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Chicken Fatteh
Chicken Fatteh
In Arabic, fatteh means “crumbs”, which is what chicken fatteh is: leftovers turned into something new. This Lebanese dish was created from leftover toasted pita bread, roast chicken, and chickpeas. Pine nuts and fresh parsley are added to the mix. Then a garlicky yogurt sauce is poured over the dish and everything get mixed together. Obviously, if you don’t have these as leftovers, you can toast your own pita chips and sauté the chicken.
Servings: 2
Ingredients
- 1 can chickpeas drained
- 2 pita bread cut into 1 1/2” cubes
- 3 tbsp olive oil
- 1/4 cup pine nuts or almonds
- 1 lb boneless skinless chicken breast or thighs cut into small cubes
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1/2 tsp paprika
- salt and white pepper to taste
- 3 tbsp parsely finely chopped
Garlic Yogurt Sauce
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 cup Greek yogurt
- 1 tbsp tahini
- 1/4 tsp salt
Instructions
- Cut the pita bread into 1” pieces. Toss with olive oil. Season with salt.
- Place on a rack on a baking sheet. Toast in a preheated 400 degree oven for 8 minutes until crispy. Set aside.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Toast the pine nuts for 1 minute. Remove from the pan.
- Add in the chicken. Season with garlic powder, ground coriander, thyme, paprika, salt, and white pepper. Cook for 6-8 minutes until cooked completely through. Set aside.
- Heat up olive oil in a small pot over medium heat. Sauté the garlic for 2 minutes.
- Stir in the yogurt, tahini, and salt. Simmer over medium low heat for 2-3 minutes until warm, consistently stirring. The yogurt sauce should not ever be brought to a boil.
- Equally divide the ingredients between 2 bowls, placing each ingredient next to each other in a circular pattern.
Steamed Chicken with Chinese Sausage
Steamed Chicken with Chinese Sausage
Steamed chicken with Chinese sausage is a great example of Cantonese home cooking. You can use any cut of chicken, bone in or boneless; but I believe skinless chicken thighs work the best. The chicken thighs get marinated for several hours. Then the chicken is placed in a deep plate on a bed of mushrooms, topped with slices of dried Chinese sausage. The plate is put inside a bamboo steamer and steamed for 20 minutes. The chicken comes out unbelievably tender and flavorful. In the bottom of the plate is a sauce created from the chicken and sausage juices that should be ladled over steamed rice. You definitely don’t want to waste the juices.
Servings: 2
Equipment
- bamboo steamer
Ingredients
- 4 bone in skinless chicken thighs
- 8 dried shiitake or wood ear mushrooms soaked for 2 hours; sliced
- 2 dried Chinese sausage thinly sliced on a bias
Marinade
- 1/3 cup water
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tsp shaoxing cooking wine
- 1 tsp salt
- 1 tsp ginger grated
- 1/4 tsp sesame oil
- 1/4 tsp sugar
- 1/4 tsp white pepper
- 1 green onion finely chopped
- 1 tbsp cornstarch
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Make a bed out of the sliced mushrooms. In a deep plate, place the chicken thighs on top of the mushrooms. Lay slices of Chinese sausage on top of the chicken. Place the plate in a bamboo steamer.
- Steam the chicken for 20 minutes until the chicken is cooked through.
Rice Cakes Stir Fry with Shepherds Purse
Rice Cake Stir Fry with Shepherds Purse
Typically, when I think of rice cakes, I think of Korean tteokbokki. Rice cakes are apparently eaten in China too. Rice cakes with shepherds purse is a classic Shanghai dish that isn’t very well known in the Americas. You will most likely never find it on a Chinese menu. The rice cakes are stir fried with chicken and shepherds purse, which is a wild vegetable(kind of a cross between dandelion and spinach).
Servings: 4
Ingredients
Chicken Marinade
- 12 oz boneless skinless chicken thighs thinly sliced
- 2 tsp shaoxing cooking wine
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 8 oz shepherds purse
- 1 lb rice cakes
- 2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 cup chicken stock
Instructions
- Marinate the chicken with all of the marinade ingredients for 15 minutes.
- Heat up the cooking oil in a large sauté pan or wok over medium high heat. Sauté the chicken for 4-5 minutes until cooked.
- Add in the shepherds, sesame oil, salt, and white pepper. Stir fry for 30 seconds.
- Cover the chicken with the rice cakes, making sure that none of them are touching to bottom ov the pan.
- Pour in the chicken stock. Cover and simmer for 5 minutes until the rice cakes are softened.
- Take off the cover and stir all of the ingredients together.
