Inspiration for tonight's dinner: simple, Asian comfort food. Tested (and approved) by Jenny, everyone's favorite weeknight cook (see what she had to say about the Oyako Don and Asian Garlic Green Beans).
We've neatly condensed the recipes below, but to read the fully fleshed-out versions (and save and print them) just click on the recipe links or photos. A colorful supper in under an hour -- dinner is served!
The Grocery List (for 2):
- • 1 pound green beans
- • 1 onion
- • 2 chicken thighs
- • 3 eggs
- • 4 tablespoons chicken stock
- • 2 tablespoons sake (plus the rest of the bottle, for sipping)
- • 2 tablespoons mirin
- • rice (use any kind you like -- brown, white, whatever)
We hope you have olive oil, 5 garlic cloves, red chili flakes, soy sauce, sugar, ground ginger, salt and freshly ground pepper on hand -- if not, it's time to stock up!
First things first: Get your rice cooking. Bring a large pot of salted water to boil. Trim the green beans, mince 5 garlic cloves, slice the onion, and cut the chicken thighs into bite-size pieces. Beat 3 eggs in a bowl. In another bowl, combine chicken stock, sake, sugar, mirin and soy sauce.
Beans, beans: Drop the beans into the boiling water and cook for 3 minutes. Drain and set aside. Heat up a large skillet over medium-high heat. Coat the pan with oil and saute green beans until they start to brown. Make a well in the center of the pan and fill it with the garlic, ground ginger and red pepper flakes. Sitr up the beans until everything is well mixed.
Onward to chicken: In a large pot, bring the chicken stock mixture to a boil. Add the chicken pieces and onion slices and simmer until the chicken pieces are cooked. Pour in the egg mixture, cover and simmer for 40 seconds or until the eggs are cooked but still soft.
Finishing touches: Plate the rice, top it with Oyako Don, and serve it with the green beans. Feel restored.
Aside: Pour yourself some sake. You deserve it. Why? Because dinner is served.
Photos by Sarah Shatz
Tags: everyday cooking