21, Apr 2013
Kung Pao Chicken
This is from Fuchsia Dunlop. This came out very good when I made it, though I would add the scallions later so they retain more fresh crunch. I’d probably also try it with celery and carrots, as some restaurants do. Ingredients 2 boneless chicken breasts (~2/3 lb), cut in 1/2″…
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- By mike
3, Jul 2011
Grilled Chicken Wings
I tried this recipe except without the sauce, since I like dry chickeny chicken wings without too much sauce. Unfortunately, dry is what I got — the results were dry and hard; some of the thicker pieces are edible, but none of them is what you’d call a great chicken…
22, May 2011
Chicken stock with sauteed breast meat
This is a slight variation on the Cook’s Illustrated chicken stock recipe, intended to end up with meat that can be put into soup. Again, it’s good because it’s quick, but the chicken-hacking is a fair amount of work (and this one is more work than the other, since you…
22, May 2011
Chicken stock
This is essentially the basic chicken stock recipe from the Cook’s Illustrated “New Best Recipe” book. It’s nice because it doesn’t take very long and makes a very flavorful stock, though all the chicken-hacking can be a pain (it’s messy; you might want to put down a tarp). This has…
8, May 2011
House special noodles
House special noodles isn’t a recipe so much as a general concept — noodle soup made with whatever happens to be handy, the more the merrier. This one was fortunately much more successful than our last attempt and will probably be the basis for future recipes. The vital difference was…
20, Apr 2011
Stir-fry noodles with chicken and broccoli
I based this recipe off the general approach in our favorite pad thai recipe, but with a soy-hoisin base instead of fish sauce-ketchup. It came out pretty good, though the sauce could be lightened a little (maybe reduce the soy and hoisin, maybe add a little lime or something). The…
30, Jan 2011
Peanut chicken stew
E’s mom made us this stew the other night and it was very tasty. It’s derived from an African dish, where it’s made with peanuts and yams. Ingredients 2 tbsp peanut oil 1 small onion, coarsely chopped 1 3-lb chicken, cut into 8 serving pieces 2 1/2 tsp kosher salt…
21, Jan 2011
Chicken and tomato sandwich
Lately, I often have to make dinner in a 30-minute window, while keeping a toddler company, using ingredients at home or stuff I can pick up with a quick stop at the market. I improvised this one because I knew the thinly-sliced chicken would be fast to cook and easy…
15, Nov 2010
Chili
Yet another chili recipe. This one is pretty easy in that it just uses ground meat and powdered spices, except for some dried or frozen peppers. Substitute whatever peppers you might have handy, or chili powders. This is bordering on a little too much meat to brown in even a…
9, Nov 2010
Grilled Lemongrass Chicken
This chicken was inspired by a good Vietnamese vermicelli bowl and is meant to be good served that way or over rice. Would work well with nuoc cham or barbecue sauce (or this one) for dipping. I tried to cut the chicken in chunks and thread them on metal skewers,…