Tag: Chicken
Tsukune
Tsukune
Tsukune are little chicken meatballs sautéed then finished in a sweet and savory sauce. These are sometimes grilled on skewers and served as an appetizer like yakitori. These are really easy to make and require very little prep and cooking time. If you can’t find potato starch, breadcrumbs are an acceptable substitute.
Ingredients
Meatballs
- 1 lb ground chicken thigh
- 1/4 cup sautéed onion cooked to golden brown
- 1 large egg beaten
- 2 tsp ginger minced
- 1/2 tsp salt
- 5 tbsp potato starch
- 1 tbsp vegetable oil
Sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp rice cooking wine
- 3 tbsp water
- 1/2 tsp potato starch
Garnish
- green onion finely chopped
Instructions
- In a bowl, combine ground chicken, egg, onion, ginger, salt, and potato starch.
- Mix thoroughly.
- Heat up cooking oil in a sauté pan over medium high heat. Using a cookie dropper, drop scoops of the meatball mix into the oil. Make sure to not overcrowd. You might have to cook these in 2 batches. I yielded 20 meatballs out of this recipe.
- Cook the meatballs for 4-5 minutes a side. Take out of the pan and set aside.
- In a small bowl, mix together all of the sauce ingredients.
- In the same sauté pan, add the sauce over medium heat. Cook for 1 minute. Add in the meatballs.
- Cook for no more than 2 minutes, tossing the meatballs, making sure that they are evenly coated in the sauce.
- Serve over steamed rice. Garnish with green onions.
Mexican style Chicken Livers and Onions
Mexican style Chicken Livers and Onions
What makes this delicious dish of livers and onions Mexican is that the chicken livers are not dredged in flour like every other liver and onion recipe. Beef or pork liver will also work well if you aren’t a fan of chicken livers. Make sure that the beef or pork liver is sliced to just under 1/2” thick. Regardless of what type of animal liver you use, the most important thing when making liver is to pat dry the outside as much as possible. Liver holds a lot of liquid. If you don’t want grease to spatter everywhere, you will be thorough in pat drying liver.
Ingredients
- 1 lb chicken livers
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tsp water
- 1 medium white onion sliced
- 1 serrano pepper halved
- 3 tbsp vegetable oil
- salt to taste
Instructions
- In a mortar and pestle, mash the garlic cloves and black pepper into a paste. Add 1 tsp of water if too dry.
- Wash your chicken livers and pat dry. Add the garlic peppercorn paste to the Livers and marinate for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium high heat. Add the onions and Serrano pepper. Sauté for 2-3 minutes. Remove and set aside.
- Add in the chicken livers. Sauté for 5 minutes.
- Add the onions and Serrano pepper back in. Cook for another 5 minutes. Season with salt to taste.
- Serve with red rice.
Pibil Style Chicken (stove top version)
Pibil style Chicken (stove top version)
Pibil style chicken originates from the Yucatan Peninsula. The main ingredients in the sauce are achiote paste and citrus, usually a combination of orange and grapefruit juices. The chicken is placed on a banana leaf covered with the sauce, topped with a slice of tomato, onion, and epazote leaf. It is then wrapped up in the banana leaf and steamed. This is a stove top version of the traditional recipe, stewing the chicken the sauce instead of steamed in a banana leaf.
Equipment
- Large sauce pan or Dutch oven
- Blender or food processor
Ingredients
- 6 garlic cloves
- 100 grams achiote paste
- 3/4 cup orange juice
- 1/4 cup grapefruit juice
- 1/2 tsp cumin
- 1 tsp mexican oregano
- 3 lbs chicken pieces
- 2 roma tomatoes sliced
- 1/2 large white onion sliced
- 6 epazote leaves
- salt and pepper to taste
Instructions
- In a blender or food processor, place the achiote paste, orange juice, grapefruit juice, oregano, garlic, and cumin.
- Purée until smooth.
- In a large sauce pan or Dutch oven, layer tomato and onion slices. Place the chicken pieces on top of them.
- Cover with the sauce and epazote leaves.
- Cover the chicken and simmer over medium low heat for 50 minutes. You may need to add a little more liquid to the sauce. I recommend using more orange juice or chicken stock.
- Serve with steamed rice and avocado.
