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Thursday, March 31, 2011

Chicken Chayote, Canned.

Chicken Chayote, Canned.


3-4 lbs boneless skinless chicken thighs
10 cloves garlic
1 inch piece of fresh ginger sliced into matchstick slivers
1 small white onion
5 chayote peeled and sliced - if you can't find chayote substitute zuchinni or yellow squash
2 Tbsp soysauce
1 Tbsp oyster sauce
1 tsp red chili flakes
1 TbSP sea salt
2 cups water
3 tbsp oil
HOT wok!

prep the chicken by removing as much fat as possible
prep the garlic, ginger and onion.

heat the pan very HOT until it's almost smoking
add oil, chili flakes and garlic and keep it moving
add ginger once garlic is dancing in the oil
add onion once garlic is golden

Once the onions are transluscent add the chicken.
Season with salt and keep it moving
When chicken is done - season with soy and oyster Sauce...
When everything bubbles and pops - add water.

I wish I would have just cooked the chicken through and warmed the veggies throughout and then canned it because it makes for a really soft product. But it's a learning curve - and better to make errors on cheap things - rather than when things are REALLY tight.

I washed the jars lids and caps.
Level with boiling water to 1 inch mark.
Wipe, put on lid and process in the pressure canner.
Hindsight is a i said next time I won't cook the veggies at all.
But at least we have 2 quarts of eats to go with rice.

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