GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
GINGER-SCALLION CHICKEN PARCHMENT PACK
Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
- Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
- Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.
Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams
SALT-BAKED SPATCHCOCK CHICKEN WITH GINGER SCALLION SAUCE
Salt-baked chicken was my family's version of roast chicken. When my dad made it on weekends, the house would be perfumed with fragrant sand ginger (aka ground galangal) and smoked salt. Unlike the roasted version, the bird here is wrapped in parchment paper then "baked" by salt heated on the stovetop in a Dutch oven. While the skin won't crisp up, you'll be rewarded with the juiciest chicken ever. To minimize the cooking time and amount of salt used, I start with a spatchcock chicken, which becomes infused with even more flavor from the aromatics, thanks to the increased surface area. The zingy ginger scallion sauce accompanying the dish adds a hit of freshness. Afterward, the cooled salt can be saved in an airtight container for the next time you crave this dish--it won't be long after your first bite!
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Measure out 1 tablespoon salt from the box into a small bowl; add the 1 tablespoon sand ginger powder and the white pepper and mix well until combined. Measure out 1/4 teaspoon salt from the box into a medium heatproof bowl. Set both bowls aside.
- Pat the chicken dry all over with paper towels then transfer to a wire rack set inside a rimmed baking sheet. Brush both sides of the chicken with the Shaoxing wine; evenly sprinkle both sides with the sand ginger mixture and rub in. Let sit, skin-side up, in a cool place away from direct sunlight for 1 hour.
- During the last 30 minutes of the hour, pour the remaining salt from the box into a Dutch oven. Cook over medium-high heat, stirring occasionally with a wooden spoon, until the temperature of the salt reaches 450 to 500 degrees F, 20 to 30 minutes. It's okay if the salt darkens slightly. Lower the heat to low.
- Prepare two 2 1/2-foot-long sheets of parchment paper on a work surface. Add the ginger slices and scallion segments in an even layer to one of the sheets; place the chicken on top with the legs pointing toward a short side of the parchment. Fold the long sides of the parchment over the chicken, followed by the short sides to fully wrap the bird. Feel free to roll the short sides for a tighter seal. Slide the twine under the parchment and tie up the package like a gift, crossing the ends across the middle lengthwise and crosswise. Repeat wrapping and tying the chicken with the second sheet of parchment and second piece of twine.
- Carefully transfer half of the hot salt from the Dutch oven into another medium heatproof bowl and set aside.
- Level the remaining salt in the Dutch oven with a wooden spoon to create an even layer at least 1/4 inch deep. Nestle in the wrapped chicken, breast-side up. Pour the reserved hot salt directly on top. Cook, covered, over medium-high heat for 50 minutes. Remove the Dutch oven from the heat and let sit, covered, for 30 minutes. The residual heat will continue to cook the chicken.
- Meanwhile, add the sugar, grated ginger, minced scallions and remaining 1/4 teaspoon sand ginger powder to the reserved 1/4 teaspoon salt; mix until well combined then set aside.
- Add any reserved fat from the chicken to a small saucepan. Cook over medium-low heat until the fat is rendered and any solids are dark brown and crispy, 10 to 15 minutes (depending on the amount of chicken fat). If rendering the fat does not yield 1/2 cup of liquid, make up the difference with the store-bought rendered fat or neutral oil and heat until hot. Add 2 tablespoons of the hot fat at a time to the ginger scallion mixture; if it bubbles up, let it settle for about 15 seconds after each addition. Stir until everything is combined. Set aside until ready to serve.
- When the 30 minutes are up for the chicken, remove the lid and brush off as much salt as possible with a wooden spoon. Carefully transfer the parchment package to a large cutting board or rimmed baking sheet. Cut the twine and unwrap the chicken. An instant-read thermometer inserted into the thickest part of the chicken should reach 165 degrees F and the juices should run clear. Allow it to rest, unwrapped, for 15 minutes.
- To carve the chicken, remove the legs and cut each into drumsticks and thighs. Carve out the wings then remove each breast and slice it to your desired thickness. Arrange the chicken on a serving platter. Feel free to pour any accumulated juices over the chicken or serve on the side in a bowl. Serve with the ginger scallion sauce on the side.
MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH
This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.
Provided by David Tanis
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Bake chicken until browned and glazed, about 20 minutes.
- While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
- To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
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