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Chicken Tarkari
Chicken Tarkari
Chicken tarkari is the Nepalese version of chicken curry. Chicken pieces are marinated in turmeric, salt, and black pepper, seared, then braised in chicken stock with onions, tomatoes, and spices. The tarkari is best served with steamed basmati rice. You can make this dish vegetarian by substituting vegetables, but I will choose protein.
Equipment
- Spice grinder
Ingredients
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1/4 tsp salt
- 1 1/2 lbs boneless skinless chicken breast or thighs cubed
- 3 tbsp vegetable oil
- 1 tsp fenugreek seeds ground
- 1 tsp mustard seeds ground
- 1 tsp cumin seeds ground
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 4 dried red chilies
- 3 bay leaves
- 1 large onion diced
- 2 roma tomatoes chopped
- 2 cups chicken stock
Garnish
- cilantro chopped
Instructions
- Season the chicken with ground turmeric, black pepper, and salt. Marinate for 30 minutes in the refrigerator.
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, ginger, ground spices, dried chilies, and bay leaves. Cook for 30 seconds until aromatic.
- Add in the onions. Cook for 5 minutes until translucent.
- Add in the chicken. Sauté for 5 minutes, searing on all sides.
- Stir in the tomatoes. Cook for 2 minutes.
- Pour in the chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Season with salt to taste.
Cashew Chicken
Cashew Chicken
Cashew chicken is another popular Chinese American stir fry dish that is on just about every menu. While I still love good quality Chinese takeout, it costs half the price to make double the quantity at home. Plus, you can make cashew chicken with 10 minutes prep time, 10 minutes cooking time.
Servings: 4
Ingredients
Chicken ans Marinade
- 1 lb boneless skinless chicken breast or thighs cubed
- 3 tbsp water
- 2 tsp oyster sauce
- 1 tsp vegetable oil
- 1 tbsp cornstarch
Sauce
- 1/2 cup chicken stock
- 1 1/2 tbsp honey
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 1 tsp ginger grated
- 2 garlic cloves minced
- 1/2 cup red and green bell pepper cubed
- 2 ribs celery chopped
- 1/2 cup whole water chestnuts cut in half
- 2 green onions chopped
- 2 tbsp shaoxing cooking wine
- 1 cup cashews
- 2 tbsp cornstarch mixed with 2 tbsp of water
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Marinate the chicken with the marinade ingredients for 10 minutes.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the chicken. Cook for 6 minutes until cooked through. Remove from the pan.
- Add in the garlic and ginger. Sauté for 30 seconds until aromatic.
- Add in the bell pepper, celery, and water chestnuts. Sauté for 30 seconds.
- Toss in the green onions and chicken. Deglaze the pan with the cooking wine. Pour in the sauce. Continue stir frying for 1 minute.
- Add in the cashews. Cook for a minute.
- Stir in the cornstarch slurry and cook for 1 more minute. Take off the heat.
Steamed Watercress Meatballs
Steamed Watercress Meatballs
Watercress meatballs are a common item that can be found on dim sum menus. You pretty much mix all of the ingredients in a food processor, form the meat into balls, and steam them on a bed of watercress. Watercress happens to be highly nutrient dense, making these healthier then your average meatball.
Equipment
- food processor
- bamboo steamer
Ingredients
- 2 bunches watercress
- 1 lb ground beef
- 1/2 tsp ginger grated
- 1 green onion finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
- 2 tsp shaoxing cooking wine
- 1 1/2 tsp dried tangerine peel
- 1 egg
- 1/4 cup cilantro
Instructions
- Blanch 1 of the bunches of watercress for 1 minute. Shock in cold water. Finely chop.
- Place all of the ingredients except the watercress and cilantro in a food processor. Process until smooth.
- Mix in the watercress and cilantro by hand.
- Line a heat proof plate with the other bunch of watercress. Form 12-14 meatballs and place them on the watercress. Place the plate inside the steamer.
- Cover and let steam over medium high heat for 15 minutes.
