This recipe calls for diced chicken, but we used minced chicken instead. Marinate 1 lb chicken in 1 tsp each sugar and sesame oil, 1 ½ tsp soy sauce, 2 tsp Shao-Hsing wine, 1 tsp microplaned ginger, 1 ½ Tbsp oyster sauce, 1 Tbsp cornstarch, and a pinch white pepper for 30 mins. In the… Continue reading Chinese minced chicken in lettuce cup (gung bo gai ding)
Tag: chicken
Fowl poached with Chinese celery
This recipe originally called for a 6 ½ lb chicken, but the largest poultry we found was fowl, so we gave it a try; because fowl is less tender than chicken, we added more cooking time to tenderize the meat. Combine 14 cups water, 1 bunch Chinese celery (cut into thirds lengthwise), 1 bunch… Continue reading Fowl poached with Chinese celery
Vietnamese lime and fish sauce marinated chicken (ga nurong)
Marinate 2 ½ lb boneless, skinless chicken thighs (trimmed of excess fat) in ¼ tsp sugar, ½ tsp salt, 1 ½ tsp black pepper, 1 Tbsp fish sauce, juice from 1 lime (about 1 Tbsp), and 2 Tbsp canola oil. Let marinate at room temperature for 30 minutes (or in fridge for 2 hours). Line… Continue reading Vietnamese lime and fish sauce marinated chicken (ga nurong)
Filipino chicken ginger soup with rice (arroz caldo)
This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken… Continue reading Filipino chicken ginger soup with rice (arroz caldo)
Lebanese lemon-garlic chicken (djeaj bil furrin)
This recipe requires advance planning, as the chicken needs to marinate for 2 days before it can be cooked. Place a 4 lb chicken (cut into 10 pieces) in a large bowl containing 6 cups water and 2 Tbsp apple cider vinegar. Drain and set aside. Then place the chicken pieces into the following marinade:… Continue reading Lebanese lemon-garlic chicken (djeaj bil furrin)
Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)
I tried my first glorious bite of makloubeh sometime around 2007, when a Palestinian-American friend and colleague brought me some from her family's weekend cooking. I was blown away by its flavors and textures, and I soon started searching for recipes. I learned that makloubeh is popular in many Middle Eastern countries. This recipe is… Continue reading Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)
Chicken and andouille gumbo
After having a sublime gumbo at Bayou Bakery, I decided to try a gumbo recipe at home. This recipe is from Chef Emeril Lagasse: https://www.emerils.com/129273/chicken-and-andouille-gumbo. (Nov. 2014)
Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
While on our honeymoon at ClubMed, we had a delicious soup that inspired us to try our hand at home. First, make the chicken broth by combining 1 ½ lb chicken wings, necks and gizzards (here, 3 lb chicken wings and drummettes), 4 stalks chopped celery, 1 lb chopped and peeled carrots, ½ bunch each chopped cilantro… Continue reading Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
Vietnamese banh mi
We made chicken satay (technically, a Malaysian dish) garnished with daikon and carrot pickle. Recipes are available in Andrea Nguyen’s cookbook, The Banh Mi Handbook. (Dec. 2014)
Juju’s Indian chicken and potato curry
This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours. Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried… Continue reading Juju’s Indian chicken and potato curry
Cooking Adventures 