Tag: chicken

Takeout-Style Kung Pao Chicken

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A deliciously spicy stir fry with marinated chicken, stir-fried peppers, roasted peanuts and a sweet, sour, savory sauce for takeout-style kung pao chicken.

Ingredients

For the Marinade/Sauce:

  • 100ml chicken broth (or water)
  • 50 ml soy sauce
  • 1 crushed garlic clove
  • 2 tbsps black rice or balsamic vinegar
  • 1 tbsp Shaoxing wine or dry white wine
  • 2 tsps cornstarch
  • 1 tbsp brown sugar
  • 1 tsp sesame oil or vegetable oil
  • 1 pinch salt
  • 1 pinch ground black pepper

For the Stir Fry:

  • 750g chicken, cut into 3/4-inch chunks
  • 1 large green pepper or zucchini, chopped
  • 1 large red bell pepper, chopped
  • 1 small onion, chopped, or spring onions
  • 2 tsp ginger, chopped, or 1/2 tsp of ground ginger
  • 1 garlic clove, chopped
  • 1/2 cup peanuts, salted

Directions

For the Sauce and Marinade:

Combine stock, garlic, soy sauce, wine, vinegar, sugar, oil, salt, and pepper in a bowl.
Dissolve the corn flour in a little cold chicken stock ready for the sauce, stirring just before use.

For the Chicken:

Combine chicken with 3 or 4 tablespoons of the marinade. Set aside for at least 30 minutes.
It can be marinaded longer, even overnight, but the longer it marinades the longer it will take to flash fry to golden brown.

For the Stir-Fry:

    1. Start your rice cooking a few minutes before.
    2. Heat 1 tablespoon oil in a wok over high heat until smoking.
    3. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1-2 minutes, longer if lengthy marinade.
    4. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer.
    5. Transfer to a clean bowl and set aside.
    6. Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking.
    7. Add bell peppers and onion and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute.
    8. Add peanuts and toss to combine.
    9. Return chicken to wok and toss to combine.
    10. Stir the corn flour, add to the sauce, then add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through.
  1. Serve immediately.

Some Useful Chinese Condiments

Excellent info here 

  • Light soy sauce
  • Dark Soy Sauce
  • Black Rice Vinegar
  • Shaoxing Rice Wine
  • Oyster Sauce
  • Sesame oil
  • Five Spice Powder
  • Sichuan Pepper
  • White pepper
  • Cornstarch

Essential Chinese sauces and condiments include soy sauce (light and dark), oyster sauce, hoisin, sesame oil, and Shaoxing cooking wine. These ingredients provide the foundational umami, saltiness, sweetness, and aroma necessary for most Chinese dishes.

Umami is the “fifth basic taste” alongside sweet, sour, bitter, and salty, characterized as a savory, deep flavor.

Shaoxing wine is one of the highest payoff pantry staples you can own: a tiny splash transforms marinades, sauces, and meats/fish/seafood. A small bottle lasts ages since you only use a tablespoon or two at a time — it’ll last pretty much indefinitely in the fridge once opened. The best substitutes for Shaoxing wine are dry sherry (most similar in flavor) or dry white wine. Use these in a 1:1 ratio.

 

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Chicken and Pineapple Skewers

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Canarian Recipes: Brochetas de Pollo y Piña

A healthy protein-packed recipe with a delightful Hawaiian style sweet and savory balance. Use the lighter white meat from the breast or the more flavorful and juicy meat from the thigh.

  • 500g chicken breasts, diced
  • 1 fresh pineapple, diced
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 tsp fresh ginger, grated (optional)
  • Salt and pepper to taste

To Make

  1. In a large bowl, mix together soy sauce, honey, olive oil, minced garlic, lemon juice, ginger, salt and pepper.
  2. Add the chicken cubes to the marinade and stir well to coat the chicken with flavor. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for added flavor).
  3. If using wooden skewers, soak them in water for 10-15 minutes to prevent burning on the grill.
  4. Alternate the chicken and pineapple cubes on the skewers, making sure they are evenly distributed.
  5. Preheat the grill or skillet to medium-high heat.
  6. Cook the skewers for 4-5 minutes on each side, or until the chicken is cooked through and golden brown on the outside. The pineapple should be lightly caramelized.
  7. Remove the skewers from the grill and serve hot with rice, salad, or grilled vegetables.

Croquetas de Pollo

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Chicken Croquetas are one of Tenerife’s beloved tapas. Think of a very thick bechamel to which you add any kind of meat, even fish or vegetables –ham, chicken, turkey, crab, shrimp, cod– diced or shredded very finely. Breaded and fried in olive oil.

Ingredients for 4 people (40 units):

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (340 g) boneless skinless chicken breast
  • Salt
  • 1/2 cup (110 g) butter, cut into pieces
  • 1 medium onion, very finely chopped
  • 3 cups (720 ml) whole milk
  • Freshly ground black pepper
  • inch freshly grated nutmeg
  • 1 cup (125 g) all-purpose flour, plus more for dusting
  • 2 eggs
  • 1 cup (140 g) fine breadcrumbs
  • Sunflower oil or mild olive oil for frying

How to make

  1. In a skillet or sauté pan, heat the olive oil over medium heat. Season the chicken with salt and sauté until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and grind with a food processor.
  2. In a clean skillet or sauté pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.
  3. Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg. Reduce the heat, cover the pan, and keep hot.
  4. Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes.
  5. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.
  6. Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
  7. On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
  8. Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
  9. Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
  10. In a skillet or sauté pan, heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat. Reduce the heat to medium-low.
  11. Working in small batches that don’t crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer them to absorbent paper towels to drain off excess oil.
  12. Serve hot.

Chicken, Mushroom & Asparagus Penne

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  • 340g penne pasta
  • 2 chicken breasts, cut into bite-sized pieces1
  • 60g mushrooms, sliced
  • 150g asparagus, cut into 1-inch pieces
  • 120ml double cream
  • 100g grated Parmesan cheese
  • Salt and pepper to taste

  1. Cook penne pasta according to package instructions.
  2. Cook chicken, mushrooms, and asparagus in oil, until chicken is cooked through.
  3. Add the cream, slowly, Parmesan cheese and seasoning and simmer until sauce thickens.
  4. Combine cooked pasta, chicken, and sauce. Season with salt and pepper to taste.
  5. Serve hot, garnished with parsley or basil leaves (optional).