Quick tip for cooking chicken pieces

 

 

It can be a bit boring cooking just one piece of chicken for your meal for one.

I often cook my chook on something, like some quinoa rice, or pearl barley couscous or even some ramen noodles.

Roasting these starchy carbs under the piece of chicken has two benefits. The juices from the chicken infuse into whatever it sits on and the roasting ensures the rice or couscous or noodles come out crunchy for some added mouthfeel.

So I’ve taken up another hobby! Podcasting. A friend at work likes to hear medical fun facts and I thought I could put them together and made a podcast about them. 

Would you like to hear some Medical Fun Facts? Check out the link https://drgarylum.com/blog/ 

Roast sesame Chicken Maryland with avocado and potato chips #dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon Gary Lum
Roast sesame Chicken Maryland with avocado and potato chips
#dinner #yummylummy #foodporn #yummy #delicious #instafood #nikon

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10 Responses

  1. Cooking for one IS a challenge. I always end up cooking at least 2 portions and having the 2nd one the next day for lunch or dinner. I have to start cooking legs more often. 🙂

    1. I can’t remember the last time I cooked a whole chook. I prefer the dark meat. I find breast meat to be dry and stringy even when I do everything to keep it moist.

    1. Thanks for listening Lorraine. I just need to remember when I’m speaking about medical fun facts not to get mixed up with Yummy Lummy stuff 😃

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