KUNG PAO CHICKEN WITH HOUSE RICE
Steps:
- In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
- Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
- To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot.
- In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
- Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator.
- Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
- Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
- Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve.
MING TSAI'S CRANBERRY HOISIN CHICKEN RICE
Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.
Provided by Sharon123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
- In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
- Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1
GRANDMA LEE'S HOISIN CHICKEN PIZZA
Provided by Ming Tsai
Yield 2 pizzas
Number Of Ingredients 16
Steps:
- In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
- In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pie with mix then top with cheese. Bake at 375 degrees for 15 minutes. (Because of the raw chicken, we bake it for longer at a lower temperature. Make sure the chicken is fully cooked.) Garnish with scallions.
CHICKEN AND CHINESE SAUSAGE RICE HOT POT
Steps:
- Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
- In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
- Plating: Serve rice pot family style with rice bowls and chopsticks.
HOISIN MARINATED CHICKEN WITH NAPA SLAW
Steps:
- Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
- SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.
More about "ming tsais cranberry hoisin chicken rice recipes"
CRANBERRY HOISIN CHICKEN RICE RECIPE
Web Sep 28, 2010 Ingredients 2 tbsp. canola oil 8 skin-on bone-in chicken thighs 2 bunch scallions 2 tbsp. minced garlic 2 c. jasmine rice 1/4 c. …
From countryliving.com
Cuisine AmericanTotal Time 1 hrServings 4Calories 1004 per serving
From countryliving.com
Cuisine AmericanTotal Time 1 hrServings 4Calories 1004 per serving
GREAT CHEFS RECIPES: TSAI MING'S CRANBERRY HOISIN …
Web Season the chicken thighs and color on all sides, set aside. 2. In the same vessel now filled with tasty chicken fat, sauté garlic and scallions, then add the rice, season and sauté for about 3-5 minutes.
From gretchefsrecipes.blogspot.com
From gretchefsrecipes.blogspot.com
MING TSAI’S ONE-POT CRANBERRY CHICKEN FOR THE HOLIDAYS
Web Dec 2, 2010 2 tablespoons grapeseed or canola oil 8 chicken thighs with skin Kosher salt and freshly ground black peppber 2 tablespoons minced garlic 2 bunches scallions, sliced thin 2 cups jasmine rice 1/4 cup hoisin …
From foodgal.com
From foodgal.com
RECIPE ARCHIVE - CHEF MING TSAI
GARLIC, GINGER, CARROT, AND CHICKEN FRIED RICE - CHEF MING TSAI
Web 1 teaspoon extra virgin olive oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 pound dark ground chicken. 1 bunch scallions, thinly sliced. 1 ½ cups shredded carrots. …
From ming.com
From ming.com
THE BEST FRIED RICE RECIPE: MING TSAI'S CHICKEN FRIED RICE - G-FREE …
Web May 13, 2022 Place the wok back over high heat and add the ginger and garlic, saute until soft, about 1 minute. Add the chicken, stir to break up and cook until browned, 2 to 3 …
From gfreefoodie.com
From gfreefoodie.com
SIMPLY MING ONE-POT MEALS: QUICK, HEALTHY & AFFORDABLE RECIPES …
Web Cranberry-hoisin chicken 'n' rice. wodtke on January 17, 2015 ... Chef Ming Tsai believes that everyday cooking needs to be tasty, healthy, easy to prepare and affordable and this ...
From eatyourbooks.com
From eatyourbooks.com
GARLIC, GINGER, CARROT AND CHICKEN FRIED RICE - CHEF MING TSAI
Web 1 tablespoon flat leaf parsley, roughly chopped for garnish. Kosher salt and freshly ground black pepper to taste. STEP 1. In a wok, heat the oil and add the garlic and ginger. Sauté …
From ming.com
From ming.com
MING TSAI
Web Perfect as a starter at a holiday meal. By Ming Tsai Ming Tsai's Cranberry-Asian Pear Star Anise Cake An East-West take on the pineapple-upside-down cake, this recipe with star …
From delish.com
From delish.com
MING TSAIS CRANBERRY HOISIN CHICKEN RICE FOOD
Web Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes. Remove from …
From homeandrecipe.com
From homeandrecipe.com
BEST MING TSAIS CRANBERRY HOISIN CHICKEN RICE RECIPES
Web Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes. Remove from …
From alicerecipes.com
From alicerecipes.com
WWW.MING.COM
MING TSAIS CRANBERRY HOISIN CHICKEN RICE- WIKIFOODHUB
Web Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes. Add stock, cranberries, and …
From wikifoodhub.com
From wikifoodhub.com
CRANBERRY HOISIN CHICKEN AND RICE | OCEAN SPRAY®
Web Remove the chicken to a plate and reserve. Pour off and discard all but 1 tablespoon of the fat in the pan. Lower the heat to medium-low, add the onions and mushrooms, and cook, …
From oceanspray.com
From oceanspray.com
CRANBERRY-HOISIN CHICKEN 'N' RICE RECIPE
Web Save this Cranberry-hoisin chicken 'n' rice recipe and more from Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
You'll also love