WORKSHOP
Chicken Masala
Jeera rice
sugar-free, gluten-free
prep time before login: 15-20 minutes
class time: approx. 60 minutes
eat and hang out: as long as you want
Ingredients (serves 4)
▢ 2 T olive or coconut oil
▢ 1 pound of ground pork or turkey
▢ Two-inch (5 cm) knob of fresh ginger (peeling is optional)
▢ 6 cloves garlic peeled ※
▢
※ please prep/measure prior to lesson
For furikake condiment:
Utensils needed
▢ large skillet or wok (cast iron works best)
▢ knife and cutting board
▢ grater or microplane (if not using a food processor)
▢ medium pot for ramen (filled with 4 inches/12 cm of water) ※
▢ 1 cup measurer and spoon measurer
▢ blender for furikake (made in class)
▢ food processor
Directions
Heat the oil in skillet on medium, add the meat and break it up. To brown it, leave on one side without stirring for about 5 minutes. It won’t be cooked through.
Move meat to the side of the skillet and add onion, apple, ginger and garlic paste. Sauté until onion is translucent about 3 minutes then mix the meat together with the onion mix.
Stir in the tomato paste for 30 seconds then add soy sauce, vinegar and water to deglaze the pan.
Simmer 20 minutes until reduced. Turn heat off after 20 minutes.
While it simmers, boil your water for the noodles. Boil the noodles 3-4 according to the package until al dente then remove using tongs and. Use the same pot and water for the eggs. Add the noodles to the sauce and let it come to a simmer so the noodles can absorb the flavor of the sauce.
Boil the eggs for 6-7 minutes. 7 minutes exactly for eggs with more jam, less run. Top eggs with furikake.