Place chicken, breast side up, on oiled grates over unlit side of grill.
Boil the liquid until reduced to 3 1/2 cups.Stir the cornstarch slurry and whisk it into the simmering liquid until thickened..
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top..Rice or udon noodles..(about 1/2 pound), quartered lengthwise, cut crosswise into thin slices.
, cut into 1-inch lengths.boiling potatoes.
drained canned diced tomatoes (one 15-ounce can).
drained and rinsed canned white beans, preferably cannellini.I used to think that maybe my tastes have changed and I just didn't like rice anymore.
But now, I think that the rice had just gotten worse.For whatever reasons, growing different strains, I don't really know—I've never researched what happened to plain white rice between say the '60s and the '80s—that was my feeling.
So I started buying jasmine rice because it tasted the most like what I remember rice tasting like when I was a kid.It was a little bit soft and it was kind of fragrant.
(Editor: All-in-One Cookware)