We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts
Tag: chicken
Velvet chicken and asparagus stirfry
We tried this recipe by Grace Young, who is well-regarded for healthy Chinese cooking: https://www.epicurious.com/recipes/member/views/grace-youngs-velvet-chicken-with-asparagus-52140001 We used 1 lb chicken cutlets (thinly sliced chicken breast), which we cut into ¼" thick x 2" wide diagonal slices. As the first step, we marinated the chicken for 30 mins, and towards the end of marinating time, we… Continue reading Velvet chicken and asparagus stirfry
Burmese chicken with bottle gourd (kyet tha boothee hin)
In a blender (we use a handheld chopper), roughly chop 1 large onion, 4 garlic cloves, 1 tsp (about ½ inch penny slice) fresh ginger, and 8 Thai chili peppers (or 3 medium Korean hot peppers), and set aside. Marinate 2 lbs of chicken (here, skinned chicken thighs cut into large chunks) in 2 Tbsp… Continue reading Burmese chicken with bottle gourd (kyet tha boothee hin)
Greek chicken tomato stew
We tried this recipe, well-seasoned with cinnamon stick, allspice berries, and bay leaves: https://www.olivetomato.com/greek-chicken-cooked-in-tomato-kotopoulo-kokkinisto/ We used five skinless, boneless chicken thighs (about 1.5 lb). Our modifications: first, for 16-20 oz chopped tomatoes, we used one 14.5 oz can plus two chopped tomatoes. We also increased the garlic from 2 cloves to 5 cloves. Second, we… Continue reading Greek chicken tomato stew
Oven roasted Macau turmeric ginger chicken. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1018466-turmeric-chickenOur modifications: first, we added 3 cloves crushed garlic to the marinade. Second, we accidentally used rice vinegar (Marukan green label) instead of rice wine (such as Shaoxing); we also added all of it (¾ cup per recipe) to the marinade instead of using…… Continue reading
Vietnamese-inspired chicken congee with celery
Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots… Continue reading Vietnamese-inspired chicken congee with celery
Risotto-style pasta with mixed mushrooms and chicken
This recipe reminds me of a delicious mushroom pasta dish I tried in Milan in the 1990s. The pasta is cooked, risotto-style, in unsalted chicken stock (there is no cream), in ½ cup liquid intervals. https://cooking.nytimes.com/recipes/1012898-creamy-one-pot-pasta-with-chicken-and-mushrooms We used 2 cups total shiitake and crimini mushrooms, stems off and tops thinly sliced. We used about 3… Continue reading Risotto-style pasta with mixed mushrooms and chicken
Syrian pan-seared coriander chicken
We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, using a mortar and pestle, smash 6 large cloves garlic with ½ tsp kosher salt into a paste, then set aside. Second, using a large, high-walled stainless steel pan, heat 3 Tbsp olive oil on medium heat. Add the garlic… Continue reading Syrian pan-seared coriander chicken
Syrian roast cumin-marinated chicken and potatoes
We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us cookbook, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_4SZ-BbXE65WQZ The basic recipe is as follows: first, make several small incisions into 3 lb skinless, bone-in chicken pieces (we used drumsticks and 2 breasts, cut in half) and marinate in ¼ cup white vinegar, ¼ cup olive oil,… Continue reading Syrian roast cumin-marinated chicken and potatoes
Roast chicken noodle soup
We had about 5 lb of a 7.5 lb roast chicken leftover, so we made rotisserie chicken noodle soup, version 1: http://piglettedc.tumblr.com/post/172108547131/rotisserie-chicken-noodle-soup-version-1-this Our modifications: first, to prepare the chicken, we removed the flesh from the carcass, and we added the skin, bones, and cartilage to a large Dutch oven. To season the stock, we omitted… Continue reading Roast chicken noodle soup
Cooking Adventures 