Asian Chicken With Brussels Sprouts Recipes

Steps:

• Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
• In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
• Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
• Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
• In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
• In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
• In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
• In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
• Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
• Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
• Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.

Steps:

• In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
• Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.

Steps:

• Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil.
• Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
• Divide among individual bowls and top with the scallions.
• Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.