Tag: Chicken
Yu Mi Geng (Corn Stew)
Yu Mi Geng (Corn Stew)
Yu mi geng is a Chinese-style corn soup. It is similar to egg drop soup, but with a lot more going on. The soup contain ground chicken, peas, and fresh corn cut off the cob (2 cups of frozen corn can be used if corn is out of season). At the end of the boil, the heat is turned off and eggs are beaten into the soup, helping to thicken and add an eggy creaminess. Garnish with sliced fried garlic.
Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp ginger minced
- 2 green onions chopped
- 1/2 lb ground chicken
- 1 tbsp shaoxing cooking wine
- 1 tsp salt
- 4 cups chicken stock
- 2 ears corn kernels cut off the cob
- 1/4 cup peas
- 2 tbsp potato starch
- 1/4 cup cold water
- 3 large eggs beaten
Garnish
- fried garlic
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ginger and green onions for 1 minute. Add in the ground chicken and brown for 6 minutes.
- Season with salt. Pour in the cooking wine. Give it a stir.
- Pour in the chicken stock. Bring to a boil.
- Add in the corn and peas. Bring to a boil again.
- Make a slurry with the potato starch and water. Pour in the slurry and stir until the soup slightly thickens.
- Turn off the heat. Slowly pour in the beaten eggs while stirring the soup.
Pad Kra Pao (Holy Basil Stir Fry)
Pad Kra Pao (Holy Basil Stir Fry)
Chicken basil stir fry is one of the more popular Thai menu items that you wil find in this U.S. But in Thailand, pad kra pao, or holy basil stir fry is considered a street food. Here, you will get big chunks of chicken breast stir fried with Thai basil. The authentic version uses ground chicken and holy basil, which has a similar flavor to Italian basil. It is also topped with a fried egg, which makes this stir fry even better.
Equipment
- mortar and pestle
Ingredients
- 7 bird’s eye chilies
- 5 garlic cloves
- 1 mild red chili
- 2 tbsp vegetable oil
- 1/2 cup long beans cut into 2” pieces
- 1/4 medium onion
- 1 lb ground chicken
- 2 cups holy basil
- fried eggs
Sauce
- 2 tbsp water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
Instructions
- Mix all of the sauce ingredients together. Set aside.
- In a mortar and pestle, pound the chilies and garlic into a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the chili paste for 2 minutes.
- Add in the ground chicken, breaking up all of the clumps. Sauté for 4 minutes.
- Stir in the long beans and onions. Sauté for 4 minutes.
- Pour in the sauce. Cook for 2 more minutes.
- Take off the heat. Stir in the holy basil.
Honduran Chicken Skewers
Honduran Chicken Skewers
I was really surprised how good this simple marinade is on chicken. A couple tbsp of the marinade mixed into mayonnaise also makes a great dipping sauce for the skewers. The chicken skewers only takes 5-6 minutes a side under your broiler. You can even throw these on the grill for the same amount of time. Try marinating chicken pieces or even a whole chicken with the marinade, then either grill or roast them.
Servings: 2
Equipment
- food processor
- wooden skewers
Ingredients
- 1 lb boneless skinless chicken breast cut into 1.5” cubes
Marinade
- 1/4 cup olive oil
- 1/2 medium onion chopped
- 1/4 cup cilantro
- 1 tbsp chipotle peppers in adobo sauce
- 1 tbsp chicken bouillon
- 1 tbsp sugar
- 4 garlic cloves
Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp marinade
Instructions
- Purée the marinade ingredients in a food processor.
- Mix 2 tbsp of the marinade in with the mayo to make the dipping sauce. Set aside.
- Marinate the chicken for 4 hours.
- Turn on your oven’s broiler. Place the top rack 6” away. Line a baking pan with foil. Skewers up the chicken. Place the skewers on a rack on the baking sheet.
- Broil the skewers for 5 minutes a side. Let rest for 5 minutes before serving.
