Ingredients

Squid Rice

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Directions

1. Sautee olive oil and onions, till soft
2. Add squid, sautee on low for 10 mins
3. Add wine, 10 mins
4. Add tomato, another 5-10
5. Add boiling hot water, rice, cover and cook on low heat for 20 mins. If wanting to try with curry powder, add it now

Ingredients

Ingredients

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Directions

RICHARDS NOTES:

• I cooked both the potatoes and the chicken a couple minutes longer than the time they have listed in the recipe and I think both were better for it.
  
• The picture of the salad doesn’t include the cucumber because I read the recipe wrong and added it after I took the picture. Be sure to put the cucumber in the salad!
• Be sure to fill your house with a lot of smoke while cooking the chicken so as to marinate your lungs.
• Both the chicken and the Daikon came diced/julienned so you will  need to figure that out on your own.
• The “Sauce Blend” ingredients are separate and in addition to the rest of the ingredients listed.
• Serve with a Gin & Club/Tonic on Ice

1. COOK POTATOES

• Wash potatoes.
• In a medium saucepan add potatoes, 1/2 cup water, GF soy sauce, and half of the garlic and bring to a boil.
• Reduce heat to medium-low, and cover with a lid.
• Cook on a low boil for 15–17 minutes or until potatoes are tender and half of the liquid has evaporated.

2. PREPARE INGREDIENTS + CHICKEN SAUCE

• Meanwhile, wash green onion and cucumber.
• Thinly slice green onion.
• Slice cucumber in half lengthways, and slice into 1/4 inch half-moons.
• In a small bowl, add gochujang to taste, sauce blend, brown sugar, remaining garlic and stir to combine

3. PREPARE CUCUMBER-DAIKON SALAD

• In a medium bowl, combine daikon, cucumber, seasoned rice vinegar and half of the toasted sesame seeds.
• Season to taste with salt, and set aside.

4. PREPARE CHICKEN

• Drain diced chicken leg and pat dry with paper towel.
• In a second medium bowl, combine egg whites and chicken.
• Add flour and cornstarch to chicken and toss to coat each piece of chicken thoroughly.

5. COOK CHICKEN

• Pour chicken into a fine mesh sieve and shake off excess flour.
• Heat 3 tbsp. oil in a large non-stick skillet over medium-high.
• Once hot, add chicken pieces one at a time.
• Cook for 4–6 minutes, turning as needed until golden brown on all sides and chicken has reached an internal temperature of 165°F.
• Remove skillet from heat.
• Stir in prepared chicken sauce and toss until thoroughly coated.

6. FINISH POTATOES + SERVE

• Add honey to potatoes and cook for 3–5 minutes until sauce thickens to desired consistency.
• Divide cucumber-daikon salad between small serving bowls.
• Divide potatoes, and chicken between serving plates.
• Pour any remaining sauce over potatoes.
• Garnish with green onion and remaining toasted sesame seeds.
• Enjoy!