On the way home tonight Bosun Gravy spotted these chicken friendly RSPCA approved chicken legs reduced to £1.20 the pair in Mr Sainsbury's Emporium.
"They be too good to let go cook especially as they be corn fed" so we stuffed them in the ditty bag and set off for safe harbour at full sail.
Back on board the Starfish I bunged the chicken legs in the oven at 200 degrees for 20 minutes and in the meantime sloshed some sunflower oil in the pan with a dash of sesame oil for extra flavour at high heat. Two stems of lemon grass got hammered and slung in, plus six chopped cloves of garlic, three chopped fresh green chili peppers, six chopped dry red chilis, an inch of chopped ginger and one chopped onion. as this browned off in went a punnet of chopped mushrooms, two desert spoons of Chinese Curry powder, two of Chinese five spice , a slosh of dark soy sauce and a good slosh of Shaosing Chinese wine (sherry or vermouth would doif you don't have any). Turn the heat down at this point or everthing will end up incinerated.
By the time all this was done the chicken was cooked so out of the oven it came to be shredded off the bone and bunged in the curry pan. Rice went onto boil (15 minutes and counting) and some water bunged in the curry to moisten it followed by a chicken stock cube and a pack of de-stringed sugar snap peas. Just before serving up add a pot of creme fraiche and give it a good stir.
Lovely so it was spooned over the rice
