Pollo Juchi Recipes
POLLO SHI JAO KAY
Provided by Food Network
Categories main-dish
Time P2DT1h15m
Yield 4 sandwiches
Number Of Ingredients 24
Steps:
- For the pickled carrots and turnips: Mix the shredded carrots and turnips with the vinegar and sugar. Cover and let pickle for a minimum of 2 days.
- For the chicken: Combine the soy sauce, oyster sauce, sesame oil, five-spice powder and salt in a bowl; mix to blend. Add the chicken, turning to coat. Cover and marinate in the refrigerator for 2 days.
- Pass the marinated chicken through the flour, egg and cornstarch, and then deep-fry until cooked through, about 5 minutes.
- For the sauce: Combine the chicken stock, soy sauce, sugar, oyster sauce, sesame oil, salt and garlic in a pot. Simmer for 15 minutes. Remove the garlic cloves. Dissolve the cornstarch in a little water and stir into the sauce. Simmer another 5 minutes, stirring frequently. Let cool.
- To build the sandwich: Spread a bun, top and bottom halves, with some sauce. Top with a piece of chicken, some pickled carrots and turnips, and some lettuce.
POLLO JUCHI
Steps:
- Add tomatoes, onion, garlic, chicken, thyme & cilantro to a pot or pan with a lid. Cook on low heat until the chicken pulls apart with a flick of a fork (about 90 minutes) Serve with wedges of lime and tortillas.
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