Wednesday, August 29, 2012

Steamed Ginger Chicken

This recipe is a childhood favorite of Tyson's. His Chinese grandmother used to make this every Sunday for family dinners. Tyson has recreated this recipe from memory and some trial and error plus a few tips from his father.

This recipe is for the traditional ginger chicken, but you could really season it with anything...lemon pepper, pollo asada seasoning, etc...

This is a little different technique than you might be expecting, but you will get perfectly seasoned chicken every time! Not to mention four cups of perfect soup broth each time you make this!

What you need:
Chicken drumsticks (we make 4-6 for the two of us. You can do as many as you like)
Kosher salt (Morton's is the favorite.)
Fresh ginger (2 - 3 slices per leg plus 1 tablespoon finely grated)
Prickly ash (szechuan peppercorns)
White pepper



You will need a steamer or rice cooker with steam basket. We like the rice cooker method because you get the broth in the bottom after cooking.

Here's what you do:
You take the chicken and thoroughly coat it with salt and the grated ginger. We used about 1/4 cup for the 4 chicken legs. Let's it sit.




Here is the breakdown for different types of chicken..
Regular size with no skin: 20 minutes
Regular size with skin: 25 minutes
Extra large with skin: 30 minutes (if you get your legs at the Asian market they will be larger than normal so they need a little longer)

After the proper amount of time, rinse the chicken thoroughly.



Place the chicken in the steamer basket and sprinkle lightly with white pepper. Then sprinkle the chicken legs with the prickly ash (prickly ash is not for everyone, so it is definitely optional.) and place the ginger slices on top.







 Steam for roughly 30 - 45 minutes until the meat starts to receed from the bone.



Serve with rice and veggies. We made stir-fried you-choy with oyster sauce.





After the chicken steams, in the bottom of the rice cooker will be the most perfectly seasoned broth. Toss some noodles or seaweed in it for a nice soup the next day or use it in another recipe.





Coconut Lime Hot Sauce

This is my absolute new favorite condiment! I have been putting it on everything!!
We have been mostly making it with jalapenos (you can pick them up cheap at the Mexican grocery), but we were out & we had a bunch of Thai chili peppers from the Asian market (quite a bit warmer!). You can make this with any type of pepper you like.

note: since this sauce is not cooked or heated up at all, it's going to be spicier than you might expect, so start out with a slightly milder pepper, and work up from there.

We make a big batch everytime, but we get through it all pretty quick.

What you will need:
Peppers (we make a lot, so adjust accordingly)
we used about 1 1/2 cups of thai chilis, but we usually use about 2 - 3 cups of jalapenos
about 2 - 4 tablespoons coconut cream
1/4 cup of white vinegar
juice of 2 - 4 limes (or lemons)
1/2 bunch of cilantro
1/2 small white onion diced
6+ cloves of garlic
salt to taste 




put everything into the blender and mix it up well. Add salt at the end until you get to the right flavor.




Enjoy with any kind food that needs a little kick! (like grilled oysters...YUM!)



Enjoy!

 

Moroccan Style Goat (or lamb)


This is one of our favorite winter meals. It's been really hot lately, but Tyson had a craving for lamb. We thought maybe we would get some nice chops to grill, but we were at the Asian market and they had a really good price on goat leg. This cut requires longer cooking time to get it tender, so we decided to just go ahead and slow-cook it. We had the butcher at the market cut the leg into 2" thick pieces.

If you've never had goat meat before, it's less gamey than lamb, and similar in texture to pork. Goat is a relatively lean meat option if you are feeling a little adventurous. You can usually find it at a butcher shop, Asian market or Mexican grocery store. Goat usually prices out cheaper than lamb, but can be used in pretty much any lamb recipe.

Here is the run down of how to make it...

You will need:
Large can of tomato sauce
Approx 2lbs of meat (any stewing meat will work fine)
Fresh ginger or candied ginger if you don't have fresh on hand
2 tablespoons of honey (if using fresh ginger)
1/2 small onion diced
2 cups Diced tomatoes (fresh or canned)
Garlic (we like lots of garlic around here...) about 4-8 cloves
1 cup Red wine (something worthy of drinking) for deglazing
Chicken stock - about 4 cups
Olive or avocado oil
Kalamatta olives (optional)

About 2 Tablespoons each:
Turmeric
Cumin
Coriander
Paprika
Chili powder
Cinnamon stick
Salt and pepper to taste



First brown the meat on the cooktop and set aside. Then fry the garlic onion and spices in the oil.






Once the onions and garlic are soft and the spices are fragrant,add the meat back into the pan and deglaze the pan with some red wine. Pour in the tomato sauce, chicken stock, olives and tomatoes.




Bring everything to a boil on the cooktop then cover and place in the oven on 350 for approximately 4 hours. (or until fork tender)


Serve with yogurt sauce, tomato salad and flat bread. Enjoy!



Yogurt sauce:
plain greek style yogurt (+/- 1 cup)
juice of one lemon
1/4 large cucumber or 1 persian cucumber diced small
minced garlic (1-3 cloves)
1 teaspoon dried dill (optional)
salt to taste


Mediterranean Tomato Cucumber Salad:
4 - 6 tomatoes diced (I like heirloom tomatoes, but romas work well too)
1 large cucumber or 4 - 6 persian cucumbers
1/2 small onion diced
2 table spoons olive oil (use a good quality extra virgin oil)
juice of 1 - 2 limes
Salt & Pepper to taste