Tag: main course
Gong Bao Chicken
Gong Bao Chicken
Gong Bao chicken is a classic Sichuan dish, named after Qing dynasty governor Ding Bao Zhen. The governor loved to have meat sautéed with spicy chilies. He asked his chef to prepare chicken with chilies and fried peanuts. Gong Bao chicken was born.
Ingredients
- 1 lb boneless skinless chicken thighs chopped
- 3 green onions chopped
- 1 tsp ginger minced
- 1/4 cup roasted peanuts
- 10-20 dried chilies
Chicken Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp potato starch
- 1 tsp sugar
- 1 tsp salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix the chicken with marinade ingredients.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 7-8 minutes until cooked through. Remove from the pan.
- Add in the dried chilies and ginger, frying for 1 minute.
- Add in the chicken. Cook for a minute.
- Pour in the sauce. Cook for 2 minutes until thickened.
- Turn off the heat and stir in the peanuts and green onions.
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
Pollo a la Brasa
Pollo a la Brasa
Rotisserie chicken is one of the most consumed dishes in Peru. Pollo a la brasa was created in Lima in the early 1950’s by 2 Swiss chefs in the hotel industry. The original recipe was marinated with just sea salt and cooked over charcoal flames. The chicken was served with fries and a salad, along with a green mayonnaise based dipping sauce. The recipe has obviously evolved today and is commonly eaten everywhere.
Servings: 4
Equipment
- food processor
- roasting pan with rack
Ingredients
- 4 lb roasting chicken
Marinade
- 3 tbsp olive oil
- 1/4 cup lime juice
- 5 garlic cloves minced
- 1 tbsp sea salt
- 2 tsp sugar
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp oregano
Green Sauce
- 3 jalapeños chopped
- 3 garlic cloves chopped
- 1 cup cilantro leaves and stems chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Purée all of the marinade ingredients in a food processor.
- Place the chicken in a gallon sized storage bag. Spoon two thirds of the marinade underneath the skin of the chicken, making sure to not tear it. Pour the rest of the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Marinate the chicken for 24 hours.
- Preheat the oven to 350 degrees. Place the chicken on a rack on a roasting pan lined in foil.
- Roast for 90 minutes. Let rest for 15 minutes before serving.
- While the chicken is resting, purée all of the green sauce ingredients in a food processor.
