Saturday, October 23, 2004


Crispy Seaweed Chicken

Need to whip up lunch in a jiffy? No sweat. Processed food to the rescue.

Clockwise from top left: rice, miso soup, mayonnaise, tomato and lettuce salad, and Crispy Seaweed Chicken.

Here's what I did (for 2 lunchers):

1. Take half a packet of
CS Tay's Crispy Seaweed Chicken (it's really delicious!) and let the chicken pieces defrost at room temperature.

2. Wash and cook one cup of Calrose rice (short-grained, sticky rice) in an automated rice cooker.

3. Cut a few lettuce leaves into thin strips. Slice a tomato and lay them on top of the lettuce strips. Keep this salad in the fridge till ready to eat.

4. When the rice cooker switches from "Cooking" mode to "Keep warm" mode, you can start to cook the soup and chicken. Although the rice has been cooked, it's best to keep it covered and let it "rest" for a few minutes before eating it.

4. Boil 2 bowls of water with a dash of instant dashi granules. When the water boils, ladle some of the boiling water into a bowl with about 2 tablespoons of miso paste (more miso=more salty, so adjust according to your preference). Dissolve the miso and pour it into the pot. Just before the soup comes to the boil, turn the fire off. Cover the pot to keep the soup hot.

5. Heat some oil in a small wok or saucepan to semi-deepfry the chicken. Turn them so that they'll cook evenly. You don't have to use a lot of oil, just enough to barely cover the chicken pieces.

6. Serve the chicken and salad with mayonnaise. Garnish the soup with chopped spring onion.



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