Mrs. Paleovirtus was on sick-leave yesterday, with flu-type symptoms, and a temperature.
As late afternoon prepared to hand over to early evening, I too started to feel a bit off.
Mrs. P and Paleovirtus Jr. had already decided earlier in the day that they were going to eat something covered in a foot-thick layer of melted mozzarella that evening, so I was cooking for myself.
I was hungry, but not starving. Furthermore, I felt like a small yacht running in front of a huge storm. I wanted something that I could throw together in minutes, before whatever it was that was battling my immune system capsized and sunk me.
I had various cravings for all sorts of things. When you’re unsure as to what to cook, I often find the best way to resolve these little internal conflicts is to just go shopping and wing it.
A half-hour later I was back at home, with a lime, a chicken breast, and some beautiful looking mushrooms.
A half-hour later still, I was noisily licking my bowl clean, much to the annoyance of my womenfolk.
A plum, a pear, and a cup of Jasmine tea rounded the meal off perfectly. I slunk off to bed to batten down the hatches, and ride the fever out.
I was woken by the cat’s customary 5am head-butt, if not quite feeling 100%, then certainly in the high 90s. Much improved, in any case.
Chalk one up for the medicinal powers of good food…
Sino-Thai Chicken with Mushrooms
- 1 skinless chicken breast, cut into bite sized pieces
- a handful of shiitake mushrooms, wiped clean
- a handful chanterelle, mushrooms, wiped clean
- 3 spring onions, white and green parts separated
- 1 inch piece ginger, peeled and finely shredded
- 2 jalapenos, finely chopped
- 4 cloves garlic, finely sliced
- ½ teaspoon 5 spice powder
- juice of ½ a lime
- 1 tbsp fish sauce
- Coconut oil
- Remove the stalks from both kinds of mushrooms. Thickly slice them. Set aside.
- Finely slice both parts of the spring onions. Set aside.
- Heat up about 2 tbsp of coconut oil in a non-stick wok over medium high heat.
- Add a pinch of the 5 spice powder to the hot oil. Stir fry the chicken until it is cooked through, and has taken on a nice colour, about 5 minutes. Test a piece of chicken by cutting it in half – it should have lost its raw, pink colour, i.e. be completely white. If needs be, continue to stir fry the chicken for a few minutes more. Once cooked, remove the chicken from the wok.
- Add the shredded ginger, spring onion whites, and the chillies to the wok. Stir fry for 2 minutes.
- Add the garlic and 5 spice powder. Continue to stir fry for 2 minutes.
- Add the shiitake mushrooms. Stir fry for 1 minute.
- Add the chanterelle mushrooms. Stir fry for a further 2 minutes.
- Return the chicken to the wok. Stir fry for a few moments, half a minute or so at most.
- Add the lime juice and the fish sauce. stir fry for a couple of seconds, and then transfer to your serving bowl. Garnish with the spring onion greens.
- Serve, with egg-fried cauliflower rice.