When I was a kid, many years ago, I remember coming home to the wonderful aroma of roast chicken. My father, a cook, just had a knack for making roast chicken a truly gourmet experience. Today we find a whole new world of chicken: chicken wings, thighs, breasts, all prepared in a wide variety of ways. I am still a little amazed at the price of wings, and thighs. No one ate these when I was a kid. Of course now, wings, those wonderful , sticky, hot pieces of chicken that go so well with a cold beer are the rage. Actually I have spent hours, days, weeks, weekends trying to come up with the ultimate wings recipe. I will post this wonder later this month.
Recently I came across a recipe for boneless, skinless thighs in the September 2007 edition of Fine Cooking -a must magazine for all amateur chefs. I will post the recipe on http://www.thearrogantchef.com/ later this year.
I wanted to come up with a side dish to complement the recipe. For now I am calling it Asian Zucchini Rice.
3 zucchini chopped
3 leeks thinly sliced (white parts only)
8oz sliced mushrooms
1/4 cup soy sauce (not soya)
1 tsbp asian sesame oil
1 tsbp olive oil
2-3 cups cooked white rice
1. Cook the rice
2. While the rice is cooking add oil to a large saute pan and saute zucchini, leeks and mushrooms until they are tender. About half way through add soy sauce, and sesame oil (salt and pepper to taste.
3. Add cooked rice and mix thoroughly and let simmer until most of the liquid has evaporated.