Flat chicken

I’m  just stopping by tonight because after meticulously relating the flat chicken recipe last night, I just craved it so much I made some tonight with the green noodles. If you have no idea what I’m talking about, look at the previous post. I’m not typing this in again.

At any rate, here it is. I have a few tips on frying to relate. The first one is that you have to do a test piece first. I don’t know why, but it’s kind of like pancakes. The first one never comes out right.

The second thing is that when you are tempted to flip the chicken over, shake the pan. If the chicken doesn’t slide in the pan, leave it. It will eventually unstick itself.

The third thing is that the second side cooks faster than the first. So if you cooked the first side for five minutes, then cook the second for three. Or something like that.

I don’t know why I felt it important to pass along these tips, except that they really work and cookbooks never tell you things like this.

One more thing. You’ll notice the green noodles are topped with pine nuts. Pine nuts are the seeds from, what else, pine cones. I don’t think they’re really nuts but I’m not sure. At any rate, they’re really delicious but you have to toast them first (well, you don’t have to, but I do). Just put them in a dry skillet over low heat until they begin to turn brown. Don’t turn you’re back. They can go from brown to black in a split second. Scared you, didn’t I?

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Filed under chicken, sides

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