Steamedchickenzhengjiwithgingerscalliondippingsauce Recipes

Steps:

• Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
• Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
• Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

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:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.

Steps:

• In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes.
• Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds
• TIP:
• LOOKS LIKE BROCCOLI.... BROCCOLI RABE
• Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.

Steps:

• Bring the water or stock to the boil in a large saucepan over a high flame. Add the chicken and return the liquid to a boil, skimming the surface as necessary.
• Crush half the ginger and one scallion with the flat side of a cleaver or a heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes.
• Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked.
• When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat. Do not discard the skin. (The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.).
• Cut the fresh chile in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers similar to the chile. Cut the green parts of the remaining 2 scallions into slivers of a similar length; set aside.
• Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chile and ginger, along with the dried chiles and Sichuan pepper (if using), and stir-fry until fragrant, taking care that the seasonings do not take color or burn.
• Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil (if using), and salt to taste.
• Add up to a cup of the chicken poaching liquid (if the chicken is very juicy, no additional liquid will be necessary), bring to a boil, and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.
• Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.

Steps:

• Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
• Dump the rice into a colander and rinse under cold running water. Give the colander a few shakes to expel extra water and then return the rice to the bowl. Toss the rice with the salt.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
• Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and that you are not burned by the steam. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot. (The rice may be steamed up to 2 hours in advance and left at room temperature. Before serving, resteam it until hot.)
• To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat. It doesn't need to be piping hot, just soft and juicy. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken. Serve with the condiments. Eat with chopsticks or a fork.

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Steps:

• For wings: Put the oven rack in the top third of the oven, and preheat the oven to 400°F.
• In a medium bowl, combine the chicken wings, scallions, ginger, sesame oil and salt. Toss gently until the wings are coated evenly with the scallions and ginger. Spread the wings out, skin side up, in a single layer on a nonstick cookie sheet.
• Bake in the oven for 20 minutes. Then rotate the cookie sheet 180 degrees and bake for 15 minutes, or until the wings are starting to brown slightly and are cooked through. Remove from the oven and let cool at room temperature for 15 to 20 minutes, until only slightly warm to the touch.
• Meanwhile, heat the canola oil in a deep saucepan set over medium heat for about 5 minutes, or until you hear the oil start to crackle slightly and a deep-frying thermometer registers 350°F Do not let the oil smoke; that will mean the temperature is too high. Set a baking sheet lined with paper towels near the saucepan.
• Working with about 10 chicken wings at a time, carefully drop the wings into the oil and cook for about 6 minutes, until they are crispy and browned. While they are cooking, lightly stir the wings occasionally so they don't stick to the bottom of the pan or to one another. Remove them from the oil with a slotted spoon or strainer, and drop them onto the paper-towel-lined baking sheet. Let the oil reheat for 2 minutes before cooking the next batch of wings. Repeat the process until all of the chicken wings are cooked.
• If you have the miso glaze in advance, reheat it in a small saucepan for 3 to 4 minutes, until the sauce is warmed through.
• Transfer the miso glaze to a medium bowl, add the fried chicken wings, and toss thoroughly until the wings are well coated. Serve with ginger scallion dipping sauce.
• For Korean miso barbecue sauce: Heat the oil in a heavy-bottomed stockpot set over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until it starts to color. Add the garlic and cook for 2 minutes, stirring frequently, being careful not to let it brown. Add the fresh tomatoes, canned tomatoes, harissa, rice wine vinegar, balsamic vinegar, sugar, salt and 2 cups water. Cook for 15 minutes, stirring occasionally so that the ingredients do not sink to the bottom of the pot and burn. The liquid will reduce significantly.
• Reduce the heat to low and add the sweet soy sauce, dark soy sauce and Korean miso. Simmer for 5 minutes. Then remove the pan from the heat and set it aside to cool slightly for 10 minutes.
• Puree the mixture in a blender until completely smooth. (You may need to do this in batches, depending on the size of your blender. To avoid burns when blending hot liquids, do not fill your blender more than halfway to the top, and always start by pulsing before turning the blender on high.).
• Use immediately, or store in an airtight container in the refrigerator for up to 4 days.
• For ginger scallion dipping sauce: Heat the oil in a small sauté pan set over low heat. Add the ginger and garlic and cook, stirring occasionally, for 1 to 2 minutes, until fragrant. Transfer the mixture to a small bowl and set us aside for 5 minutes to cool.
• Add the mayonnaise, sour cream, lime juice, honey and scallions to the cooled mixture, and whisk to combine. Use immediately, or store in an airtight container in the refrigerator for up to a week.

Steps:

• Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
• To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

Steps:

• In a large stockpot, place a steamer basket and pour in equal amounts of sake and water, just enough to reach the bottom of the steamer basket; bring to a boil.
• Salt the chicken inside and out and place, breast side up, in the steamer basket; reduce heat to low, cover, and steam chicken until the juices run clear, about 1 to 1 1/2 hours.
• Turn off the heat and let cool for about 20 minutes.
• Meanwhile, prepare the sauce by whisking together the soy sauce, orange juice, rice vinegar, lemon juice, mirin, ginger, and garlic.
• Remove the chicken from the pot and place on a large cutting board; carve and arrange pieces on a serving platter.
• Spoon some of the sauce over the meat, then sprinkle with green onions, and sesame seeds; serve additional sauce on the side.