|Barked: Fri Feb 3, '12 10:36pm PST |
|You need a 3-gallon boiling pan, an electric meat grinder and containers big enough to hold 3 gallons.
2 1/2 - 3lb ground chicken parts, mostly neck and rib cage. It comes in big bags from stores that supply caterers. Used mainly to make stock. Boil it and put it through a grinder.
One large horse radish (about 5-6lb). Cut into 1-2 inch cubes and boil it in the chicken stock (with more water if needed) till soft.
A big bunch (maybe 1lb) of a leafy green veg. Our current is mugwort. Morning glory's good, so is spinach. Whatever's available and cheap. Chopped up and boiled in the chicken stock till soft.
Agar jelly powder 2 1/2 - 3 oz. Boil it in a pint or so of water in a separate pan until it thickens.
Spread the cooked veg across the bottom of your storage containers.
Use the veg water to cook 6 cups of rice.
Add the ground chicken and the jelly mixture, give it all a good stir, then top up the pan with with cool water and stir again.
If you want more flavour, try a few spoons of Vegemite.
Pour it all over the veg in your containers, let it set and cool, then refrigerate.
I use 2-litre ice-cream containers. It's easy to slice the food into the portions you want, then serve.
Non-fattening, nutritious, filling, and tasty.
Note: The funny-looking human I live with helps me a bit with the preparation.
Edited by author Sat Feb 4, '12 8:44pm PST
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