Seasonal Potluck continues on, even though its not feeling very “springy” here in Chicago right now. The Hubs and I went out for a very cold (38 degrees) and rainy run this morning, and froze our butts off! I usually visit Chicago this time of year, and the weather isn’t usually very nice, but its at least in the low 50s! Anyway, after our run I was wishing I had a giant bowl of this hot and sour rhubarb with chicken to warm me up! We had to settle for coffee (my second choice).
I’m really happy that my friend Kelley suggested rhubarb as our first seasonal ingredient for this project. I’ve found that I really like the stuff, and have really enjoyed learning multiple ways of preparing it!
Tonight I’m off to the city to see our friends, The Leen’s, and meet their two baby girls for the first time! The great part about visiting Chicago is that I have SO MANY friends that live in this area so I get to see them all in one trip! Hope you’re all staying warm or, better yet, enjoying warm weather in other parts of the country.
Hot and Sour Rhubarb with Chicken recipe from Food2.com
***I just googled the metric conversions
2 chicken breasts, cut into chunks
200 g rhubarb, chopped up small
150 ml water
2 tablespoons runny honey
2 tablespoons soy sauce
2 garlic cloves, peeled and crushed
1 dried red chili
1 teaspoon Chinese five spice powder
1 teaspoon dried ginger
Preheat the oven to 180°C.
Put the chicken pieces in a casserole dish.
Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.
150 g dried noodles