All posts tagged: chicken

Chicken Celery Scallion and Cilantro Dumplings

Yummmmm… dumplings.  So comforting, so many flavors and textures.  Most Asian restaurants offer some sort of dumplings, some better than others, but I always feel that New York City has the best offerings.  From Dumpling Man in the East Village to Dim Sum A-Go Go in Chinatown, my mouth just dances from the salty, meaty, crispy goodness.  After reading issues of Lucky Peach and past issues of Bon Appetit, I finally got the bug to make my own.  The process was actually much easier than I thought (once I figured out how to get my dumping ‘crimps’ just right,) it just took some time and patience.  The essential way to get the crimp right is to make sure you don’t use too much filling.  In my case, I had to use pre-made wonton wrappers (trimmed to a circle shape with a biscuit cutter,) I used 1 tsp of filling for each. I started with the filling–made it up mostly with what I had on hand.  I’d encourage you to experiment.  The key is that your …

Korean Chicken Tacos with Cilantro, Red Onion, and Gochujang Sauce

Ever heard of Kogi BBQ?  It’s a food truck based in Los Angeles serving thousands of very lucky Californians everyday.  Oh, how I wish they would send a truck to New York… I love the genius combo of Korean meets Mexican–two packed-with-flavor cuisines.  Since Kogi BBQ hasn’t rolled up to my door (yet,)  I decided to try to recreate it at home.  Two of their dishes really popped out to me.  One, the Pineapple Pork Kimchi Quesadillas and two, the Chicken Tacos, Kogi BBQ prepares the chicken tacos with ginger-soy marinated chicken thighs, salsa roja, an onion-cilantro relish, and a salad with a chili-soy vinaigrette. I decided to first try to recreate Kogi BBQ’s chicken tacos at home, but with some modifications.  I was super happy with the results.  Confession time: I’ve actually made these three times in the past week.  Yeah, they’re that good.  And the best part… they’re healthy. To start, I cut up a pounded, boneless, skinless chicken breast and marinated it in a sweet-soy mixture, including grated ginger and garlic, soy …

Braised Chicken with Mushrooms, Pancetta, and Almonds with Haricots Verts

I love Anne Burrell.  If I had to pick one Food Network chef I’d like to meet it would be her.  I’ve learned the most from watching her.  Some tips I’ve picked up: 1.  How to use salt during the cooking process and not as an afterthought. 2.  That black pepper’s taste doesn’t go with everything as salt does.  Think about substituting white pepper or red pepper flakes. 3.  That brown(ed) food tastes good. This recipe makes use of all of these tips.  The result is something so rich, so tender, so perfectly-seasoned.  I found myself grabbing a spoon just to take full advantage of the sauce that still lingered on my plate after devouring every bit. To get started, I added 8 skin-on chicken thighs (seasoned with salt and black pepper) to a hot dutch oven, bottom coated with a pre-heated layer of olive oil, over medium-high heat.  Anne gives a another great tip here… The thighs become easier to flip over after they’ve browned adequately–the pan “releases” them from the bottom.  If you …

Perfect Chicken Cutlets

Everyone has chicken breasts in their freezer.  Channeling my own Bubba from Forrest Gump, my mind was going “grilled chicken… roasted chicken… chicken marsala… chicken parmesan… teriyaki chicken… chicken salad…”  You get the point.  They all seemed, I dunno… boring.  I started yearning for fried chicken.  Fried chicken is a lot of work (lots of oil to worry about and you have to have buttermilk in the fridge.)  So my mind went–chicken cutlets.  Yum.  Yum.  Yum.  So I went right after it. I started with 2 chicken breasts, pounded nice and thin, then triple dipped.  First in seasoned flour, then egg, then breadcrumbs mixed with grated italian cheese.  When I was finished breading them, my fingers had the signature glue-like coating of layers.  I knew that perfectly crisp, flavorful cutlets were in my immediate future.   While you’re breading, heat a large skillet over medium heat.  Cover the bottom of the pan with canola oil.  Don’t be stingey.  Crispy cutlets need oil to coat–that’s part of what makes them perfect! Let the cutlets drain on …