Time for an end to the food blog post drought!!
Sorry guys, I know it has been a few weeks since the last food blog post, but considering this is the least “life saving”/paid/marked (uni work) of my jobs to do, when something has to give, I have decided it has to be the food blog post of the week!
So I have a real treat for you this week. This recipe is not an original, but again, I cannot remember where it came from after it graduated to the “leather bound” Paeds & Feeds Hall of Fame heirloom book. It is a favourite of mine and the kids and is so easy to do.
My kids have always loved “honey soy chicken wings/drummettes.” I mean, who doesn’t? All that salty, sweet goodness dripping over yummy chicken pieces! I have always really liked the taste of teriyaki chicken… but being a Japanese dish, before I stumbled upon this recipe (thanks to an awesome FB cooking group I am part of) I had no idea how similar the ingredients were to honey soy chicken. Actually the ingredients are virtually identical… just in different proportions.
This recipe is a winner in my books for three reasons:
- it is super tasty – and I generally don’t have to fight the kids/remind them each mouthful to eat it
- the ingredients are simple and always readily available in the pantry and fridge
- it’s pressure cooker recipe – throw it all in, set it and walk away (and whilst you are away THINK of all the things you could do: put the kids in the bath, bring the laundry in, drink some wine, sit on the couch and do nothing… ha ha ha as if), come back to dinner all ready!
So here t’is!!
- 4 boneless chicken breast fillets
- 1/2 cup of soy sauce
- 1/2 cup of honey
- 1/4 cup rice wine vinegar
- 1/4 cup (or 1 small chopped) onion
- 2 cloves of garlic crushed or chopped finely
- Good few solid grinds of the pepper mill
- 1 tsp ground ginger
- 1/4 cup water
- 3 tbs corn flour
- Coriander sprigs, chopped spring onions, black and white sesame seeds – for garnish (but tastes just as good without)
- Steamed rice to serve
- Place chook breasts in pressure cooker
- In a small bowl, whisk together: soy sauce, honey, rice wine vinegar, onion, garlic, pepper, ginger
- Seal and cook under pressure for 60 min
- Pull/shred the chicken with 2 forks roughly on a plate
- Stir together the corn flour and cold tap water
- Heat the remaining sauce in the cooker and stir in the corn flour + water on a medium heat until sauce thickens (about 2 minutes)
- Pour over shredded chicken (I actually put it all back inthe pressure cooker on the “keep warm” setting until ready to serve)
- Serve over piping hot steamed white rice
- Garnish with sesame seeds, spring onion and coriander
As always, let me know if you give it a go, post me a pic and tell me if you liked it or not!!!!
Happy cooking! and eating everyone!
I’ll be back first thing Monday morning with a topic that most parents will have had to deal with at SOME stage – HEAD INJURY. When is it serious and when is it okay to just ‘watch-and-wait’ at home? Should be a ‘cracker’ – har har (ohhh I make myself laugh! * wipes tear from eye). I’m hoping to follow then with some topics that were requested ages ago by blog followers that I have just never quite gotten around to writing. I STILL haven’t finished writing them, but I’ll get there! The posts over coming weeks will be a series of articles on “Boy’s bits” (you might recall I wrote an article aaaaages ago about “Itchy girl bits” and for the mums-of-boys out there – I am sorry this has taken so long!)
See you Monday!