Later On

A blog written for those whose interests more or less match mine.

Chinese-themed GOPM

with 3 comments

It’s easier to make a GOPM with a theme in mind. Here’s tonights:

Wipe out 2-qt Staub round cocotte with olive oil. Add in layers, bottom up:

1/2 c converted rice
2 Tbsp brown rice vinegar
3 lage shallots, chopped (had planned on leek, but leeks awful)
4 large cloves garlic, minced
2 stalks celery, chopped
4 boneless, skinless chicken legs, cut into chunks (3/4 lb)
probably 3 Tbsp hoisin sauce, spread over the chicken
1/3 c roasted unsalted peanuts
fill pot with broccoli florets
1 Meyer lemon, sliced thinly and not peeled

The pour-over:

1.5 Tbsp sesame oil
1.5 Tbsp rice vinegar
1.5 Tbsp ponzu sauce
1.5 Tbsp sherry
2 tsp gochujang sauce or 2 tsp Dijon mustard, your choice.

Shake vigorously in a little jar and pour over. Cover pot.

It will cook 45 minutes in 450ºF oven.

I’ll update with The Wife’s verdict.

UPDATE: The Wife and I agree: very good indeed. The lemon came out terrific, as did broccoli, chicken, etc. I’ll be making it a second time tomorrow or the day after.

Written by Leisureguy

15 January 2013 at 5:57 pm

3 Responses

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  1. Yum.


    the wife

    15 January 2013 at 8:41 pm

  2. Hi Michael,

    I’m so tempted by your GOPM write-ups … do you think a covered pyrex pot would work for a GOPM, or is cast-iron cookware more or less a sine qua non?

    Josh in CA


    Josh in CA

    17 January 2013 at 7:05 pm

  3. I do not believe Pyrex will work: it tends to cook very hot. But you can get a 2-qt cast-iron dutch oven pretty cheaply, and that makes 2-3 meals. This one is quite good. That big handle comes off easily for cooking in the oven instead of over a fire.

    This particular GOPM was so good I had to make it again, right away.



    17 January 2013 at 8:13 pm

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