Tandoori Chicken (Baked)

We made this at our vacation house (we have a deep spice cupboard, but even still had to make a few substitutions) and were really surprised by how much we enjoyed this. Tandoori Marinade: 1/3 cup plain, whole-milk Greek yogurt 2 tbsp neutral oil such as grapeseed oil 2 tbsp melted butter salted or unsalted both work (sub more oil) 2 tbsp lemon juice 6-8 garlic cloves 1 tbsp heaped, finely chopped/crushed 1 inch piece ginger 1 tbsp heaped, finely chopped/crushed 1 tbsp tomato paste 1 tbsp Kashmiri chili powder sub paprika 2 tsp coriander powder 2 tsp cumin powder 1 1/2 tsp red chili powder or cayenne 1 tsp for less heat 1 tsp garam masala or store-bought Tandoori Masala 1/2 tsp turmeric powder 1/2 tsp ground black pepper 1 tbsp dried fenugreek leaves (sukhi methi) crushed between your fingers 2 1/2 tsp kosher salt 1/8 tsp sugar I use cane sugar pinch deep orange or red food color optional - Note 3 For Serving: finely chopped cilantro lemon or lime wedges thinly sliced red onion Mint Raita and/or Imli (Tamarind) Chutney Imli (Tamarind) Ki Chutney This tangy and sweet chutney is often served with BBQ at restaurants. You can either use your favorite store-bought version or use my 1-minute recipe. 2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt In a small bowl, combine all ingredients in the order listed. Refrigerate or allow it to rest for at least 30 minutes so that the sugar dissolves and the chutney thickens up. Instructions Prep Chicken: Use a sharp knife to make 4 (2-3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside. Marinate: In a bowl large enough to fit the chicken, combine all the ingredients listed under Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (I use kitchen gloves to do this). Cover and refrigerate for at least 6 hours, up to 48 hours (the longer the better!). When ready to prepare, take out of the fridge and allow to come closer to room temperature. Preheat + Prep (see Note 1 for Air-Frying): Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.) Place the leg quarters meat side up on the baking sheet/rack. Reserve the excess marinade. Bake + Broil: Bake for 30 minutes, flipping the pieces midway, until cooked through (165°F/73.9°C). Turn on the Broil Function to High (550°F/288°C). (If you don’t have a broil function, turn it to the highest heat setting.) Remove the chicken from the oven and flip the chicken once again so the meaty side is on top. Brush/baste the remaining marinade over the chicken pieces. Place back in the oven and broil for 4-5 minutes, until lightly charred (timing will depend on your oven). If not charred within 6 minutes (mine is usually not), move your oven rack on the top shelf so it’s close to the heat source. Continue to broil for another 1-2 minutes. Remove from the oven and allow to rest for 5 minutes. (See Post for Smoking with the Charcoal Method) Garnish with cilantro and serve with lime/lemon, thinly sliced red onion, and Mint Raita or Imli (Tamarind) Chutney. Notes Note 1: The leg quarters I use are the ones you’ll find at Halal stores - skinless and smaller than the ones you’ll see at supermarkets. If you go to a Halal meat store, you can ask them to make the tikka/tandoori slits on the chicken and they’ll usually do it for you. Skinless chicken is not common in regular supermarkets so if you're not able to find it at Halal meat stores, you'll have to remove the skin yourself. Best with bone-in chicken such as chicken drumsticks, bone-in thighs, cut up leg quarters, or a whole, skinless, cut up chicken. If using boneless chicken, bake for shorter length of time ~20 minutes. Note 2: Air-frying instructions I find myself air-frying it more often than baking. It's just so crispy and juicy, with minimal effort or fuss. The heat circulation helps “bake in” the spices, like they do with Chicken Chargha. Preheat air fryer at 380°F (193°C) for 5 minutes. Generously spray the bottom of the air fryer basket with cooking spray. Place the chicken pieces in a single layer so they’re not touching. (I can fit 3 at a time in my air-fryer.) Spray the top of the chicken generously with cooking spray. Air fry the chicken pieces at 380°F (193°C) for 18-22 minutes, or until they’re they're crispy and slightly charred. No need to flip. Ensure the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving. Note 3: You need a small amount (~1/16 tsp) for restaurant-style looking chicken. I prefer preema powder's deep orange but you can also use red.

Chicken Biryani

Way back in December we spent 2 weeks in southern India, and managed to have biryani once--we did, however, visit a spice plantation in the mountains of Kerala and brought home some spices to make this. The recipe here is a good rendition, using chicken drumsticks, so it is an economical dish that serves a crowd if you double it up. It wasn't pomegranite season, so we skipped them and it was good without them. Next time I would add vegetables as well. For the Marinade ¾cup Greek yogurt 3large garlic cloves, grated (about 1 tablespoon) 1(1½-inch) piece ginger, peeled and grated (about 1 tablespoon) 3tablespoons lemon juice 2½teaspoons kosher salt (such as Diamond Crystal) 1tablespoon garam masala 1½teaspoons Kashmiri chile powder (see Tip) ½teaspoon ground turmeric 1green chile, such as Thai or serrano, slit in the middle (optional) 8chicken drumsticks (about 2¼ pounds), skin on or off For the Fried Onion 1large yellow onion ⅓cup grapeseed or vegetable oil ¼teaspoon ground turmeric For the Chicken 4green cardamom pods 5whole cloves 1dried bay leaf 1star anise 1(2-inch) cinnamon stick For the Rice 6green cardamom pods 5whole cloves 2dried bay leaves 1star anise 1(2 -inch) cinnamon stick 3tablespoons kosher salt (such as Diamond Crystal), plus more as needed 2½cups basmati rice, rinsed until the water runs clear, and soaked in 2 cups water for 30 minutes For Assembly Large pinch of saffron threads 3tablespoons milk 1 to 2teaspoons rose water, to taste (optional) 4tablespoons ghee or butter ½cup fresh mint leaves, roughly chopped, plus more for serving ½cup cilantro leaves and tender stems, roughly chopped Pomegranate seeds, for serving (optional) Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Ingredient Substitution Guide Preparation Step 1 Marinate the chicken: Place the yogurt, garlic, ginger, lemon juice, salt, garam masala, chile powder, turmeric and green chile (if using) in a large bowl. Stir to combine and taste, adjusting salt if necessary. The flavors should be bold and pleasantly spicy. Make a shallow slit in the thickest part of the drumsticks. Add the chicken to the marinade and mix until coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Step 2 Prepare the fried onion: Line a large plate with paper towels and set aside. Cut the onion in half, then lengthwise into ¼-inch-thick slices, discarding any smaller pieces that may burn. In a large (12-inch) deep skillet with a lid, heat the oil over medium-high, add the onion in an even layer (a little overlapping is fine) and cook without touching, until the onions around the sides of the pan start to color, about 4 minutes. Step 3 Scoot the onions on the sides of the pan to the center, reduce the heat to medium and continue frying, stirring frequently, until golden brown and some are crisp, about 6 minutes more. The onion will keep cooking and turn darker off the heat. Season with salt, add the turmeric and stir for 20 seconds. Remove the pan from the heat and transfer the onion to the prepared plate with a slotted spoon. Do not discard the oil. Step 4 Cook the chicken: Place the pan with the oil over medium and add the cardamom, cloves, bay leaf, star anise and cinnamon stick. Stir until fragrant, about 1 minute. Add the drumsticks (save the marinade) and increase the heat to medium-high. Cook, turning once, until the chicken takes on a little color, 2 to 3 minutes on each side. Reduce heat to medium-low and stir in the marinade and 2 tablespoons of water. Cover and cook, stirring occasionally, until the chicken is just cooked through and the gravy is thick, 20 to 25 minutes. If the chicken is cooked but the gravy hasn’t thickened, remove the drumsticks and increase the heat to medium-high; cook until thickened. Taste and adjust seasoning, if needed, then return drumsticks to the skillet. Remove the pan from the heat. Step 5 Prepare the rice: In a large (5-quart) pot or Dutch oven that you plan on using for the biryani, add 10 cups of water, the cardamom, cloves, bay leaves, star anise and cinnamon stick. Bring to a boil over high. Add salt and stir to dissolve; carefully taste and add more if needed (it should be pleasantly salty). Drain the soaked rice and add it to the boiling water, giving it a quick stir; par-cook the rice until it’s tender on the outside but has a bite, 5 to 8 minutes. Drain and sprinkle it with a little cold water to stop the cooking, then set aside to drain completely. (The rice should not sit in a pool of water as it drains.) Give the rice pot a quick rinse and dry it. Step 6 Assemble the biryani: In a small bowl, heat the milk in the microwave until warm, about 20 seconds. Crumble the saffron threads between your fingers as you add them to the warm milk. Stir in the rose water, if using. In the rice pot, melt the ghee over medium heat, then transfer half to a small bowl. Transfer ⅓ of the rice and the whole spices to the biryani pot and gently pat it down. Transfer the drumsticks to the pot, then add the gravy and whole spices. Scatter ⅓ of the onion and ⅓ of the herbs over the chicken. Add another ⅓ of rice, top with another ⅓ of the onion, ⅓ of the herb mixture and drizzle with half of the saffron milk. Layer with the remaining rice, fried onion and herbs, and drizzle with the remaining saffron milk and ghee. Step 7 Cover and cook for 10 minutes. Remove the lid and wrap it with a clean, thin dish towel or a couple of paper towels, making sure the ends are tied at the top, in order to get a good seal and catch extra condensation. Return the lid and reduce heat to low; cook for 20 minutes. Remove from the heat and rest for 10 minutes with the lid on the pot. Serve with mint leaves and pomegranate seeds, if using. Tip

Chinese Chicken Salad

This should fall under the heading: Things To Do With Your Costco Rotisserie Chicken. Mainly what I was looking for was a dressing that would work for this, which I found on the Serious Eats website. It is a keeper. For the Chicken: 2 cups shredded cooked chicken Dressing: 1/3 cup unseasoned rice vinegar 1/4 cup soy sauce 3 1/2 tablespoons honey 1/4 cup sesame oil 1/3 cup vegetable oil 3 medium cloves garlic, peeled and roughly chopped (about 1 tablespoon) 1 1/2-inch square piece fresh ginger, peeled and roughly chopped Salad-->you can really use anything you want, these are more ideas than strict ingredients. 4 to 5 romaine lettuce hearts, chopped 1 red bell pepper, thinly sliced 2 scallions, white and green parts, thinly sliced 1/2 cup grated carrots, from 2 carrots 1/4 cup chopped fresh cilantro 1/3 cup salted cashews or peanuts Make the dressing. Combine vinegar, soy sauce, honey, sesame oil, vegetable oil, garlic, and ginger. Blend in blender until homogenous.

Lobio With Onions Pomegranate

This is adapted from naoim Duguid's book Tate of Persia, which our cookbook group cooked from last month. Throughout the cookbook, I think it could use more context, and hacks that you could use in a western kitchen. In this recipe, using beans that become quite creamy when cooked or overcooked is a good tip--mine were not this, and the dish was good, but I think it could veer to greatness as a vegan side. The Georgian spice mix has corainder, fenugreek leaves, and marigold petals--or you can pick up a mix at Trader Joe's if those are not in your spice cupboard. 4 cups cooked beans plus 1 1/2 cups cooking water 2 bay leaves 1/4 c. vegetable oil 1 1/2 cups chopped onions 1 red pepper, chopped 6 cloves garlic minced 1 tablespoon dried chilis 2 Tbs. Georgian Spice Mix 2 Tbs. tomato paste 2 Tbs. pomeranate molasses 1/4 cup red wine salt to taste top with chopped herbs Cook the beans and water with the bay leaves--or add bay leaves when rehydrating the beans to start with. Add oil, onions to a saute pan and cook until the onions are sweated--add the garlic and cook until the onions are translucent. Then add the chilis, Georgian spice, and tomato paste and stir. Add the beans and as much of the liquid as you would like to the pan, plus the pomegranate molassess and the wine and cook 5-10 minues or so.

Cucumber and Tomato Salad with Pomegranate Molasses

This is simple and easy--but it gets watery quickly and the pomegranate molasses slips off the vegetables, so dress this table side and eat immediately. • ½ pound Persian or English cucumbers, peeled • 1 large or 2 small Roma (plum) or other fleshy tomatoes • ½ cup chopped fresh herbs: one or more of mint, sorrel, lovage, flat-leaf parsley, and/or leaf celery • ½ teaspoon salt, or to taste • About 2 tablespoons pomegranate molasses (recipe follows) • Cut the cucumbers lengthwise in half, cut into 1 ½-inch lengths, and then cut into spears. Set aside in a shallow bowl. Bring a small pot of water to a boil. Drop in the tomatoes, then use a large spoon to lift them out, let cool a moment, and peel. Chop the tomatoes into 1/4-inch chunks. Add the tomatoes to the cucumber, then add the herbs and toss to mix. Add the salt and toss. Add the pomegranate molasses and toss. Taste for seasoning and adjust the salt if you wish.

Emmer Mushroom Pilaf

Our cookbook club selection is A Taste of Persia by Naomi Duguid, who has been writing cookbooks for about 20 years that are largely centered on Asia. We cooked a series of things out of it over a long weekend, and this one was good, but I thought it needed more mushroom flavor, and would rehydrate a porcini mushrom and add the liquid to boost it up a bit. We did the no meat option. ■ 2 Tbsp. sunflower or vegetable oil ■ 2 Tbsp. ghee or butter (or 1 Tbsp. margarine) ■ 2 medium onions, thinly sliced (about 1 cup) ■ 225 gr. (½ lb.) ground beef or lamb (optional) ■ 225 gr. (½ lb.) mushrooms, chopped or sliced thin – brown, button or portobello (about 4 cups) (or 110 gr. or ¼ lb. mushrooms if using meat) ■ 2 tsp. dried thyme ■ 1 cup (scant 225 gr. or ½ lb.) emmer, farro or other wheat berries, washed well and drained (or soaked; see note) ■ 2½ cups water or light broth ■ 1½ tsp. sea salt, or to taste (less if using salted broth) ■ Generous grinding of black pepper ■ 2 to 3 Tbsp. chopped fresh tarragon or mint Optional accompaniments: ■About 2 cups plain thick yogurt, lightly salted (if not using meat) ■Plate of fresh herbs such as basil, coriander, mint, fenugreek, parsley, dill and green onions Place a wide, heavy skillet or heavy pot over medium heat. Add oil and butter; when butter melts, swirl to coat pan. Toss in onions and cook until translucent. Add meat, mushrooms and thyme, and cook, stirring occasionally, until meat has changed color and mushrooms are starting to soften, about 5 minutes. Add wheat berries and water or broth and bring to a boil. Add salt and return to a boil. Lower heat slightly to maintain a strong boil and cook for 5 minutes. Cover pan, lower heat and simmer for 30 minutes, or until emmer is very tender and cooked through; regular wheat berries (prepared following note below) may take longer. The finished dish should be slightly soupy, like a very thick risotto. Taste and add salt if needed, and the pepper. Stir in tarragon. Serve hot or warm, with yogurt and an herb plate, if you like. Note: If you can’t find emmer or farro, try to get soft wheat berries. If using regular wheat berries, soak them for an hour or so, then briefly pulse in a food processor to help crack them and thus speed cooking.

Khai Jiao

I admit, this is not much to look at, but it is possibly the best Asian egg dish I have had, and maybe one of two go to ways to prepare eggs (prior to trying this, I also enjoy a more traditional French style omelet, leaning towards a less fluffy and thinner version that has a lot of flavor). I added green beans, and you can add anything--I put in in the pan with the oil hot, and then added egg over it once it was heated a bit. 2 large eggs ½ teaspoon lime juice or vinegar ½ teaspoon Thai fish sauce 1 tablespoon water 1 tablespoon rice flour or cornstarch 2-4 Tbs. vegetable oil (the traditional recipe has 3-4 times this much--it is supposed to fry!) Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with a fork. Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go. The egg mixture will immediately puff up. Do not disturb it. After a minute or once the bottom is browning, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 30 seconds. Remove the omelet from the pan and serve immediately.

Chinese Egg with Tomato

I cannot believe we have had The Wok as long as we have and not made this. We are almost at the end of the second tomato season, but there you have it, the summer has been busy and filled with other recipes. For the Scrambled Eggs: 6 large eggs (305g) 1/2 teaspoon kosher salt, plus more to taste 1 tablespoon (15ml) water 5 tablespoons plus 2 teaspoons (85ml) neutral oil, such as peanut oil, divided To Finish: 4 scallions, white and light green parts minced, dark green parts sliced thinly on the bias, divided 4 small garlic cloves (15g), finely minced One 1/2-inch piece (10g) fresh ginger, peeled and finely grated 6 ripe Roma (plum) tomatoes (about 1 1/4 pounds; 545g), cored and cut into 1-inch pieces, or one 28-ounce (794g) can whole peeled tomatoes, tomatoes drained then cut into 1-inch chunks 1/2 teaspoon Diamond crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight 1 dash MSG (optional) 2 tablespoons (30ml) Shaoxing wine 1 teaspoon (5ml) Chinese light soy sauce 1/4 teaspoon finely ground white pepper 1/2 teaspoon Chinkiang black vinegar 1/4 teaspoon toasted sesame oil (optional) For the Scrambled Eggs: In a medium bowl, thoroughly whisk together eggs with salt, water, and 2 teaspoons (10ml) oil. Eggs being scrambled with a whisk in a metallic bowl. Heat a well-seasoned carbon steel wok (see note) over high heat until lightly smoking. Add 2 tablespoons (30ml) oil, swirling to coat wok. Add eggs, reduce heat to medium-low, and cook, allowing eggs to form a solid layer at the bottom of the wok before slowly scrambling with a spatula, until eggs are gently scrambled in large curds, 2 to 3 minutes. Transfer eggs to a plate and set aside. Wipe out wok of any remaining egg. To Finish: Return wok to medium-high heat and heat until very lightly smoking. Add remaining 3 tablespoons (45ml) oil and swirl to coat the wok. Add scallion whites and garlic and cook, stirring and tossing constantly, until fragrant, about 20 seconds; do not let them scorch. Add ginger and continue to cook, stirring constantly, until fragrant, about 10 seconds. A metal spatula stirring minced garlic and scallion whites in a well-oiled wok. Add tomatoes, salt, and MSG (if using), and cook, stirring and tossing frequently, until tomatoes soften and their juices come to a boil. Tomatoes added to garlic and scallions in a wok. Add Shaoxing wine followed by the soy sauce, pouring each around the sides of the wok so that they sizzle. Season with salt. Soy sauce being poured near the top edge of a wok filled with tomatoes.k Reduce heat to medium, then add eggs and white pepper, stirring to combine and breaking up any very large egg curds. Continue to cook until tomato-egg mixture is thoroughly combined and heated through, 2 to 3 minutes. 4 image collage of step-by-step photos of stirring scrambled eggs into tomatoes in a wok. Stir in black vinegar, remove wok from heat, then stir in sesame oil, if using, and scallion greens. Transfer to a serving plate and serve immediately with rice.

Asian-ish Vegetable Salad

For spring, and the beginning of the local fresh vegetable season! 3tablespoons extra-virgin olive oil 2tablespoons lime juice 1tablespoon fish sauce 1tablespoon minced shallot ½teaspoon minced garlic 1bird’s eye or serrano chile, thinly sliced Kosher salt (such as Diamond Crystal) and pepper 8ounces asparagus, trimmed, halved lengthwise and thinly sliced at an angle 4ounces cherry tomatoes, halved 3cups thinly sliced mixed vegetables (such as carrots, radishes and cucumbers) ½cup cilantro leaves and tender stems, coarsely chopped In a large bowl, combine oil, lime juice, fish sauce, shallot, garlic and chile; season with salt and pepper. Whisk well. Add the asparagus, tomatoes and other mixed vegetables and season with salt and pepper. Toss to evenly coat and let stand at room temperature for 5 minutes, tossing occasionally. Fold in cilantro and serve.

Chicken With Broccoli

I got this off the WOks of Life website, and enjoyed it, as much as I enjoy this as a takeout option--the only change I would make is upping the cornstarch a bit, but my husband would have liked more umami, so maybe a stronger oyster sauce or more of it, and some fish sauce standing in for some of the soy sauce. 12 ounces boneless skinless chicken breast (or thighs, 340g) ▢3 tablespoons water (45 ml) ▢1 tablespoon oyster sauce ▢1 teaspoon cornstarch ▢1 1/2 teaspoons vegetable oil FOR THE REST OF THE DISH: ▢2/3 cup low sodium chicken stock (160 ml, warmed) ▢1 1/2 teaspoons sugar (or brown sugar) ▢1 1/2 tablespoons soy sauce ▢2 teaspoons dark soy sauce ▢1 tablespoon oyster sauce ▢1 teaspoon sesame oil ▢1/8 teaspoon white pepper ▢4 cups broccoli florets (300g) ▢3 tablespoons vegetable oil (divided) ▢2 cloves garlic (minced) ▢1/4 teaspoon fresh ginger (grated, optional) ▢1 tablespoon Shaoxing wine ▢2 tablespoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry) Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes. Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside. Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside. Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end. Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like. Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce. At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

Chili Garlic Shrimp Noodles

The original recipe calls for udon noodles but I used lo mein noodles and it was very popular. I also stir fried some broccoli and onions to boost the vegetable count, and it was quite good. I would suggest a little more heat too, if you are so inclined. 500 grams udon noodle 1/2 lb. Shrimp 3 tbsp green onion finely chopped 1 tbsp vegetable oil or any neutral tasting oil 1 tsp garlic minced Sauce : 2 tsp sesame oil 1 tsp gochugaru or 2 tsp for spicy (or sub with red chili pepper flakes) 1 tsp white granulated sugar ½ tsp chicken bouillon powder (aka chicken stock powder) ½ tsp Chinese black vinegar 2 tsp dark soy sauce 2 tsp regular soy sauce not light or dark! Optional: ½ tsp sesame seeds optional garnish Chicory logo INSTRUCTIONS Soak your frozen udon noodles in hot boiling water JUST until loosened, about 30 seconds. Strain immediately and set aside. In a pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove shrimp from pan. Repeat if you are adding vegetables of any sort. Lower to low-medium heat. In the same pan, add garlic and green onions. Then quickly add in all Sauce ingredients premixed together: sesame oil, gochugaru, sugar, chicken bouillon powder, black vinegar, regular soy sauce and dark soy sauce. Add in the noodles, and once they are warmed and coated with sauce, mix back in shrimp, and vegetables if using. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!

Gochujang Chicken With Broccoli

This is quick to put together, flavorful because the gochujang has a complex flavor already mixed together and ready to use, and can be easily scaled up or down. I used it when we had a packet of Costco chicken thawed and used some of it for a BBQ chicken pizza, and used what was leftover for this. 2tablespoons canola oil 1½pounds boneless, skinless chicken breasts, cut into 1½-inch pieces Kosher salt and black pepper 1(2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup) ½ cup unsweetened coconut milk 1-2 tsp. sugar 2 tablespoons gochujang paste 2 tablespoons soy sauce 1 pound broccoli florets, cut into 2-inch pieces Cooked rice, for serving Sliced scallions or chopped fresh cilantro, for garnish Step 1 In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes. Step 2 Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes. Step 3 Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain. Step 4 Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

Pad See Mao

One of my sons is on the quest to find the perfect Drunken Noodle dish, and while this isn't quite it, it was quite good and three of us polished it off for lunch. For the chicken & marinade: 2 tablespoons water 12 ounces sliced chicken thighs or chicken breast (340g) 1 teaspoon soy sauce 1 teaspoon oil 2 teaspoons cornstarch For the rest of the dish: 8 ounces wide dried rice noodles (225g) 1 tablespoon brown sugar (dissolved in 1 tablespoon hot water) 2 teaspoons soy sauce (Thai soy sauce preferred) 1 teaspoon dark soy sauce 1 tablespoon fish sauce 1 tablesppon oyster sauce pinch ground white pepper 3 tablespoons vegetable or canola oil (divided) 3 cloves garlic (sliced) ¼ teaspoon fresh grated ginger 2 shallots (sliced, about 1/3 cups) 1 scallion (julienned into 3-inch pieces) 4 Thai red chili peppers (deseeded and julienned) 1 cup holy basil or Thai basil (loosely packed) 5 to 6 pieces baby corn (split in half, optional) 2 teaspoons Shaoxing wine Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes. Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking. Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside. Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking. Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger. After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up. Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for another 1 to 2 minutes.

Simple Bok Choy Stir Fry

My CSA always grows bok choy in their hoop house in the spring and fall, and I really love the flavor and texture, but I feel like I continue to search for a quick and easy recipe that I can rely on, and this one makes me pretty happy--I think it is the addition of honey that helps to balance out the sweet end of the flavor spectrum. 1 pound baby bok choy 2 tablespoon soy sauce 2 tablespoons broth 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon honey 1/4 teaspoon red chili flakes 2 tablespoons vegetable oil 1 tablespoon minced garlic 2 teaspoons minced ginger ¼ cup sliced green onions 1 teaspoon sesame seeds Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels. Cut each bok choy, halved lengthwise. In a small bowl combine soy sauce, broth, vinegar, sesame oil, honey, and red chili flakes. In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil over high heat until just smoking. Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface. Cook until lightly browned without moving, about 1 to 2 minutes. Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate. Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds. Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds. Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes. Transfer to a platter and garnish with sesame seeds.

Shrimp and Eggplant Sitr Fry

This is not the eggplant sitr fry to end all eggplant stir fries but it is very good. Kosher salt 1 teaspoon turmeric powder 2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger) 2 teaspoons cumin powder, divided 2/3 pound small shrimp, peeled and deveined 1 1/2 tablespoons oil 1 medium red onion, chopped fine (about 1 cup) 2 small green chiles, slit 1/2 cup chopped tomato 2 teaspoons red chile powder 1 teaspoon coriander powder 1 cup water 3 baby black eggplants cut lengthwise into 4 Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.) Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

Asian Cole Slaw

It has been another produce intensivce summer, and at a BBQ we were giving for a work event we oipted for the potato salad to be vegetarian (no bacon, but eggs and mayonaise) but needed the rest of the vegetable sides to be vegan friendly (it is always complicated, it turns out, to cook for relative strangfers). This used both cabbage and carrots, and was surprisingly delicious. 1/4 cup honey or agave syrup 1/4 cup vegetable oil 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce or fish sauce 1 teaspoon toasted sesame oil 1 tablespoon peanut butter 1/2 teaspoon salt 1/2 teaspoon sriracha sauce 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw: 1 small head shredded green or white cabbage (about 1 quart) 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups) 1 red bell pepper, thinly sliced 1 cup cooked and shelled edamame 2 medium scallions, finely sliced on a sharp bias 1/2 cup chopped or whole salted peanuts 1/2 cup loosely packed chopped fresh cilantro Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

Shrimp Fried Rice

I most often make shrimp with pasta, but because my youngest son has declared 2022 to be the year that we stir fry more, our every other week shrimp dish was this one, and it was excellent. Do not skip the Yum Yum Sauce--it is easy to throw together and greater than the sum of it's parts. ¼ cup olive oil, plus more as needed 1 pound peeled and deveined medium shrimp, thawed if frozen Salt ½ teaspoon garlic powder 1 medium onion, diced 1 ½ cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans) 6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old ¼ cup soy sauce, or to taste 2 tablespoons unsalted butter 4 large eggs Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed. Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat. Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.) Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp. Yum Yum Sauce 1 teaspoon garlic powder ½ teaspoon sweet paprika 1 tablespoon warm water ½ cup mayonnaise ¼ cup ketchup 2 teaspoons rice vinegar 1 teaspoon toasted sesame oil In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

Seafood and Vegetable Tempura

This is so good, completely no fault, and easy to do on a weeknight. Never need to go out for this again! You can scale it up for a bigger batch. 5 tbsp. flour 5 tbsp. cornstarch 1 tsp. baking powder ½ tsp. baking soda ½ tsp. fine sea salt ½ cup sparkling water (or more) 1 lb. vegetables and/or shrimp Vegetable oil, for frying ½ cup ponzu sauce 1 tbsp. Thai sweet chili sauce In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth and the consistency of heavy cream. If the batter gets noticeably thicker as it sits, add an ice cube. Stir the cube around in the bowl—don’t wait for it to melt. Cut firm vegetables, such as carrots, potatoes, celery root and pumpkin, into 1/8-inch-thick slices. Cut softer vegetables, such as mushrooms, zucchini, onions and peppers, into 1/4-inch-thick pieces. Peel and devein shrimp. Pat all dry before dipping in the batter. Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan; heat the oil to 350°. Line a plate with a double layer of paper towels. Working in batches, drop each piece into the batter; stir gently to coat. Using chopsticks or a fork, lift the food from the batter, allowing the excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, being sure not to crowd the pan, which will cause the oil temperature to drop, and returning the oil to 350° between batches. Fry, turning occasionally with the chopsticks or fork, until lightly golden on both sides, 1 to 1 1/2 minutes. Using a slotted spoon or strainer, lift the vegetables from the pan, letting the excess oil drip back into the pan. Transfer to paper towels; season with salt. Cover with more paper towels to blot excess oil. In a small bowl, mix the ponzu and Thai sweet chili sauce to serve with the veggie, fish and shrimp tempura.

General Tso's Chicken

There is a version of this on Serious Eats and in Kenji's new cookbook The Wok, but this version is Fuschia Dunlop's from Every Grain of Rice, which is an excellent introductory Chinese cookbook for those of us who get overwhelmed when we read a Serious Eats recipe. She is all about "you can do this", not "the very best way with 27 steps". 2 teaspoons light soy sauce ½ teaspoon dark soy sauce 1 egg yolk 2 tablespoons potato flour 2 teaspoons oil For the sauce 1 tablespoon tomato paste 1 tablespoon water ½ teaspoon potato flour ½ teaspoon dark soy sauce 1½ teaspoon light soy sauce 1 tablespoon rice vinegar 3 tablespoons water For the stir-fry 350 g (12 oz) chicken breast or thigh fillets, diced 6–10 dried red chillies 2 teaspoons finely chopped ginger 2 teaspoons finely chopped garlic 1 large red capisicum, diced 2 teaspoons sesame oil cooking oil for deep-frying spring onions (scallions), sliced Instructions To make the marinade, mix together the light and dark soy sauces with the egg yolk. Add the chicken pieces and mix well. Stir through the potato flour and then the oil. Make the sauce by mixing all the ingredients together in a small bowl or jug. Heat the cooking oil in a large saucepan until about 180°C (350°F) and deep-fry the chicken in batches until crisp and golden. Set the chicken aside. Heat another saucepan with some of the used cooking oil and stir-fry the dried chillies for a few seconds. Add the ginger, garlic and capsicum and cook for a few minutes until fragrant. Add the sauce and stir until it thickens. Add the cooked chicken to the sauce and give everything a good mix. Stir in the sesame oil and garnish with spring onions.

Pork and Shrimp Rice Noodles

Laura Lee's relatively new cookbook, Coconut and Sambal, is an incredible introduction into the world of Indonesian cooking. I made this with shrimp instead of prawns, ground pork instead of pork belly, and snap peas instead of an Asian green. Delicious! 200 grams skinless, boneless pork belly (cut into lardons) 2 tablespoons light soy sauce 2 tablespoons palm sugar or brown sugar 2 teaspoons ground coriander 120 grams flat rice noodles (5mm thick) or other similar-shaped noodles 2 cloves garlic (peeled and very thinly sliced) 120 grams raw king prawns (deveined and peeled but with tails left intact) 2 duck or hen's eggs 1 large pak choi or any green vegetable of your choice (chopped into small chunks) 2 spring onions (thinly sliced on the diagonal) 50 grams beansprouts coconut oil or sunflower oil (for frying) FOR THE MARINADE 2 tablespoons light soy sauce 2 tablespoons palm sugar or brown sugar 2 teaspoons ground coriander Mix together the marinade ingredients to make a paste, then stir it through the pork lardons and set aside for 15 minutes. In a separate bowl, mix together the soy sauce, sugar and ground coriander and set aside. Place the noodles in a heatproof bowl and pour boiling hot water over them so they are completely covered. Allow to soak for 10 minutes (or follow the packet instructions), then drain and run under cold water. Return the noodles to the bowl and toss with a little of the oil so they do not stick together. Heat 1 tablespoon of oil in a wok or large frying pan over a high heat. When the oil is hot, add the pork lardons and marinade. Move the pork continuously around the pan for a few minutes until cooked through, then remove and set aside. Heat another tablespoon of oil in the pan, then add the garlic and prawns. Cook, stirring continuously, for 2 minutes or until the prawns have just turned pink, then remove from the pan and set aside. Heat another tablespoon of oil in the pan over a high heat, add the noodles and cook for 1 minute, then move everything to one side. Add 1 teaspoon of oil and crack the eggs straight into the empty side of the pan. Leave the eggs to cook for a minute until beginning to set, continue cooking to scramble them, then stir them through the noodles. Return the prawns, garlic and pork lardons to the pan, along with the pak choi, spring onions, beansprouts and prepared sauce. Cook for a further 2 minutes, stirring, until the prawns are cooked through and the pak choi has softened, then serve immediately.