Cold Weather Comfort Food Sesame Chicken Recipes

COLD WEATHER COMFORT FOOD: SESAME CHICKEN

Steps:

• PREP/PREPARE
• THE SAUCE
• Gather your ingredients.
• In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
• Chef's Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
• Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.
• THE CHICKEN
• Gather your ingredients.
• Take a medium bowl, and whisk together the egg and cornstarch.
• Add the cut up chicken, and toss to evenly coat with the mixture.
• Add the sesame oil to a skillet over medium-high heat.
• When the oil begins to shimmer, add the chicken.
• Chef's Tip: Shake off any excess egg before placing into the pan.
• Keep the pan active (stirring) while the chicken is cooking.
• Cook until the chicken is cooked through and beginning to brown.
• Add the reserved sauce to the skillet, and turn the heat down to medium low.
• Continue to cook until the sauce thickens, about 6 to 8 minutes.
• Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
• Keep the faith, and keep cooking.

COLD SESAME CHICKEN

Steps:

• Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.
• Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.
• Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve 1/2 cup cooking liquid.
• Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and 1/2 cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.
• Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef's knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.
• Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.

COLD WEATHER COMFORT FOOD: CHICKEN STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter and oil to a sauté pan over medium-high heat.
• 4. Chef's Tip: The pan should be large enough to hold all of the ingredients.
• 5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
• 6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
• 7. Sauté until the chicken begins to brown.
• 8. Remove from pan and reserve.
• 9. Chef's Note: The chicken will not be completely cooked through... It will finish cooking as the stew cooks.
• 10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
• 11. Add the cumin, paprika, and cayenne, and combine.
• 12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
• 13. Add the cilantro, and stir until combined.
• 14. Add the chicken stock and the tomatoes, and combine.
• 15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
• 16. Chef's Tip: During this time, season the stew with salt and pepper, to taste.
• 17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
• 18. Chef's Note: If you are using canned peas, drain them before adding.
• 19. PLATE/PRESENT
• 20. Serve immediately with some nice rice. Enjoy
• 21. Keep the faith, and keep cooking.

COLD SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.