Steepedchicken Recipes

STEEPED CHICKEN

This makes great, juicy chicken breasts for your favorite chicken salad. I got this from Sunset magazine a few years ago, lost the recipe, and recently found it again. The liquid can be changed or seasonings added to alter the flavor, if desired.

Provided by Cindy Starke

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 2

Steeped Chicken image

Steps:

Bring water to a boil in a covered 5- to 6-quart pan over high heat.
Rinse chicken breasts.
Add chicken to boiling water, cover, and return to a boil.
As soon as water returns to boil, remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes.
If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer.
Remove chicken from water and let cool, about 20 minutes.
With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 90.9, Protein 27.2

Ingredients

4 boneless skinless chicken breast halves
3 quarts water

STEWED CHICKEN

Provided by Food Network

Categories main-dish

Time 9h30m

Yield 6 servings

Number Of Ingredients 19

Stewed Chicken image

Steps:

Wash chicken parts. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add chicken to marinade, cover and refrigerate overnight.
In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke some so watch for your smoke detector.)
Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.
Serve over rice or with mashed potatoes.

Ingredients

3 1/2 pounds chicken parts
1/4 cup lemon juice
4 scallions, cut in 1/2-inch pieces
4 tomatoes, diced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons sesame oil
3 tablespoons ground cumin
1 tablespoon West Indian curry powder
1 tablespoon herb blend (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil) (recommended: Daddy's Herb Blend)
1 1/2 tablespoons brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
1/3 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 tablespoons sugar
Rice or mashed potatoes, for serving

CANTONESE STEEPED CHICKEN

Prepare this Chinese meal ahead to enjoy a relaxed dinner with friends - it's served at room temperature

Provided by Ken Hom

Categories Dinner, Lunch, Main course, Supper, Treat

Time 50m

Number Of Ingredients 9

Cantonese steeped chicken image

Steps:

If the chicken is tied, undo it, then rub it evenly with the salt. Place in a large pan, cover with water and bring to the boil. (If your pan is not large enough cut the chicken into quarters.) Add the ginger and whole spring onions. Reduce the heat and simmer continuously for 30 minutes, skimming all the while. Cover tightly, turn off the heat and leave for 1 hour.
Meanwhile, make the dipping sauce. Combine the spring onions, ginger and salt in a small heatproof bowl. Heat the oil until very hot and pour over the spring onion mixture. Allow to cool. This sauce can also be made hours in advance or even the day before.
When the chicken is ready, remove it from the broth and discard the ginger and spring onions. At this point you can leave the chicken in the broth and chill up to a day ahead. Remove the chicken meat from the carcass. Remove and discard the chicken skin. Using a fork pull the meat into finger-sized shreds. Place on a platter, sprinkle with the shredded spring onions and serve with the dipping sauce.

Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 2.25 milligram of sodium

Ingredients

1.3-1.5kg/3-3½lb corn-fed chicken
1 tbsp salt
6 slices fresh root ginger
6 whole spring onions
shredded spring onion , to garnish
6 tbsp finely chopped spring onions , white parts only
1½tbsp finely chopped fresh root ginger
2 tsp Maldon sea salt
5 tbsp groundnut oil

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