Plimsoll soup! (Poultry)

Member Name: KingHerrod

Product:	Poultry
Date:	23/08/01 (247 review reads)
Rating:

Advantages: Plimsolls

Disadvantages: Plimsolls

I sit here under threat, there is an axe by my head and I am told that if I do not share this wonderfully yummy dish with you, I will be left with no hair. Yep, that is right Geoffrey the mad mohican giraffe is behind me forcing me to share this recipe for spicy chilli chicken (yes ok with plimsoll). “Oi get it right!” Ok it really is plimsoll soup!

This wonderful recipe is an adaptation from a recipe our guide cooked for us when trekking in Thailand and then a further adaptation by the master cookery giraffe, Geoffrey.

Lets start by saying if you do not like spicy food, you will not like this dish, but if you do get ready for a good one.

You will need for 2:

olive oil;
2 chicken breasts;
1 onion;
1 large or 2 small cloves of garlic;
paprika;
cumin;
coriander;
chinese 5 spices;
salt;
pepper;
1 fresh chilli (dried chillies or chilli powder will also suffice); and
various stir fry type veg: I have found that any mixture of pepper, mushrooms, tomato, bean sprouts, carrots and courgette are great.
Oh and yes Geoffrey you need a pair of Bradley the permanently sad basset hound’s green flash plimsolls.

All the spices are the ground ones, you know in a jar and I have not tried it with fresh, but I guess it will work.

For the sauce you need:

light and dark soy sauce;
tomato ketchup (heinz really is the best);
lemon juice;
sweet chilli sauce; and
a drop of water.

It is best served with thai fragrant rice, but plain rice will do.

You will need a sharp knife, a wok (or big frying pan), and a garlic crusher.

Now I use organic ingredients and it really makes a difference, Geoffrey uses the organic stuff too and believe me Bradley’s plimsolls are very organic. “Oi, less of the cheek, you impostor King, or your hair will be off!” “Opps sorry Geoffrey”.

Now to start
with, chop everything up (apart from the garlic and obviously the spices and sauce stuff as you cannot chop them) and keep it in three piles, one pile is your chicken, the next, onion, chilli and garlic (ready to crush) and the next your veg.

Now lets go, heat the oil in the wok and add the garlic (crushed), onion and chilli, add to that the spices, paprika, cumin and coriander, salt and pepper. I never measure I just sprinkle in, but remember this dish needs flavour. Sweat all this together in the wok for about 5 minutes on a low heat to let the flavours infuse.

Once that is done add the chicken and sprinkle with chinese 5 spice and season with a little more salt. The chicken should be left to brown and so regular stirring is essential at this stage to cook the chicken evenly.

The chicken takes about 5 minutes, “ok Geoffrey” (you then add the plimsolls, which have been left to soak in water over night). This adds a wonderful cheesy aroma to the flavour, which without, the whole dish is a waste. Now, Geoffrey says that the plimsolls are best left to soak in one piece and then can be added whole, or chopped it depends on your preference, but he normally chops them!

“Lorraine, please put on some pop tarts.”

Phew, he has gone, now whatever you do, do not add plimsoll to the dish, it really ruins it, when Geoffrey cooked it for us, we nearly threw-up. But you know, he had gone to such an effort, put on his little pinny and all, that we felt we had to pretend. Next doors dog ended up with it and let me tell you, it looked very poorly for the next few days. But I feel sorry for Bradley, every time Geoffrey wants to cook this, he forces Bradley to wear Green flash plimsolls, continuously for about 6 weeks and so all Bradley’s friends take the mickey out of him, for not being cool.

So your chicken is browned, add the veg and some more 5 spice. Then add the ingredients to make the
sauce, first the ketchup (I never measure, just use the old eye), then the light and dark soy sauce, there should be about twice as much light soy sauce as dark; a squirt of lemon juice and then the sweet chilli sauce (be careful with this as some brands have a kick); I tend to use Sainsbury’s own brand, and a good dollop of this is enough and by that I mean about a desert spoon full. Add about a quarter of a mug of water and put your rice on. (In a separate pan, this is not risotto.)

Stir the contents of the wok and the rice regularly and serve when the rice is cooked, (normally about 10-15 mins). If you do not know how to cook rice, then read the packet.

This is a good quick dish and takes about 25 mins to cook and it is tasty.

If you have any questions, let me know and I may try to help, or I may not, depends on the old mood. Oh I have never written down a recipe before so if this does not make sense, you can shoot me in the face! But only if you are a fully fledged mafia member!

Giraffe pinnies are available from all good Giraffe supply stockists and come in all sizes, Geoffrey is a small giraffe and so he has the small size, it ties round his neck and flairs a bit at the bottom to cover his little chest and belly!

Oh and if you are a veggie, pah, then I reckon that you could leave the chicken out and pad it out with more vegetables.

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