Mai Fun City Chicken Recipes

CITY CHICKEN

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
• In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
• Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

SPICY CITY CHICKEN

Steps:

• Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat.
• Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm.
• Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
• Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first.
• Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the remaining cilantro leaves and scallions, and serve immediately.

CHICKEN MEI FUN

Steps:

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste.
• Enjoy!

MAI FUN SALAD WITH CHICKEN

Steps:

• The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
• While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
• When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
• Pour dressing over the chicken.
• Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
• Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
• Stir them often and watch carefully as they both burn quickly.
• Cool and store in the refrigerator.
• The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
• Drop in small amounts of Mai Fun noodles and watch them puff up!
• (takes about a second).
• Remove with a slotted spoon and drain well on paper towels.
• Do this just before serving if at all possible.
• (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
• Pour chicken and dressing over lettuce.
• Add oranges, almonds and sesame and toss to mix well.
• Top with Mai Fun noodles and serve.

BEST CITY CHICKEN

Steps:

• Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
• Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
• Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
• Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.