I don't seem to be too inspired to write anything interesting on my blog these days, so I decided that since most of you seem to like a good recipe to try, I would post my VERY favorite recipe and urge you all to try it, then let me know how it turned out. (How is that for a rambling sentence?)
First, I have to tell you about the night we served it to some missionaries. The one Elder took a bite and got the weirdest look on his face. I asked him if anything was wrong and he said, "This is the most wonderful thing I have tasted in my entire life." Then he asked me for the recipe. I asked him if he was going to send it home so his mom could make it for him when he got home and he said, "Are you kidding? I am going to make it for myself, and very soon." So, if that is any recommendation besides my own, here it is:
"Singapore Chicken Stew"
1 pound boneless skinned chicken breasts
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice
1 Tablespoon vegetable oil
2 cloves of garlic, peeled and minced fine
1 Tablespoon fresh ginger, peeled and minced fine
1 can (13.5 oz.) coconut milk
1 can chicken broth
2 cups lightly packed washed baby spinach leaves (about 4 oz.)
1 1/2 cups frozen petite peas
2 Roma tomatoes (about 8 oz total) rinsed, cored and chopped
1/4 cup sliced canned water chestnuts
1/4 cup thinly sliced green onions, green part too
1 Tablespoon lime juice
2 Tablespoons chopped fresh cilantro leaves
1) Rinse chicken, pat dry and cut into 1 inch chunks. In a bowl mix flour, salt, chili flakes and five spice. Add chicken pieces and mix to coat.
2} Pour oil into 4 or 5 quart pan over medium high heat. Add chicken mixture, garlic and ginger. Stir frequently and cook for about 4 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover and cook to blend flavors, about 8 minutes.
3) Stir in spinach, peas, tomatoes, water chestnuts, green onions and lime juice, and cook, stirring often until spinach in wilted, about 6 minutes. Sprinkle with cilantro before serving from pan. Ladle into bowls and put a scoop of rice that has been cooked separately in the middle of bowl. Serves four.
I ALWAYS double the recipe because I like to have leftovers and this heats up nicely the next day, or even from a frozen state. It really is tasty and don't let all the ingredients be daunting. Dick and I form a team and do all the chopping and it goes pretty fast. If you want to make it ahead you can go through the second stage and put it away until later, then just bring it to a boil and just go on from there. It is really quite easy to make.