Sichuan Chicken Salad

 

From Milk Street

Ingredients

• 2 10-12-ounce bone-in, skin-on split chicken breasts
• 6 scallions, white parts coarsely chopped, green parts thinly sliced on a bias, reserved separately
• 1 1-inch piece fresh ginger, cut into 4 pieces and smashed
• 2 large garlic cloves, peeled and smashed
• Kosher salt
• 1/4 cup dry sherry (optional)
• 2 tablespoons chili oil
• 2 tablespoons tahini
• 1½ tablespoons white sugar
• 1½ tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon Sichuan peppercorns (optional), toasted and finely ground
• ⅛-¼ teaspoon cayenne pepper
• 1 large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

DIRECTIONS

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and ¾ teaspoons salt. Add 4 cups water and the sherry, if using, fully submerging the chicken. Bring to a boil over medium-high, then cover, reduce to low and cook at a bare simmer until the thickest part of the chicken registers 160°F, 20 to 25 minutes. Uncover the pan and let the chicken cool in the liquid for 15 minutes.

Meanwhile, in a small bowl, whisk together the chili oil, tahini, sugar, sesame oil, soy sauce, vinegar, ¾ teaspoons of salt, Sichuan peppercorns, if using, and cayenne.

Using tongs, remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the tahini dressing, then use a wooden spoon to smash the meat, shredding it and working in the dressing. Use your fingers to pull the shreds into bite-size pieces.

Add the cucumber and ¾ each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated. Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.

Tip: Don’t boil the chicken; keep the liquid at a bare simmer so the meat stays moist and tender.

My Notes: I used rotisserie chicken to make this super simple. It would be better to shred rather than cut into chunks . The dressing is so very good. MXF

Grilled Romaine Salad Recipe with Eggs, Wakame & Black Vinegar

I am a food blog

Serves 2

Dressing:

• 2 teaspoons soy sauce
• 1 teaspoon Chinese black vinegar
• 1 tablespoon neutral oil
• 1 teaspoon toasted sesame oil

Salad:

• 1/2 cup wakame (dried seaweed)
• oil
• 1 slice thick cut bread
• 1 head romaine, intact, washed, throughly dried and cut in half
• 2 eggs, soft of medium boiled, sliced in half
• black sesame seeds, to garnish

Whisk together the dressing ingredients, taste and adjust soy and vinegar if needed; set aside. Rehydrate wakame in hot water according to directions on package. While the seaweed is rehydrating, grill your croutons.

Heat a bit of oil in a non-stick skillet and grill bread on both sides until golden and crisp. Set aside. In a large frying pan, heat up a touch of oil over medium high heat. Place the romaine in the pan, cut side down and fry until slightly charred and wilted, flipping once. Remove from the heat when done.

Drain the wakame and toss with a bit of the dressing. Cut the toasted bread into large croutons. Assemble the salad by placing the grilled romaine on a large plate. Top with grilled croutons, dressed seaweed and egg halves. Drizzle on the dressing and sprinkle on a few black sesame seeds. Enjoy immediately.

Sticky Pork Ribs with Sweet Potatoes

Real Simple, 2005

Makes 4 servings

    3 pounds pork spareribs                                        
    7 tablespoons soy sauce                                        
    6 tablespoons light brown sugar                                
    4 tablespoons hoisin sauce                                     
    2 tablespoons sherry or rice wine                              
    2 tablespoons fine grate ginger                                
    5 cloves garlic peeled                                         
    1 sm. red chili pepper fine chop                               
    4 med. sweet potatoes peel, cut 1-in pieces                    
    1 tablespoon vegetable oil                                     
    2 tablespoons butter                                           
    1 tablespoon lemon juice                                       
    2 cups baby spinach                                            

hands-on time: 25 minutes/total time: 2 hours, 25 minutes

Preheat oven to 400° F. Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.

Combine 6 tablespoons of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.

Meanwhile, toss the sweet potatoes and the 3 remaining garlic cloves in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper. Roast for 15 minutes. Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically. Remove the ribs from pan, set aside, and keep warm. In a bowl, mash the sweet potatoes, garlic, butter, and lemon juice. Serve with the ribs and spinach.

Hot and Sour Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup chicken broth                                          
    5 tablespoons soy sauce                                        
    2 tablespoons sugar                                            
    1 1/2 tablespoons worcestershire sauce                         
    1 tablespoon cornstarch                                        
    1 tablespoon olive oil                                         
    2 1/2 tablespoons grated ginger                                
    2 tablespoons mince garlic                                     
    1 tablespoon crushed red pepper                                

Combine through cornstarch.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add other ingredients and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Garlicky Hoisin Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup hoisin sauce                                           
    1/2 cup water                                                  
    1 1/2 tablespoons soy sauce                                    
    1 1/2 tablespoons sugar                                        
    1 1/2 tablespoons olive oil                                    
    3 tablespoons minced scallion (white parts)                    
    2 tablespoons mince garlic                                     
    1 teaspoon crushed red pepper                                  

Combine through sugar.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add other ingredients and stir-fry until fragrant, about 15 seconds.  Add hoisin mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

Curry Coconut Sauce (for Stir Fry)

Real Simple, 2005

    1 1/4 cups coconut milk                                        
    2 tablespoons soy sauce                                        
    2 teaspoons sugar                                              
    1/2 teaspoon salt                                              
    2 tablespoons olive oil                                        
    1 teaspoon crushed red pepper                                  
    Zest of 1 lemon                                                
    1 1/2 tablespoons mince garlic                                 
    1 1/2 tablespoons curry powder                                 
    1/2 cup chop basil                                             

Combine through salt.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add ingredients through curry powder and stir-fry until fragrant, about 15 seconds.  Add coconut milk mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Add basil.  Pour into bowl while you prepare other ingredients.

Cantonese Light Sauce (for Stir Fry)

Real Simple, 2005

    1/2 cup chicken broth                                          
    1 tablespoon dry white wine                                    
    1 tablespoon soy sauce                                         
    1 teaspoon sugar                                               
    1 teaspoon sesame oil                                          
    1/2 teaspoon salt                                              
    1 teaspoon cornstarch                                          
    1 tablespoon olive oil                                         
    2 tablespoons scallion (white parts)                           
    1 1/2 tablespoons grated ginger                                

Stir first 7 ingredients together.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add scallions and ginger and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Baked Hoisin Chicken Buns

Misc. Sources

Makes 9 servings

    Cooking spray                                                  
    12 ounces skin- bone- less chicken thighs                      
    1/4 cup fine chop green onions                                 
    1 1/2 tablespoons hoisin sauce                                 
    1 tablespoon oyster sauce                                      
    2 teaspoons rice wine vinegar                                  
    9 frozen white dinner rolls thawed                             
    1 egg light beat                                               
    1 teaspoon sesame seeds toasted                                

Frozen roll dough is convenient and saves the trouble of making homemade dough; just be sure to thaw it in the refrigerator overnight. You can prepare the filling the day before the party, then fill and bake the buns so they'll be warm for arriving guests.

Heat a non-stick skillet over med-high heat.  Coat pan with cooking spray.  Add chicken; cook 4 minutes on each side or until done.  Cool slightly; shred meat with two forks.  Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar, toss well to combine.

Roll each dough piece inio a 4-inch circle on a lightly floured surface. Spoon about 1 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling, pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

serving size-. 1 filled bun
CALORIES 143 (26% from fat); FAT 4.1g. (sat 1g, mono 1.3g, poly 1g); PROTEIN I0.4g; CARB 16.6g; FIBER 1.2g; CHOL 43mg; IRON 1.4mg; SODIUM 220mg; CALC 29mg

Cold Sesame Noodle Salad

Martha Stewart Living

Makes 4 servings

    2 cloves garlic minced                                         
    1 tablespoon grated ginger                                     
    2 tablespoons dark sesame oil                                  
    1/4 cup soy sauce                                              
    1/4 cup rice vinegar                                           
    1/2 cup creamy peanut butter                                   
    1 tablespoon chili paste (opt.)                                
    2 scallion thin slice +m4 garnish                              
    2 tablespoons toasted sesame seeds +m4 garnish                 
    1 teaspoon salt                                                
    12 ounces udon noodles                                         
    2 tablespoons fine chop cilantro                               
    Any garnishes                                                  

This salad can be garnished with an assortment of ingredients, including enoki mushrooms, fresh bean sprouts, chopped cilantro, scallions, arid toasted sesame seeds.

Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions. sesame seeds, cilantro, and salt in a medium bowl. Siir until combined; set aside while cooking noodles,

Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds and cilantro.  Add garnishes if desired.

My Notes: I also added cucumber.  This was a little too vinegary for me.  I might cut back on the rice vinegar just a little bit.  I used chili paste and that added a nice spiciness.

MXF

Shrimp and Ginger Stir Fry

Everyday Food, 2004
Makes 4 servings
    3 tablespoons fresh grated ginger                              
    3 tablespoons soy sauce                                        
    1 tablespoon white wine vinegar                                
    2 teaspoons sugar                                              
    1 tablespoon cornstarch                                        
    Salt and pepper                                                
    1 1/2 pounds peeled, deveined shrimp no tails                  
    4 tablespoons vegetable oil                                    
    2 red bell peppers cut into 1 1/2 in. pieces                   
    8 scallion cut into 2 in. pieces        
                     
PREP TIME: 30 MINUTES/TOTAL TIME: 30 MINUTES

This stir-fry is good with cooked rice, or try it over a bed of shredded Napa cabbage.

PRESSING FRESH GINGER:
Place finely grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids.

Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.

Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once: until just opaque. 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.

Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.

Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring. until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce. 30 seconds more, Serve immediately.

per serving (without rice):
355 calories; 17.2 grams fat; 36.8 grams protein; 14 grams carbohydrates: 2.1 grams fiber

MY NOTE: Don't worry about the ginger juice.  Just use grated (use zester).

MXF

Ma Po Tofu

Adapted from Cooking Light, 2005

Makes 4-6 servings

    1 pound firm tofu cut to 6 slices                              
    1 cup chicken broth                                          
    2 tablespoon cornstarch                                        
    4 tablespoons soy sauce                                        
    2 tablespoon oyster sauce                                      
    2-4 teaspoons chili garlic sauce                               
    1 lb lean ground pork                                      
    2 tablespoon fresh grate ginger                                
    6 cloves garlic mince                                          
    3 cups cooked rice                                             
    1/2 cup chop green onions and cilantro                                      

Place tofu slices on several layers of paper towels,- cover with additional paper towels. Place a dinner plate on top of covered tofu, let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork, cook 4 minutes or until done, stirring to crumble. Add ginger and garlic,- cook 1 minute, stirring constantly. Add tofu, cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil, cook 1 minute or until mixture thickens. Remove from heat.

Serve tofu mixture over rice. Sprinkle with onions.

per serving: CALORIES 290 (26% from fat; FAT 8.4g (sat 1.9g, mono 2.5g, poly 3.3g);  PROTEIN 21.5g, CARB 32.5g;  FIBER 4.6g; CHOL 21mg; IRON 2.8mg; SODIUM 390mg; CALC 72mg   

MY NOTE: Simple and tasty. Serve with lots of green toppings--scallion, cilantro, cukes, avocado.

MXF

Chinese-Style Roast Pork (Char Sil)

Cooking Light, 2005

Makes 8 servings

    1/2 cup hoisin sauce                                           
    1/2 cup ketchup                                                
    1/4 cup pack brown sugar                                       
    1/4 cup sherry                                                 
    1/4 cup soy sauce                                              
    2 tablespoons honey                                            
    2 teaspoons mince green onions                                 
    1 teaspoon dark sesame oil                                     
    4 cloves garlic mince                                          
    2 pounds Boston boneless pork butt trim, 2-in cubes            

This versatile pork works well in stir-fries, lo meins, or dumplings. Wrap leftovers tightly in foil or heavy-duty plastic wrap, and place in a plastic bag. Freeze for up to three months.

Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 350°.

Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink).

Preheat broiler. Broil pork 5 minutes or until browned.

NUTRITION PER SERVING (3 OZ)
CALORIES 193(41% from fat); FAT 8.9g (sat 3g,mono 4g,poly 1.1g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 249mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 5.8g

Pork and Squash Stir Fry

Cooking Light, 2004

Makes 6 servings

    2 pounds butternut squash peeled, cut into 1/2 in. cubes       
    2 tablespoons peanut oil                                       
    2 tablespoons coarse grate orange rinds                        
    1 tablespoon minced ginger                                     
    1/2 teaspoon crushed red pepper                                
    1 cinnamon stick broken                                        
    1 1/4 pounds pork tenderloin trimmed, cut into 2 in. strips    
    2 tablespoons sugar                                            
    3 tablespoons soy sauce                                        
    2 tablespoons Chinese black vinegar                            
    2 tablespoons red wine vinegar                                 
    1 teaspoon cornstarch                                          
    1/4 teaspoon salt                                              
    1 cup chopped green onions                                     

Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.

Place squash in a large microwave safe bowl. Add water to a depth of 1 inch. Cover with plastic wrap; vent. Microwave at HIGH 8 minutes or until tender. Drain and set aside.

Heat oil in a large nonstick skillet over medium heat. Add rind, ginger, red pepper and cinnamon stick pieces,- cook 1 minute, stirring constantly. Remove and discard cinnamon stick pieces.

Increase heat to medium-high. Add pork to pan, and saute 4 minutes or until browned. Combine sugar and next ingredients (through salt), stirring with a whisk. Add sugar mixture to pan,- cook 2 minutes or until sauce is slightly thickened, stirring constantly. Add squash, toss to coat. Stir in green onions.

CALORIES 257 (28% from fat); FAT 7.9g (sat 1.9g, mono 3.6g, p 1.9g); PROTEIN 21.9g; CARB 25.9g; FIBER 6.2g; CHOL 61mg; IRON 2.5mg; SODIUM 423mg; CALC 84mg

MY NOTE: Don't overcook squash.  8 minutes is too long.  Try 6, then go in 30s increments.  If you use large pieces of orange rind instead of grating, keep it in until just before adding sauce (or you might want to add some OJ as well for extra flavor).  Same for cinnamon stick.  Be careful not to burn.

MXF