Cold Weather Comfort Food Sesame Chicken Recipes

Steps:

• Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
• Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
• Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
• Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
• Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
• Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter and oil to a sauté pan over medium-high heat.
• 4. Chef's Tip: The pan should be large enough to hold all of the ingredients.
• 5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
• 6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
• 7. Sauté until the chicken begins to brown.
• 8. Remove from pan and reserve.
• 9. Chef's Note: The chicken will not be completely cooked through... It will finish cooking as the stew cooks.
• 10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
• 11. Add the cumin, paprika, and cayenne, and combine.
• 12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
• 13. Add the cilantro, and stir until combined.
• 14. Add the chicken stock and the tomatoes, and combine.
• 15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
• 16. Chef's Tip: During this time, season the stew with salt and pepper, to taste.
• 17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
• 18. Chef's Note: If you are using canned peas, drain them before adding.
• 19. PLATE/PRESENT
• 20. Serve immediately with some nice rice. Enjoy
• 21. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• THE SAUCE
• Gather your ingredients.
• In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
• Chef's Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
• Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.
• THE CHICKEN
• Gather your ingredients.
• Take a medium bowl, and whisk together the egg and cornstarch.
• Add the cut up chicken, and toss to evenly coat with the mixture.
• Add the sesame oil to a skillet over medium-high heat.
• When the oil begins to shimmer, add the chicken.
• Chef's Tip: Shake off any excess egg before placing into the pan.
• Keep the pan active (stirring) while the chicken is cooking.
• Cook until the chicken is cooked through and beginning to brown.
• Add the reserved sauce to the skillet, and turn the heat down to medium low.
• Continue to cook until the sauce thickens, about 6 to 8 minutes.
• Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
• Keep the faith, and keep cooking.