Category Archives: poultry

Chicken and Cucumber Salad

chicken and cucumber salad

Chicken and Cucumber Salad

The soya bean has been known in China since antiquity and was introduced to Japan in the 6th century. A basic condiment in China, Southeast Asia and Japan, soy sauce is made from a fermented mixture of soya bean, wheat, water and salt.

For the chicken:
4 skinless chicken breasts, on or off the bone as preferred
1 inch piece ginger, peeled and sliced
1 English cucumber, julienned
2 tablespoons toasted sesame seeds

For the marinade:
1/3 cup soy sauce
2 tablespoons rice vinegar
1 ½ teaspoon sesame oil
2 teaspoons oyster sauce
1 tablespoon sugar

Julienne the cucumber and set aside.

In a separate bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar and sugar. Set aside.

Poach the chicken. Place the chicken and ginger in a pot. Pour in enough cool water to cover the chicken by an inch or so. Bring the water to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer for about 10 minutes. The chicken is done when opaque through the middle. Remove from the poaching liquid, place it on a cutting board and, shred when cool enough to handle.

Place the shredded chicken in a bowl and toss with the marinade. Add the cucumber and sesame seeds and toss well.

Refrigerate and serve cold.

Serves 6

Chicken and Ginger Dumplings


Chicken and Ginger Dumplings

Using flour to make dumplings followed noodles during the Han Dynasty (202 BC-220 CE) and by the 18th century dumplings were the rage in teahouses.

For the dumplings:
8 ounces ground chicken, shrimp or pork
2 tablespoons scallions, finely chopped
1 tablespoon ginger, minced
2 teaspoons garlic, minced
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
vegetable oil for pan-frying

1 package gyoza dumpling or thin won ton wrappers
1 tablespoon cornstarch
2 tablespoons water

For the dipping sauce:
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon sesame oil

In a small bowl combine the cornstarch and water. Set aside.

Prepare the dipping sauce. Combine all ingredients in a small bowl and stir. Set aside.

Combine the ground meat, green onions, ginger, garlic, soy sauce, oyster sauce and sesame oil in a bowl. Place about 1 teaspoon of the filling in the center of each wrapper.Dip your finger into the cornstarch mixture and moisten the edges of the wrapper. Fold the wrapper over the filling and press the moistened edges to seal.

Place a large, nonstick skillet fitted with a lid over medium-high heat and add a few tablespoons of vegetable oil. When the oil is hot, place the dumplings in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings in a few batches. Cook, uncovered, until the bottoms are golden brown, about 2 minutes. Lower the heat to medium-low, carefully pour 1/4 cup water over the dumplings and immediately cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, about 5 minutes. Remove from the pan and serve golden side up with the dipping sauce.

Makes 2 dozen

Chicken Tikka Kebabs

chicken tikka

Chicken Tikka Kebabs

Chicken Tikka is a popular Indian food. In this recipe the meat is marinated in yogurt and spices, the soul of Indian food.

Cardamom is the dried fruit of a perennial herb indigenous to South India and Sri Lanka. It is the third most expensive spice after saffron and vanilla. Cumin probably originated in the Eastern Mediterranean region and is now grown in India, Japan, China and Indonesia. The first century Roman naturalist Pliny paid cumin a high compliment by saying, “when one is tired of all seasonings, cumin remains welcome.” Ginger has been cultivated in Southeast Asia since antiquity and it was among the most highly prized of the eastern imports to the Roman Empire, prized for its medicinal properties.

1 ½ pounds boneless, skinless, chicken breast
½ cup plain whole yogurt
1 tablespoon fresh lime juice
2 large clove garlic, finely minced
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
1 ½ teaspoons paprika
½ teaspoon cayenne
1 ¼ teaspoons salt
½ teaspoon pepper
6 wooden skewers
1 pint cherry tomatoes

Cut the chicken into 1-inch pieces and place in a large bowl.

In a small bowl, whisk together all of the remaining ingredients. Add to the chicken, cover and refrigerate for two hours or overnight.

Soak the skewers in water so they don’t burn when you’re ready to grill. Preheat a grill to high heat and lightly oil the grill.

Thread chicken onto skewers, alternating with the cherry tomatoes, and grill until the juices run clear, about 5 minutes on each side.

Serves 6

La Joya Hotel Chicken Adobo

la joya chicken

La Joya Hotel Chicken Adobo

We recently enjoyed this incredibly delicious dish for breakfast at La Joya Hotel in San Cristobal de las Casas in Chiapas, Mexico, hands down the BEST hotel I have ever stayed at thanks in large part to the graciousness of its owners Ann Conway and John Do (who makes the best breakfasts you’ve ever had).

This dish is a perfect example of Chino-Latino cuisine with its use of Mexican achiote and Asian ginger. Asian Latin fusion foods have been around for centuries. Though Asia and Latin American are half a world away, they were first united in 1565 with the Manila-Acapulco Galleons, the world’s first truly global trading route. For 250 years, huge Spanish-built ships were the means of a rich exchange that forever changed the culture and cooking of both parts of the world. In came silks, rice, herbs and spices, out went silver, tomatoes, chiles and beans. 

Below is an adaptation of  John’s recipe. Buen provecho!

3 pounds deboned chicken breast with skin
½ cup lime juice
½ cup apple cider vinegar
3 ½ tablespoons brown sugar
3 ½ chicken bouillon cubes
12 cloves garlic crushed and minced, divided
habanero chili pepper to taste or 1 dried chili cut into small strips
½ pack achiote for smoky taste and color
1 ½ cups water
1 tablespoon ginger

Remove the chicken skin and set aside.

Cut the chicken breasts into 3 inch pieces and place in a large saucepan with the lime juice, apple cider vinegar, brown sugar, bouillon cubes, 6 garlic cloves, habanero chile, achiote and water.

Place over medium-high heat and simmer or 35 minutes, or until chicken is cooked through, adding more water, bouillon cubes and sugar, if necessary. Tip: Do not allow your boiled mixture to dry up. It should still be a bit “soupy” when you turn off the stove. Allow to cool and shred the chicken pieces. Transfer the shredded chicken along with its cooking juice to a non-reactive bowl. Refrigerate overnight.

Heat a frying pan over high heat. Add the chicken skin and cook until crispy and becomes chicharron. Set aside.

Using the oil from the chicken skin, fry 6 more cloves of minced garlic and 1 tablespoon of ginger until golden in color but not burnt. Add the marinated chicken to the frying pan and cook over high heat for 10 minutes, adding more water as necessary. Taste, adjust seasoning and serve hot layered over hash browns. Garnish with the chicken chicharron and enjoy!

Serves 8