I’m cooking right now.
I’d like to take a moment to reflect that that phrase totally carries no weight any more. The fact that I have a laptop in my kitchen with a wireless net connection is completely unremarkable. Shit, I could be writing this from a mobile phone on a bus to fucking Inverness or somewhere, complete with attached photo of the back of the driver’s head, and nobody would bat an eyelid.
We truly live in the future, and that’s pretty fucking awesome.
Anyway, I’m cooking and I would like to share this with you. Not the meal itself, you understand, since
a) It’d be cold by the time it got to you
b) I’m totally not making enough for anyone else, and I want this for myself. My food. Back off. Grrr.
The recipe I am going to share with you all now is for a dish I melodramatically named “Devil Chicken”. Now I’m sure there are spicier meals, but I’m a real wuss about that shit. I’m also sure that there’s a dish or two called Devil Chicken before now, but that doesn’t seem to stop people when they’re making super-heroes so it’s not going to stop me. This here is [i]modern age[/i] Devil Chicken. It’s edgy, gritty, and covers mature themes; it’s most definitely not your father’s Devil Chicken. If it were he’d probably let you have a piece, but it’s not, so keep your filthy paws to yourself.
Ingredients
red curry paste
rice milk
chicken (maybe diced, whatever)
sweet chilli sauce
chinese five spices (can you even get another kind of five spices?)
some rice
mushrooms
carrots, if you want
Method
So, the key bit is the sauce. Grab some red curry paste. A teaspoon if you’re feeling a bit wussy, perhaps three big ones if you’re feeling proper fucking hard or whatever. Add to that a bit of five spices. I don’t know how much, maybe half a teaspoon? Don’t go overboard, that shit’s strong. Also, some of the sweet chilli sauce, pour that in until you think there’s probably enough and you’re bored waiting for it to drip out the bottle. Now, stick that all in one of those little Ikea glasses with the really narrow rings all around it and fill it up with rice milk and stir it. Stick it in the microwave for 30 seconds or so, so that it’s all hot and miscible, then stir again.
Dude, you totally should have put the rice on by now. Fucking put the rice on.
Right, so the veggies. Really, you can probably do whatever veggies you want with this, just remember that the meat’s the main show, it’s not like we live in some third world country where nobody can afford meat. I just did mushrooms with it before, but I’m doing some carrots with it tonight too, we’ll see how that goes. Just cut those fuckers up small, so they don’t overshadow the chicken.
Yeah, the chicken. Dice the chicken, but not so small that you can’t cut it in half again while you’re eating it (in case you’re like “whoa, this shit is spicy, I need to eat less with each mouthful”). I bought some diced chicken today to make it easier, it looks about the right size, but maybe squarer than I’d like. I like my chicken in kind of strips, you know?
Now, slap the chicken and the sauce in a big fucking wok on moderate heat – ideally, not so much that it sizzles right away, you want this to be tender. When the chicken seems pretty cooked then slap in the veggies and whack the heat up so it sizzles now. Don’t cook the veggies too long. If you’re doing carrots they should still have some crunch to them. Just to be on the safe-side, cut the biggest bit of chicken in half and make sure it’s white all the way through. Nobody wants to dies from bad chicken, it’s pretty much the lamest way to go.
And voilá, as they say in France. Serve the stuff up on a bed of that rice (which you totally put in at the right time and didn’t forget about) and if you’re a real pussy, have a glass of that rice-milk handy to cool your baby-pink tongue.