Russian mom – the master of deception

Just in case getting my kids high on sugar wasn’t impressive enough, I have another great parenting “No-No” to brag about – I lie to them.  Well, technically, it’s not quite lying; it’s more of manipulating… as long as you are paying attention to the details.

Here is how it works.  My son is an extremely picky eater.  It seems he survives solely on bread and pasta.  The only meat he eats is charcoal grilled pork.  It’s almost impossible to make him try anything new.  So, as I’m making my chicken dinner, I keep asking James if he wants any pork and then I serve the chicken and rice to him.  Guess what, if it looks charcoaled enough, he’ll try it! Of course after the deed is done, some honesty doesn’t hurt, you know, technicalities…

Anyways, here is a “pork” dish that has high success rating among my kids.

Print this recipe



VIETNAMESE CHICKEN

INGREDIENTS:

  • 1.5 tsp sugar
  • 0.5 tsp black pepper
  • 1.5 tbs soy sauce
  • 1.5 tbs fish sauce
  • 1.5 tbs canola oil
  • 4-5 garlic cloves, minced
  • 2.5 lbs chicken thighs


DIRECTIONS:

This is a great make-ahead meal.  In fact, I just froze 3 extra batches.

Place the first 6 ingredients in a zip lock bag and mix them well.  Add chicken thighs.  If freezing, lay flat in the freezer for up to 3 months; otherwise let marinate in the fridge for 12-24 hours.

SERVING DAY INSTRUCTIONS:

If the chicken was frozen, thaw before cooking.

Preheat the broiler to 500 F.  Grease broiling pan with cooking spray. Place chicken thighs on it and broil for 5 minutes.  Turn the pieces and broil for another 5 minutes.

Sprinkle with cilantro and/or green onions.  Serve over rice with Vietnamese soy sauce and fresh cucumber.

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