Tigsnona wrote:

I am looking for something that will smarten up chicken thigh or
breast meat. This meat is totally bland and uninteresting and requires
marinade or savoury basting liquid.

Let's say I have about a pound of chicken thigh or breast meat and I
want to include it in a stir-fry in a wok. I cut it into strips or
bite-size chunks and generally marinade it in a mixture of ginger,
garlic, soy and dry sherry - with a dash perhaps of oil.

It is left overnight and then removed and drained off (keeping the
marinade to use as a sauce later) and cooked quickly in a very hot
wok. The meat is removed and kept warm and the vegetables and
noodles (or rice) added to the wok for a one-pot (or one-wok? lol)
meal.

Is that about it? Is that all one can do? I would like some tasty
alternatives if anyone has any.

Today I took a large chicken breast and pounded it to make it thinner.
I made a forcemeat stuffing of breadcrumbs, onion, dried mixed herbs
and parsley, salt and pepper and a little orange juice to bind. I
lay this on the flattened out breast and rolled it up and tied it with
string, securing the open ends with wooden toothpicks.

I wrapped a very lean bacon rasher round it and put it in the
refrigerator. I will roast it tomorrow as best I can. Unfortuntely
it has no skin so runs the risk of being very dry. I may use some
butter on top to help keep it moist and mix the butter with some soy
sauce perhaps to get at least some flavour into the thing.

Suggestions anyone?

Tigsnona


Yeah.

Quit skinning your chicken... ;-)

K.


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