Last month, my dad went “down home” to visit with family. “Down Home” being Alabama. My dad… the thoughtful, sweetheart that he is – always brings us something back. This time it was Alabama Peanuts. Delicious, toasty, roasted, salty peanuts, still in the shell.
It was my inspiration for this… my version of a Korean Rice Bowl since I’m all snowed in and inevitably on one adventure after another in my kitchen.
I had some leftover jasmine rice from last night’s dinner. I also had one boneless, skinless chicken thigh waiting in my fridge to be cooked. Yes… ONE – hence the reason this is lunch… and not dinner. I marinated the thigh last night in fresh ginger, soy sauce, garlic and brown sugar.
Today, I poured it in a screaming hot skillet with sesame oil. In the meantime, I sliced and crisped a few mushrooms, sliced a hothouse cucumber and a lime. See… we can actually call this a salad at this point. Right…? Anywho… cracking open a few peanuts at this point was pretty therapeutic.
I sprinkled in some dried basil (yes… I know… fresh is best… blah, blah, blah….). It cooked up in no time – I poured it hot and bubbling all over the jasmine rice – which by the way is my absolute favorite rice these days. Grabbed a bunch of cilantro and topped it with those Alabama Peanuts!
Hmm… now I feel like I’ve been someplace. #nomorecabinfever #umami
Oh my goodness, Yvette! Not only is this a beautiful dish but reading about how to make it made me salivate. Thanks for sharing this great salad idea!
You are blessed to have such a sweet dad!
I am indeed! He always brings me back some foodie item. 🙂