Chicken Julian Recipes

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CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE



Chicken and Mushroom Juk With Scallion Sauce image

Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.

Provided by Kay Chun

Categories     grains and rice, poultry, soups and stews, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 cup short-grain rice (about 7 1/2 ounces)
1 whole (3 1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving

Steps:

  • In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
  • Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
  • Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
  • Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
  • Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
  • Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

CHICKEN JULIAN



Chicken Julian image

This is a delicious recipe that my sister and I started making in college, and are still making for our families. Every time I serve it people love it and can't believe how simple it is.

Provided by Folly

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, cut into strips
1/2 cup melted butter
1 cup flour
1 cup half-and-half
2 tablespoons lemon juice
1/2-1 cup grated parmesan cheese
1 teaspoon paprika
5 -6 cups cooked extra wide egg noodles (1/2 package)

Steps:

  • Preheat oven to 350.
  • Pour flour onto flat surface or container.
  • Melt butter and pour into shallow bowl.
  • Slice chicken into strips.
  • Dip each chicken strip 1st in flour, then in butter and place in shallow baking dish.
  • Pour half& half over chicken.
  • Sprinkle chicken with lemon juice, then parmesean cheese, then paprika.
  • Bake for 20 minutes at 350.
  • While chicken is baking, boil egg noodles.
  • Serve chicken and sauce over egg noodles.

JULIA'S ROAST CHICKEN WITH LEMON AND HERBS



Julia's Roast Chicken with Lemon and Herbs image

Categories     Chicken     Citrus     Herb     Poultry     Roast     Lemon     Fall     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 fine, fresh 3 1/2 pound chicken
Salt and pepper
6 fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 teaspoon dried herbes de Provence)
1 large lemon, cut in 1/4-inch slices
2 tablespoons unsalted butter at room temperature
2/3 cup mixed roughly chopped carrots and onions
Special equipment
A roasting pan 2 inches deep; a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine

Steps:

  • Preparing the chicken:
  • Set the rack on the lower middle level and preheat the oven to 425°F.
  • Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
  • To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
  • Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
  • Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
  • Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
  • Roasting the chicken:
  • Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
  • Final Steps:
  • While the chicken is resting, make the deglazing sauce in the roasting pan.

JULIA'S KOREAN-FRIED CHICKEN



Julia's Korean-Fried Chicken image

This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.

Provided by TheOtherJuliaGulia

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 13

3 cups canola oil for frying
3 ¾ pounds chicken drumsticks
1 tablespoon grated fresh ginger, or more to taste
1 teaspoon kosher salt
1 cup potato starch, or as needed
½ cup gochujang (Korean hot pepper paste)
¼ cup oyster sauce
3 tablespoons mirin (Japanese sweet wine)
2 tablespoons ketchup
1 tablespoon fish sauce
2 teaspoons grated garlic
1 ½ teaspoons white sesame seeds
1 ½ teaspoons black sesame seeds

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
  • Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
  • Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
  • Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
  • Return chicken to the skillet in batches and fry again, about 2 minutes per side.
  • Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 34.3 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 55.1 g, SaturatedFat 5.6 g, Sodium 978.1 mg, Sugar 7.4 g

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST



Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

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