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Copyright © Discworld MUD, Play Now.
Cut up one onion and a stick of celery. Place into a large pot with some water. Clean the chicken and place the chicken into the pot. Bring to the boil. Cook for 15 minutes, then turn over the chicken and cook for another 15 minutes. Remove the chicken from the water and remove the bones from the chicken. The water can be used as a soup (nice soup it is too). You may wish to place some other vegtables and spices in with the chicken whilst cooking to make an even nicer soup.
Start cooking the rice. I like the brown rice in this sort of stir fry. It has a much nicer taste and takes about 20 minutes to cook.
Cut up the onions, carrots, zuccini and garlic and stir fry in a wok with some oil. Make sure the onions are cooked, not crunchy, before continuing; otherwise your stir fry will taste of onion and little else.
Place the peas, corn and celery into the mix, stir frying for about 3 minutes. You can place capsicum in at this point, but I find that it does not taste very good after being reheated.
Place the cabbage into the stir fry and cook for about 5 minutes. The cabbage should be a bit floppy, but not too cooked. If you are going to use some other sort of cabbage apart from chinese cabbage you have to place it into the stir fry earlier, as it takes longer to cook.
Place the cooked rice and the cooked chicken into the mix with some soy sauce. Stir around until it is nice and warm. Just before serving mix in some raw cashews. Do not cook the cashews and do not place them in the mix if you wish to reheat it. I find it easiest to stick one layer of the stir fry in the bowl, then a layer of cashews and the another layer of stir fry.
Brought to you by CMOT Dibbler's Sensational Sausages; buy one while they're hot.
Copyright © Discworld MUD, Play Now.