Poultry - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Sat, 08 Jul 2023 00:44:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png Poultry - Yan Can Cook https://yancancook.com/home 32 32 Jade Chicken https://yancancook.com/home/recipe/jade-chicken/ Fri, 25 Aug 2023 07:00:42 +0000 https://yancancook.com/home/?post_type=recipe&p=5491
Jade Chicken
Servings6 Servings
Ingredients
Marinade
Sauce
Instructions
  1. Combine marinade ingredients in a medium bowl. Add chicken. Cover and refrigerate 2 hours or overnight.
  2. For dried shiitake mushrooms, soak in warm water to cover until softened. Remove stems from both dried and fresh mushrooms.
  3. Arrange chicken, mushrooms and ham alternately on a plate. Steam over medium-high until chicken is cooked, about 12 minutes.
  4. Combine sauce ingredients in a small saucepan. Bring to a boil over medium-high heat. Thicken with cornstarch solution; keep warm.
  5. Parboil baby bok choy in boiling water until tender crisp. Drain.
  6. To serve, arrange bok choy around rim of plate with chicken, mushrooms and ham. Pour warm sauce over all.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> Savory Baked Pumpkin with Chicken & Mushrooms https://yancancook.com/home/recipe/savory-baked-pumpkin-with-chicken-mushrooms/ Fri, 23 Jun 2023 07:00:22 +0000 https://yancancook.com/home/?post_type=recipe&p=4963
Savory Baked Pumpkin with Chicken & Mushrooms
Servings4 people
Ingredients
Sauce
Instructions
  1. Preheat oven to 375 degrees F. Cut off top of pumpkin, scoop out seeds and a portion of pumpkin flesh (to make room for filling). Set aside pumpkin top.
  2. Rub inside of pumpkin with wine and Chinese five-spice powder. Place pumpkin on a parchment-lined baking sheet. Bake in pre-heated oven until pumpkin is almost cooked, 30 – 40 minutes.
  3. While pumpkin is baking, combine sauce ingredients in a small bowl; set aside.
  4. Remove pumpkin from oven. Reduce heat to 350 degrees F.
  5. Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add chicken; stir fry for 1 minute. Add onion and mushrooms; stir-fry for 2 minutes. Stir in sauce; mix well. Add cornstarch solution; cook, stirring, until slightly thickened.
  6. Spoon stir-fry mixture into pumpkin. Add the top, return pumpkin to 350 degree F. oven. Bake until pumpkin is tender, about 25 minutes.
Recipe Notes

© Yan Can Cook, Inc. 2022

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]]> Five-flavored Long-Life Noodles https://yancancook.com/home/recipe/five-flavored-long-life-noodles/ Fri, 05 May 2023 07:00:01 +0000 https://yancancook.com/home/?post_type=recipe&p=5146 五味长寿面

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Five-flavored Long-Life Noodles
五味长寿面
Servings6 ~ 8 Servings 人份
Ingredients
Pistachio Cream 开心果酱:
Sauce 酱料:
Other Ingredients 其它用料:
Instructions
  1. Combine all Pistachio Cream ingredients in a blender and blend until smooth, adjusting amount of water to a pancake batter consistency. Set aside. 将所有开心果酱的成分放入搅拌机中搅至顺滑，根据需要加入水以达到松饼糊的浓稠度，搁置备用。
  2. Combine sauce ingredients in a small bowl; set aside. 将调料汁的成分混合在一个小碗中，搁置备用。
  3. Cook noodles according to package directions. Drain, rinse with cold water and drain again. Place noodles in a large bowl. Add sauce; toss to mix well. 按照包装说明煮面条。捞出面条，用冷水冲洗并再次沥干。将面条放入一个大碗中，加入调料汁，拌匀。
  4. To serve, place noodles in individual serving bowls. Arrange shredded chicken, carrots and cucumber pieces on top of noodles. Sprinkle with chopped pistachios and fresh chili pepper slices. Drizzle with red chili oil and sesame oil. 上菜时，将面条放入个人的碗中。在面条上摆放鸡肉丝、胡萝卜丝和黄瓜丝。撒上切碎的开心果和新鲜辣椒片。淋上红油和麻油。

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]]> Steamed Chicken Wings https://yancancook.com/home/recipe/steamed-chicken-wings/ Fri, 17 Mar 2023 07:00:15 +0000 https://yancancook.com/home/?post_type=recipe&p=4807 This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

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Steamed Chicken Wings
This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!
Servings4
Ingredients
Marinade:
Sauce:
Instructions
  1. Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
  2. Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
  3. Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
  4. Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
  5. Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
  6. While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
  7. To serve, pour sauce over chicken. Sprinkle with chopped green onion.
Recipe Notes

© Yan Can Cook, Inc., 2023

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]]> Double Boiled Ginko Nut Chicken https://yancancook.com/home/recipe/double-boiled-ginko-nut-chicken/ Mon, 04 Jun 2018 23:28:34 +0000 https://yancancook.com/home/?post_type=recipe&p=1042 Double Boiled Ginko Nut Chicken Ingredients 1 whole free range chickencleaned cup ½large green onioncut into 1 1/2” lengths 3slices ginger cup ½shelled and peeled ginko nuts water to cover chicken salt Instructions Place all ingredients in a clay pot with a tight-fitting lid. Place…

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Double Boiled Ginko Nut Chicken
Ingredients
Instructions
  1. Place all ingredients in a clay pot with a tight-fitting lid.
  2. Place pot in a large steamer and steam over medium-high heat for 4 hours.
  3. Season to taste with salt before serving.

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]]> Li Bai Chicken https://yancancook.com/home/recipe/tai-bai-chicken/ Mon, 04 Jun 2018 23:25:11 +0000 https://yancancook.com/home/?post_type=recipe&p=1059 Li Bai Chicken Ingredients 12oz skinless boneless chickendiced into bite-sized pieces 3tablespoons Vegetable oil cup ½ whole dried red chilies 1/3cup diced pickled chilies 1 whole star anise 3slices gingerabout 2” rounds 2 green onioncut into 2” lengths cup ¾ chicken broth 1teaspoon salt 2tablespoons…

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Li Bai Chicken
Ingredients
Instructions
  1. Heat wok over medium-high heat and add vegetable oil. Add chicken and sear until lightly golden, about 2 – 3 minutes. Remove chicken from wok, leaving behind as much oil as possible.
  2. Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
  3. Add broth, salt, glutinous rice wine, sugar, white pepper, Shaoxing wine, dark caramel and chicken to wok. Bring to a simmer and cook until chicken is cooked through and sauce is slightly thickened.
  4. Add sesame oil and serve hot.
Recipe Notes

Dark caramel is made by cooking sugar until it is very dark, then add a little water to liquefy.  If dark caramel is not available, substitute 1 tablespoon dark soy sauce and reduce salt to ½ teaspoon.

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]]> Sous Vide Duck Confit with Heirloom Tomato Salad https://yancancook.com/home/recipe/sous-vide-duck-confit-with-heirloom-tomato-salad/ Thu, 15 Feb 2018 08:58:29 +0000 https://yancancook.com/home/?post_type=recipe&p=1036 Sous Vide Duck Confit with Heirloom Tomato Salad Ingredients 2 duck legs 1tablespoon kosher salt 1teaspoon whole Sichuan peppercorns 2 bay leaves cup ¼ vegetable oil Salad Dressing: 1tablespoon finely minced shallots 1tablespoon Chinese black vinegar 1teaspoon Dijon mustard teaspoon ¼salt 3tablespoons extra-virgin olive oil…

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Sous Vide Duck Confit with Heirloom Tomato Salad
Ingredients
Salad Dressing:
Salad:
Instructions
  1. Rub the duck legs all over with salt, place in a sealable plastic bag. Add Sichuan peppercorns, bay leaves and vegetable oil to the bag. Immerse in water to force out as much air as possible, seal bag.
  2. Preheat water with sous vide circulator to 158 degrees-F. Place bag in circulating water and set timer for 13 hours.
  3. When duck is done, remove from bag and scrape off spices. Preheat broiler. Place duck, skin side up, in an oven-safe pan. Broil for 7 – 10 minutes until skin is crispy and golden brown.
  4. To make dressing, combine all dressing ingredients in a large salad bowl and whisk to combine.
  5. To make salad, cut tomatoes into 2” chunks and place in salad bowl. Add greens and pickled chilies and toss to coat.
Recipe Notes

When the sous vide process is over, the duck may be kept refrigerated, sealed in the bag for up to 1 week. When ready to serve, simply remove the duck and continue with step 3.

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]]> Guai-Fei Chicken Wings https://yancancook.com/home/recipe/guei-fei-chicken-wings/ Thu, 15 Feb 2018 08:46:59 +0000 https://yancancook.com/home/?post_type=recipe&p=1033 The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas. Guai-Fei Chicken Wings Ingredients 12 chicken wingsmid-section 3tablespoons Vegetable oil 1tablespoon dark sugar…

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]]> The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas.


Guai-Fei Chicken Wings
Ingredients
Instructions
  1. Bring a large pot of water to a boil over high heat, add chicken wings and blanch for 1 minute. Drain and rinse; drain again and pat wings dry with paper towels.
  2. Place oil in a wok over medium high heat, add sugar caramel, and cook for 30 seconds. Add chicken wings, green onions and ginger; cook, tossing to combine, until fragrant, about 2 – 3 minutes. Add wine, soy sauce, salt and chicken broth; turn heat to medium-low and braise for 20 minutes.
  3. Add bamboo shoot slices, turn heat up to high and cook until sauce has reduced to about ½ cup. Add cornstarch slurry and sesame oil. Serve hot
Recipe Notes

If dark caramel is not available, use 1 teaspoon dark brown sugar, 1 tablespoon dark soy sauce and 1 tablespoon soy sauce instead of 2 tablespoons soy sauce.

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]]> Chinese Chicken Salad https://yancancook.com/home/recipe/chinese-chicken-salad/ https://yancancook.com/home/recipe/chinese-chicken-salad/#comments Tue, 18 Apr 2017 06:02:16 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=451 Chinese Chicken Salad Servings6-8 Ingredients Dressing 1/4cup balsamic vinegar or Chinese dark rice vinegar 3tablespoons sesame paste or peanut butter 3tablespoons walnut oil 1tablespoon sesame oil 2tablespoons soy sauce 1teaspoon hot pepper sauce 2tablespoons sugar 1/2teaspoon black pepper Main Ingredients 4cups iceberg lettuceshredded 2cups cooked…

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Chinese Chicken Salad
Servings6-8
Ingredients
Dressing
Main Ingredients
Other Ingredients
Instructions
  1. Combine the dressing ingredients in a salad bowl and whisk until smooth. Combine the salad ingredients in a large bowl, cover, and refrigerate until ready to serve.
  2. Set a wok over medium-high heat and add oil to a depth of about 2 inches. Heat the oil to 360'F. Fry the wonton strips until golden brown, about 15 seconds. Remove them with a skimmer and drain on paper towels.
  3. Place a wide frying pan over medium heat until hot. Add the walnut oil, swirling to coat the surface. Add the sugar, stir until it dissolves, add the walnuts, and stir until the nuts are coated with caramelized sugar. Immediately transfer the walnuts to a foil-covered plate and separate them with two forks.
  4. Just before serving, pour the dressing over the salad and toss to coat evenly. Serve the salad in a wide shallow bowl, surrounded with the wonton strips. Scatter the glazed walnuts over the top.
Recipe Notes

From Everybody's Wokking by Martin Yan. Copyright 1991 by Martin Yan. (Harlow & Ratner).

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]]> https://yancancook.com/home/recipe/chinese-chicken-salad/feed/ 1 Five-Flavor Grilled Chicken https://yancancook.com/home/recipe/five-flavor-grilled-chicken/ https://yancancook.com/home/recipe/five-flavor-grilled-chicken/#comments Tue, 18 Apr 2017 05:42:22 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=442 Five-Flavor Grilled Chicken excerpt

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Five-Flavor Grilled Chicken
Servings4
Ingredients
Marinade
Sauce
Instructions
  1. Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
  2. Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
  3. Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes

Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.

Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.

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