Gingerandstaranisepoachedchicken Recipes

Steps:

• Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
• Photograph by Antonis Achilleos

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

Steps:

• Place chicken in a small saucepan with all the other ingredients.
• Slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
• Remove chicken from liquid.
• Serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
• You can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
• Stir and serve over chicken if desired.
• Strain the stock and reserve for another use (makes a lovely soup base).

Steps:

• In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate.
• In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt.

Steps:

• Chicken and rice:
• Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
• Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
• Sauce and assembly:
• While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
• Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
• Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Steps:

• 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
• 2. Cut the chicken into pieces. Arrange neatly on a platter.
• 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
• 4. Scatter the ginger and scallions over the chicken.
• 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

Steps:

• Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
• Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.