We are continuing with the 'B's in our cooking around the world adventure, venturing to Bhutan for dinner tonight. A dinner with Bhutan-esque flavors, I suppose, since I didn't use the correct meat or the correct grain. Oh, well. It was tasty.
Bhutan is a small, land-locked nation that is sandwiched between India and China in the foothills of the Himalayas. And its cuisine does seem to echo both of those traditions in a way.
This recipe is typically made with chunks of chicken as a spicy stir-fry. I had chicken drumsticks, so we went with that. I didn't have any Bhutanese red rice - just ran out - and didn't want to go to the store; so I served the chicken with plain ol' brown basmati rice.
3 T cornstarch
3 T white whole wheat flour
1/2 t ground paprika1/2 t ground ginger
3 T sesame seeds1/4 C roasted bell peppers (I had yellow)
2 T minced garlic
2 T minced garlic
2 T minced fresh ginger
1/4 C soy sauce2 tomatoes, sliced
Mix the first four ingredients together in a large bowl. Coat the chicken, making sure all pieces are totally covered. Heat the butter and olive oil over medium heat in a large flat-bottomed pan.
Cook chicken until pieces are browned on both sides and slightly crispy. Remove with a slotted spoon and set aside.
Add minced garlic, ginger, and sesame seeds and stir-fry till softened and beginning to brown. Add chopped peppers, sliced tomato wedges, and soy sauce. Cook till a thick sauce forms. Return chicken to pan, roll in the sauce, and heat through. Serve with cooked rice
Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.
This Knight of the Global Table Adventure is signing off for now. We're traveling back to South America as Bolivia is up next.
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