Poultry – Page 9 – Yogurtsoda

Chinese Chicken Salad

April 20, 2010February 7, 2019

I know, I know. Chinese chicken salad is about as unauthentic as an ethnic dish can get. Even though it’s been done time and time again, this version that I adapted from Martin Yan’s Chinatown Cooking has become one of my favorite recipes. It’s healthy, fresh and most importantly, delicious. I usually make a double batch and store the dressing separately so that I can have leftovers the next day. Don’t be deterred by the long ingredient list; it’s actually very straightforward to make.

Ingredients:

1 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 rice vinegar
2 tablespoons honey
2 tablespoons plum or hoisin sauce
1 tablespoon sesame oil
1/2 tablespoon Dijon mustard
2 teaspoons soy sauce
3/4 teaspoon chili garlic sauce
1/2 teaspoon grated ginger
2 tablespoons vegetable oil plus more for deep-frying
2 heads romaine lettuce, thinly shredded
2 green onions, thinly sliced
8 wonton wrappers, cut into 1/4-inch wide strips
1 ounce dried bean thread noodles, broken into 2-inch long pieces
1/4 cup chopped roasted peanuts
1 tablespoon toasted sesame seeds.

1. Preheat the oven to 350F degrees. Rub the chicken breasts with the salt and five-spice powder. Lay the chicken on a baking sheet and bake until cooked through, about 20 minutes. Cool the chicken on a rack until cool enough to touch, then shred the meat and set aside.

2. Make the dressing: Whisk the rice vinegar, honey, plum or hoisin sauce, sesame oil, mustard, soy sauce, chili garlic sauce, ginger and vegetable oil in a bowl until well blended. Set aside.

3. Pour enough vegetable oil into a wok to come to a depth of 1 inch. Heat over medium-high heat to 350F. Carefully slip a few of the wonton strips into the oil and fry until light golden brown, about 20 seconds. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining strips.

4. In the same wok, deep-fry the bean thread noodles in small batches, stirring them gently to separate the strands, until they puff and expand, about 10 seconds. Remove and drain on paper towels.

5. Place the lettuce in a large salad bowl and top with the green onions. Scatter the chicken on top, pour the dressing over the salad, and toss together. Scatter the wonton strips, fried bean thread noodles, chopped peanuts, and sesame seeds over the top.

Crispy Chicken and Kimchi Potstickers

November 29, 2006February 7, 2019

anyone who knows me knows of my affinity for korean cuisine. and of my affinity for kimchi. and more specifically, my affinity for all things banchan. i can think of nothing better than an array of small plates to complement a plate of bulgogi or japchae. naturally, i relish the taste of kimchi in my dumplings.

recipe:

1 t toasted sesame seeds
1/3 c + 1 T soy sauce
1/4 rice vinegar
1 garlic clove, minced
4 green onions, thinly sliced
1/2 lb ground chicken or turkey
1/2 lb kimchi, drained and finely chopped
1 egg, beaten
2 t cornstarch
1/2 T sugar
1/2 t salt
1/4 pepper
gyoza wrappers
2 T vegetable oil
1 c water

1. in a small bowl, stir 1/3 cup of the soy sauce with the vinegar, water, garlic, 1 green onion, and sesame seeds.
2. in a large bowl. combine and mix the ground turkey with the kimchi, remaining green onions, egg, cornstarch, sugar, remaining soy sauce, salt and pepper.
3. place gyoza wrappers on a work surface and lightly moisten the edges of the wrappers with water. place a spoon of the filling on one side of each wrapper and fold in half to form half moons. press the edges of the wrapper firmly to seal. repeat with the remaining wrappers and filling.
4. in a large, nonstick skillet, heat 1 tablespoon of the oil. add half of the potstickers to the skillet. pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, about 10 minutes. transfer to a serving platter and repeat with the remaining oil, potstickers, and water. serve with the dipping sauce on the side.

Nasi Goreng

October 4, 2006February 7, 2019

i cooked this nasi goreng a few weeks ago, one of my favorite dishes that i’ve ever made. popular in indonesia and malaysia, this fried rice is easy to make, and best of all, delicious. don’t be put off by the long ingredient list – the results are well worth it.

recipe:

2 1/2 cups jasmine rice
2 cups chicken broth
vegetable oil, for deep-frying
1/2 package krupuk (indonesian shrimp crackers)
1/2 cup thinly sliced shallots
2 garlic cloves, finely chopped
1 lb skinless chicken breast, cut into 3/4-inch pieces
1 lb shrimp, peeled
2 fresh thai red chiles, seeded and minced
1 t salt
4 T ketjap manis (indonesian sweet soy sauce)
1 T fish sauce (nuoc nam)
3 green onions, thinly sliced
sliced cucumber and wedges of hard-boiled egg for garnish

1. rinse rice and drain well. bring rice, 1 1/2 cups chicken broth, and enough water to cover rice by 3/4 inch to a boil in a heavy saucepan. cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. remove pan from heat and let rice stand, covered, 5 minutes. transfer to a large bowl and cool to room temperature. chill rice, covered, for a few hours.

2. heat vegetable oil for deep-frying in a large pot until very hot. drop a few krupuk into oil and fry until they float to the surface and curl up, about 15 seconds, turn krupuk over and fry until lightly golden, about 10 seconds, then transfer to paper towels to drain. fry remaining krupuk in same manner.

3. heat 3 tablespoons oil in wok over high heat until hot. add shallots and stir-fry 1 minute. add garlic and stir-fry 30 seconds. add chicken and stir-fry until cooked through, about 2 minutes. add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. remove wok from heat and stir in fish sauce and green onions until combined well.

4. serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.