Chinese-style Kum-wah Chicken

Ingredients

1 chicken (about 1-1/2 lbs.)
6 oz Chinese Kum-wah ham (use Virginia ham if not available)
1/2 lb gai lan
2 stalks green onion
3 slices ginger
1/2 tsp salt
3 tsp cornstarch mixed with 3 tsp water
1-2/3 cups chicken broth

Method

1. Clean the ham and put in a plate. Steam for about 20 minutes.
2. Put 8 cups of water in the pan and boil, add green onions, ginger and whole chicken. Cover and cook for 3 minutes, turn chicken once then cook another 3 minutes, turn off heat.
3. Take the chicken out after 15 minutes. Reserve the broth.
4. Remove the bones of chicken. Slice chicken meat 1-inch wide and 2-inch long, and arrange on the platter. Between every two pieces of chicken meat, put one piece of the ham, that was cut into similar size as chicken.
5. Pour 1 cup of boiling broth over the chicken and ham on the platter. Allow to soak for 5 minutes to heat up the meat, then carefully pour off the broth.
6. Bring the remaining 2/3 cup of broth to a boil. Add salt and thicken with cornstarch paste. Pour sauce over chicken and ham on the platter.
7. Stir-fry the gai lan with some oil until cooked. Season with salt.
8. Arrange the cooked gai lan around the platter before serving.

Source: Pei Mei’s Chinese Cookbook

Orange-yuzu Glazed Chicken with Wild Rice Salad

Ingredients

2 tablespoons orange juice and grated zest of 1/2 orange
2 tablespoons yuzu juice or naturally brewed ponzu
1/2 cup honey
Kosher salt and freshly ground black pepper
1/2 pound haricots verts, or regular string beans, stem-ends trimmed
1 (6-pound) chicken, split, washed, and patted dry
2 tablespoons grapeseed or canola oil
2 red onions, cut into 1-inch slices
1 tablespoon Dijon mustard
1/2 cup Greek yogurt
2 cups cooked wild rice

Method

1. To make the glaze, combine the orange juice, yuzu juice, and honey in a small bowl. Season with salt and pepper. Remove 1/4 cup of the mixture to a second small bowl and set both bowls aside.
2. Fill a large bowl with water and add ice. Cook the beans in abundant boiling water until tender-crisp, 2 to 3 minutes for haricots verts, 4 to 5 minutes for regular beans. Using a large strainer, transfer the beans to the ice water. When cold, drain the beans. If using regular beans, cut them into 1-inch lengths. Set the beans aside.
3. Preheat the oven to 375ºF.
4. Season the chicken well with salt and pepper.
5. Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken and brown, turning once, 8 to 10 minutes. Transfer to a platter and pour out all but 1 tablespoon of the fat. Reduce the heat to medium and add the onions. Season with salt and pepper and saute, stirring, until softened, 5 to 7 minutes.
6. Return the chicken to the pan and brush with the glaze. Transfer to the oven, bake for 10 minutes, and brush again with the glaze.
7. Return the pan to the oven and bake until the chicken is done, 20 to 25 minutes in all. Transfer the onions to a large bowl.
8. In a small bowl, blend the orange zest, mustard, the reserved 1/4 cup of brushing syrup and the yogurt.
9. Add the rice and beans to the bowl with the onions. Add all but 2 tablespoons of the mustard-yogurt mixture and toss lightly. Season with salt and pepper.
10. Carve the chicken. Transfer the rice salad to four individual plates and place chicken pieces on top. Add a dollop of the remaining mustard-yogurt mixture to one side before serving.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Chicken Victoria

Ingredients

1/4 cup butter
1 (3 to 4-lb) chicken
2 tbsp dried tarragon
salt and freshly ground pepper to taste
1 clove of garlic, pressed
1 Bouquet Garni
2-1/2 cups chicken stock
1/2 lb fresh mushrooms
8 small onions or shallots

Beurre Manie

2 tbsp soft butter
1/2 cup all purpose flour

Method

1. To make the Beurre Manie used to thicken the sauce, combine the ingredients in a small bowl. Mix the butter and the flour until well blended. Roll the mixture into small balls.
2. Melt the butter in a roasting pan. Add the chicken and cook over moderate heat until brown on all sides. Sprinkle with tarragon, salt and pepper.
3. Add the garlic and Bouquet Garni, then pour the stock into the pan.
4. Cut the stems from the mushrooms and chop. Add the chopped mushrooms and mushroom caps to the pan.
5. Add the Beurre Manie, then add the onions.
6. Bake, covered, in a preheated 325ºF oven for about 1 hour and 15 minutes or until the chicken is tender, then remove the Bouquet Garni.
7. Place the chicken in a serving dish and place the onions around the chicken.
8. Pour the gravy over the chicken. Serve with baked croutons sprinkled with freshly grated Parmesan cheese, if desired.

Makes 6 servings.

Source: The Creative Cooking Course

Quick Chicken Ragu

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 (1/4-pound) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice (2/3 cup)
1 tablespoon finely chopped fresh sage
1-1/2 teaspoons finely chopped fresh rosemary
1-1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine, such as Pinot Nair
1 (14- to 15-ounce) can diced tomatoes in juice, drained
coarse gray sea salt
coarsely ground black pepper

Method

1. Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over medium heat until hot but not smoking. Add pancetta and cook, stirring occasionally, 2 minutes.
2. Add sage and rosemary and cook, stirring, 30 seconds.
3. Add chicken and cook, stirring occasionally, until chicken is no longer pink on outside, 2 to 3 minutes.
4. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes.
5. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, about 10 minutes.
6. Add tomatoes, 1/2 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
7. Season with salt and pepper and serve over polenta.

Makes 4 servings.

Source: Gourmet Italian

Roasted Chicken with Broad Beans

Ingredients

1 medium lemon
3 cups fresh shelled broad (fafa) beans
2 tbsp olive oil
3 pounds chicken parts, bone-in, skin-on
4 green onion, cut into 1-1/2-inch lengths
4 cloves garlic, sliced thinly
8 sprigs fresh thyme
1-1/2 cups chicken stock
2 tbsp lemon juice
1/2 cup loosely packed mint leaves
2 tbsp capers, rinsed

Method

1. 1 Preheat oven to 200ºC/400ºF.
2. Using a vegetable peeler, peel four (2-3/4-inch) strips of rind from the lemon. Squeeze juice from the lemon; you need 2 tablespoons juice.
3. Cook broad beans in a saucepan of boiling water for 2 minutes. Remove and drain. Refresh under cold running water and drain. Peel away skins then discard.
4. Heat oil in a large casserole dish over high heat. Cook chicken pieces, in two batches, for 3 minutes each side or until browned. Remove and drain excess fat from dish.
5. Add onion, garlic, thyme and rind strips to same dish. Cook for 2 minutes.
6. Return chicken and any juices to the dish with stock. Bring to a boil. Transfer to the oven. Cok, uncovered, for 40 minutes or until chicken is cooked through.
7. Stir in broad beans and cook for a further 5 minutes or until heated through.
8. Serve chicken drizzled with lemon juice, topped with mint and capers.

Makes 4 servings.

Source: Every Day Power Foods