Category: Chicken

Chicken Adobo

1/7/2021

8 bone-in chicken thighs, with skin
5 cloves garlic, minced
2/3 cup apple cider vinegar

1/3 cup soy sauce
1 tsp whole black peppercorns
2 bay leaves

Lay chicken into hot oil, skin-side down, until browned on each side
Remove chicken and saute garlic until lightly brown and fragrant
Deglaze with soy and vinegar
Stir in rest of ingredients, return chicken to the pan, and bring to gentle simmer
Cover and cook for 20 minutes
Uncover, increase heat and thicken, basting chicken occasionally
Remove bay leaves and serve over white rice.
Drizzle chicken and rice with sauce.

Gong Bao Chicken

12/21/2020

Szechuan

Gong Bao Ji Ding with Peanuts
Every Grain of Rice by Fuchsia Dunlop, pg 174

3/4 pound chicken breasts, cubed
3 garlic cloves, sliced
equivalent ginger, peeled and sliced
5 spring onions (white parts), cubed
dried chilies
Sichuan pepper
1/3 cup peanuts

Marinade:

2 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp potato flour

Sauce:

1 tsp sweet soy sauce
1 tsp light soy sauce
1 tbs Chinkiang vinegar
1 tsp sesame oil
1 tbs chicken stock

Place peanuts on tray and bake for 10-15 minutes at 250 degrees until crispy instead of crunchy
Marinade chicken while you prepare ingredients
Add oil, chilies, and Sichuan pepper into heated wok to stir fry
Cook chicken while stirring until separated
Stir fry ginger, garlic, and onions until fragrant
Stir in sauce until thick
Add peanuts and serve

Pumpkin Chicken Tortilla Soup

12/5/2020

2 tbs olive oil
1 medium onion, diced
6=7 garlic cloves, minced
1/2 cup green chilies, chopped
1 cup sweet peppers, diced
1 can chipotle peppers, chopped
2 tbs cilantro, chopped
2 chicken breasts or shredded chicken
2 tsp salt
1 tsp pepper
1 tsp garlic powder

2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 can black beans, drained & rinsed
1 can pumpkin puree
2 cans fire roasted tomatoes
1 cup sweet corn kernels
16 oz chicken broth
100 ml cream
1-2 limes, juiced
1/2 cup rice, rinsed and drained

Saute onions and peppers until softened
Add garlic, chilies, and spices and saute until fragrant
Add chicken pumpkin, vegetables, broth, water, cream, and tomato paste
Simmer for 25-35 minutes and remove chicken
Stir in juice, rice, chipotles, and cilantro
Add chicken back in and simmer 2-3 minutes until rice is cooked
Serve with cilantro, lime wedges, fried tortilla strips, avocado, cheese, etc

Xiang Gu Shao Ji

11/5/2020

Braised Chicken with Dried Shitake Mushrooms
Every Grain of Rice by Fuchsia Dunlop, pg 121

1/2 cup dried shiitake mushrooms, soaked
1/2 lb chicken, sliced
2 spring onions
2 tbs oil
1/2 oz ginger, peeled & sliced

2 tbs Shaoxing wine
3/4 cup chicken stock
1 tbs sugar
2 tsp dark soy sauce
1 tsp sesame oil

Szechuan

Stir fry chicken in hot oil until lightly browned
Add ginger and crushed onion whites
Stir in wine, mushrooms, mushroom soaking water, and stock
Add sugar, soy sauce and season
Simmer covered for 30 minutes, stirring occasionally
Increase heat and uncover to thicken sauce
Add onion greens, sliced into 2 in pieces, sesame oil, any additional seasoning

Chicken Gnocchi Soup

11/4/2020

4 tbs butter
1 tbs olive oil
1 onion, diced
3 tbs garlic, minced
1/4 cup flour
1 pint half and half
14 oz chicken stock
1 cup chicken, diced

1 cup carrots, julienned
1 cup spinach, chopped
2 tsp thyme
1 tsp parsley
1 tsp paprika
1/2 tsp nutmeg
salt & pepper
16 oz gnocchi

Heat butter and olive oil until melted
Cook onion and garlic until translucent
Whisk in flour and cook for a minute before whisking in half and half
Simmer until thickened
Whisk in stock, and stir until thickened
Add seasoning, vegetables, chicken, and gnocchi
Simmer on low for at least 30 minutes
Season to taste
Serve with pepper and parmesan cheese

Chicken Tortilla Soup

8/24/2020

1 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp cumin
1 tsp cayenne
2 tsp dried oregano
1/2 tsp kosher salt
2 15 oz can cannellini beans, pureed
15 oz can cannellini beans

4 oz can green chillies
15 oz can cream-style corn
15 oz can whole kernel corn
4 cups 1 rotisserie chicken, shredded
lime, juiced
1 tsp cilantro
tortilla strips, for serving
avocado, for serving

Heat oil in a large pot over medium heat.
Saute garlic and onions for about 5 minutes until translucent.
Stir in seasoning.
Add cans to pot; do not drain liquid.
Stir to combine and simmer over medium heat.
Add lime, cilantro, and any seasoning to taste.
Serve with tortilla strips and avocado.

Mee Gati Coconut Noodles

6/28/2020

Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96

Thai

2 cup coconut milk
1 cup water
1 large prawn, chopped & cooked
1/4 small onion or shallot, diced
1/2 pound chicken or pork, chopped
100 gr yellow tofu, cubed
3 tbs soy beans paste (fermented is best)

1/4 cup palm sugar
1/3 cup tamarind juice
1 tsp dried chilies, ground
240 g thin rice noodles (2 packages)
1 egg
40 g Chinese chives, 1 in pieces
1 cup bean sprouts

Soak noodles in warm water
Heat coconut milk and water in a pan over medium heat
As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
Save some of the sauce from the pan to top finished dish with
Simmer to reduce and add firm tofu
Stir in prawn fats and taste to season
Remove from pan
In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
Add bean sprouts, chives, and more water if mixture gets too dry
Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
Serve sauce separately from noodles and top noodles with egg
Garnish plate with lime, bean sprouts, and chili flakes.

Yangzhou Fried Rice

6/19/2020

Every Grain of Rice by Fuchsia Dunlop, page 256

1/2 raw pork fillet
1/2 oz ham or salami
1/2 oz chicken, cooked and cold
2 shiitake mushrooms, soaked in hot water
1/2 oz bamboo shoot (optional)
3 spring onions, green parts chopped
1-2 eggs

ground white pepper
5 tbs cooking oil
1/2 oz small shrimp
1/2 oz peas or fava beans or soy beans
2 tsp Shaoxing wine
3/4 cup chicken stock
3 cups cooked white rice

Dice ingredients through spring onions
Beat eggs with salt & pepper
Add pork and shrimp to hot oil, followed by remaining meat, beans, and mushrooms
Stir fry until hot and sizzling
Combine Shaoxing wine and stock, and bring to boil
Season and pour into bowl
Swirl egg in new hot oil until half cooked
Add rice and stir fry while breaking up lumps
When rice starts to "pop," mix in bowl of ingredients
Stir fry 30 more seconds, season, stir in onion greens, and serve

Chicken & Grits Marsala

6/8/2020

1 cup grits
1 lb chicken
seasoned flour
clove garlic, crushed
1 tsp rosemary
fresh thyme
1 pack mushrooms
2-3 zucchini, sliced

3 tomatoes, sliced
8 oz chicken broth
2 cups heavy cream, separated
12 oz Marsala wine
6 oz beef broth
2 tsp sage
1 cup cheddar cheese
1/2 stick butter

Begin preparing grits without about half the called for amount of water
Lay chicken dredged in seasoned flour away from you into hot oil
Add garlic, rosemary, and thyme
Cook chicken 1 1/2 minutes on one side and 1 minute on the other, until brown
Add vegetables to pan and pull under the chicken
For the grits, add half of the chicken broth and half of the cream
Deglaze chicken pan with wine
Add broths and bring to simmer for 2-5 minutes
Stir in remaining cream and sage
Melt butter into sauce
Into grits, stir in cheese and season
Serve sauce and chicken over grits

Chicken Marsala

6/5/2020

Italian

4 pieces pounded chicken breast
seasoned flour
4 oz olive oil
1 package mushrooms, sliced
8 oz Marsala wine

1 tbs garlic, minced
2 tsp basil
8 oz beef stock
1/3 cup walnuts, halved or chopped
1 stick butter, softened

Dredge chicken in seasoning and lay away into hot oil
Brown for 1 1/2 minutes on one side and 1 minute on the other
Add mushrooms - pull meat on top
Deglaze with wine
Add garlic, basil, stock, walnuts, season
Stir in butter and serve sauce over chicken with noodles or gnocchi

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