Russell Brunelle (russellb) wrote,
Russell Brunelle

An even earlier recipe

I tried to teach myself to cook several years ago, during which effort I came up with the following. This recipe was inspired by something else, though, so I can't really claim full credit for it.


  • 9 skinless/boneless chicken breasts (the frozen ones should keep up to six months in the freezer, and can be thawed in 4 min in the microwave)
  • 3/4 cup distilled white vinegar (store away from light and heat, should keep almost indefinitely)
  • 1/2 cup soy sauce (should keep almost indefinitely, but refrigerate after opening)
  • 1/2 tsp black pepper (should keep almost indefinitely)
  • 2 tsp salt (should keep almost indefinitely)
  • 1 tsp crushed garlic (if jarred, then refrigerate after opening)
  • 2 bay leaves (if stored in a cool dry place may keep for up to a year)
  • 3 cups of domestic long-grain brown rice (store the sealed package in a cool dry place, and once package is opened store remaining rice in an airtight container in the refrigerator where it should keep for up to six months, depending on the quality of the rice and your local environment)
  • Huy Fong Sriracha hot sauce


Cut the chicken into 1 inch cubes. Combine all the ingredients (except for the rice and the hot sauce) in a 4 quart saucepan, stir to mix ingredients and coat, cover the saucepan, and allow to marinate for 1/2 hour. Now put the rice in your rice cooker, add 2 cups of water per cup of rice (or whatever your rice cooker's instructions indicate), level the rice, and turn on the cooker. Then bring the contents of the 4 quart saucepan to a boil over medium heat, stir/toss once, lower heat and simmer (covered) for 30 minutes, and finally turn off the heat and remove/discard the bay leaves. Allow to sit. Once the rice is done, pour the entire contents of the saucepan into the rice cooker and stir/mix thoroughly. Serve with the Sriracha hot sauce as a condiment.
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