Killed Bill

17/02 KILLED BILL

We are all students of life, and it may be hard to comprehend but no one will ever call themselves master over their existence. All we can hope is to learn the five point palm exploding heart technique, or how to flick a silken moustache in contempt at the world - two skills only passed down from Pai Mei.

This vaguely Asian bowl was created in a similar state of worldly frustration, with half munched scraps from the fridge. However channeling end of the day exhaustion so masterfully turned out something to lift my grump, a bowl of wannabe Asian - yet intrinsically western - chicken and rice. I roared. I rampaged. And I got bloody satisfaction.
 

Ingredients (all approximate) - 

1/2 Chicken Breast (cooked)
1 Celery Stick
1/4 Capsicum
1 tbls Hot Chilli Sauce
1 tbls Plum Sauce
200g Jasmine Rice
1 tsp Nigella Seeds
400ml boiled water
Mint

What I did - 

Firstly slice the bit of leftover roast chicken in the fridge (otherwise any fish or meat you have lying around half eaten) into thin strips so that it will tangle and go farther. Then cut the capsicum and celery in the same manner to that they end up as white, red and green slivers. Pour the sticky sauces over and stir together until it has an unhealthy gloss. Leave to marinade and get the heat on.

Heat just being rice. Rice is one of those things which tends to either be great or awful. If theres a rice cooker available tip the rice and nigella seeds in and set to cook. Otherwise, and just as simply. Put the rice into a pot and slick with a drizzle of oil so that the grains don't gloop together when boiling. Fleck with the jet black seeds and then use the boiled water to boil for about 5 minutes, or until they look cooked.

Strain the rice and tip into a bowl. Then rudely interrupt the steaming white with the marinated leftovers. The residual heat is enough to make the ex-fridge scatterings nicely warm and let the marinade soak through the rise. Samurai some fresh mint for aromatic decoration.

JG