Hunan Strange Chicken Salad

Dave DeWitt Recipes Leave a Comment

This cold chicken salad is not really strange–just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.

Ingredients

For the Dressing:

  • 2 tablespoons rice vinegar

  • 2 tablespoons light soy sauce

  • 1 ½ tablespoon peanut oil

  • 1 tablespoon sesame paste (available in Asian markets) or smooth peanut butter

  • 1 tablespoon Chinese red chile oil (available in Asian markets)

  • 1 tablespoon sugar

  • 2 teaspoons ground Sichuan peppercorns

  • 2 teaspoons sesame oil

  • 1 teaspoon minced ginger

  • ½ teaspoon crushed red chile flakes

For the Salad:

  • 8 ounces cooked chicken, chopped

  • 2 green onions, chopped including some of the greens

  • 1 cucumber, ½ cubed and ½ sliced

  • Shredded lettuce

  • Garnish: 1/4 cup roasted peanuts

  • Crushed red chile flakes

  • Chopped fresh cilantro

Instructions

In a bowl, combine all the ingredients for the dressing and mix well. Allow the dressing to sit for a couple of hours to blend the flavors.

Toss the chicken, green onions, and cubed cucumber in the dressing. Allow the mixture to sit at room temperature for 30 minutes.

To serve: Make a bed of the lettuce on individual serving plates. Arrange the sliced cucumbers on the lettuce, top with the chicken salad and garnish with the peanuts, chile flakes, and cilantro.

Chile Chicken Yakatori

Dave DeWitt Recipes Leave a Comment

Yakatori got its name from the Japanese words—yaki for grilled and tori for chicken. I have already taken some liberties with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal.

Ingredients

  • 3 chicken breasts

  • 6 green onions, cut in 1-inch pieces

  • 8 water chestnuts

  • Glaze:

  • 2 teaspoons crushed chile piquin

  • 1 tablespoon chile oil

  • 1 teaspoon sesame oil

  • 1 1/4 cup rice wine or dry sherry

  • 2/3 cup mirin*

  • 2 teaspoons soy sauce

  • 2 tablespoons sugar

  • 2 teaspoons minced ginger

Instructions

Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts.

Combine the chile, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve.

*Mirin is sweet sake and is available in Oriental markets.

 

New Mexican Carne Adovada

Dave DeWitt Recipes Leave a Comment

This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling.

Ingredients

garlic, mexican oregano, water, pork, red chile

Instructions

Roast pork with Adobo Sauce

Dave DeWitt Recipes Leave a Comment

Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Ingredients

  • 6 pasilla chiles, stems and seeds removed
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons vinegar
  • 1 cup beer
  • 1 3-pound pork roast

Instructions

Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth.

Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425°F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350°F. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.

tamales

Tamales y Mas Tamales

Mark Masker Recipes Leave a Comment

Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green “Christmas” tamales.