Thai Rice Flour - 16 oz
Stir fry: Organic Cabbage, potatoes and chicken with rice.
If you are busy and hungry, cabbage is your best bet. Cabbage lasts for a long time too.
- Cut up the cabbage
- Slice the potatoes (thin)
- Cut chicken into strips
- Fry potatoes, a couple minutes later, add some soy sauce. (I cannot explain why it tastes so good when soy sauce is added before it is fully fried, or cooked. Somehow it tastes different!)
- Wait till potato is a little brown on the skin.
- Add chicken (semi-cooked or fried) to the potatoes. Keep cookin. Add a touch of black bean sauce.
- (Opt.) Mix a shot-glass-full of Thai rice flour (in water) mixture. Add to chicken.
- When chicken looks ready, add cabbage. Cook until cabbage is cooked. Cabbage may shrink. Add salt and pepper to taste. (Less is more. Start with little.)
- Ready to eat with rice.
Involves only one pan/wok and a rice cooker.
Don't forget to donate rice at www.freerice.com
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