Lemon chicken and basmati rice? Thats pretty easy
Red
Something chinese thats easy to whomp up and is BBs signature dish at meets - Chinese Lemon Chicken
(Serves 4 - adjust to numbers)
Take 4 chicken breasts. Split each into 2 natural fillets and place in ziplock bag.
Using a log as a rolling pin and a stump, roll each fillet out to 1/4" thick.
Take fillets from the bag and (on a plate) slice each into 1" strips across the grain of the meat (short not long strips)
Put chicken back in ziplock and add a tablespoon of soy sauce. Shake to coat chicken.
Add 4 tablespoons of cornflour to bag and shake well to coat all chicken strips (you may need to use
washed hands to help).
Trim the roots and tips off a bunch of (about 8) spring onions. Cut diagonally to 1/2" pieces. Add a crushed finely chopped garlic clove.
Using a RAZOR sharp bush knife, thinly rind a lemon (use a grater if new to this) and juice the lemon into your cup (cut in half, stick your fork into the cut and gouge around to break the lemon up. Squeeze through fingers to catch pips into cup).
Add a 1/4 pint of chicken stock to cup (I use half a stock cube and 1/4 pint of water in the field). If you like a sweet taste add a tablespoon of sugar and / or a tablespoon of dry sherry. Add a tablespoon of cornflour and blend to a smooth paste.
Put about 4 tablespoons of olive oil in your wok / pan (it needs to be 1/4" deep). Get it hot. Fry off all your chicken strips a few at a time until golden brown. Place the fried strips on kitchen paper as they are done to remove oil.
Wipe your pan out. Add a spoon of clean oil and fry off your spring onions and garlic for 2 minutes till soft.
Add the stock / cornflour mix and return chicken to pan. Stir until thickened adding more cornflour if needed.
Serve on a bed of boiled rice.
Red
This is the sort of stuff we eat - don't know if its what you had in mind? Basically anything runny is easy
. I save small bottles to transport things like oil ( you can always substitute butter), sauces etc. Small Body Shop shampoo bottles are fantastic. Small screw top plastic pots for spices or 2" square ziplocks (£2 the hundred on e-bay) etc. I have a complete spice and condiment set that weighs 5oz. Try eating a wild leaf slad (beech, hawthorn etc.). Then add oil and balsamic vinegar. I know which I like - gives me a laugh whipping the honey, oil and mustard salad fressing out of my possibles pouch too
Bannock is only one step removed from dampers and twists, which are a staple of Scouting campfire cooking.
