Friday, July 10, 2009

Grilled Asian-inspired Chicken Legs + Special Fried Rice

Well, here I longer on borrowed (computer) time {yippee}. Now...still playing catch-up. It's just so hard to get things done when pesky little jobs...get in the way. The only good thing about not having a working computer in the house for a few days was that I got so many other things accomplished.

I finished our latest Cook the Books Club selection in 2 days (now what to make!), I cleaned up the dust bunnies, er hair whisps... in places I had been neglecting, I even watched some t.v....R.I.P., M.J. I also just happened to finally make a recipe from Donna at My Tasty Treasures that I spotted a while back and had been meaning to get to. The husband has been begging...make that politely asking me to make fried rice recently...make that for the last year or so. Thank goodness I wrote this one down before Sunshine (my little yellow laptop) lost her mind.

I just added some Chicken Legs w/ Asian Flavors and some stir-fried veggies and we had an AWESOME meal. This rice is super easy to make and SO delicious (thanks Donna)! I thought we'd have leftovers...and we did, a few. But I sent some with mexi to work the next day and ate the rest cold for breakfast (still awesome). This rice will stay in our make often file. As for the legs...they were a'aight. I was playing with flavors and these were pretty good, but lacked something? Veggies were great too, though.
Grilled Asian-inspired Chicken legs

Chicken Legs- as many as you need

Olive Oil-1/3 c.
Peanut Butter-1/3 c.
Garlic- 3 cloves, minced
Ginger- 2" pc., minced or grated
Honey- 1 Tbs.
Rice Vinegar- 1/4 c.
Sesame Oil-2 Tbs.
Roasted Bamboo Sea Salt & Black Pepper- to taste
Red Chile Flakes- to taste

Measurements are approximate, I basically just whisked up a bit of these things and then poured over the chicken legs. Let marinate for ~1-2 hours. Heat your grill or grill pan. Add legs and cook until done. While your chicken is grilling, make your fried rice....

Special Fried Rice
1 quart cooked rice I used Jasmine
3 Tbs. vegetable oil
4 eggs, beaten
3 cloves garlic, chopped
1" pc. of ginger, minced
1 c. shredded carrots
1 1/2 red bell peppers, diced
6 scallions, sliced thin on the bias
1 c. frozen peas
1/3 c. (or more) Tamari

Heat large non-stick skillet over high. Add 1 Tbs. vegetable oil. Add eggs, scramble and remove. Add rest of oil to pan. Add garlic, ginger, carrots, scallions.
Fry to your liking then add rice.Incorporate the eggs.Cook all for another couple of minutes. Add peas and tamari and cook another minute.

While all of that was going, I added some oil to a pan with chopped garlic, ginger and crushed red chiles. Then I added thinly sliced crimini mushrooms, bok choy, yellow bell pepper and some bean sprouts. Stir fry them up to your liking.
Serve everything together for one great meal!

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