Well, the short answer probably is “everybody”! However, I never heard of it until I discovered MySpiceSage.com, and received a free sample with my order. Like everyone else, I am crazy for Sriracha sauce; just a couple of drops can give the blandest dish a big shtup of flavor. Ever since I received that little bag, I’ve been trying to use sriracha powder a/k/a/ sriracha spice blend in just about everything. Humpday should be no different.
Using sriracha powder as the flavor base, I concocted this very easy dish that can be prepared in less than 10 minutes in the pressure cooker.
1 2-3 pound chicken, preferably cut up and skinless (skinless so that you can leave it in the marinade as long as you need to — skin gets yucky when wet for too long)
Rice with peas, and roasted vegetables that were prepared in advance (the key to Humpday success)
1/4 cup rice vinegar
1 teaspoon soy sauce, low sodium
Juice of 1/2 orange
1 tablespoon molasses
1 clove garlic, minced
1/2 teaspoon ground ginger
1-3 teaspoons Sriracha powder, depending on how hot you like your food
Salt and pepper, to taste
Rinse chicken and dry with a paper towel; put chicken pieces into glass or plastic container with a secure lid. Mix vinegar, soy sauce, orange juice, molasses, garlic, ginger, sriracha powder, salt and pepper, and mix.
Pour the mixture over the chicken, close the lid and shake to coat the chicken. This can go in the refrigerator Tuesday night or Wednesday morning.
When ready to cook, spray the inside of a a pressure cooker (the frying pan type is perfect) with canola oil spray, and heat pan until very hot. Add the chicken, pour the marinade over it, and add just enough stock to reach midway up the side of the chicken. Cover the pan with the lid and, on high heat, raise the temperature so that the button in the lid pops up to the highest ring. This should take no more than 5 minutes. Counting from this point, cook the chicken 7 minutes. Turn off the heat, and remove the pan from the stove. Let it sit for a moment, and then run cold water over the closed lid. The lid button will sigh and drop back down. Now you can open the lid. Just be careful of the steam.
Remove the chicken. Serve with the reheated vegetable and rice. Pour the marinade over the chicken and the rice. After prepping, which can be done the night before, we’re talking 10 minutes, all in, for a healthy, tasty, and hot meal. It doesn’t get better than that. The beauty of this recipe is that it can be made with a different spice profile each time you make chicken. And chicken is definitely the default — especially for Humpday! Thank you,sriracha powder! Next week: baharat spice.