Noodles With Ground Chicken And Crispy Shallots Recipes

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

Steps:

• Add enough vegetable oil to small saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 330°F. Add shallots to oil and fry until golden brown, stirring often, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Add sliced garlic to oil and fry until golden brown, about 1 minute. Using slotted spoon, transfer garlic to paper towels to drain. Mix sesame oil and pressed garlic in small bowl. DO AHEAD: Fried shallots, fried garlic, and sesame-garlic oil can be made 2 hours ahead. Let stand at room temperature. Bring chicken broth to boil in heavy large pot. Place chicken in processor. Using on/off turns, process chicken until coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up chicken into small pieces, about 5 minutes. Using skimmer or slotted spoon, transfer chicken to large bowl. Add 1 Tbsp fish sauce to chicken; toss to coat. Return broth to boil. Add rice noodles and cook until tender, 3 to 4 minutes. Using slotted spoon, transfer noodles to bowl with chicken. Return broth to boil. Add beans and cook until crisp-tender, about 5 minutes. Using clotted spoon, transfer beans to bowl with chicken and noodles. Add sesame-garlic oil, lime juice, 1 Tbsp raw sugar, 2 pinches of cayenne pepper, and remaining 3 Tbsp fish sauce. Toss to coat. Transfer noodle mixture to large shallow bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, fried garlic, and remaining 1 Tbsp raw sugar over noodles. Serve, passing hot chili sauce. ***Refrigerate or freeze leftover broth for your next batch of soup.

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.

Steps:

• In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
• Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
• Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

Steps:

• Add enough vegetable oil to small sauce pan to reach depth of two inches. Attach deep fry thermo and heat oil to 330f. Add shallots to oil and fry until golden brown, stirring often, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Add sliced garlic to oil and fry until golden brown, about 1 minute. Using slotted spoon, transfer garlic to paper towel to drain. Mix sesame oil and crushed garlic in small bowl. Can be prepared two hours ahead. Let stand at room temp. Bring chicken broth to boil in heavy large pot. Place chicken in processor. Using on/off turns, process chicken until coarsely ground. Add ground chicken to broth and simmer until cooked through, stirring to break up chicken into small pieces, about 5 minutes. Using skimmer or slotted spoon, transfer chicken to large bowl. Add 1 Tbl fish sauce to chicken; toss to coat. Return broth to boil. Add rice nopodles and cook until tender, 3 to 4 minutes. Using slotted spoon, transfer noodles to bowl with chicken. Return broth to boil. Add beans and cook until crisp tender, about 5 minutes. Using slotted spoon, transfer beans to bowl with chicken and noodles. Add sesame-garlic oil, lime juice, sugar, cayenne, and remaining 3 Tbl fish sauce. Toss to coat. Transfer noodle mixture to large shallow bowl. Sprinkle cilantro, green onions, peanuts, fried shallots, fried garlic, and remaining 1 Tbl sugar over noodles. Serve with chili sauce.