Vietnamese Chicken Sticks Recipes

Steps:

• Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
• Strain broth through a cheesecloth lined colander into a bowl and discard the solids.

Steps:

• For the vegetable pickles: Put the radishes and carrots in a medium nonreactive bowl. Combine the vinegar, sugar, salt and 4 1/2 cups water in a medium saucepan and bring to a boil. Pour the hot mixture over the vegetables and allow to cool. Cover the bowl and refrigerate the pickles up to 2 days.
• For the chicken wings: Heat the oil in a medium saucepan over medium heat. Add half of the ginger and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the vinegar, fish sauce and sugar and bring to a high simmer; adjust the heat and cook, whisking occasionally, until the bubbles become foamy and the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove from the heat and stir in the reserved ginger and garlic and the pepper. Let the mixture cool to room temperature and then refrigerate until chilled, at least 1 hour (can be made up to 2 days ahead).
• Position an oven rack in the top position of the oven and preheat to 425 degrees F. Grease a rimmed baking sheet and arrange the chicken wings in a single layer on it. Roast until the wings are golden and crispy, about 45 minutes, flipping the wings with a metal spatula about halfway through cooking.
• Transfer the wings to a large bowl and toss with the chilled pepper sauce. Arrange the wings on a serving platter along with the pickled vegetables, lettuce, cilantro and lime wedges.

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

Steps:

• Drain the glutinous rice. Steam for 20 minutes until rice is cook. If the rice is too dry then sprinkle some water on it. The short cut is to put the glutinous rice straight into the rice cooker (do not soak), add water just before it reaches the 2 cup mark, cook as is. This takes a little longer to cook than regular rice and comes out a little stickier than the steam method but much quicker.
• Oil the the pan and fry the sausage then remove from pan.
• Oil the pan again and fry the shallots until golden. Then add in the chicken and then dried shrimps. When chicken is cook then add in the onions. If using precooked chicken, just add after dried shrimps and heat up.
• 4. Now add in the soy sauce, oyster sauce, sugar, and water. Mix well and add in the green onions and sausage.
• 5. Place all the cooked ingredients over the sticky rice. Serve warm.

Steps:

• Chicken stock:
• Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
• DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
• Soup:
• Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
• Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
• Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
• Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
• Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
• DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

Steps:

• Preheat oven to 350 degrees.
• Wash & pat dry chicken.
• Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
• Season with salt and pepper (or garlic salt if you like).
• In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
• Add sugar and soy sauce.
• Stir sauce until hot and boiling.
• Turn off heat.
• Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
• Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.