Korean Chicken with Chili Sauce
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, February 22, 2015
Peanut Soba Noodles with Extra Vegetables
Peanut Soba Noodles with Extra Vegetables
Serves 6
10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts
Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water
Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.
Serves 6
10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts
Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water
Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.
Thai Basil Chicken, with Kale (Gai Pad Krapow)
Thai Basil Chicken, with Kale (Gai Pad Krapow)
Serves 4
1.5 lbs ground chicken or turkey, etc
4 shallots, chopped
4 cloves garlic, chopped
1 tbs ginger, minced
6 thai chilies, sliced thin
1 bunch kale, chopped
1 tsp soy sauce
large pinch sugar
2-3 tbs fish sauce
1 packet/handful basil, torn
Juice of 1 lime
Brown the meat and reserve.
Saute the aromatics for a few minutes, until the shallots are softened.
Add the kale, sauces/sugar, and meat. Stir and cover for a few minutes to steam the kale.
Finish with basil, lime juice, and herbs.
Serves 4
1.5 lbs ground chicken or turkey, etc
4 shallots, chopped
4 cloves garlic, chopped
1 tbs ginger, minced
6 thai chilies, sliced thin
1 bunch kale, chopped
1 tsp soy sauce
large pinch sugar
2-3 tbs fish sauce
1 packet/handful basil, torn
Juice of 1 lime
Brown the meat and reserve.
Saute the aromatics for a few minutes, until the shallots are softened.
Add the kale, sauces/sugar, and meat. Stir and cover for a few minutes to steam the kale.
Finish with basil, lime juice, and herbs.
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
Thai Red Curry Stew with Chicken, Kale, & Sweet Potatoes
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
4 servings
1 lbs chicken breasts, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 bunch kale, chopped
1 small onion, diced
4-6 tbs thai red curry paste
1 tbsp coconut oil
1 tsp jarred or fresh ginger
1 can coconut milk
6c chicken stock
2 tbs fish sauce
1 tbs sugar
Juice of 1 lime
1 tbsp sriracha (optional)
1/2c rice
Directions
Heat coconut oil over medium heat in a heavy bottomed pot or deep skillet.
Add ginger and red curry paste. Sauté for about 1 minute, until fragrant.
Add your onion and pepper and sauté for another 4-5 minutes, until onion is becoming translucent.
Add the chicken. Cook for about 2 to 3 minutes, until it's starting to get some color.
Add the coconut milk, chicken broth, fish sauce, kale, salt, lime juice, sugar, and sriracha. Turn the heat to medium high. Stir constantly as the kale begins to wilt into the sauce. For a slightly thicker/creamier texture, add in the cornstarch mixed into water.
Bring to a boil. Add sweet potatoes and rice and reduce heat and simmer, covered, for about 20 minutes.
Add lime juice and serve.
Chicken and Eggplant Tikka Masala
Chicken and Eggplant Tikka Masala
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Serves 4-6
Marinade
1.5 lbs chicken breasts, whole
1/2c regular yogurt
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp tumeric
1.25 lbs eggplant, 1.5" chunks
1 onion, chopped
3 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs cumin
1 Tbs coriander
1 tsp tumeric
1 tsp cayenne
1 tsp cardamom
1 Tbs garam masala
28oz crushed tomatoes
1/4c tomato paste
1 can light coconut milk
Large handful cilantro, plus stems
Marinate the chicken in marinade ingredients for as long as you can. Scrape off the excess and put on a foil-lined baking sheet.
Broil 10 minutes, flipping once, or until a little charred. Reserve and chop.
Once the chicken is out, broil the eggplant until also a little charred, turning, and reserve.
In a dutch oven, saute the onions until softened. Add the tomato paste and spices and cook until the paste has loosened up some.
Add the crushed tomatoes, coconut milk, and minced cilantro stems, and simmer 30+ minutes.
Add the eggplant and cook for 2 minutes. Add the chicken and cook another 2 minutes.
Finish with cilantro.
Mediterranean Baked Chicken
mediterranean baked chicken
Serves: 4-6
Marinade
2 lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
1.5 tsp oregano
2 small red onions, sliced
1 pint grape or cherry tomatoes, whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained
1/2 c. Kalamata olives, pitted
8oz bocconcini (mozz balls)
2 small zuchhini, chunked
olive oil
salt and pepper
fresh basil & parsley, to taste
Marinade chicken with 2-3tbs of reserved archichoke oil/marinate, garlic, oregano, salt/pepper. Marinade no more than a few hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will
Serves: 4-6
Marinade
2 lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
1.5 tsp oregano
2 small red onions, sliced
1 pint grape or cherry tomatoes, whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained
1/2 c. Kalamata olives, pitted
8oz bocconcini (mozz balls)
2 small zuchhini, chunked
olive oil
salt and pepper
fresh basil & parsley, to taste
Marinade chicken with 2-3tbs of reserved archichoke oil/marinate, garlic, oregano, salt/pepper. Marinade no more than a few hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will
African Peanut Stew with Chicken and Okra
African Peanut Stew with Chicken and Okra
Serves 6-8
1.75 lbs chicken thighs, cubed
Salt, pepper, cayenne, coriander
1 onion
6 cloves garlic
1 each of habanero, red pepper, fryer
2 tbs ginger, minced
1 Tbs curry powder
1 Tbs sriracha
15oz can tomato sauce
Box chicken stock (4c)
1 large sweet potato, cubed (3-4c)
1/2c chunky peanut butter
16oz frozen cut okra
Can chickpeas
1 large tomato, diced
Big handful cilantro, lime
Season and brown chicken in a dutch oven. Remove.
Puree the vegetables (or fine dice) and fry along with ginger and spices. Add chicken, tomato sauce, and stock, and simmer 30 minutes.
Add sweet potato and peanut butter to the pot and simmer another 30 minutes or so, until potato is cooked. Skim the fat often.
Add the okra, chickpeas, and tomato and cook 5 minutes or until cooked through and the stew has thickened from the okra.
Stir through cilantro and some lime and serve with rice
Serves 6-8
1.75 lbs chicken thighs, cubed
Salt, pepper, cayenne, coriander
1 onion
6 cloves garlic
1 each of habanero, red pepper, fryer
2 tbs ginger, minced
1 Tbs curry powder
1 Tbs sriracha
15oz can tomato sauce
Box chicken stock (4c)
1 large sweet potato, cubed (3-4c)
1/2c chunky peanut butter
16oz frozen cut okra
Can chickpeas
1 large tomato, diced
Big handful cilantro, lime
Season and brown chicken in a dutch oven. Remove.
Puree the vegetables (or fine dice) and fry along with ginger and spices. Add chicken, tomato sauce, and stock, and simmer 30 minutes.
Add sweet potato and peanut butter to the pot and simmer another 30 minutes or so, until potato is cooked. Skim the fat often.
Add the okra, chickpeas, and tomato and cook 5 minutes or until cooked through and the stew has thickened from the okra.
Stir through cilantro and some lime and serve with rice
Saturday, March 16, 2013
Chicken Saagwala
Chicken Saagwala
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Korean Chicken with Chili Sauce
Korean Chicken with Chili Sauce
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Friday, August 10, 2012
Banh Mi Burgers with Pickled Slaw
Banh Mi Burgers with Pickled Slaw
Makes 8 burgers
3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
Makes 8 burgers
3 pounds ground pork/chicken mix
1/4c basil, minced
4 tablespoon garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
1 handful cilantro, chopped
3 tablespoon fish sauce
1 tablespoon sugar
zest of 1/2 lime
2t five-spice powder
Toppings:
Slaw (see below)
ciabatta buns
sliced cucumber
jalapeno peppers, thinly sliced
cilantro, basil, lettuce to taste
Mix the burgers and let sit 1 hour.Form the mixture into patties.
Grill over medium heat until cooked, about 4-6 minutes per side.
Assemble burgers and enjoy.
Banh Mi Slaw
2 cups carrots, julienned or coarsely grated
2 cups daikon, julienned or coarsely grated
1 jalapeno, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt
SE Asian Chicken Burgers
SE Asian Chicken Burgers
Serves 2
1 lbs ground chicken
2 tsp fish sauce
juice of 1/2 lime
1 tsp five-spice
2 tbs cilantro
1 scallion, chopped
bread crumbs
A bit of sriracha
Toppings like sprouts, tomato, carrot, onion.
Mix the burgers up, cook, and top.
Serves 2
1 lbs ground chicken
2 tsp fish sauce
juice of 1/2 lime
1 tsp five-spice
2 tbs cilantro
1 scallion, chopped
bread crumbs
A bit of sriracha
Toppings like sprouts, tomato, carrot, onion.
Mix the burgers up, cook, and top.
Buffalo Chicken Chili
Buffalo Chicken Chili
4 servings
2 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 beer
.5c cream or milk
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 small bottle Frank's Red Hot
salt and pepper to taste
crumbled blue cheese to taste
Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.
4 servings
2 pound ground chicken
1 tablespoon oil
1 onion, diced
1/2 cup celery, sliced
1/2 cup carrots, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 beer
.5c cream or milk
1 (15 ounce) can diced tomatoes
1 (15 ounce) can cannellini beans, drained and rinsed
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne
1 small bottle Frank's Red Hot
salt and pepper to taste
crumbled blue cheese to taste
Cook the chicken in a large pan over medium heat and set aside.
Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
Add the garlic and cumin and cook until fragrant, about a minute.
Add the beer or broth and deglaze the pan.
Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
Serve topped with crumbled blue cheese to taste.
Sunday, February 19, 2012
Korean (not)Fried Chicken
Korean (not)Fried Chicken
For 2 lbs wings
2 lbs chicken wings, prepped
Brine water (plus sugar and salt)
Bring chicken wings in water+salt+suger for at least an hour. Drain and toss with cornstarch.
Put on foil-lined tray, spray with oil, and cook at 400 for 30 minutes. Finish under broiler.
Mix for sauce, and boil until coats a spoon:
1 T soy sauce
3 T gochujang
2 T brown sugar
1 T honey
1 tsp gochugaru
2 T vinegar
1 T each minced ginger and garlic
3 t sesame oil
Or, Sweet Ginger Soy Sauce:
1/4 cup water
1 T minced ginger
1 clove minced ginger
2 T brown sugar
2 T vinegar
2 T honey
2 Tbsp. soy sauce
Toss wings with sauce and finish with toasted sesame seeds
For 2 lbs wings
2 lbs chicken wings, prepped
Brine water (plus sugar and salt)
Bring chicken wings in water+salt+suger for at least an hour. Drain and toss with cornstarch.
Put on foil-lined tray, spray with oil, and cook at 400 for 30 minutes. Finish under broiler.
Mix for sauce, and boil until coats a spoon:
1 T soy sauce
3 T gochujang
2 T brown sugar
1 T honey
1 tsp gochugaru
2 T vinegar
1 T each minced ginger and garlic
3 t sesame oil
Or, Sweet Ginger Soy Sauce:
1/4 cup water
1 T minced ginger
1 clove minced ginger
2 T brown sugar
2 T vinegar
2 T honey
2 Tbsp. soy sauce
Toss wings with sauce and finish with toasted sesame seeds
Butter Chicken
Butter Chicken
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Serves 4
1.5 lbs boneless chicken, cut into 1-inch cubes
juice of 1 lemon
salt and red chili powder, to taste
1 cup yogurt
1 onion, chopped
2 tsp ginger, minced
2 tsp garlic, minced
2 chile peppers, minced
1 1/2 tbs curry powder
1 tsp cayenne
3 tbs butter
2 tsp cardamom
1 cinnamon stick
2 cloves
4 medium ripe tomatoes, blended (or canned sauce/dice)
1 tbs tomato paste
1 tsp garam masala
2 tsp cumin, coriander
1 tbs honey
1 tbs dried fenugreek leaves or 2 tsp mustard seed
1 cup thick cream (milk/yog)
8oz kale or spinach, shredded
extra butter or coriander to garnish
Heat oil in a pot over high heat, add the onions, and sauté until dark golden brown. Add the garlic and ginger and chilies, reduce the heat to medium, and cook for 2 minutes. Add the chicken and cook until almost cooked. Add the tomato paste and cook for 30 seconds.
Add the spices, greens, and tomatoes. Let this simmer on low to medium heat, half covered, for about 15-20 minutes. You will notice the gravy thicken and the oil will form a film on top. If the gravy is too thick, you can add a small amount of water. Add the rest of the ingredients and simmer for another 15 minutes. Garnish with butter or coriander.
Tamarind Chicken Soup
Tamarind Chicken Soup
Serves 6
1.5 lbs chicken, cubed
4 shallots or 1 small onion, chopped
3 cloves garlic, minced
2 star anise
2 tsp Chinese 5-spice
1 Tbs sriracha
4 cups chicken stock, more if needed
1/4c tamarind, soaked and blended with 2c water
About 1.5c orzo (2/3 package)
1 bunch chinese greens, chopped up
1 lime
Scallion, sliced chile
Saute onion and garlic until softened. Add spices, lime rind, and sriracha and cook a minute. Deglaze with stock and tamarind water, and bring to a boil.
Add chicken and orzo, and cook 10 minutes.
Add greens and cook until everything is done. Add water if needed.
Finish with lime, scallions and sliced chile.
Serves 6
1.5 lbs chicken, cubed
4 shallots or 1 small onion, chopped
3 cloves garlic, minced
2 star anise
2 tsp Chinese 5-spice
1 Tbs sriracha
4 cups chicken stock, more if needed
1/4c tamarind, soaked and blended with 2c water
About 1.5c orzo (2/3 package)
1 bunch chinese greens, chopped up
1 lime
Scallion, sliced chile
Saute onion and garlic until softened. Add spices, lime rind, and sriracha and cook a minute. Deglaze with stock and tamarind water, and bring to a boil.
Add chicken and orzo, and cook 10 minutes.
Add greens and cook until everything is done. Add water if needed.
Finish with lime, scallions and sliced chile.
Saturday, December 17, 2011
Khao Soi
Khao Soi
Serves 4-6
1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil
First, cook the noodles until just underdone a bit.
In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.
Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.
Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.
Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.
Serves 4-6
1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil
First, cook the noodles until just underdone a bit.
In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.
Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.
Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.
Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.
Chicken Mole Soup
Chicken Mole Soup
Serves 6
2 lbs boneless-skinless chicken thighs, cubed
3 cloves garlic, minced
2 chipotle peppers + adobo, minced
1 little box mole sauce (not paste)
4 cups chicken stock
1 can fire-roasted tomatoes, undrained
3 cups cubed potato or yucca
3 cups cubed zucchini
1 can black beans, drained
1 cup corn
1 large avocado, diced
juice of 1 lime
1 small red onion, raw, chopped fine
big handful cilantro, chopped
Start by cooking garlic and peppers until fragrant. Add chicken. season, and cook until no longer raw on the outside. Add mole and boil for a minute.
Add stock and tomatoes, bring to a boil, and simmer 45 minutes (1 hour if using potatoes). Add yucca and simmer 30 minutes (20 minutes for potatoes). Add beans and zucchini and cook 5 minutes.
Add corn, bring to a boil, and add remaining ingredients.
Serves 6
2 lbs boneless-skinless chicken thighs, cubed
3 cloves garlic, minced
2 chipotle peppers + adobo, minced
1 little box mole sauce (not paste)
4 cups chicken stock
1 can fire-roasted tomatoes, undrained
3 cups cubed potato or yucca
3 cups cubed zucchini
1 can black beans, drained
1 cup corn
1 large avocado, diced
juice of 1 lime
1 small red onion, raw, chopped fine
big handful cilantro, chopped
Start by cooking garlic and peppers until fragrant. Add chicken. season, and cook until no longer raw on the outside. Add mole and boil for a minute.
Add stock and tomatoes, bring to a boil, and simmer 45 minutes (1 hour if using potatoes). Add yucca and simmer 30 minutes (20 minutes for potatoes). Add beans and zucchini and cook 5 minutes.
Add corn, bring to a boil, and add remaining ingredients.
Burmese Chicken Coconut Noodle Soup
Burmese Chicken Coconut Noodle Soup
Ohn No Khauk Swe
6 to 8 servings
3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes
Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc
1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.
2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.
3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.
4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.
5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.
Ohn No Khauk Swe
6 to 8 servings
3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes
Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc
1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.
2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.
3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.
4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.
5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.
Saturday, October 22, 2011
Satay Chicken Curry
Satay Chicken Curry
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
Serves 4
2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime
Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds
Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili
1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.
Wednesday, August 10, 2011
Pesto-Chicken Pasta
Pesto-Chicken Pasta
Serves 6
1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved
Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan
Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.
Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.
Mix everything together with the pasta and serve hot or cold.
Serves 6
1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved
Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan
Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.
Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.
Mix everything together with the pasta and serve hot or cold.
Subscribe to:
Comments (Atom)