Friday, 27 January 2012

::a tad of savoury & sweet::

Ginger Chicken & Pineapple Salad

I bought a whole free-range raw chook that was reduced at Aldi, and time was running out to get it cooked before the use-by date. I opened my pictureless (therefore, infrequently used) slow cooker cookbook and came upon this recipe. Since I did have pineapple AND grapes in the fridge, I felt it was meant to be.

The time was 9pm at night, the time that I start to think about what meal I will throw myself into making as soon as I get home from work the next day. There was one problem - the chicken had to be pre-cooked... in the slow cooker... for 5 hours. I am at work for 8 hours. Soooo...

I decide to put it on that night. 
10:00pm, slower cooker on. 
Alarm set.
3:00am, awake, stumble into kitchen.
Remove chicken from liquid, cover. Pour stock into jug & leave to cool.
Return to bed.

Cooking the Chicken:
- 1 1/2kg roasting chicken
- salt & peppercorns
- 2 cloves garlic
- 1 brown onion
- 15g grated fresh ginger
Cover with cold water, low for 5 hours.

7am, I get up, this time to start the day. Put the chicken in the fridge, and go to work.

5:15pm, home!

1 wilt 2 bunches of bok choy in some oil:

cut a red capsicum into long, thin strips:

ripped the chicken into small pieces & combined another 15g of fresh ginger into it:

drained a can of pineapple:

Now to combine...
The yummy wilted 'choy:

a cup of halved sweet white grapes:

throw all on top of the boy choy:

The recipe suggested coleslaw dressing but I just seasoned with a salty spice shaker which I had 

don't you just love summer x


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