FoodMayhem

Sometimes you get home tired and you just want to eat. Nothing fancy, just something easy, filling, and made in one pot. The ingredients in this dish are based on what we had in the fridge and the flavor profile is Chinese because I wanted to use left-over rice. I didn’t expect much from this last minute, thrown-together dish. I didn’t think this would be a recipe to post, but it is. If you’re familiar with Chinese food, it’s a cross between Soy Sauce Chicken and a Taiwanese dish of Minced Pork with Sauce Drizzled on Rice. Two comfort foods combined in one really hit the spot for me so I had to share.

Chicken and Pork Comfort Over Rice
~makes 3-4 entrees

Ingredients

• 5 ounces ground pork
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch, divided
• 1/2 teaspoon sugar
• 1 teaspoon vegetable oil
• 2 chicken legs
• 2 chicken wings
• 1 cup + 4 teaspoons water divided
• 1 1/4″ cube of ginger, cut in half and smashed
• 3 cloves garlic, peeled and smashed
• rice to serve

Instructions

1. In a small bowl, stir together pork, soy sauce, 2 teaspoons cornstarch, and sugar.

2. Heat oil in a 4 quart pot on medium heat. Add pork mixture and stir around until browned evenly.

3. Add chicken in a single layer. Add 1 cup water, ginger, and garlic. Bring to a boil. Reduce to simmer and cook uncovered for 20 minutes, stirring occasionally. Turn the chicken half way through.

4. Spread rice on serving platter. Place chicken pieces on the rice. Discard ginger pieces.

5. In a small bowl , stir together remaining 2 teaspoons cornstarch with 4 teaspoons water. Stir into pork sauce in a slow stream. Use only as much as you need to thicken into a sauce. Pour over chicken and rice.