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Chairman Mao · 26-10-2008, 08:57 PM

Chop up some garlic and ginger and trim off yer chicken breast.

The chicken breasts here seem very wet so I srprinkle on a bit of flour before pressing in the garlic and ginger… back home I’d use a rolling pin to really squash the breast, but here they’re so moist I just use my hands.

Some lightly floured breasts with the garlic and ginger pressed in:

Dip into a beaten egg (with a dash of milk too)...

Then into the bread crumbs… this part also really mashes the garlic and ginger into the breast so each piece will be about the double the size.

Fry up in butter… I forgot to buy butter and had to use the final knob I had with the mashed potatoes, so just fried them up in oil… I also squeeze the juice from about half a lime over them just as they’re cooked… but I forgot the lime too.

Serve with creamy garlic mashed potatoes, rich gravy and a hot Thai bird.

Unfortunately she’s away so I had to eat by myself.

Which frees up tonight to go watch the match in Cowboy and be relieved by a Fanny’s slapper, should I choose to venture out.

A double chicken breast makes about 6 or 7 of these, so there’s still 5 left for me tmro… just need to cook up the French fries. They’re nicer the next day anyway as the garlic and ginger really infuse with the chicken… as the missus says… they’re like ‘Seks for the stomak’... Which is good.... I think.

*Burbppp*

Chairman Mao · 26-10-2008, 10:13 PM

I forgot the 'Lazy Bastard' version.

Just add the chopped garlic and ginger to the breadcrumbs.

Press them into the chicken breast... I mean REALLY press them in so each one is only a few millimetres thick.

Fry up in oil.

That's it. Easy as that.

Cut the breast up a bit so they're not as big and they goes absolutely great as finger food with icy cold beer while football at home.

isdatu · 26-10-2008, 10:47 PM

certainly putting that one on my list C.M, maybe I'd just add a few garden vegies (something even I can't even stuff up) and its a prize winner

isdatu · 26-10-2008, 10:50 PM

had a roast lamb/pork dinner with the works at a mates place today. I'd give my left nut to get my hands on a small oven. Well almost.......

melvbot · 26-10-2008, 11:01 PM

I forgot about doing this with chicken, usually just fry it as I havent got a cooker. Should be a welcome addition to the menu.

Marmite the Dog · 27-10-2008, 04:18 PM

Quote:

Originally Posted by isdatu

I'd give my left nut to get my hands on a small oven.

Readily available in every supermarket.

Mid · 27-10-2008, 04:22 PM

^

'lectric to run 'em 'tis 'nother story ...................

Marmite the Dog · 27-10-2008, 04:23 PM

Every place I've lived in has electricity.

Mid · 27-10-2008, 04:25 PM

yep and it takes just slightly more to run an 'lectric oven than a single bulb ...........

220 here is at an average of 190 and 170 is seen on odd occassions .

Marmite the Dog · 27-10-2008, 04:31 PM

I've got one and it works.

Nuf said.

Chairman Mao · 27-10-2008, 08:51 PM

24 hours in the fridge later and the garlic and ginger has really infused with meat.

Peel, chop, soak and fry up some french fries…

...with mayo, ketchup and mustard. Lovely and couldn’t be easier.

Unfortunately Missis Mao is still away, so it’s dining for one

Which means I’ve still got 3 large pieces for dinner tmro

48 hours and the garlic and ginger will be bloddy to die for…. I hope.

Marmite the Dog · 27-10-2008, 09:16 PM

Quote:

Originally Posted by Chairman Mao

Peel, chop, soak and fry up some french fries…

Look like chips to me.

Chairman Mao · 28-10-2008, 12:47 PM

Me too. But there's yanks here.

wouldn't wanna confudle the poor fellas.

Bigleg · 28-10-2008, 12:56 PM

Looks very nice indeed, you can also add some dried chilli flakes to the ginger and garlic to give it an extra kick.

Aroy

CSFFan · 30-10-2008, 02:35 PM

Looks very nice...I also do this with pork loin steaks. Baked or fried, they are both very tasty. Topped with some chopped parsley and corriander..very nice!

Thanks CM!

November Rain · 30-10-2008, 10:32 PM

Quote:

Originally Posted by isdatu

I'd give my left nut to get my hands on a small oven. Well almost.......

Quote:

Originally Posted by Mid

'lectric to run 'em 'tis 'nother story ...................

Would have thought, as long as you were careful with temp, you could fry these?

Edit - just reread & they are sodding fried. D'oh!

Sorry, Chairman Mao. Also ran out of repo. Remind me to green you for this.

Lorenzo · 30-10-2008, 11:54 PM

Looks great .... Will give it a try

Lorenzo · 31-10-2008, 11:07 AM

Well gave it a go and AROY MAAK

Forgot the gravy and bread crumbs but f'n aroy anyway. The ginger was a great add

Mister Fixit · 03-11-2008, 09:25 PM

Quote:

Originally Posted by isdatu

had a roast lamb/pork dinner with the works at a mates place today. I'd give my left nut to get my hands on a small oven. Well almost.......

Zanussi oven and 3 burners on top at Carrefour - a steal at 8,900 baht.

Will cost about an extra 3,000 baht for the gas cylinder, hose and regulator on top. Still not bad.

My mum sent me a proper metal roasting tin from the UK today so roast dinners, here we come!

Riatsalawhit · 03-11-2008, 11:11 PM

sound's a great treat with the added garlic n ginger I'm not so keen about the garlic pototo as it seems to be over doing the flavour but nevertheless a good dish.................keep the recipes coming as there worth trying out.

26-10-2008, 08:57 PM	#1 (permalink)
Chairman Mao Wat Pho Last Online: Yesterday 11:57 PM Join Date: Aug 2008 Posts: 889	Garlic and Ginger Chicken Schnitzels.... Aroi. Chop up some garlic and ginger and trim off yer chicken breast. The chicken breasts here seem very wet so I srprinkle on a bit of flour before pressing in the garlic and ginger… back home I’d use a rolling pin to really squash the breast, but here they’re so moist I just use my hands. Some lightly floured breasts with the garlic and ginger pressed in: Dip into a beaten egg (with a dash of milk too)... Then into the bread crumbs… this part also really mashes the garlic and ginger into the breast so each piece will be about the double the size. Fry up in butter… I forgot to buy butter and had to use the final knob I had with the mashed potatoes, so just fried them up in oil… I also squeeze the juice from about half a lime over them just as they’re cooked… but I forgot the lime too. Serve with creamy garlic mashed potatoes, rich gravy and a hot Thai bird. Unfortunately she’s away so I had to eat by myself. Which frees up tonight to go watch the match in Cowboy and be relieved by a Fanny’s slapper, should I choose to venture out. A double chicken breast makes about 6 or 7 of these, so there’s still 5 left for me tmro… just need to cook up the French fries. They’re nicer the next day anyway as the garlic and ginger really infuse with the chicken… as the missus says… they’re like ‘Seks for the stomak’... Which is good.... I think. Burbppp Last edited by Chairman Mao : 27-10-2008 at 01:03 AM.

26-10-2008, 10:13 PM	#2 (permalink)
Chairman Mao Wat Pho Last Online: Yesterday 11:57 PM Join Date: Aug 2008 Posts: 889	Lazy Bastard Version I forgot the 'Lazy Bastard' version. Just add the chopped garlic and ginger to the breadcrumbs. Press them into the chicken breast... I mean REALLY press them in so each one is only a few millimetres thick. Fry up in oil. That's it. Easy as that. Cut the breast up a bit so they're not as big and they goes absolutely great as finger food with icy cold beer while football at home. Last edited by Chairman Mao : 26-10-2008 at 10:18 PM.

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26-10-2008, 10:47 PM	#3 (permalink)
isdatu Chainat Last Online: 09-12-2008 02:35 PM Join Date: Sep 2008 Posts: 31	certainly putting that one on my list C.M, maybe I'd just add a few garden vegies (something even I can't even stuff up) and its a prize winner

26-10-2008, 10:50 PM	#4 (permalink)
isdatu Chainat Last Online: 09-12-2008 02:35 PM Join Date: Sep 2008 Posts: 31	had a roast lamb/pork dinner with the works at a mates place today. I'd give my left nut to get my hands on a small oven. Well almost.......

26-10-2008, 11:01 PM	#5 (permalink)
melvbot Metal Member Last Online: Today 12:04 AM Join Date: Apr 2008 Location: To Be Confirmed Posts: 3,224	I forgot about doing this with chicken, usually just fry it as I havent got a cooker. Should be a welcome addition to the menu.

27-10-2008, 04:22 PM	#7 (permalink)
Mid Nautical Member Join Date: Aug 2007 Posts: 9,407	^ 'lectric to run 'em 'tis 'nother story ...................

27-10-2008, 04:23 PM	#8 (permalink)
Marmite the Dog Too drunk to fuck Last Online: Today 12:22 AM Join Date: Jun 2005 Location: Fuckwitistan Posts: 26,434	Every place I've lived in has electricity.

27-10-2008, 04:25 PM	#9 (permalink)
Mid Nautical Member Join Date: Aug 2007 Posts: 9,407	yep and it takes just slightly more to run an 'lectric oven than a single bulb ........... 220 here is at an average of 190 and 170 is seen on odd occassions .

27-10-2008, 04:31 PM	#10 (permalink)
Marmite the Dog Too drunk to fuck Last Online: Today 12:22 AM Join Date: Jun 2005 Location: Fuckwitistan Posts: 26,434	I've got one and it works. Nuf said.

27-10-2008, 08:51 PM	#11 (permalink)
Chairman Mao Wat Pho Last Online: Yesterday 11:57 PM Join Date: Aug 2008 Posts: 889	24 hours in the fridge later and the garlic and ginger has really infused with meat. Peel, chop, soak and fry up some french fries… ...with mayo, ketchup and mustard. Lovely and couldn’t be easier. Unfortunately Missis Mao is still away, so it’s dining for one Which means I’ve still got 3 large pieces for dinner tmro 48 hours and the garlic and ginger will be bloddy to die for…. I hope.

28-10-2008, 12:47 PM	#13 (permalink)
Chairman Mao Wat Pho Last Online: Yesterday 11:57 PM Join Date: Aug 2008 Posts: 889	Me too. But there's yanks here. wouldn't wanna confudle the poor fellas.

28-10-2008, 12:56 PM	#14 (permalink)
Bigleg Bang Tao Beach Last Online: 05-12-2008 08:21 PM Join Date: Oct 2008 Location: Pattaya Posts: 14	Looks very nice indeed, you can also add some dried chilli flakes to the ginger and garlic to give it an extra kick. Aroy

30-10-2008, 02:35 PM	#15 (permalink)
CSFFan Muang Boran Last Online: 08-01-2009 05:12 PM Join Date: Dec 2007 Location: Bangkok Posts: 974	Looks very nice...I also do this with pork loin steaks. Baked or fried, they are both very tasty. Topped with some chopped parsley and corriander..very nice! Thanks CM!

30-10-2008, 11:54 PM	#17 (permalink)
Lorenzo Aranyaprathet Last Online: 18-12-2008 05:00 AM Join Date: May 2008 Posts: 272	Looks great .... Will give it a try

31-10-2008, 11:07 AM	#18 (permalink)
Lorenzo Aranyaprathet Last Online: 18-12-2008 05:00 AM Join Date: May 2008 Posts: 272	Well gave it a go and AROY MAAK Forgot the gravy and bread crumbs but f'n aroy anyway. The ginger was a great add

03-11-2008, 11:11 PM	#20 (permalink)
Riatsalawhit Bang Tao Beach Last Online: 07-01-2009 03:23 AM Join Date: Oct 2007 Posts: 14	sound's a great treat with the added garlic n ginger I'm not so keen about the garlic pototo as it seems to be over doing the flavour but nevertheless a good dish.................keep the recipes coming as there worth trying out.

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