Saturday, October 03, 2015
Unknown
I had seen a pouch of black-eye pea in a pantry, my husband have it very long time. I just thought how to cook it because I never seen this kind of pea in Thailand before. Maybe I could find some recipes on the internet. Then I got more than expected. I started to soak it all and left it overnight.I intended to make it for lunch in the next day. In the next morning, it was boiled in a large pot, adding one teaspoon salt; it took about an hour at the medium-high heat then soaking in cold water and move to a colander bowl. The recipe I got needs some ingredients that I do not have so I had to modify the recipe by using what I have in the pantry and see how the taste would be. I named it Sweet & Sour Chicken Black-Eyed Pea
Ingredients:
8 Ounce Boiled black-eye peas
2 Boneless, skinless chicken breasts (About 1/2 pound)
½ Onion, sliced
lengthwise.
2 Cloves Garlic, chopped
½ Cup Tomato ketchup (8 ounce) mixes with ½ Cup Sweet
chili sauce
1 Tbsp Vegetable oil
1 Tbsp Kikkoman soy sauce
1 Tsp Ground
black pepper; grinded
2 Tbsp Green onion; cut into small pieces
3 Baby carrots; diced or sliced)
Cooked Spaghetti (as you like)
Make it:
- Rinse chicken and
fermented with Kikkoman sauce, vegetable oil and ground pepper
left it at least ten minutes
- Heat oil in
a 10-inch skillet over medium-high heat.
- Browned chicken
with onion and garlic.
- Add peas,
baby carrots and green onions then stir for a minute.
- Add tomato ketchup mix with sweet chili sauce, water or vegetable soup or
chicken broth.
- Cover and
simmer 7-10 minutes then topped on Spaghetti serve for two.
