New Week, New Budget

After spending the last of the week’s pittance on a papusa and watermelon juice ($4.25) at the Fort Greene flea market, it was time to think about the upcoming week. I didn’t have much to work with, so I tried to draw some inspiration from the frozen chicken breasts that I had pre-piety diet-y. Yawn. I so much prefer white meat on the bone or dark meat period, cutlets get so dry. Thinking about tomorrow’s lunch, and buying the least amount of ingredients, I decided on a Chinese chicken salad.

Since I only had to get scallions and cilantro, and if cheap enough, mandarin oranges and almonds, Pathmark would be perfectly serviceable. Being a “club member”, I checked the circular on-line to see if there were any deals to be had. Tuna for $1! Cheez-Its for $1.88! Wow, it pays to be a member! For $8.94, I got:

-said Cheez-Its
-2 cans of said tuna
-very dirty cilantro
-a can of mandarin oranges
-a can of water chestnuts

No almonds. Too expensive, peanuts will have to do. I followed the basic outline of Epicurious’ Chinese Chicken Salad, poaching the chicken for a more juicy result. As suggested by a reader, I poached the chicken in sesame oil, soy sauce, and red pepper, throwing in some ginger since I had it. It didn’t make the chicken any more flavorful, but the liquid will make good ramen or curry stock later this week. I also added the mandarin oranges and water chestnuts for that touch of Applebee’s.

Chinese Chicken Salad

-poach 1 chicken breast, about 5 minutes, let cool
-mince 1 scallion
-chop 1/4 cup cilantro
-for the dressing, combine juice of 1 lemon, 2T soy sauce, 1t sugar, 1/2T white vinegar, 1/2t salt, 1/4t black pepper, 1/2T sesame oil, and 2T vegetable oil
-shred chicken
-assemble salad with romaine lettuce, chicken, mandarin oranges, water chestnuts, peanuts, cilantro, and scallions
-toss with dressing

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