Soy Simmered Chicken - Donna Hay

****I have decided to move my Donna Hay posts here from My Sweet and Savory since I have put it to sleep.  I love my Donna recipes and want to share them with you.  There will be several new posts brought over and I do hope you make some of them.  Donna produces good recipes.***

Wednesday is approaching which means Donna Hay comes onto the scene.  This week, I chose the recipe and as a lover of chicken cutlets and sauces with soy as a main component, this was easy to select.  This recipe took little time to prepare as well as a short time to cook. 


Hubby called to tell me when he was due home.  Twenty minutes before that time, I started with the chicken.  I had taken out the ingredients when I arrived home from work.  I was ready to go.



The cutlets cooked in the liquid which thickened up and which I added to fried rice.  Yummy.  I also served spinach to make a well balanced dinner, for us.



This used more sesame oil than I usually use and I was nervous because that is not a favorite but it must have worked since I didn't taste it.  I used Mirin for the cooking wine.  I am not sure what the Chinese wine referred to. 



This worked in well with the leftover rice.  Someone had asked me to make them a side dish, the other day and I made two casseroles, no additional cooking.  I simply microwaved the spinach (I only had frozen) and I had dinner on the table, on time.  Happy husband ---- happy me.


Soy Simmered Chicken (page 100 in Modern Classics I )

This had only a few ingredients, ginger, Mirin, cinnamon,anise, sesame oil, soy sauce and the chicken cutlets.  I don't have the recipe in front of me.  I think, I got all the ingredients.  Will get the book and check it out.  Making this basically meant mixing the ingredients and cooking the cutlets in it.  How easy is that?

Check out the other lovely ladies of the Donna Hay group --  Kayte, Margaret and Gaye.

Comments

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more