recipe exchange thread

hi, I'm entering university this year and I thought that a good idea for a thread would be easy recipes for students
fortunately I know how to cook and I'd consider myself somewhat decent, and I know some people here would benefit from these recipes, because not everyone is going into uni with the same life skills
so I just thought it'd be nice to have a resource so people could check for recipes that would be easy to make/ would not burn their accommodation down!

Reply 1

orb22

Debate & Current Affairs Helper

Original post

by orb22

mustard chicken + mushrooms with rice:
ingredients:
salt
pepper
chicken breast/thighs
any type of mushroom
chicken stock cube
clove of garlic
½-1 cup of rice (if you have nothing to measure it a cup you'd use for tea would be fine)
seeded mustard
double cream
vegetable/neutral cooking oil
optional: onions, carrots, any other veg
white wine/ white wine stock cubes

prep:
cut and wash your vegetables
if you're just using mushrooms, the way I prefer to cut is by separating the stem, slicing that in half, then cutting the mushroom into small cubes
mushrooms are incredibly dirty in my experience, so wash them a few times first
you cut a garlic clove by first taking off the hard bottom bit, then you crush it, using the flat part of your knife and the palm of your hand. cut it as small as you can
chicken: you don't necessarily need to wash it, but I'd recommend soaking it in water for a bit because it'll get rid of any extra gunk
bonus tip: if you have time, brine your chicken
it'll add some extra juice and flavour

Add the chicken and some oil to your pan, cook on a high heat until all sides seem white
add vegetables and let them brown
drain oil from the pan
(get the lid and a large bowl, use the lid to make sure no food falls out but the oil does. You can just throw this in the bin)
Add chicken stock paste (just add the bare minimum amount of water to a stock cube)
Add your garlic, mix
Add your cream, lower the heat.
Use mustard sparingly--its very much strong so only use a little bit so it isn't sickening

Rice:
Wash until clear, boil until rice is fluffy. Remove excess water with a colander.

Serve and if you have leftovers, you can keep them in the fridge for a while!