Archive for the ‘Chicken’ Category

* Pho Ga

Posted on December 27th, 2014 by Linda. Filed under Boil, Chicken, Cooking Method, Course, Deep Fry, Entree, Vietnamese.


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I have taught this class several times now but didn’t realized I never published the recipe on the blog.  We made chicken pho again this afternoon but I didn;t take a picture.  So this picture above is close, sans the spinach.  I personally prefer chicken pho over the the more popluar beef pho.

Chicken stock:
2.5 lbs chicken carcass (backs, necks, bones, feet)
3.25 quarts water

Chicken:
1 small chicken, about 3 lbs
1 Tablespoon kosher salt

Soup:
3 quarts chicken stock
Water to cover
1 (3-inch) ginger, skin on
1 yellow onion, skin on, root removed
3 stalks green onions, cut into 4 inch pieces
2 Tablespoons kosher salt
2+ Tablespoons fish sauce
1 teaspoon sugar, preferably rock sugar

 

Garnish:
½ cup green onions, chopped
½ cup cilantro, chopped
3 cups mung bean sprouts
16 sprigs Asian basil
1 serrano or jalapeno chili, cut into thin rings
2 lime, cut into thin wedges

1 lb dried 1/16-inch-wide rice sticks, soaked

Topping
3 shallots, sliced finely lengthwise
1/2 cup rice bran oil

To make the chicken stock:
Blanch bones in boiling water.  Rinse bones, and pot.  Measure water into the pot, add rinsed bones, and bring to boil.  Simmer for 2 hours, skimming scum as needed.  Strain stock.  Skim off fat.  Optional: Cool and chill overnight .  The next day, remove fat solids on top.

To make the broth:
Bring the chicken stock and water to a boil in a stockpot only large enough to fit a chicken snugly.   Char the onion and ginger pieces over an open flame. Peel and discard the blackened skins of the ginger and onions, then rinse, cut into 2 and add to the broth.  Add green onions.  Simmer for 15 minutes.   Lastly add fish sauce, salt and sugar.  Taste, and add more if needed.  The broth should be quite salty as it will be balanced by the noodles.

Next, dunk in the whole chicken making sure the whole bird is fully submerged and bring to a boil again.  If broth doesn’t cover the chicken, add additional water.  When it comes to a boil, cover, turn heat down and simmer 10 mins. Turn off heat and leave chicken for 20 mins in the covered pot.   Test to ensure chicken has reached 165F.

Remove scum that forms on top with a slotted spoon. Remove chicken, and plunge chicken into a cold water bath.  Drain.  Let chicken sit for 20 minutes before removing the meat (skin optional).  Either shred the meat or cut the meat into ½ inch thick slices.   Discard bones.  In the meantime, strain the broth, discard the solids and bring the chicken broth back to a boil.  If you had added more water to cover the chicken, then simmer longer to reduce the broth enough to make 12 cups.

To make the garnish and toppings:
Chop green onions and cilantro and mix together.  Set aside.  Place bean sprouts, basil, chilies and lime wedges on a central plate.

Make the crispy shallot.  Place shallot in cold oil and start to heat on medium.  When shallots are nicely bubbling, bring heat to medium high till light golden brown.  Remove from heat immediately.  Separate the crisp shallot from oil.

To make the noodles:
Soak the rice noodles in cold water for at least 20 minutes.  Bring a large pot of salted water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 4 minutes. Drain immediately.  Use immediately.

To serve, place t cooked noodles in bowls.  Place a small handful of shredded chicken on the noodles. When the broth comes to a rolling boil; ladle about 2 cups into each bowl. Garnish with green onions and cilantro mix. Serve immediately with the platter of sprouts, jalapeno and basil.  Top with crispy shallots and finish with shallot oil.

 

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* Opor Ayam – Indonesian Chicken Curry

Posted on September 6th, 2014 by Linda. Filed under Braise, Chicken, Cooking Method, Entree, Indonesian.


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Creamy Javanese chicken curry.  Like how you judge a cook by his/her omelet, in Indonesia, a cook is judged by their Opor Ayam.

Chef’s tip:  Never “boil” the coconut milk lest it breaks.  A slow simmer will ensure the smoothness of the sauce.  Also, reserving the coconut cream and adding at the end as a finish, helps to envelope the meat with the creaminess.
1 whole chicken, cut into 8, bones and skin on

Spice paste:

3 red jalapeno chilies, seeded

6 shallots, sliced

2 cloves garlic

2 inch galangal, sliced

1 inch ginger, sliced

1 inch fresh turmeric, sliced

1 tablespoon roasted trassi

5 candlenuts

 

¼ cup canola oil

2 cinnamon sticks

2 stalks lemon grass, smashed to bruise

5 whole kaffir lime leaves, roughly torn

4 whole daun salam

1 cup water

2 cups coconut milk, split into two with one half creamier

2 tablespoons kosher salt, to taste

 

Preparing the spice paste

Place all spice paste ingredients in a food processor and grind into a fine paste.

 

Cooking the curry

Heat about ¼ cup of oil in a pot on medium low. Add the spice paste and fry till fragrant and red, about 5 minutes. Add cinnamon, lemon grass, kaffir leaves and daun salam, and stir until fragrant, about 1 minute.

Add the chicken and turn up the heat to medium high and fry for about 3 minutes.

Add water and the thinner half the coconut milk and salt. Simmer on low for about 45 minutes until chicken is tender and gravy has thicken. Do not let the milk boil, and stir occasionally to prevent sticking. Add more water if needed. There should be a thick layer of oil on top when done. Remove half of that oil. Pour in remaining coconut milk and heat through, and blended in. Remove spices and herbs. Let sit for 15 minutes before serving.  Garnish with crispy shallots.

Serves: 8

 

 

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* Dak Galbi

Posted on March 15th, 2014 by Linda. Filed under Cabbage, Chicken, Cooking Method, Course, Cuisine, Dessert, Korean, Rice Ovalettes, Shiso, Stir Fry.


Simply delicious comfort foods.  The rice ovalettes are chewy and adds a nice contrast to the succulent chicken.  Igor, one of my sous chef, made it in class today, we were making a huge batch, so he cooked the chicken separately, then the onions and cabbage, then finally brought them all together in one big pot.

Chef tip: The rice cakes harden when cold.  A little heat will bring it back to life.

Marinade:
4 cloves garlic, minced
1 Tablespoon ginger juice
1/3 – 1/2 cup gojujang
1/4 cup light soy sauce
1/4 cup kochukaru (Korean red pepper, coarsely ground)
2 Tablespoons sesame oil
1/4 cup sake
2 Tablespoons sugar
2 Tablespoons curry powder
1/2 teaspoon black pepper, ground

2 lb chicken thigh, b/s, cut into cubes
1 lb Korean rice cake ovalettes, fresh
1/2  head cabbage, cut into bite size
15 Shiso leaves, chiffonade thick
1 yellow onion, sliced
1 sweet potato, parboiled, sliced into bite size wedges
2 Tablespoons rice bran oil
1/2 cup water

Shiso leaves, chiffonade
Sesame seeds, toasted

Make the marinade: In a large bowl, whisk together all marinade ingredients — garlic, ginger, gojujang, soy sauce, kochukaru, sesame oil, sake, sugar, curry powder and pepper.   Reserve half the marinade.

Heat a cast iron pan till hot.  Add oil, then add chicken to brown.  Add onions, and sauté till fragrant.  Then add cabbage, and half the shiso leaves.  Nextm drizzle on reserved sauce and add rice ovalettes.  Saute for 3 minutes.  Drizzle on water, add sweet potatoes cover and steam 3 minutes.  Remove cover and continue to cook until potatoes are tender, sauce has been absorbed and chicken begins to caramelized.  Gently toss the mixture to prevent potatoes from breaking up.

Sprinkle with sesame seeds and garnish with more shiso leaves. Serve hot.

Serves: 6

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