The Literate Chef

Posts Tagged ‘Sesame Oil’

Chicken with Eight Flavors

In Chicken, Meat, Recipes on October 21, 2013 at 10:59 AM

Chicken with Eight Flavors

Chicken with Eight Flavors

Yesterday it was time to start cleaning out the freezer, before we once again lose power in a winter storm. Halfway into the freezer, we found a package of boneless, skinless, chicken thighs. It was to be chicken for dinner again, but I craved something different and didn’t feel like standing over a stove, so it would be baked or broiled.  In the mood for flavor and  crunch, I opted for marinated and broiled.  A perusal of the refrigerator and pantry revealed eight standby items with which to prepare a marinade. The result, accompanied by sautéed spinachwas excellent.

Active preparation – 20 minutes. Total time – 1 hour & 45 minutes.

Ingredients for the marinade:

1/2 cup low sodium soy sauce
2 tbsp hot chili sesame oil
1/2 tbsp white rice vinegar
2 tbsp honey
2 tbsp coarsely chopped garlic
2 tbsp finely minced ginger
3 scallions, sliced
1/2 tsp ground coriander seed

1.25 lbs. boneless, skinless chicken thighs, about 6 thighs.

Procedure:

1. Prepare the marinade: add the first 4 ingredients to a small bowl and whisk briskly, then add the next four and whisk again.
2. Place the defrosted chicken pieces in a mid-sized bowl.
3. Pour the marinade over the chicken and mix well.
4. Let the chicken marinate at room temperature for one hour, stir several times.
5. Place chicken thighs on a rack on a broiler pan, add few tablespoons of marinade to each piece.
6. Place pan about 6 inches from broiler element and cook 25 minutes turning once halfway through. Add remaining marinade after chicken has been turned.
7. Remove broiled chicken to serving platter and pour all of the pan drippings and juices over them.

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Vegetable Stir-Fry

In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM

Vegetable Stir-Fry

(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)

Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.

Ingredients:

3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger,  on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce

Preparation:

1.    Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2.    Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3.    When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4.    Add the broccoli and stir-fry for 2 minutes.
5.    Add the red and green peppers and continuing stir frying for an additional 1 minute.
6.    Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7.    Remove the vegetables, set aside and keep warm.
8.    Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9.    Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10.    Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11.    When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.

Beer goes best with this dish, particularly Tsingtao

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