Asian Wok

Today I tried another recipe from the latest addition to my cook book collection...and this was the first recipe that disappointed me. I expected the dish to taste quite a bit as the chicken is marinated, but it turned out a bit too bland for my tastebuds. I'll post the recipe anyway, because maybe some of you can suggest what to add to give it more flavour ?!

Asian Wok
(4 persons)

Ingredients:
4 chicken filets
2 tbsp of olive oil
2 tbsp of soy sauce
1/2 tbsp of shredded ginger
1/2 tbsp of shredded garlic
250 gr glass noodles (vermicelli)
2 carrots
1 leek
1 squash
1 head of brokkoli, divided into florets
1 tsp of fish sauce

1.) Cut the chicken filets into pieces and transfer to a medium sized bowl.
2.) Add the olive oil, soy sauce, ginger and garlic and stir well. Set aside for 15 to 30 minutes.

3.) Put the glass noodles into a large bowl and top off with lukewarm water. Set aside.

4.) Peal the carrots and slice the carrots.
5.) Slice the leek and dice the squash.

6.) Heat up a wok, add the chicken and fry for a couple of minutes.
7.) Add the carrot slices, leek slices, florets of broccoli and fish sauce, and stir fry for about 5 minutes.
8.) Add the squash and stir fry for another minute.
9.) Drain the glass noodles and add to the wok, stir fry for another minute and serve! (Do not warm the noodles too long, as they will become mooshy!)

Now, what to add to give this dish more flavour? Red chilli? An Asian type of sauce? Any recommendations will be welcome!

Chicken Curry Salad

With those long summer days, I always get a bit hungry again late in the evening....so tonight I had some knekkebrød (crisp bread) with the last of the Chicken Curry Salad I made earlier this week with leftover chicken ( I made Jamie Oliver's Lemon Stuffed Chicken ..... it was delicious, but two whole chickens were just too much for three persons! ), with a glass of red wine. Yum!

Chicken Curry Salad

Ingredients:
3 dl of sour cream (light/diet)
150 gr of mayonnaise (light/diet)
5 tsp of curry
1 red pepper
300 gr of corn
4 spring onions, chopped
leftover roasted chicken, as much as you like ( I used nearly a whole chicken)

1.) Mix the sour cream, mayonnaise and curry to a dressing in a medium sized bowl.
2.) Chop the red pepper and spring onions, and add it together with the corn to the curry dressing
3.) Add the leftover chicken, shredded into smaller pieces.
4.) Stir and serve on baguette, knekkebrød or your preferred type of bread.

Enjoy!

PS: The salad gets better after a day, as the dressing gets a stronger taste of curry.