Soy Good!

Teemy wanted to know how to make those scalloped potatoes I posted in her getting to know me post. Because I'm feeling particularly generous, I'll throw in the soy chicken recipe for free, too. Both these recipes are courtesy of an old roommate from Toronto, with whom I have no contact anymore.

Scalloped Potatoes
2-3 medium to large potatoes, peeled and sliced into 1/4" rounds
3 tbsp butter
3 tbsp flour
1-2 cups of hot stock (I just use a tablet with boiled water from the kettle)
Paprika

1. Preheat oven to 375.
2. Layer potatoes in a baking dish so that they overlap each other by about a third.
3. Have stock hot and ready near stove.
4. Melt butter in a small pan over medium heat.
5. Once butter has melted, spoon in flour one tbsp at a time, incorporating it fully into the butter before adding the next.
6. Remove pan from heat and pour in soup. Mix very briefly and immediately pour over potatoes, spreading to cover with spatula. The sauce will thicken VERY quickly, so speed is of the essence.
7. Sprinkle with paprika and bake for 30-40 minutes, or until potatoes are fork tender.

Serves 2-3

Soy Chicken
There aren't really quantities in this recipe - it can be adjusted according to necessity.

Skinless-boneless chicken breasts
Flour
Oil
Soy sauce

1. Cut chicken into strips that are about 1" wide and about 1/2" thick.
2. Coat lightly in flour.
3. Brown chicken strips in saute pan with just enough oil to ensure they don't stick to the pan. Depending on your quantity of chicken, start with 1 tbsp and as you add more pieces add more oil, as necessary.
4. Cook chicken for about 1-2 minutes per side, and remove to plate once cooked. Depending on the amount of chicken you're making, you may need to do this in batches.
5. Once all chicken has been cooked return all of it to the pan and spray with soy sauce (sparingly! - it's really easy to make this dish TOO salty. A tbsp should do). Toss the chicken around the pan making sure both sides are coated in soy, until it turns into a nice brown shade. This should only take another half a minute or so to do.

Bon Appetit!

Posted by raptorgirl at November 11, 2005 02:44 AM