I had a craving for Chicken Fried Rice so I cooked a pot of rice Friday morning before going to work. And I thinly sliced up a couple of boneless chicken breasts while they were still frozen. Easier to slice thin that way. When I got home from work it was a simple dinner to put together. Marinated the chicken with a little Shao Hsing, cornstarch, sesame oil, and just a teaspoon of soy, for about 20 minutes. Heated the wok and cooked the egg. Then the chicken, added the rice and tossed until hot, in went the egg and the green onion and it was ready to eat. We had braised Shanghai Bok Choy with garlic and oyster sauce on the side.
Last night was roasted potatoes with grilled Baby Back Ribs seasoned Greek style. My favourite way to do ribs. Depending on the size of the ribs they take between 45 minutes and an hour on a hot grill over indirect heat.
Home Cookin Chapter: Recipes From Thibeault’s Table
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
Mince garlic and press with back of knife to turn into a paste. (or use
Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if
using. Squeeze juice of whole lemons over ribs a few hours before
Note: These can be marinated earlier in the day or overnight, but do
not add the lemon juice until a few hours before grilling or the lemon
will change the texture of the meat.
Heat grill to high (both sides)
Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.
On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.