May 15, 2009
I was at the grocery store today and saw this box of College Inn Thai Coconut Curry broth. Last week I used their White Wine and Herb, also from their "Culinary Broth" line. I made the GREATEST and easiest shrimp scampi i have EVER made in my life. I really reccomend trying these broths out, they cut your cooking and prep time in HALF, or more. and they are so very tasty, they dont taste commercial at all. Anyway, back to the recipe at hand. When I saw the recipe on the back, I had to try it, tonite! I, of course, tried a few things different. While the rice and broth were cooking, I cooked the chicken WITH the peppers, cilantro, and green onions. I came across this awesome seasoning blend from McCormick. Its called Far East Sesame Ginger Blend. I added a small amount because of the overwheming aromas coming from the broth. I felt i might overdo the seasoning. "You can always add more later, but you cant take it away!" my mothers voice rings true....ahhhhhhh boy...... (LOL) After adding the chicken mixture to the rice, I felt it still needed some tang. I had a jar of Dole Mandarin Oranges. I threw about 1/3 cup or so in there along with some of the juice from the jar. (The oranges nearly disengrated, great flavor, but if u r looking fwd to the texture and chill of the orange, id say add it right when u r ready to lay the misture on the lettuce leaf.) I sprinkled about 1/4 to 1/2 tsp of ginger, and then topped off the dish with roasted sesame seeds. The onl
—Christina
