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Fusion Chicken

Chicken, Carrots and Leeks over Polenta with Soy Pan Juices.

Put simply, fusion cooking is preparing ingredients from one culture using the techniques from another. A barbecued Chicken Pizza is an example. Creole cuisine is simply local ingredients prepared with French techniques. It could be called the first American attempts at "fusion-ing". The following recipe is not intended to be a quintessential fusion dish; I do not think one exists. Think of this just as a casual, tossed-together weeknight meal. I just hope it helps demonstrate the culinary pleasure that comes with being resourceful, creative and confident in the kitchen. It combines French-Mediterranean(the chicken, carrots, leeks, olive oil, butter and thyme) with Italian (the polenta) and Asian (the soy sauce).

4 cups water
2 chicken bouillon cubes
1 cup cornmeal
1 tablespoon olive oil
1 tablespoon butter
2 boneless chicken breast, cubed
2 carrots, minced
2 leeks, sliced thin
1/3 cup soy sauce
1/2 teaspoon thyme

Combine 1-1/2 cups of the water with the cornmeal.
Heat the other 2-1/2 cup in a medium saucepan.
Bring water to boil adding bouillon along the way.
Scoop out 1/2 cup of it and reserve until later.
Slowly whisk in the cornmeal mush.
Stir until smooth. Cook over medium heat for 30 minutes,
stirring often.
Meanwhile, heat the oil and butter in a large frypan.
Brown chicken on all sides and remove to a plate,
reserving the fat and juices in the pan. Add carrot
and leeks and cook until tender. Add the 1/2 cup of
reserved chicken broth, thyme and soy sauce.
Bring to boil, reduce heat to low, simmer and reduce
the liquid by half adding the chicken back in along the way.
When polenta is thicken to your liking, stir in a dab of
butter, mix well and taste. Salt and pepper as desiderated.
Dollop a big pillow of polenta on plate of large bowl.
Spoon chicken, carrots and leeks over the polenta.
Spoon on several teaspoons of the pan juices.

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