(This is a test post. If it interests people, I will consider making an entire blog of it. Please Like and Reblog if it does!)
Read Part 1 (Fried rice with pork and red pepper) here.
This week’s menu:
Monday: Lamb hotpot, baked potato.
Tuesday: Fried rice with pork and red pepper.
Wednesday: Chicken salad.
Thursday: Beef and Broccoli stirfry.
Friday: Quiche and salad.
Saturday: Chicken satay.
So last night I actually had a takeaway as I was out watching a fringe show, but I made the chicken salad this morning for my lunch.
I was going to grill the chicken, but I wanted something more fatty, so this is a quick chicken kara-age with mixed leaves, tomato and a sweet mustard dressing.
TIME: ~30 mins
SERVES: Two (/one student [with leftovers]).
COST (if you need to buy everything): £11.96 - £14.17
COST (if you already have 5-spice, lard/vegetable oil, soy, sugar and flour*): £6.99
COST per portion (ie cost of actual amounts used, and assuming your cupboards are bare to begin with): £1.46 - £1.49
*Long list, I know, but these are things I keep in my cupboards.
(Prices are from Sainsbury’s.co.uk)
I got the mixed leaves on sale: two bags for £1; and I always buy a whole chicken and joint it, keeping the carcass and leg bones for stock. It’s the most economical way to eat chicken, and if you don’t know how to joint a chicken, I highly recommend you learn!
A chicken leg and breast - ~£2 (£5 for a whole chicken)
Some soy sauce - ~7p (99p/150ml)
Chinese 5 spice - ~2p (£1.68/57g)
3tbsp Plain flour (I use gluten-free) - <1p (£0.52/1.5kg) [regular]/ ~4p (£1.70/1kg) [gluten-free]
3 tbsp lard/vegetable oil, for frying - ~8p (49p/250g) [lard]/ ~5p (£1.52/1L)
1 bag mixed salad leaves - 50p
1 tomato - 15p (£2/kg)
For the dressing:
1/2 tsp mustard powder - ~5p (£1.34/57g)
1 tsp brown sugar - <1p (£1.29/500g)
1 tsp soy sauce - ~5p (99p/150ml)
If you’re feeling flush:
a dash of sherry or rice wine in the dressing
some sesame seeds for a garnish
Chop up your chicken breast and leg into bite-size strips and chuck them in a bowl with the soy, 5-spice and flour. Mix it up with a spoon or your hands, until it’s all coated.
Melt the lard, or heat the oil, in a small saucepan, over quite high heat. Get an apron, because this will spit. Put the chicken-y mix into the saucepan and leave it be. You want to get a bit of a crust forming, so only stir it occasionally. Turn the heat down if it burns.
Meanwhile, slice the tomato thinly, and wash the salad leaves. Put the leaves in a bowl.
Now, make the dressing in a small bowl or glass. Put the mustard powder in, and mix it to a watery paste by adding a little too much water, slowly. You don’t want any lumps so do it gradually. It should look like this:
Add the sugar, stirring thoroughly to melt, and then the soy. Add sherry or rice wine vinegar now if you’re using them (but reduce the sugar by half).
Tip the dressing over the salad leaves and toss. By now the chicken should be done (~15 mins). Serve with a garnish of sesame seeds, if you are so inclined.
Join me tomorrow/later tonight for Beef and Broccoli stirfry, a staple of mine!