Tag: Chicken
Hmong Poached Chicken with Mint Cilantro Pepper Dip
Hmong Poached Chicken with Mint Cilantro Pepper Dip
I’ve seen many recipes for poached chicken as well as being on numerous menus at Chinese, Vietnamese, and Hmong restaurants. Honestly, it has always sounded underwhelming to me. Boiled chicken. So what. How wrong have I been. While this Hmong recipe is simply that; boiled in lightly salted water with a couple stalks of lemongrass, the mint cilantro dip is what accents the chicken. The chicken turns out unbelievably tender and flavorful. The bones pull completely out. I like to save the bones from the carcass and return them into the pot of stock you just created. The chicken gets arranged on a platter with the dip served on the side. The other way the chicken is served is to completely shred the chicken and mix it with the dip.
Equipment
- food processor
Ingredients
- 4 lb whole chicken
- 1 gallon water
- 3 tbsp salt
- 2 stalks lemongrass
Mint Cilantro Pepper Dip
- 2 cups mint
- 1 cup cilantro
- 1/2 cup green onions chopped
- 6 Thai chilies
- 1/2 tsp salt
- 2 garlic cloves minced
- 1/4 tsp mushroom seasoning
- 2 tbsp fish sauce
Instructions
- Bring a gallon of water to boil. Add the salt and lemongrass.
- Add the whole chicken to the pot. Cover. Simmer over medium heat for 45 minutes.
- Allow the chicken to rest for 15 minutes before assembling.
Mint Cilantro Pepper Dip
- Add all of the ingredients to a food processor.
- Process into a paste.
- Refrigerate until ready for use.
Poached Chicken Assembly
Malagasy Chicken
Malagasy Chicken
Being in the Indian ocean, Madagascar has many influences from the surrounding countries including Africa, Southeast Asia, China, and India. The ingredients of this dish consists of lemon zest(African influence), ginger and garlic(Chinese influence) used as a marinade for the chicken. The chicken is browned in coconut oil(Southeast Asian influence), then slowly simmered with peppers and onions. The natural juices of the chicken along with the marinade create a rich sauce with the coconut oil. Serve the chicken with steamed rice; making it a priority to spoon that sauce over.
Ingredients
- 2 large whole chicken legs drumsticks and thighs separated
- 4 garlic cloves minced
- 1” ginger grated
- 1 lemon zested
- 1 small onion thinly sliced
- 1 orange bell pepper thinly sliced
- 1/3 cup coconut oil
- salt and pepper to taste
Instructions
- Mix together the garlic, ginger, and lemon zest.
- Marinate the chicken with the mix for 8 hours. Season with salt and pepper.
- Heat up the coconut oil in a large sauté pan over medium high heat. Brown the chicken for 6-7 minutes a side. Remove from the pan.
- Add the onions and peppers to the pan. Sauté for 5 minutes.
- Add the chicken back into the pan. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Uncover the pan and cook for 5 more minutes, allowing the sauce to thicken.
Braised Chicken with Mushrooms
Braised Chicken with Mushrooms
This is some Chinese cuisine that you’ll never find on any menu. Braised chicken wings with shiitake and wood ear mushrooms is a great example of home cooking. This comfort food requires a few ingredients with minimal prep work, all cooked in the same pan, resulting in complex umami flavors. Serve the chicken and mushrooms with steamed rice.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs chicken wings drumette and wingette separated; tips removed
- 4 slices ginger
- 25 small dried shiitake mushrooms soaked in warm water for 2 hours
- 1 cup dried wood ear mushrooms soaked in warm water for an hour
- 1 1/4 cup mushroom soaking water
- 1/4 cup shaoxing cooking wine
- 1 tsp sugar
- 1 tbsp light soy sauce
- 2 tsp dark mushroom soy sauce
- 2 green onions chopped
Instructions
- Soak the shiitake mushrooms for 2 hours; wood ear mushrooms for 1 hour; in warm water. Save 1 1/4 cup of the shiitake soaking water.
- Heat up cooking oil in a large wok or sauté pan over medium high heat. Sauté the ginger for a minute.
- Toss in the chicken wings and brown for 5 minutes.
- Add in the drained mushrooms. Sauté for 2 minutes.
- Add in the mushroom soaking water, cooking wine, soy sauces, and sugar. Bring to a boil.
- Cover. Reduce the heat to medium low and simmer for 45 minutes. Stir in the green onions.
