October 19th, 2007


Shabbat Prep

Very simple tonight because we're going to a friend's for lunch.

Chinese-inspired Marinated Chicken
Sugar Snap peapods

challah and wine

The chicken is very easy. The marinade is

One inch fresh gingerroot, peeled and grated
One large clove garlic, grated
Toasted sesame oil (about a tablespoon)
Low-sodium soy sauce (I have no idea - two tablespoons, maybe.)
Rice wine vinegar (three tablespoons?)
The juice and grated peel of one large orange.

I marinated a chicken cut in 8ths for about an hour, and put the chicken and marinade into a 450°F oven.

That's *IT*. The most important tool for this is a microplane. Nothing's better for this.

Rice will go in the rice cooker, and I'm using frozen sugar snap peas, so they'll go into the oven just before Shabbat.