My (Spanish) grandmother makes the best croquettes in the world. The jury is myself and a handful of other family members. I’m certain that we are totally right.
I asked my grandmother for her croquette recipe. Her answer was: I don’t know, I can’t tell you, I never measure anything, I just make them.
Right… I know that doesn’t sound great, but it rings a bell from what is written in my about (aka Hello!) page. This also doesn’t sound great, but the truth is that I cook like that. I know what I want to make, or I make something up as I go along, and I just add ingredients, look and smell as I cook, until I achieve what I want. This obviously means that when the time comes to writing the recipe here, I have a bit of a hard time quantifying precisely what I had done. I know, I know, I have a food blog so this really is not good news. But then life is not perfect.
Not measuring when I cook must be in my genes.
Then one of my (Spanish) aunties tells me that she never follows recipes. She looks at them for inspiration, but then goes off and does her version. This is also what I do, I don’t follow a recipes. I look at them for inspiration and then do my thing.
Not following recipes properly must be in my genes.
How do you cook? Do you follow recipes with precision? Or are you kind of more laid back like me?
Honey, Garlic and Soya Sauce Chicken
I was inspired by this tofu recipe from Iamafoodblog. I had got back from a long trip to Madrid and was craving Asian food. I had seen the tofu recipe, but I wanted to eat some chicken instead. No offence to tofu, I do like you, even though my local butcher doesn’t. But lets leave that story for another day.
And thus her tofu recipe inspired me to make a chicken recipe instead.
2 chicken breasts, 2 cloves garlic, 3 tablespoons soya sauce, 2 tablespoons honey, 2 tablespoons cornstarch, 3 scallions, 1/2 tablespoon sesame oil, salt (optional), freshly ground black pepper, roasted sesame seeds
Preheat the oven to 180ºC.
Cut the chicken into pieces. I bought mine from the butchers and I got him to not cut them into thin horizontal slices for me, so that the pieces would be thick and juicier. Sprinkle the cornstarch onto a plate. Lightly coat the chicken in the cornstarch. Put in the oven for 30 minutes. Turn them around at half time.
Mix the garlic (crushed), soya sauce, honey, sesame oil and black pepper together in a bowl. Taste to see if you would need to add a pinch of salt. Heat a frying pan or wok and add the mixture. Mix until it bubbles and thickens but be careful that the honey doesn’t caramelise too much until burnt. Add the chicken. Toss around and cook for about 30 seconds.
Serve on some white rice. Add chopped scallions and sprinkle some roasted sesame seeds.
Thank you for reading!