Ten-minute food!

[brooksmoses]

So. This is my lunch today: Take a deboned chicked breast, chop into bits, microzap for 40 seconds to partially cook. Meanwhile, put a tablespoon or two of olive oil in a frying pan, heat to medium, dump in a fair bit of ginger, a smaller bit of cayenne, and a bit more ginger for good measure. Add chicken, sautee a minute, add a half-cup milk, scrape pan thoroughly to dissolve stuff, add a touch more ginger, cook until boiling and slightly thickened, and meanwhile microzap a bowl of leftover rice. Dump a heaping tablespoon of chocolate powder into the chicken mixture, stir well, add rice, stir again, eat.

Surprisingly good, actually. And quick, too, which is good, as I need to leave soon.

Comments

[oneironaut.livejournal.com]

I was with you right up until the chocolate powder. I was going to make a cute comment about how you feel about putting ginger in the recipe. But ... chocolate powder. Augh. You are a sick, sick little man. Get out of my sight.

[brooksmoses]

Oddly enough, suzimoses had a questionable reaction to exactly the same ingredient. I don't understand....

[kiya]

I'm given to understand that chocolate goes well with garlic, actually.

So it being combined with ginger doesn't throw me. Uh, much.

[oneironaut.livejournal.com]

Chocolate and garlic, sure. I've never had it, but it sounds like it could work.

But chocolate and ginger?

That's crazy talk.

[brooksmoses]

Clearly you don't want to know Heather's hot-chocolate recipe, then. :)

I think it's quite good, myself.

[oneironaut.livejournal.com]

... er, wait a minute. I meant 'but chocolate and chicken'. /That's/ crazy talk. lilairen's hot-chocolate recipe sounds delicious.

I'm tired, dammit! Tired!

[intenselaura.livejournal.com]

Do you mean unsweetened cocoa, or the sweetened drink mix type stuff? I'd suspect the cocoa might work better, adding depth of flavour, but I suppose if it were a not-too-sweet mix, it might balance nicely against the ginger and cayenne. The proportion threw me more than the ingredient itself did, but then again it's hard for me to judge such things unless I'm doing them myself.

[brooksmoses]

I wanted to use unsweetened cocoa, but we didn't have any. What we do have is a good-quality drink mix (not the sort that contains powdered milk and suggests you make it with hot water) and lists its ingredients as "sweet ground chocolate and cocoa", so I used that. The end result was only very slightly sweet -- no more than, say, a commercial pasta sauce would be, if even that.

The proportions were such that it was definitely a chocolate sauce, though. But not nearly as chocolatey as a dessert chocolate sauce.

Not so wacky if you're familiar with non-European based food.

[(Anonymous)]

There is a sauce (Mexican in origin, I believe) called Mole (prononced Moh-lay) that uses unsweetened chocolate as it's primary ingredient. It's very delicious!