Cooking with Smoked Malt
I have a pound of Breiss cherrywood smoked malt collecting dust. I like smoked beer occasionally, but not enough to brew a batch. The plan is to make wort from smoked malt and use the wort as a simmer sauce to cook some chicken.
8oz. Cherrywood smoked malt
2oz. Cararoma malt
1oz. Acid malt
Put ground malt in a hop bag. Mash 1qt water at 160F for 45mins. Drain mash. Batch sparge with 1qt water at 170F. Boil wort for 10 minutes.
Add to wort:
1 pound of boneless chicken (I'm using dark meat)
2tsp. granulated garlic
2tsp. mixed spices, a blend of 21 herbs and spices from Costco
1tsp. kosher salt
Simmer for 30 minutes then remove chicken.
2cups of instant brown rice
Simmer rice for 10 mins.
3 handfuls of mixed frozen veggies.
Simmer 5 minutes. Put the chicken back in the pot.
3 dollops of sour cream.
Simmer for 5 mins. Let cool to serving temp.