Dinner
One chicken breast bone in
1/2 cup chicken stock
1/2 cup water
2 tbsp olive oil
1.5 tsp soy sauce gluten-free of course
1/2 tsp granulated garlic
1/2 tsp. onion powder
1 tbsp dehydrated onions or real
1/2 tsp. salt
pepper to taste
10 to 15 grains of Szechuan spice
1/8 of a teaspoon of red hot pepper
2 cloves smashed garlic fresh
A delightfully easy recipe. That makes a wonderful gravy to put on your rice.
Combine all the ingredients except for the salt and pepper into the The fry pan which you will want to preheat to medium probably medium. Pre-cook the chicken with a bit of water I usually use. Maybe maybe use half of the 1/4 cup say. And cover the pan to let the chicken steam and cook. Once it's cooked for about oh, say 15 minutes or so. Add the remaining ingredients. Leave it uncovered so that it can Brown a little bit and when you cover, make sure that it's not a tight fitting cover. You want a little bit of the moisture to escape. I usually flip it Midway through the cooking time. The easiest way to tell if it's done is if the internal temperature register is about 150, you can go to 165 but then it's going to be absolute Sahara desert. I like to flip the chicken and right at the end I add the chicken stock in remaining water and I put the cover on it again leaving a little bit off. It makes a beautiful gravy which you can put on top of your chicken and rice. It's wonderful.