Clearly I don't get out much because when I went to their website to grab the link above, I see that they have built a Hibachi Steakhouse since I've been there last.
All is not lost however, I can start a "Going Out To Eat" fund with money I earn from reorders and make plans to go to Chi-Tung in February. In the meantime, I found a relatively easy recipe at Food & Wine Magazine for Lemongrass Chicken that I will share below Wish me luck, I think I will attempt to pull it off on Saturday this week, or maybe even on Superbowl Sunday. We don't have plans for the Superbowl. We'll just stay home.
Turns out Americans take in an average of 2700 calories (which includes an average of 6 beers consumed) at a Superbowl Party. I'll just take a pass on that and save those calories for another day or two.
And in the world of Stuff-Kids- Like-To-Eat, I got a great email from Psst..from General Mills. It is something I signed up for and they send out newsletters and coupons for General Mills products. In today's email it said:
"Moms know that "Trix are for kids," but now she can give them a snack that she'll feel good about too. Yoplait Trix yogurt has been reformulated and now has no artificial colors, flavors, sweeteners, or high fructose corn syrup. "
Great news for me. The kids love the Trix yogurt and I don't like buying food chock full of artificial colors, flavors, sweeteners, and HFCS. Plus I think there was a link to print a coupon! Wahoo! Yogurt is on the top five favorite snacks at this house.
LEMONGRASS CHICKEN FROM FOOD AND WINE MAGAZINE
- 2 tablespoons Asian fish sauce
- 3 garlic cloves, crushed
- 1 tablespoon mild curry powder
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 3 tablespoons water
- 3 tablespoons canola oil
- 2 fresh lemongrass stalks, tender inner white bulbs only, minced
- 1 large shallot, thinly sliced
- 3 serrano chiles, seeded and minced
- 5 cilantro sprigs
- Steamed rice, for serving
- In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar. Add the chicken to coat.
- In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a very small heatproof bowl.
- Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute. Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Transfer to a bowl and top with the cilantro. Serve with rice.