Avigayil Damm

It was one of those days that I couldn’t figure out what to cook. I looked through my fridge to see what I have, and I found some chicken and some leftover parmesan cheese which I can’t remember what I had it for. Automatically my head put those two together and and decided to look up for recipes calling for those two ingredients. For some reason I must have looked up the words ‘chicken parmigiana’ because on the first page of the search result, I found this recipe by Ree Drummond.

(more…)

Yesterday, we had chicken parmesan. Originally I made enough for two days (with four big pieces of chicken breast) but my number one fan liked it so much he hada second helping with half a chicken breast. So now we end up having only one and a half chicken breast for dinner.

To avoid possible blood bath due to violent fighting over uneven pieces of chicken, I decided to cut it all up and mix it with rice and some (frozen) vegetables, creating a from-the-hip fried rice. I only stir-fried some finely chopped onion, then tossed in the chicken and vegetables, and added the rice. For added taste, I generously sprinkled it with a mixture of sweet and salty soya sauce (my choice is kecap ABC). Then it’s served with two eggs sunny side up. Bon appétit!

I have used chicken so often in my blog posts that I almost titled this post as “Chicken Tonight”. But this will be the last for a while.

The recipe of chicken tonight is actually an old one which we have cooked so many  times and has never failed us once. The chicken is firstly marinated overnight in salt, pepper and lemon juice (so I did this yesterday). On the day it is cooked (today), after having flattened it, it’s dusted with plain flour, dipped in egg, and then covered in a breadcrumbs/parmesan/chopped parsley mix. It’s then fried on a pan, and served with rice and cream sauce. It’s simple, easy and tastes so good. Another alternative for rice could be spaghetti with tomato sauce. I think I would try that next time.