Toppings
1/2 package raw spinach, chopped ($2)
1/2 a celery head, diced ($1.50)
2 cups shredded carrot (.50)
1 cup sliced black olives (.75)
1 can diced pineapple (.85)
1 diced tomato ($1)
Crispy Chinese Noodles ($1.25)
shredded coconut, optional
slivered almonds, optional
Other topping ideas....kidney or garbanzo beans, bean sprouts, mushrooms, broccoli, daikon, corn, shredded cheese, maraschino cherries, and mandarin oranges. I like to use what is on hand. Arrange toppings in a buffet style so everyone can build their own haystacks.
For the Chicken and Sauce
(Teriyaki sauce instead of a white sauce is good, too)
1 chicken breast, cut into small dices ($3)
4 tbsp. butter ($1.15 for the remaining items)
1 cup flour
3 cups chicken broth
1 + cup milk
salt, pepper, cayenne, and parsley flakes, to taste
In a hot skillet, melt a small pat of butter. Add the diced chicken and sauté until brown on the outside and no longer pink in the middle, about 7 minutes. Remove from the skillet. Melt the remaining butter in the skillet, and add the flour and mix until combined. Cook for 1 minute until the raw flour taste is gone. Add hot chicken broth and simmer, stirring constantly until its a consistency of thick gravy. Add the milk and seasonings, stirring until smooth. Add more milk until you find the desired thickness. Return the cooked chicken to the sauce, and remove from heat.
For the Rice
5 cups short or medium grain rice ($1)
7 cups water
Wash the rice thoroughly. Add rice and water to the rice cooker and press cook. Let sit for 5 minutes after it's done, then fluff with a fork.
Start each plate with a cup of rice and create a well in the centre for catching sauce, then allow everyone to build their own haystack.
Enjoy!
No comments:
Post a Comment