Eating & Cooking Carnet: Chicken

Showing posts with label Chicken. Show all posts

Hunan Chicken

11:04 PM Posted by Rhoda Chicken, Hunan

In the early 2000's, we were in the San Francisco Bay Area. It was the golden era of dot com’s, when young and aspiring professionals made millions overnight working in a dot com that went public on NASDAQ or New York Stock Exchange. I was one of the wannabe’s, working in a gaming dot.com pursuing the wild “make-me-a-millionaire” dream.

My office was in downtown San Francisco, in the SOMA (South of Market) area, where old buildings were converted into hip, loft-like dot com’s offices. Prior to San Francisco, we lived in Salt Lake City. San Francisco downtown—during that time—was a heaven on earth for us, so vibrant and cosmopolitan. We were charmed by the energy, lifestyle, food, and the notion that we could be rich carrying a dot com business card.

Office lunches were so much fun for me. I would always invite a few co-workers and we would walk a few blocks around the SOMA area and enjoy a great lunch meal of various ethnic and regional cuisines: Chinese, Cantonese, American, Thai, Fusion, Indian, French, Californian, and so much more. One of my favorite of them all is this humble Hunan restaurant just a couple of blocks away from my office.

Hunan Chicken

My Asian co-workers and I loved the Hunan Chicken in that restaurant. So simple, yet utterly delicious and mouthwatering. Tender pieces of chicken breast, stir-fried with carrot, broccoli, black fungus, in a light brown sauce that tasted so wonderful. The owners were from Hunan, and the Hunan Chicken was their signature dish. I could go there every day for this dish…

Fast forward many years later, I constantly miss this dish, whenever I reminisce my dot com days. Dot com golden era didn’t make me a millionaire. My company went bust, just like every other dot com in the Bay Area. I kept the job for as long as I could, before the axe came down on me. I had to say that some of the happenings in that company left a pretty bad taste in my mouth, but the good taste of Hunan Chicken, my favorite Chinese lunch dish, lingers and remains flavorful in my memory.

Here is my Hunan Chicken recipe. One day, I will go find this restaurant again in the SOMA area of San Francisco and I hope it’s still around!

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Hunan Chicken

11:02 PM Posted by Rhoda Chicken, Hunan

Hunan Chicken

Here is my Hunan Chicken recipe. One day, I will go find this restaurant again in the SOMA area of San Francisco and I hope it’s still around!

View the original article here

Spring Minestrone with Chicken Meatballs

7:02 PM Posted by Rhoda Chicken, Meatballs, Minestrone, Spring

Bon Appétit | April 2012

by The Bon Appétit Test Kitchen

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Spring Minestrone with Chicken Meatballs recipe

photo by Romulo Yanes

yield
Makes 4 servings

active time
45 minutes

total time
45 minutes

Chop whatever veg you've got in your fridge to make this soup.

Preparation

Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Per serving: 370 calories, 16 g fat, 3 g fiber

Nutritional analysis provided by Bon Appétit

my notes

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Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

3:53 PM Posted by Rhoda Caramelized, Chicken, Crispy, Fennel, Pepper, Shallots

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Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots recipe

photo by Andrew Purcell

yield
4 servings

time
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Kosher Status: Poultry

Cooking doesn't have to be difficult or complicated, and it doesn't need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here's one recipe that proves it.

Preparation

1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.

2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.

DRESS IT DOWN:

Salt and Pepper Chicken Wings

Toss 2 pounds chicken wings and/or drumettes in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon each black and white pepper. Place in a single layer on a baking sheet and roast at 450°F for 30 minutes, flipping halfway through. Serve with your favorite dip.

PAIR IT: Barons Edmondet Benjamin de Rothschild Haut-Medoc

A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe makes this one a great choice.

my notes

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Spicy Chicken Stir-fry (辣子鸡丁)

5:09 AM Posted by Rhoda Chicken, Spicy, Stirfry

Greetings from Taipei!

It’s annual vacation time again when we take our son home to Malaysia to visit family. This time, we decided to stop over in Taipei for a couple of days to visit an old friend to have fun and, of course, eat.

Spicy Chicken Stir-Fry

Many years ago, when I first came to Taipei, I instantly fell in love with its food—the famous Taiwanese pineapple tarts, simple breakfast of scallion oil noodles, freshly made soy milk, salt and pepper chicken, street food, as well as the many hot stir-fry restaurants with cheap and delicious food. I love Taiwanese 3-cup chicken, 3-cup squid, Taiwanese braised pork belly, as well as other delicacies, such as this spicy chicken stir-fry, or ????.

Spicy Chicken Stir-Fry

Right before my vacation, I cooked up a storm in my test kitchen, many of them Taiwanese recipes, knowing that we will be here. This recipe is adapted from my friend’s Taiwanese cookbook. I am excited at the thought that I will be trying this spicy chicken stir-fry while we are here in Taipei. If you want to experience how this dish tastes and add a little bit of Taiwanese flavors to your dining table, please do attempt this spicy chicken stir-fry (????) recipe at home. It goes very well with steamed rice and the tint of spiciness from the Sichuan spicy bean sauce adds great flavors and nuance to this appetizing dish. Enjoy!

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Honey Lemon Chicken

3:47 PM Posted by Rhoda Chicken, Honey, Lemon

After I made the Honey Soy Chicken Wings, I have some leftover honey sitting in my fridge. As we are going on an extended vacation this coming weekend, I am trying to use up all the remaining ingredients in the fridge before we leave. Honey is one of my favorite ingredients to use…a little bit of honey adds so much flavor and depth to simple dishes. Be it as a marinade such as Chinese char siu (BBQ pork), or as a sauce.

Honey Chicken and Lemon Chicken are two of the most popular Chinese chicken recipes on Rasa Malaysia. Well, not many people can resist small pieces of fried chicken doused in savory, sweet, appetizing, and absolutely delicious sauces made from honey and lemon juice. And that’s why I am combining two of my favorite recipes into one dish: Honey Lemon Chicken, with the sweet taste from the honey, and the citrusy tang from the lemon juice. The end result is just finger-licking good and my intern and I finished the dish in no time.

Honey Lemon Chicken

This Honey Lemon Chicken recipe is very simple to make. I know most people don’t like deep-frying as it does get messy and there is a lot of oil used and mostly wasted after frying. If you do not have a deep-fryer, the easiest way to fry is actually shallow frying. You don’t need a lot of oil for shallow fry, and it’s not as messy if you are worried about splattering oil. If you shallow fry over medium heat, your chicken will be crispy, too, it just needs a little bit more patience than flash deep-frying with lots of oil and super high heat.

Anyway, with a dish such as this Honey Lemon Chicken, which is so tantalizing and yummy, you will want to fire up your wok or pan and attempt the recipe. Enjoy!

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The Ultimate Weeknight Chicken and Broccoli Dinner

7:50 AM Posted by Rhoda Broccoli, Chicken, Dinner, Ultimate, Weeknight

The Ultimate Weeknight Chicken and Broccoli Dinner

March 19, 2014 |By Adam Roberts | COMMENTS

Every so often, a new friend will confess that they’ve been reading my blog and when I ask, “Did you make anything?” the response is often, “Well I work, so I barely have time to get dinner on the table.” I understand where they’re coming from, though I usually end the friendship at that point. To prevent that from happening again, I’d like to share with you now a dinner anyone can make right after work that is so winning and so wonderful, you’ll want to hug me once you learn it. I like it so much, it’s pretty much a staple now of my repertoire.

It’s as simple as this. Heat your oven to 425. Take two (or four, depending on your crowd) large chicken breasts–with the skin and bones still attached–season them with lots of salt and pepper and heat a large skillet with a big splash of olive oil inside. When the oil is almost smoking, lay the chicken breasts in skin side down. You should hear a loud sizzle.

Walk away. In a few minutes, with a pair of tongs, try to lift the chicken. If it won’t lift, that means the skin is still crisping; once the skin is deep, golden brown, turn the chicken breasts over and take the whole skillet and pop it in the oven. It’ll take about 40 minutes for the internal temperature of the chicken to reach 165 (use a thermometer to start checking after 30 minutes, though; nothing worse than overcooked chicken breast).

While that’s cooking, take two heads of broccoli, cut into florets, toss the florets on a cookie sheet with olive oil, salt and pepper and some whole heads of garlic still in their skins (I do this so the garlic doesn’t burn) and pop on to the other shelf of your oven. (For reference, see The Best Broccoli of Your Life.) Roast until the broccoli is brown all over and cooked all the way through.

When everything’s done, take everything out of the oven. Remove the chicken breasts to a cutting board to rest for a bit. Your kitchen will look like this:

(Note the oven mitt on the pan handle: that’s to remind me that it’s hot!)

Here’s how to bring this dinner together like a champ.

See these brown bits in the pan?

They’re your best friends. They’re packed with chickeny flavor. So here’s how to use it: squeeze a lemon into the pan and add a big pat of butter.

Turn up the heat and start whisking.

What you’ve just made is the most wonderful lemony, buttery, chicken sauce. Scoop some broccoli on to your plates, put the chicken breasts next to it and pour this sauce on top.

It’s a dinner for the ages and, if you ignore the butter and olive oil and chicken skin, relatively healthy too. I hope I’ve changed your life for the better. Now when you meet me, you can tell me you make this ALL the time and we’ll be friends for life.

Tags: broccoli, chicken, easy food, lemon juice, weeknight dinners

Categories: Adam's Personal Favorites, Recipes

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Honey Soy Chicken Wings

2:51 PM Posted by Rhoda Chicken, Honey, Wings

Hello there my dear readers and fans, have you noticed anything different?

Yes, the new and updated design on Rasa Malaysia. Yay!

I haven’t updated Rasa Malaysia for a while, well, not since the Coconut Shrimp post, which was posted on July 14, 2011. So it’s been almost 3 years ago that I worked on a major redesign on Rasa Malaysia. The reasons are very simple: I love my old design, I thought everything was very functional, it looked great, but most of all, I was just being lazy.

Honey Soy Chicken Wings

However, with the advances in new technology and the proliferation of mobile tablets and smart phones, people are accessing my site through these devices more these days. So in a few weeks, I am going to launch phase 2 of the design which will be responsive to your mobile devices for better user experience. Anyway, I hope you like the updated look. Everything works pretty much the same and the overall design is getting a facelift instead of a complete makeover. Please pardon the dusts in the next few weeks as we work to clean up the kinks, bugs, and the smaller details. Thanks in advance for your patience!

To celebrate the launch of this new design, I wanted to make something that would make my site look very delicious, and I thought of these gorgeous and absolutely scrumptious honey soy chicken wings. I saw a similar recipe from a Taiwanese cookbook in my good friend’s home and that inspired me to make these wings. This is my version of honey soy chicken wings using soy sauce, honey, sake, and mirin as the main ingredients.

Honey Soy Chicken Wings

These honey soy chicken wings are delicious and can be served any day, occasions, and great for parties. The taste is absolutely savory, sticky sweet (in a good way) and finger-licking good. If you love chicken wings, you would love them.

While you are checking out my recipe, don’t forget to check out the homepage of Rasa Malaysia. It looks awesome!

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Pho Ga (Vietnamese Chicken Noodle Soup)

1:48 PM Posted by Rhoda Chicken, Noodle, Vietnamese

A few months ago, I was contacted by the PR agency of an Asian cookbook “The World’s Best Asian Noodle Recipes” to share a couple of recipes from the cookbook. Being an Asian recipes cooking blog, I didn’t hesitate at all and chose two recipes to feature from the cookbook: Pho Ga (Vietnamese Chicken Noodle Soup) and Thai Drunken Noodles.

Pho Ga (Vietnamese Chicken Noodle Soup)

Whenever I go out to dine at Vietnamese restaurants, I would always order the bun, for example: bun tom/tit heo nuong (Vietnamese BBQ pork/shrimp vermicelli). I hardly order pho, mostly because I find the soup base of pho laden with lots of MSG, which unfortunately causes a reaction to my cheeks after I drink the soup. However, it all changed after I started ordering Pho Ga, or Vietnamese chicken noodle soup, which is lighter and less intense, utterly delicious nonetheless, but without causing the numbing sensations to my face!

Pho Ga

This Pho Ga recipe is from Chef BT Nguyen of BT at Tampa, Florida. Pho Ga is not hard to make but does take quite a bit of ingredients and time to prepare. The end result feeds up to 8 people so this dish is absolutely great to share with family and friends, and hopefully a Pho Ga party is in your plan in the near future.

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Restaurant Takeaway: Brooklyn Provides the Secret to Nashville-Style Hot Chicken

5:17 AM Posted by Rhoda Brooklyn, Chicken, NashvilleStyle, Provides, Restaurant, Secret, Takeaway

Peaches HotHouse extra hot chicken. Credit Evan Sung for The New York Times

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At Peaches HotHouse in Brooklyn, a restaurant that specializes in notoriously spicy Nashville-style fried chicken, they are not exaggerating when they say the chicken is hot.

And when they say extra hot — well, you’ve been warned. Have a handkerchief and an ice-cold beer ready, then pick up a drumstick and take a bite.

At first all is well as you crunch through the fried skin; it is oily, brittle and crisp. Next, you sense sweetness from a touch of sugar in the spice mix. For a moment, you’re feeling cocky.

But then it comes: the chile onslaught. A pungent, fiery, screaming blast of heat that will make you cry with agony and bliss. Drink some beer. Wipe your nose. And start all over again.

When the owners, Ben Grossman and Craig Samuel, along with their chef, Rodney Frazer, set out to make their own version of the chicken inspired by classic Nashville renditions, they knew regular cayenne alone wouldn’t be incendiary enough. So they added a dose of the hottest chiles in the world, ghost chiles, which can reach 1,000,000 on the Scoville scale, which rates the heat of peppers. (Compare that with a measly 50,000 for cayenne.)

It took much trial and error to come up with this chile mix, which is spiked with paprika, black pepper and plenty of dried garlic and onion. It makes their hot chicken particularly well seasoned as well as spicy.

In the tradition of the hot-chicken houses in Nashville, the Peaches HotHouse team has been protective of the recipe. It has never before been given it out in the four years the restaurant has been open, despite what the owners say have been many requests. You see it here first.

At home, you can adjust the heat by dialing back the chile powder. Or add more. If you dare.

Recipe: Peaches HotHouse Extra Hot Chicken

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One Hour Chicken Soup

1:02 AM Posted by Rhoda Chicken

One Hour Chicken Soup

March 17, 2014 |By Adam Roberts | COMMENTS

Imagine this. You get a terrible cold, you’re sick as a dog, your boyfriend gets you juice, soup (Pho from down the street), the works. Then you get better, fly to Florida for your parents’ 40th wedding anniversary, and while there, your boyfriend breaks the news: he has your cold. You’re not there to help, though, so when you return on Sunday–and he’s at the peak of his illness–you know you have to spring into action. You’ve gotta make up for all the TLC you weren’t there to give him during the first two days of his illness. Upon landing at the airport, you rush to the grocery store and stock up on everything you need to make the ultimate cold cure, Jewish penicillin: chicken soup. Only, you want to make it fast.

My go-to chicken soup recipe takes three hours. My more recent Asian-inspired, cold-killing soup–which is faster–isn’t what Craig was craving at this moment. So I decided to play doctor in more ways than one: I was going to doctor the classic chicken soup with boxed stock.
The results were so terrific, this may be my new go-to technique. You’re basically making a double-strength stock. Here’s how it works.
Buy a bunch of skin-on, bone-in chicken thighs (about 8) and put them in your biggest pot or Dutch oven:

Cover them with boxed chicken stock, the best you can find (I used that Kitchen Essentials one which I like) and to the mix add a whole carrot, a whole piece of celery, a whole onion, a turnip or two, a parsnip and some dill:

Bring to a boil, lower to a simmer, and cook for an hour.
That’s it. What you’ve done is infused that boxed stock with classic chicken soup flavors while also cooking the chicken and allowing that raw chicken to enhance the stock even more. After an hour, remove the chicken and vegetables with tongs:

Adjust the broth for salt and then add chopped carrots, onions and celery:

Parsley, dill and egg noodles:

Allow them all to cook–about 8 minutes or so–until the vegetables are tender and the noodles are done. Oh and shred the cooked chicken with your fingers and throw that back in there too. Here you are, homemade chicken soup in one hour:

Nice, right? Not to brag, but Craig was almost 100% better the next day. He credits the chicken soup. I credit myself. The point is, this is a recipe to lock away in your brain forever. It’s a miracle-worker.

Tags: chicken noodle soup, chicken soup, Craig, Jewish food, quick recipes, soup

Categories: Recipes, Soups

Eating & Cooking Carnet

Culinary arts of fine food and drink or haute cuisine, providing from best and greatest resources around the Web

Hunan Chicken

Hunan Chicken

Spring Minestrone with Chicken Meatballs

Preparation

my notes

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Preparation

my notes

Spicy Chicken Stir-fry (辣子鸡丁)

Honey Lemon Chicken

The Ultimate Weeknight Chicken and Broccoli Dinner

The Ultimate Weeknight Chicken and Broccoli Dinner

Honey Soy Chicken Wings

Pho Ga (Vietnamese Chicken Noodle Soup)

Restaurant Takeaway: Brooklyn Provides the Secret to Nashville-Style Hot Chicken

One Hour Chicken Soup

One Hour Chicken Soup

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