Chinese Poached Chicken
Chinese Poached Chicken
Serves 4-6
1 whole chicken, 3-4 pounds
4-5 teaspoons kosher salt
8-10 cups water
3-4 green onions, chopped finely
Sliced ginger
Cilantro, optional
Rub salt around and inside chicken. Wash, reapply, and set aside for 30 minutes.
Fill the pot with water, and add green onions and ginger. Bring it to a vigorous boil. Slowly immerse the chicken in the boiling water. Add more hot water if necessary to cover the chicken.
Bring water back to a boil for about 5-7 minutes. Cover the pot with a lid and turn off the stove. Let the chicken soak in the hot water for 30-40 minutes.
After 30-40 minutes, bring the water back to a full boil. Cover the pot with a lid, turn off the stove, and wait for 30-40 more minutes.
Remove chicken from the pot, and let stand for about 15 minutes.
Serve warm. Can utilize liquid after fat is skimmed off for soup.
Tasting Variations: Use liquid to make rice after. Combine both cycles into one cycle – 75-105 minutes.
Chicken Spaghetti Bake
Chicken Spaghetti Bake
Serves 6
8-12 ounces dried spaghetti, broken into pieces
3 chicken breasts, cut into pieces
2 teaspoons dried oregano
1 pinch salt and pepper
1 jar of spaghetti sauce or marinara
1 can of diced tomatoes
8 ounces of shredded mozzarella cheese
Can also add vegetables such as green peppers, chopped onion, mushrooms, etc.
Preheat oven to 350.
Season the diced chicken with the dried oregano, salt and pepper.
Spray 9×13 baking dish with cooking spray. Pour sauce to cover bottom of dish. Start alternating layers of spaghetti, vegetables, and chicken. Add diced tomatoes and repeat layers. Make sure all spaghetti is covered with sauce. Cover with mozzarella cheese generously.
Cover and bake for 45 minutes. Uncover and bake an additional 15 minutes. Serve.
Italian Baked Chicken and Pastina
Italian Baked Chicken and Pastina
Serves 4
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Recipe courtesy of Giada De Laurentiis
Tasting Variations: Any small pasta will work: used elbow and cappelleti. Added second smaller can of diced tomatoes with green chiles. Used gruyere cheese instead of mozzarella. Used panko instead of bread crumbs.
Honey Soy Chicken
Honey Soy Chicken
Serves 4
1½ – 2 pounds boneless, skinless, chicken thighs or breasts
3 tablespoons olive oil
3 tablespoons soy sauce
1 teaspoon sesame oil
5 tablespoons honey
4 cloves of garlic, minced
½ teaspoon ground ginger
½ teaspoon ground black pepper
Preheat oven to 425 degrees Fahrenheit. Line a 8×8″ pan with 2 layers of tin foil. In small bowl, whisk together oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper. Place the chicken pieces in the foil layered pan, then pour the mixture on top of it. Coat chicken in the sauce.
Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
Remove from oven and let chicken sit for 5 minutes prior to plating. Immediately after plating chicken, pour sauce over top of chicken.
Taste Variations: Cut chicken into pieces (similar to teriyaki chicken). Can add red pepper flakes for some spice.
Sour Cream Paprika Chicken
Sour Cream Paprika Chicken
Serves 4
4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons finely chopped garlic
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika, pepper, garlic, and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Taste Variations: Place seasonings on chicken. Add veggies, such as peas or mushrooms. Can bake chicken instead at 350 degrees for 45 minutes.
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
Braised Chicken with Tomatoes and Olives
(Poulet Provencal)
Serves 4
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
1 large onion, cut into wedges
1/2 cup White Wine (or Red Wine)
1 whole chicken (about 3 1/2 pounds, cut into pieces) OR 8 pieces chicken legs or thighs OR several chicken breasts
2 teaspoons herbes de Provence
Salt And Pepper, to taste
1 teaspoon cumin
2 teaspoons chili flakes
1 large ginger knob, peeled and grated
2 cinnamon sticks
4 fresh or dried bay leaves
1 can (28 Ounce) Diced Tomatoes
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
1/2 cup drained brine-cured black olives, pitted if desired
Heat pan with olive oil. Carmelize garlic and onions. Deglaze with white wine. Arrange the chicken thighs and legs in a single layer and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. Season with herbes de Provence, cumin, chili, ginger. Add cinnamon and bay leaves to pan mixture. Add seasoned chicken to pan to cook.
Allow the mixture to cook and all the flavors to come together, about 15 to 20 minutes. Add tomatoes to pan mixture during last 5 minutes of cooking.
When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve with rice.
Hong Kong Chicken Pan-Fried Noodles
Hong Kong Chicken Pan-Fried Noodles
Serves 4
16 ounces Hong Kong Style Noodles
2 tablespoons vegetable oil
3-4 Chicken breasts, sliced into 1/4 inch thick slices (about 3/4 to 1 lb)
20-25 Shrimp, cleaned and peeled
20-25 Scallops
8 ounces shiitake mushrooms, stemmed and sliced
8 baby bok choy, rinsed and quartered
2 garlic cloves, minced
1 tablespoon oyster sauce, in addition to 1 teaspoon for marinade
2 tablespoons soy sauce, in addition to 1 teaspoon for marinade
2 tablespoons sesame oil, in addition to 1 teaspoon for marinade
2 tablespoons teriyaki sauce, in addition to 1 teaspoon for marinade
4-5 cups chicken broth
3 teaspoons sugar
3 tablespoons corn starch, in addition to marinade
Salt/Pepper to taste
1 stalk green onion, chopped
1) Marinate chicken and seafood overnight. Chicken marinade should have 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon teriyaki sauce, 1 teaspoon oyster sauce, black pepper. Seafood marinade should have 1 teaspoon corn starch, 1 teaspoon sesame oil, black pepper.
2) Pour 1 tablespoon of oil into wok set over high heat. Fluff out noodles. Add noodles to pan. Stir and flip constantly until noodles are lightly browned. Set aside.
3) Add oil to a heated pan and saute garlic until lightly brown. Add chicken and/or seafood and cook throughly. Dish out.
4) Add vegetables to pan and cook until done. Add chicken and/or seafood back to pan. Stir well. Add green onion, sauces and oils to pan. Dish out.
5) Add chicken broth, sugar, and cornstarch to pan. Create gravy. Serve noodles with toppings and gravy plated.
Soy Sauce Chicken
Soy Sauce Chicken
Serves 2
Chicken breasts, Whole Chicken, Chicken Wings, or Chicken Drumsticks (enough to fill pan)
1/3 cup water
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 tablespoon sherry (optional)
1 1/2 tablespoons sugar
Several chopped scallions (green onions)
1 tablespoon ginger (or pickled ginger)
1 smashed clove garlic
Clean chicken and place in pan. Add water, soy sauce, teriyaki sauce, sherry, and sugar. Bring to boil. Add scallions, ginger, and garlic. Make sure that sauce covers at least half of chicken. Simmer for approximately 15 minutes; then flip chicken to ensure even browning. Simmer another 15 minutes. If frozen chicken, it will take approximately one hour of simmering before chicken is done.
Sauce can be frozen or refrigerated for future use.
Vineyard Chicken
Vineyard Chicken
Serves 4
1 3-pound chicken, quartered
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley
Place chicken, skin side down, in large casserole. Blend all other ingredients together and pour over the chicken. Cover with foil and bake 1 hour in 325 degree oven. Remove the foil. Turn chicken skin side up; increase temperature to 375 degrees and bake 30 minutes, basting two or three times. Increase temperature to 425 degrees for the last 30 minutes of baking time. Baste frequently (total cooking time is 2 hours).
Chicken and Thai Basil Dumplings
Chicken and Thai Basil Dumplings
Makes about 3 1/2 dozen
1 pound ground chicken breasts
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrot, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion greens, cut on the diagonal
1 clove garlic, finely chopped
1 tablespoon green curry paste, (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
Coarse salt and freshly ground pepper
3 tablespoons coconut milk
1 package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup Sriracha chile sauce
1 can (14-ounce) coconut milk
2 tablespoons fish sauce
1/4 cup dark-brown sugar
Coarse salt and freshly ground pepper
Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.
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