Ooooh yes. These recipes? SO good.
Full disclosure? The chicken recipe is not my own. It’s Tyler Florence’s, and I found the original here on Food Network. But I’m still reposting it because in the past, when I’ve only saved links, I’ve twice had awesome recipes disappear from the web and ughhhh. I still mourn them.
The brussel sprouts? I just roasted them the way I would other veggies. After mixing them in olive oil, kosher salt, and pepper. And if you’re new to brussel sprouts, like I kinda am, the ones in the first pic may LOOK burnt — but they aren’t! They were perfectly crispy on the outside and warm and delicious on the inside. I wish I’d doubled the recipe because we both went back for more, but there were only three left. So… I let N save them and the last chicken breast for his lunch the next day. SUCH a sweet wife, right?
I’ve never steamed meat before. I’ve never used a bamboo steamer. I will definitely do both of these things again. I was supposed to use the steamer with a wok, according to the recipe, but we only have an electric wok and I have no clue how to use it. And was too lazy to figure it out, though it’s probably not complicated, ha! So I used our pasta cooker. The 10-inch bamboo steamer (bought it here) fit pretty perfectly. And the chicken turned out pretty fabulous. So screw the wok!
Things I’ll change? Well, I’ll probably quadruple the garlic (I doubled it this time). And take out the ginger (even though I’d already cut it in half). I’m not a ginger fan, but I kept it in just for this first try because I know ginger’s a big element of asian seasoning… But I think it tasted to strongly in the chicken. I marinated the breasts for a few hours, next time I’ll do it overnight.
Things I did change: I added some soy sauce and garlic salt to the boiling water. Not sure if it made a huge difference to the taste of the chicken, but it certainly didn’t hurt!