Need... chikkin...wok...
Things are getting better, in that I got up at 6AM rather than 3AM, so things are more sensible, hooray.
I slept through most of my birthday, arsed about on the Intarwebs and watched Bill Bailey's Cosmic Jam and collapsed about 4PMish. Thank you, Mr. Bailey.
Two hours until Lidl opens and I'm bitter about this, as there is no food left in the house. If I write down what I'm going to cook, will that automatically mean that the shop will be out of the ingredients I need? Damn. Feeling dizzy and weak, no idea how I'm going to get to the shops.
Anyhow, if I haven't raved about the Accidentally Discovered Wok Dish Of Yumminess yet (or even if I have), I shall do so now.
-Chicken or turkey strips in honey marinade, approx 350g-450g (the stuff is annoyingly expensive up here so I can't make this often)
-Frozen mixed peas, diced peppers and corn, (probably the most popular frozen veg mix up here) 200 to 400g, I prefer 400g
-1 tin of strained crushed tomatoes
-Salty soy sauce (I prefer the Kikkoman in the small transparent bottle, but any salty soy sauce will do--sweet stuff is just weird)
-Rice noodles suitable for Chow Mein type stuff (i.e. not prawn ones, plain or chickeny will do) as much as you like--I usually get a big block that's about the width of the whole damn wok dish.
Thing is, right, I usually end up *burning* the sodding chicken, since the cooker is a bit wonky and only does Nonexistent Heat and Pandemonium and nothing in between. So:
-Fry the chicken lightly on both sides so it's nearly done.
-Pour in enough water to cover the chicken, bring to boil. Stir a bit so it won't stick, until the chicken is done. It'll be tasty and not as dry as the fried stuff. I learned this by accident when I added too much water to a fry. Win!
-By now most of the water will have evaporated, yay. Toss in the can of 'matoes. Bring the whole mess to boil again so the chicken gets a bit of the tomato taste. It goes surprisingly well with the salty-honey marinade.
-Break the block of noodles into smaller pieces and stir it in. Add a tiiiiny bit of water if it looks like it needs some.
-When the noodles are nearly done, toss in the frozen pea-corn-pepper mix.
-Wait for the whole thing to heat up properly again, stirring lots, until the noodles are al dente and the veggies warm but crunchy. Add soy sauce if it needs a bit more saltiness.
-Dump onto plate and CHOMP. It makes about four huge servings. Yay.
Still one and a half hours to go until shop opens. NOOOOOO. HUNNNGRYYYYY.
I slept through most of my birthday, arsed about on the Intarwebs and watched Bill Bailey's Cosmic Jam and collapsed about 4PMish. Thank you, Mr. Bailey.
Two hours until Lidl opens and I'm bitter about this, as there is no food left in the house. If I write down what I'm going to cook, will that automatically mean that the shop will be out of the ingredients I need? Damn. Feeling dizzy and weak, no idea how I'm going to get to the shops.
Anyhow, if I haven't raved about the Accidentally Discovered Wok Dish Of Yumminess yet (or even if I have), I shall do so now.
-Chicken or turkey strips in honey marinade, approx 350g-450g (the stuff is annoyingly expensive up here so I can't make this often)
-Frozen mixed peas, diced peppers and corn, (probably the most popular frozen veg mix up here) 200 to 400g, I prefer 400g
-1 tin of strained crushed tomatoes
-Salty soy sauce (I prefer the Kikkoman in the small transparent bottle, but any salty soy sauce will do--sweet stuff is just weird)
-Rice noodles suitable for Chow Mein type stuff (i.e. not prawn ones, plain or chickeny will do) as much as you like--I usually get a big block that's about the width of the whole damn wok dish.
Thing is, right, I usually end up *burning* the sodding chicken, since the cooker is a bit wonky and only does Nonexistent Heat and Pandemonium and nothing in between. So:
-Fry the chicken lightly on both sides so it's nearly done.
-Pour in enough water to cover the chicken, bring to boil. Stir a bit so it won't stick, until the chicken is done. It'll be tasty and not as dry as the fried stuff. I learned this by accident when I added too much water to a fry. Win!
-By now most of the water will have evaporated, yay. Toss in the can of 'matoes. Bring the whole mess to boil again so the chicken gets a bit of the tomato taste. It goes surprisingly well with the salty-honey marinade.
-Break the block of noodles into smaller pieces and stir it in. Add a tiiiiny bit of water if it looks like it needs some.
-When the noodles are nearly done, toss in the frozen pea-corn-pepper mix.
-Wait for the whole thing to heat up properly again, stirring lots, until the noodles are al dente and the veggies warm but crunchy. Add soy sauce if it needs a bit more saltiness.
-Dump onto plate and CHOMP. It makes about four huge servings. Yay.
Still one and a half hours to go until shop opens. NOOOOOO. HUNNNGRYYYYY.