Tag: main course
San Bei Ji (3 Cup Chicken)
San Bei Ji (3 Cup Chicken)
San bei ji literally translates to 3 cup chicken; the 3 cups referring to the sesame oil, soy sauce, and cooking wine. The braised chicken dish originated from southern China, but has become one of the most popular staples in Taiwanese cuisine. What is unique about this dish is the addition of basil at the end, which isn’t normally used in Chinese or Taiwanese cooking. The chicken is traditionally prepared in a clay pot, but a Dutch oven or a wok will do the trick. Serve the San bei ji with steamed rice.
Servings: 4
Ingredients
- 4 whole chicken legs drums cut into 2 pieces, thighs cut into 3 pieces
- 3/4 cup sesame oil
- 15 whole garlic cloves
- 3” knob ginger peeled and thinly sliced
- 4 red chilies cut length wise
- 4 green onions cut into 1” pieces
- 3/4 cup light soy sauce
- 3/4 cup Shaoxing cooking wine
- 2 tbsp sugar
- 30 basil leaves
Instructions
- Heat up sesame oil in a Dutch oven or wok over medium high heat. Add in the garlic, ginger, chilies, and green onion. Fry for 2 minutes.
- Add in the chicken and brown for 5 minutes.
- Pour in the soy sauce and cooking wine. Bring to a boil. Reduce the heat to medium. Simmer uncovered for 45 minutes.
- Increase the heat to high to evaporate any extra sauce. You don’t want the chicken to be swimming. Stir in the sugar. Turn off the heat and mix in the basil leaves.
Chicken with Coconut Milk
Chicken with Coconut Milk
Pollo con Leche de Coco is a popular Colombian dish. Chicken is seared and braised in coconut milk, creating a nice gravy. I used drumsticks in this recipe, but you can use any part of the chicken. You can even use fish or shrimp in this recipe. Fish will take 10 minutes to cook and shrimp 4-5 minutes depending on size. Serve the chicken with heaping mounds of steamed rice.
Servings: 4
Ingredients
- 2 1/2 lbs chicken drumsticks
- 2 tbsp vegetable oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 2 tsp chicken bouillon
- 1 tsp cumin powder
- 1 tsp black pepper
- 2 tbsp tomato paste
- 2 cups coconut milk
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sear the chicken drumsticks for 3-4 minutes a side. Remove from the pan.
- Add in the onions, garlic, and bell peppers. Sauté for 8 minutes.
- Stir in the tomato paste, chicken bouillon, cumin, and black pepper. Cook for 2 minutes.
- Pour in the coconut milk. Scrape the bottom of the pan with a wooden spoon to get up all of them good brown bits. Bring to a boil.
- Add in the drumsticks. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Take the cover off the pan. Turn the heat up to medium high and simmer for 5 minutes to help thicken up the sauce. Turn off the heat. Garnish with cilantro.
Colombian Style Pork Chops
Colombian Style Pork Chops
The marinade for these Colombian style pork chops is really easy to make. Not only does it go great with pork chops, but is a great marinade for really any cut of pork: baby backs and spare ribs, pork tenderloin, pork shoulder, and pork loin. It also is a great marinade for chicken, shrimp, scallops, salmon, snapper, tuna, swordfish, and on and on…Again, I always recommend using bone in pork chops. They are always juicier. A 1” thick pork chop will take 5-6 minutes per side over direct heat on a grill. Thinner chops will take a minute less; thicker ones at least a minute more per side. Always let what ever meat you are cooking rest for a good 10 minutes before serving to allow the juices to redistribute into the meat. If you cut right into the meat off the grill, the juices bleed out, making the meat dryer.
Servings: 4
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 bone in pork chops 1” thick
- 3 limes juiced
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp ground cumin
- 1 tbsp oregano
- 2 tsp black pepper
- salt to taste
Instructions
- Using a food processor, pulse all the marinade ingredients together.
- Marinate the pork chops for 4 hours.
- Start the charcoal in a chimney starter until they are gray. Pour in the grill and place the grate on. Put the pork chops directly over the charcoal.
- Grill for 5-6 minutes a side.
- Let rest for 5-10 minutes before serving.
