    • 5 tablespoons sugar
    • 3 garlic cloves, peeled and bruised (Garlic Bulb)=$0.42
    • 1 medium jalapeno pepper, slit open, seeds removed $.27
    • 2 Tbs of oil
    • 2 Tbs of butter or margarine.
    • 1 pkg microwave steamers white rice $1.50
    • 1 pkg microwave steamers Sugar snap peas. $1.67
    • 2 Tbs cornstarch.
      Total spent $13.15


1. get out crock pot and wipe the insides with a damp paper towel, spray the insides with a cooking spray, then set the heat to HIGH and put the lid on.

2. Get out the big skillet and add the 2 Tbs of oil and 2 Tbs of butter or margarine. Turn up the heat about ¾ the way to Highest. Let it get warm.

3. In a medium sized bowl, mix: balsamic vinegar, soy sauce, sugar, and water. Stir well so that the sugar is dissolved.

4. Now that the skillet is hot open the chicken and with tongs carefully place them into the hot oil skin-meat side down. The point of this step is just to brown the covering or top of the chicken so that the skin starts to “caramelize” (turn brown) and it lets out a bunch of the fat that would have kept the sauce from thickening (as well as Master Himself!)

5. As that step is happening, take out the well washed green onions. You are going to cut off the very tops (looks like weird hair) throw away.
Next the white part will be cut into less than ¼ inch pieces.
The light green part cut the same size, and add these cut pieces to the sauce mixture.
Go ahead and cut the dark green parts, maybe about an inch's worth to save back in a plastic bag and use as a garnish! Throw the rest away! It has served its purpose well.

6. Pry open the garlic bulb and set out three of it's lobes. You are gonna take the widest part of the big knife and lay sideways it on the lobe, then smash it with your fist. This does not have to pulverize the poor things, just bruise them and loosen the skin so that can be thrown away. Put the three insides lumps into the sauce mixture and stir it again.

7. Wash the jalapeno pepper, cut off the ends and cut in two lengthwise, wash your hands. Take a spoon and with its tip, scrape out all of the seeds.

8. The chicken tops (skin side with the meat on it) should now be lightly browned, about the shade of toast. Place them meat side down into the crock pot. 

Pour the sauce mixture over and top each piece with one half of the pepper. Cover. Turn the heat down to LOW and leave it for about 6 or 7 hours.


Now, six hours latter!

9. Start microwaving the peas, then the rice according to directions on bag.

10. With a ladle, remove as much of the liquid as You can from the crock pot and put in a sauce pan, bring to a boil while the microwave is cooking the vegetables.

11. In a small bowl put 2 Tbs of cornstarch and add water (½ Cup) slowly as you stir to make a white liquid. 
 Stir the brown sauce mixture as you drizzle the white stuff into the pan, a little at a time. You might not need the whole thing. The sauce will thicken up quickly. This will make a great glaze.
Now all that's left is to plate it up. Take out the breasts, this time, skin side up, spoon some of the sauce over and sprinkle with the bits of reserved green onion.

Put rice in bowl, and sugar snap peas in another. Sauce goes into a smaller bowl.
You have before You a feast that beats most from local restaurants! Serve the sauce over the chicken. Also as a topping on the rice!

A slave's suggestion: when You have finished eating, take the other chicken breast and, with a fork, flake off the meat onto a saucer. The meat will just fall off. So please be carefull and pick out the tiny bones!

When You clear the table. Get a freezer bag out: mix rice and peas with the pulled chicken and put it in the bag. However only add 1 or 2 spoons of the sauce, it will go along way. Pop this in a freezer and keep for up to three weeks. Just waiting for you to thaw, dump out of bag and into a microwave safe bowl. (Don't try to cook in these bags, they melt). Cover with a small paper plate and heat for about 3 and a half minutes, (more if needed) stir and enjoy!

Hope this is one to put back and use in an emergency for when the slave's away!

Serving Master Indy


To satisfy and restore. 
To nourish, support and maintain. 
To gratify, spoil, 
comfort and please, 
to nurture, assist, and sustain 
…..I cook!

No comments:

Post a Comment