Post 10

On today's lesson we were cooking chicken&parsley skews. When we collected all the ingredints, We had to start from the cooking the rice. We had to put a half of the cup of rice into a saucepan, that is 3/4 full of water. I've never actually known how to cook rice properly, I always got it either overcooked rice and not cooked rice at all. So I've learned an important skill from today's class. When we put the rice on heat, we had to start cooking the sauce and cutting the chicken. Danielle was cutting the chicken into small square pieces and was doing the sauce. And I cut the parsley into small blocks. When I finished, I started doign the sauce. To make the sauce, I had to mix  soy sauce, sugar and Japanese wine in a saucepan and bring it to the boil. We also had to stir it. But as long as it started boiling, I turned the heat down to the middle heat and wait till its going to be thick. When I've done it, Danielle just finished putting the parsley and chicken pieces on the skews. Then she spread the sauce on top of the chicken and parsley. And I grilled them on the preheated frypan. During this proces, I had a small problem, because the sauce actually started to burn and it smelled so bad and it was almost black and dandy look really good, so I had to turn the heat down a bit and then it was all good. We got 6 skews, so 3 each and some rice. The rice went on the bottom of the containers, then meat with parsley and the rest of the sauce. Because the skews were too long to fit into the containers, so we had to take parsley and chicken down and just put it on top of the rice.
Here are some photos from today's lesson.