I'm still working on that huge Costco rotisserie chicken!
While I sautéed all of this, I was simmering the bones, skins and gelled rotisserie meat juices, along with vegetables, peppercorns, bay leaf, garlic salt and a splash of Italian wine vinegar, on the back burner. This will become another big pot of Chicken Bone Broth. . .More on that, soon. . .
Today I took the last 8oz. of that mushroom medley I bought at Costco and combined those with the other vegetables shown here to simmer-sauté 10 minutes or so, in 2T of a wonderful truffle-infused EVOO. Normally the infused oils are best as finishing oils, but I used it keeping the heat low, since I wanted a lot of mushroom flavor.
I thin sliced the celery and peppers and sautéed them with the mushrooms. The diagonal sliced green onions and half a can of rinsed, drained black beans will go in next.
When I needed liquid, instead of chicken broth, I added some of the black Chai Tea I made earlier, using a little over a cup in total, but adding it only as needed. Actually, what I'm drinking with this, would also have been good to use with it's hint of apple cider vinegar, lemon and ginger! Be creative! Think 'interesting flavors', not just boring cooking liquids!
After 10 minutes, add 5oz. cut up chicken, celery tops, a big splash each of Mushroom Soy Sauce and Sweet Chili Sauce. I also included about 1/2c of organic peanut butter, made from ground peanuts only. This gives it more Thai flavor. Omit it if you're not into nut sauces.
This is great just as is, or served over rice linguini.
This made 3 big servings. Mmmm. . .Lin
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