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February 18, 2007

Happy (Chinese) New Year

I love Chinese culture and Chinese food and typically eat or cook Chinese a few times a week. On Chinese New Year we always have another New Years' dinner for the heck of it.

We almost always make a couple of ginger scallion dishes as ginger and scallions simply go great with everything and is sooo good. If its not chicken, it can be with lamb, fish, lobster, or even whole Maryland crabs!

Heres how you make the Ginger Scallion Sauce:

  • 1/2 cup grated ginger (use a ginger grater or microplane)
  • 1 1/2 cup scallions, sliced in to (1 cm) small pieces
  • 1/2 cup Chinese dark soy sauce (do not use Kikkoman!)
  • 4 cups chicken stock
  • 1 clove minced garlic
  • 2 tablespoons sesame oil
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste

Heat a saute pan or wok over medium-high heat until hot and add canola oil to pan. Saute ginger, scallions and garlic until soft, approximately 2 to 3 minutes. Deglaze the pan with the chicken stock and reduce by half. Add soy sauce and allow cook for another 5 minutes or until reduced another 25%. Allow to cool and then stir in sesame oil. You can store it for up to two weeks in an air tight glass jar or bottle for two weeks when refrigerated. Makes about 2 cups

This sauce works great with nearly everything. Warm it up and serve it over BBQ lamb loins, BBQ, steamed, poached, stir fried chicken, sliced stir fried steak or lamb. Steamed or poached fish and shellfish. Its very versatile.

One of my favorite is to prepare the chicken like this:

  • 2 pounds boneless, skinless, no hormones, chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 cup pecans, very finely chopped or crushed
  • canola oil for frying
  • 1 cup scallions cut into 1" long pieces
  • 1 cup ginger, julienned
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cups Ginger Scallion Sauce (above)

Pound each chicken breast to a flat 1/2 thickness, return to the refrigerator until ready to use. Place flour in a plate. Whisk the eggs and vegetable oil and pour in to another plate. Place chopped pecans, salt and pepper in last plate. Use tongs to dip chicken first in flour and ensure the entire surface is covered, then dip in eggs, and finally in the pecans. Place coated chicken breasts on clean plate and refrigerate until ready to cook. These step may be done hours ahead of time.

Heat large skillet or wok over medium heat until hot and then add oil so there is 1/8" of oil in pan. Heat oil until hot and just short of smoking. Add the chicken to the oil, cooking the breasts in batches so the pan is not crowded. Each breast should be cooked until golden brown, about 6 minutes per side. Its important that the chicken is not disturbed (moved or touched) until the side is done cooking or the crust will separate! Check the chicken with a thermometer to ensure it is done. Transfer the cooked chicken to a platter and keep warm.

In the wok or skillet heat 2 tablespoons of oil and stir-fry ginger until lightly brown. Add scallions and cook for a few minutes. Add ginger sauce and stir to coat ginger and scallions well. Pour a serving of this sauce on each serving plate and then place a chicken breast on top, in the center. Serve with a bowl of white rice.

Posted in Recipes by usrbingeek at 2007-02-18 18:19 ET (GMT-5) | 0 Comments | Permalink



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