My blog has sort of gotten pushed to the side over the last few weeks, due to other priorities, like updating my website (which I’m still working on), so in an effort to share Something, here are the details of last night’s dinner!
First of all, I’m a long time fan of Nom Nom Paleo’s Cracklin’ Chicken recipe. I don’t really like chicken very much. It’s not very satisfying for me, and I usually get hungry pretty quickly after eating it. I do like chicken stock though, and will occasionally make chicken salad, but most of the time if I cook chicken, I prefer chicken thighs. They are fattier, and more satisfying. This recipe has been my favorite way to enjoy chicken for awhile now, very versatile, and really, just perfect. If you haven’t tried it yet, you owe it to yourself to do so, & I think you’ll agree. Here’s the Cracklin Chicken recipe, & I’d like to thank Michelle for her blog, books, and ipad app! So many wonderful recipes! I’ve been a fan for years now. Thank you!
The other day I picked up some thighs, planning to make that recipe, but I’ve been super busy, and it does take a certain amount of prep time, in that you have to remove the bones. Gratefully Michelle shared a new chicken recipe a few days ago, an asian inspired variation on Cracklin Chicken, Cantonese Crispy Chicken Thighs! One of my family members has a Shroom phobia, so I left out the Shiitake Mushrooms (reluctantly), and due to the extreme heat in St. Louis, all of my cilantro is gone (until more comes up), but I have plenty of shallots, garlic, and scallions from my garden, so that was close enough! The chicken is crispy and wonderful, the pan juices rich & satisfying. Thank you Michelle for another wonderful recipe! In a minute I’m going to eat the leftovers for lunch. Here’s the link.
I originally planned to serve this chicken over cauli fried rice, but then I realized I was out of cauliflower.
Improvisation is what I do, and so I made a simple cabbage sauté instead.
Simple Cabbage Saute
Cut a cabbage in half, core and thinly slice half of it. Put the rest in the frig for next time.
Heat some good fat in your skillet, slice up 3 or 4 slices of bacon. Saute until crispy, then remove from the skillet.
Add the cabbage to the skillet, stir it around to coat with fat, cover and cook, stirring frequently, until it starts getting tender. Remove lid, toss in some grated ginger & minced garlic and continue stirring, allowing excess moisture to evaporate. If you’re out of fresh garlic & Ginger, you can use powdered, although it won’t be nearly as good.
Toss in a handful of Scallions (I use Egyptian Walking Onions), and season with fish sauce and toasted sesame oil to taste. Sprinkle the bacon over the top and enjoy!