Ginger Soy Chicken With Xo Sauce Reduction Recipes

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

Steps:

• In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
• Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
• Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

Steps:

• Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.

Steps:

• In a bowl, combine all ingredients.

Steps:

• Place the dried scallops and shrimp in separate medium heatproof bowls. Add enough of the boiling water to each bowl to cover the seafood by at least 1 inch. Let sit until softened, about 2 hours.
• Drain the scallops and shrimp separately, reserving the soaking liquid. Place the scallops in a food processor and pulse until shredded into fine strands, 6 to 8 times; scrape out and transfer to a bowl. Next, finely chop the shrimp in the food processor, about 12 pulses; transfer to a separate bowl. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying.
• Wipe out the food processor bowl and add the shallots, garlic, ginger and Thai chiles; pulse until very finely chopped, but not a paste, about 8 pulses, scraping down the bowl as needed; set aside.
• Mix 1 cup of the reserved soaking liquid with the Shaoxing wine, oyster sauce, soy sauce, brown sugar and chile powder in a measuring cup or bowl; set aside.
• Heat the oil in a large wok, Dutch oven or high-sided pot over medium-high heat. When the oil is hot (dip a wooden handle or chopstick and the oil should start bubbling around it right away), reduce the heat to medium then carefully add the scallops a handful at a time at first to make sure the oil doesn't pop or splatter. Stir frequently, scraping the bottom occasionally, until golden brown, about 4 minutes. (The oil will get very foamy and bubble up from time to time, especially when you first add an ingredient, since a lot of moisture is cooking off.) Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes.
• Let cool completely. Transfer to a heatproof airtight container and store in the refrigerator for up to 1 month.

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

Steps:

• Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
• Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
• Heap into warm bowls and serve with freshly cooked boiled rice or noodles