In my current issue of Eating Well magazine, I saw this recipe for a Hawaiian Ginger Chicken Stew and thought hmmmm, that’s sounds kind of good. It still sounds good, but I made a couple of mistakes that rendered the dish finished, before I even finished it.
1. I think I may have had a wee bit too much ginger. The bigger mistake was pouring in the liquids without having sauteed the ginger and garlic for a few minutes. You can’t really go back to saute once the broth and water have been added. Thus, it was a raw garlic and ginger broth, which was not really to my liking.
2. The recipe called for mustard greens or chard, or frozen chopped mustard greens. Not having had either, I thought some bok choy might work nicely. I still think it would work nicely. Unfortunately, I opted for frozen spinach. Irreversible Error #2.
It was at this point, with a raw garlic and ginger spinach broth, that I decided to stop. I had already cooked the cubed chicken in sesame oil (which turned out fine, by the way). So I decided to stop the madness and save the chicken. The chicken went into the next night’s dinner… tortellini pasta with the remainder of a jar of alfredo sauce. And much to my surprise, the sesame-flavored chicken worked very well for that dinner. I thought that the flavors might be too different, but they actually complimented each other very well. Even though it wasn’t quite the homemade meal I had originally hoped for, it wasn’t a complete loss.
Anyway, I was quite pleased to have salvaged some of the soup ingredients. And I’ll probably try the soup again… with less ginger, more sauteeing time, and bok choy. Definitely no spinach.