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Now we're going to go over some of the utensils and pots we'll need to cook this dish. You're
going to need a frying pan, because you're going to saute the garlic in this, and also,
simmer the chicken. You're going to need two different pots. Your smaller pot will be used
to make the vegetable stock at the beginning. You're going to be cooking the beans; and
eventually the chicken, in the larger pot. I brought out a pair of gloves, because we're
dealing with chicken, and it's always safest to wear gloves when dealing with poultry,
fish, or meat. You're going to need measuring cups, and some of these; a teaspoon up to
a tablespoon. You're going to need a cutting board; not only for the chicken, but to mince
the garlic later. You're going to need a spoon, to stir the beans and the chicken, and you
can just use a fork for this. This will be used to handle the chicken once it's cooked.
You're going to need a can opener for the beans, and you're going to need a plate, because
when the chicken is about halfway cooked, you're going to take it out of the pan. You're
going to need a small bowl to dissolve the corn starch, and the vegetable stock, before
you add the rum and the orange juice.