The Return of the Halal Cart: Chicken & Rice

Chicken and Rice, Halal Cart Style

Many Christmases ago on a chilly winter night, I patiently waited on the corner of 53rd and 6th in Midtown Manhattan. Staring ahead, I saw our line wrapped around the block, all waiting to order "chicken and rice" from probably the most famous Halal cart in New York. The man in front of me nodded at me knowingly, "make sure you ask for both sauces." I did. It tasted amazing. Maybe it had more to do with the cold and the midnight hunger than anything else, but nevertheless, it was a street food I remembered.

For those of you that know what I am talking about (and for those of you that don't), it's time to bring back the delicious chicken and rice!

Chicken and Rice, Halal Cart Style
Adapted from Serious Eats
Serves 4-6 (or 2-4 if it's been too long since you've had it)
Ingredients
For the Chicken

• 2 tbsp lemon juice
• 1 tbsp chopped fresh oregano
• 1/2 tsp ground coriander
• 3 garlic cloves, roughly chopped
• 1/4 cup olive oil
• kosher salt and freshly ground pepper
• 2lbs boneless, skinless chicken thighs
• 1 tbsp of vegetable oil

For the Rice

• 2 tbsp of unsalted butter
• 1/2 tsp of turmeric powder
• 1/4 tsp of chili powder
• 1.5 cups of basmati rice
• 2.5 cups of chicken broth
• kosher salt and freshly ground pepper

For the Sauce

• 1/2 cup mayo
• 1/2 cup greek yogurt (plain)
• 1/2 tbsp sugar
• 2 tbsp rice vinegar
• 1 tsp lemon juice
• 1/4 cup chopped parsley
• kosher salt and freshly ground pepper

Recipe

1. Combine lemon juice, oregano, coriander, garlic and olive oil in a blender. Blend until smooth. Season marinade to taste with salt and pepper. Place chicken in a 1-gallon ziplock bag and add half of the marinade. Marinate chicken in fridge for at least 1 hour and up to 4 hours (it will get soggy if it's over 4 hours).
2. Heat oil in a large skillet over medium-high heat. Pat chicken dry and season with kosher salt and pepper. Add chicken pieces to skillet to brown, about 4 minutes. Flip and continue to cook until cooked through. Transfer to cutting board and let it cool for 5 minutes.
3. Melt butter in a large dutch oven and add chili powder and turmeric powder to cook for one minute. Toast rice in dutch oven for 4 minutes until lightly browned, stirring frequently.
4. Chop chicken pieces into 1-2 inch cubes. Place them in a bowl along with remaining marinade. Cover with plastic wrap and refrigerate.
5. Add chicken broth to dutch  oven and season with salt and pepper. Bring to a boil then simmer on medium low heat, covered, for 15 minutes without disturbing. Remove from heat and let it stand for 15 minutes (covered).
6. Mix sauce ingredients in a bowl and season with salt and pepper to taste.
7. Heat original chicken pan over medium heat and add chicken pieces to heat for a few minutes.
8. Serve chicken pieces over rice, with white sauce drizzled on top. Add tabasco for spice. Can also serve with sliced iceberg lettuce, tomatoes, and pita bread.  

Mario Batali's Braised Chicken, Sweet Onions, Parmigiano

As the last homecooked meal for the next 7 days (I'm going on vacation!!), I made a Mario Batali recipe. His book, Molto Batali, features 120 of his recipes and this is one of them. Braised Chicken with Sweet Onions and Parmigiano did not disappoint.

Braised Chicken with Sweet Onions and Parmigiano,
Served with Country Bread

Braised Chicken with Sweet Onions and Parmigiano
Adapted from Serious Eats
Serves 2-4
Ingredients

• 4 skin-on chicken thighs
• salt and freshly ground pepper
• 2 ounces pancetta, cut into 1/4 inch cubes
• 1 leek, white and green parts only, sliced into thin rings, rinsed and drained
• 2 medium red onions, halved and sliced into half-rounds
• 2 cups chicken stock
• 1tbsp all-purpose flour
• 1/4 cup dry red wine
• 1/4 cup whole milk
• 2 slices of country bread
• 1 tbsp of EVOO
• 1/4 cup freshly grated Parmigiano-Reggiano

Recipe

1. Preheat the broiler. Season the chicken thighs with salt and pepper. Place them, skin side down, on an oiled broiler pan so that they are not touching one another. Place pan under broiler and cook until golden, 10 minutes. Then flip and cook other side until dark golden brown on skin side, 8 minutes. Remove, and cool, skin side up, on the broiler pan.
2. In a large, heavy-bottomed pot, heat pancetta over medium-low heat until fat is rendered and the pancetta is crisp. Using a slotted spoon, transfer the pancetta to a plate lined with paper towel.
3. Put leeks and onions in the pancetta fat and cook over medium-low heat until wilted and soft. Then raise heat to medium-high and cook, stirring occasionally, until a rich brown color, about 20 minutes. While vegetables are cooking, bring chicken stock to a high simmer in a saucepan.
4. Add flour to onion mixture and stir until smooth. Cook for 15 minutes over medium heat, stirring frequently. Add wine, milk, and stock, and bring to a boil, stirring constantly. Lower the heat and cook at a brisk simmer for 15 minutes.
5. Place the chicken thighs into the onion mixture, along with the juices that have collected, and bring to a boil. Lower the heat and simmer until chicken is just cooked through and the juices run clear, 12 minutes.
6. Preheat broiler. Place bread slices on a cookie sheet and toast them under broiler until slightly golden. Drizzle with olive oil and place 1 toast in each warmed soup bowl. Place 2 thighs atop each piece of toast, and ladle 1/4 cup of the onion mixture over each thigh. Sprinkle with the pancetta and Parmigiano, and serve.

Staying Cool with a Vietnamese Noodle Salad

Lately, it seems like 9 out of 10 recipes have been grilling related. It can be somewhat frustrating since I don't even own a grill, although my Le Creuset grill pan has done its job. That finally changed tonight when I found out that we are receiving a brand new grill from my husband's company! In the meantime, let me share with you a refreshing and healthy grilling recipe - the Vietnamese Noodle Salad (also called Bun) with Grilled Chicken.

The trick to making a good Vietnamese noodle salad is to make a really good flavorful sauce. Once you perfect the sauce, it can be used as a dip for spring rolls, salad dressing, marinade... etc. In this recipe, the only difference between the marinade and the sauce is lime juice. Using it just once can prevent an overpowering citrus flavor.

Vietnamese Chicken Noodle Salad (Bun)

This is a versatile dish - enjoy it as an all-in-one dinner or serve it in a smaller portion as an appetizer. It's light and easy to make.

Vietnamese Chicken Noodle Salad
Ingredients

• 6 tbsp of fish sauce
• 5 tbsp of sugar
• 2 tbsp of garlic paste, or minced garlic
• 2 tbsp of chili oil (or less depending on preference)
• 6 boneless skinless chicken thighs (about 1lb)
• 2 tbsp of lime juice
• 3 tbsp of water
• 5 ounces of rice vermicelli
• 2 cups of shredded romaine lettuce or cabbage leaves
• 1/2 cup of fresh mint leaves
• 1/3 cup of roasted salted peanuts

Recipe

1. Combine 2 tbsp of fish sauce, 1 tbsp of sugar, 1 tbsp of garlic, and 1 tbsp of chili oil in a bowl and stir until the sugar dissolve. Add chicken thighs and coat well.  
2. In another bowl, combine the remaining fish sauce, sugar, garlic, and chili oil. Add water and lime juice and stir until sugar dissolves.
3. Boil water in a large pot. Remove from heat, add vermicelli and let stand until vermicelli are tender (about 4-6 minutes). Rinse vermicelli in cold water until cooled. Drain well.
4. Grill chicken over medium high heat until cooked (about 6 minutes per side). 
5. On a large plate, first layer cabbage or lettuce, then scatter mint leaves. Top salad with a handful of vermicelli and 2 chicken thighs. Sprinkle roasted peanuts and drizzle with sauce. 

Serves 2-4

It's the Unforgettable Chicken Marbella

The Silver Palate Cookbook is famous for its exotic Chicken Marbella, marinated first overnight in prunes, capers, olives, garlic, oil, and herbs, then baked with sprinkled brown sugar and some white wine. I am not a huge fan of capers, so I adapted the recipe and concentrated on bringing out the flavors of olives and garlic. This easily prepared dish will make any night memorable - it is so good.

Chicken Marbella - a variation
Served with Bread Salad with Tomato and Argula

I prepared a Bread Salad with Tomato and Arugula (recipe can be found here on LA Times) that went perfectly with the light and tender chicken.

Chicken Marbella (a variation)
Serves 5-8
Ingredients

• Chicken Picnic Pack (~5lb bone-in, skin-on chicken legs and thighs)
• 1/2 head of garlic, minced
• 2 Tbsp of dried oregano
• Salt and pepper to taste
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 8 large garlic stuffed green olives, cut in half, with 2 Tbsp of juice
• 1/4 cup of brown sugar
• 1/2 cup of white wine
• 2 Tbsp of Italian parsley, chopped

Recipe

1. In a large shallow baking dish, combine chicken pieces with oil, vinegar, olives and juice, garlic, oregano, and salt and pepper. Cover and marinate overnight.
2. Preheat oven to 350F. Spoon marinade over chicken pieces and sprinkle evenly with brown sugar. Pour white wine around chicken pieces. 
3. Bake for 1 hour. With a slotted spoon, transfer chicken and olives to a plate and spoon pan juices over the chicken. Sprinkle some parsley on top and serve.

Taiwanese Zongzi - a Chinese Tamale

I come from a family that celebrated every European and Chinese holiday imaginable, so naturally, I love traditions and customs. It is interesting that while Europeans seem to cherish the atmosphere surrounding an occasion (think Christmas), Chinese seem to emphasize the importance of the actual date and time (think Chinese Dragon Boat Festival).

So Dragon Boat Festival is a special day in the Chinese culture. The legend describes a famous Chinese poet who drowned in a river in his attempt to defend the nation. In order to remember him, people eat something called Zongzi during Dragon Boat Festivals. Zongzi is definitely one of my favorite treats. It is a bit like a tamale where glutinous rice is wrapped in bamboo leaf and then steamed or boiled. The filling can be savory or sweet (I always choose the sweet red bean paste Zongzi). Though many variations exist out there, Taiwan is famous for perfecting Zongzi. Taiwanese Zongzi can be described as either Southern or Northern style. Since I'm most familiar with the Northern style Zongzi, I made a mini-version of it.  

I was pleasantly surprised (and impressed) that hubby is a natural. I will be expecting some sweet ones from him soon! In my version, the raw rice was fried in a little bit of oil and soy sauce along with deep fried shallots. I added meat, shiitake, and cooked salted duck egg to the inside of the Zongzi. I replaced the traditional pork belly with marinated and cooked chicken thigh meat (for a slightly healthier version). The Zongzi were steamed for about an hour and drizzled with sweet chili sauce right before serving. Since it was our first try, they were not the prettiest but they definitely the tastiest. 

Stay tuned for our sweet version! I will include a (picture) recipe too if anyone is interested.

Gourmet Picnic: Chicken Pesto Sandwich

The theme for this month's 5 Star Makeover is Gourmet Picnic. As a part of the 5 Star Cooking Group, I was excited to transform a personal favorite: chicken pesto sandwich!

Chicken Pesto Sandwich

With memorial weekend right around the corner, it is the perfect time for picnics, good food and good company. I made a chicken pesto sandwich with chicken pudding, pesto juice, tomato powder, paprika pecorino frico, topped with a poppyseeed bread crisp. The chicken pudding was made using agar agar and rich chicken stock. The paprika pecorino frico introduces some spice to the sandwich, and the whole wheat poppyseed bread crisp is light and surprisingly flavorful.

Grinding Dehydrated Tomatoes

I dehydrated sliced tomatoes before grinding them into powder. Once the tomatoes were dehydrated, the flavors became extremely concentrated. A pinch was enough to add a layer of tomato flavors.

Chicken Pudding, Pesto Juice, Tomato Powder, Paprika Pecorino Frico
topped with Whole Wheat Poppyseed Bread Crisp

Thank you Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! for hosting this month's makeover and introducing such fun and creativity to cooking.

hosted by 5 Star Foodie & Lazaro Cooks!

Exotic Flavors of India

In my attempt to prepare a complete Indian menu tonight, I found locating ingredients being the most difficult task of the process. But once I managed to gather all necessary spices, it was definitely worth the effort.

Flavors of India

I made an Ulli Sambar, or Shallot Sambar, a South Indian lentil-based stew with whole peeled shallots. Although Sambar traditionally calls for yellow lentils (or toor dal), I used red lentils, the closest type I managed to find. This worked perfectly because it also softened easily and carry a slightly sweeter taste, which is similar to yellow lentils. The unique texture and sweetness of Sambar, brought out by a sweet Tamarind paste, was a nice side dish to tonight's dinner.

Chicken Tikka Masala, served over Brown Rice
accompanied by Ulli Sambar and Mango Lassi

As the main course, I made Chicken Tikka Masala, or a curry dish of roasted chicken, over brown rice. Chicken breast pieces were first marinated in yogurt and spices, broiled, then added to the thickened curry. Of course, our dinner was accompanied by a must-have drink, Mango Lassi. Simple to make, Mango Lassi is a delicious drink consisting of mango, yogurt, milk, sugar, and a dash of cardamom. I highly recommend all of you to take advantage of the wonderful mango season!

"Pock" Granny, 3-Cup Chicken & More

You may wonder why I decided to title this post with irrelevant nonsense; fortunately, the blame goes to Chinese people in the past who had much imagination and time to spare.

It has been a few days since I last walked into my kitchen. Two! To be exact. Okay, it really hasn't been that long but it sure felt like a long time. I wanted to make food I loved and missed, so I cooked two of Chinese cuisine's most popularized dishes: "Pock" Granny Tofu and 3-Cup Chicken. These go by many other names: mapo tofu, spicy tofu, hot tofu, three teacup chicken, basil chicken, etc. The tofu dish is essentially a hot and spicy tofu broth with ground meat, while the chicken dish is saucy and sharp in flavor.  

Spicy Tofu in Hollowed Rice and 3-Cup Chicken
served with Shiitake Cabbage

I hollowed out the rice and poured the spicy "Pock" Granny Tofu into the center and served the 3-Cup Chicken on the side along with more sauce. 

"Pock" Granny Tofu + 3-Cup Chicken

The dish "Pock" Granny Tofu actually comes from the story of a woman who created this delicious dish. She was nicknamed "Pock" Granny due to her age and appearance, but she was known to serve simple and flavorful dishes to travelers at her street side inn. I have always separated Chinese food in two categories: food for the poor and food for the rich. While I am sure this holds true in many cultures, it never ceases to amaze me how popular the once commoner food has become today. This tofu dish is a perfect example. In comparison, 3-Cup Chicken has a much more scientific origin behind its name. 3-Cup refers to the key ingredients and measurements of this dish - a cup (teacup back then) of sesame oil : a cup of soy sauce : a cup of rice wine. Of course, others are added (basil, spice, garlic, sugar, etc.) as people become pickier, but it started with 3 very simple ingredients. 

The way my version of this dish is meant to be eaten is to mix all the flavors together and balance them with a cup of perfectly steamed rice sitting on a bed of vegetables.  

"Mixed"

Things just taste better when you get to be the one to mess it up!

Mend the Broken Toasts, with Pesto

Every cook understands the beauty of simplicity. Oftentimes, a complex dish brings out the simplest form of an ingredient.

Red Chile Chicken Bowl
with Red Pepper Pesto Toasts, Truffle Cheese, and BBQ Almonds

After tossing together a quick rice bowl with red chile chicken (marinaded in homemade mexican chile sauce) and some lettuce and avocado, I peeked into the fridge and noticed my new purchase - truffle cheese. So I decided to serve some ezekiel bread with melted truffle cheese and red pepper pesto with smoky BBQ almonds. Odd combination, I know, but the tinge of lime flavor in a freshly made red pepper pesto combined with salty BBQ nuts really brings out the creamy melted truffle cheese.

I heard rumors that red pepper pesto is the new "pesto". I doubt most would ever give up the beloved green pesto for good, but I do believe that variations of red pepper pesto are going to be increasingly popular. It's not just tasty, it's gorgeous! Did I mention that I used smoky BBQ almonds in the pesto? I wish I had a few more of these broken toasts!

Treasure Chest: Spring's definition of Chicken Pasta

Spring is approaching! I know it is still cold (yes, I am in California and it is cold here), still rainy, and still feels like winter. But I know that I can almost see Spring; a Spring filled with sunshine and beautiful blooming flowers. The thought of Spring inspired me to make a fun dish with lots of light colors and healthy ingredients.

Chicken Bacon Roulade Pasta with Zucchini Cheese Melts

Through the spyglass you will find a treasure chest consisting of chicken bacon roulades with a creamy angel hair pasta, accompanied by zucchini cheddar cheese melt and a treasure pocket of zucchini cheese. I found that the zucchini bits add a delicious crunch to the dish and the cheddar cheese adds a layer of richness to the chicken roulades. The flavors of this dish have come together so well that I feel like I am ready for Spring!

New! Teriyaki Chicken Bowl

I wonder how many times I walked up to a food court vendor in a mall, feeling very indecisive about what my hunger means, and resorted to "Can I have a chicken teriyaki bowl, please?" Yup. Countless times. I do ask for brown rice when they allow substitutes, though.

As I pay for my order, I stare at a plastic round bowl being filled with a few scoops of brown rice, a few pieces of glazed teriyaki chicken strips, a small scoop of steamed broccoli, and a few slices of steamed carrots. The staff slaps on the transparent round cover, throws in a pair of chopsticks, and hands the heavy packed bowl over to me. As I stare at my teriyaki chicken bowl, I get excited about the sweet, juicy flavor of teriyaki marinated chicken while knowing that those steamed broccoli and carrot pieces will have no flavor whatsoever.

Teriyaki Chicken Bowl - teriyaki rice sandwich, broccoli pesto, and spicy carrot purée

After a great workout tonight, I was feeling motivated. I vowed to make a memorable and unique teriyaki chicken bowl full of flavor. I created a vertical teriyaki bowl with teriyaki chicken sandwiched between two stacks of brown rice. I always found it impossible to have to mix the teriyaki chicken into the center without making a mess. I made an easy teriyaki marinade and sauce with mirin, sake, soya sauce, sugar, and corn oil. The teriyaki bowl is topped with creamy broccoli pesto and served with spicy carrot purée. One bite into the dish and I knew the flavors worked perfectly together as I had imagined. Finally! No more plain teriyaki chicken bowl - until I find myself hungry at a food court again, that is.

To the Kingdom of Thailand

I have only recently discovered interest in Thai cuisine - my apologies, King Bhumibol Adulyadej. By recently, I mean the past month or so. Thai cuisine places a lot of emphasis on incorporating all five tastes at once: sweet, spicy, sour, bitter, and salty, which is a little overwhelming for my taste. What I have discovered, though, is that if you can find the perfect proportion for each flavor and pair it well with side dishes, you may be able to experience an explosion of flavors like you never had before.



Thai Style Pineapple Fried Rice, served with Chicken Satay



There are two food staple of mine whenever I visit Southeast Asia - Spicy Black Pepper Crab and Pineapple Fried Rice. Pineapple fried rice has several variations in its seasoning, including the use of fish sauce, curry powder, soya sauce, etc. I opted for curry powder, salt, sugar, onions, and fresh pineapples, topped with dried meat (adds a delicious salty richness to balance out the sweetness of pineapples and cranberries), almond slices, and cranberries. The key to making a great pineapple fried rice is to scoop the fried rice into the pineapple boat, cover it with foil, and bake at 225-250F in the oven for 15 more minutes in order to infuse the scent of fresh pineapple into the rice.

Our pineapple fried rice dinner was served with chicken satay (marinated in peanut butter, soy sauce, garlic, lemon juice, curry powder, brown sugar and hot chili sauce), and a sweet chili sauce dip. When I work up my courage one day, maybe I will attempt the Spicy Black Pepper Crab.

East Meets West

Chinese cuisine is probably one of my favorite food to make - not only because it is so delicious that I always eat it all, but also because it is my version of comfort food. Oh, not to mention the fact that I do have all kinds of mom's and grandma's recipes. Growing up, dinner was always served family-style in the dining room: a bowl of steamed rice, three different types of dishes on the table, and a bowl of hearty soup. Mine is going to differ somewhat.

Spicy Chicken over Rice, served with Cilantro Slaw and Chicken Cheese Balls

My westernized version of chinese food combines three types of flavors on the plate, featuring the ingredients chili peppers, cilantro, and chicken. Spicy chicken is served over steamed rice, accompanied by cilantro slaw and chicken cheese balls. The cilantro slaw is a typical Chinese "small plate" that is meant to be served right away like dinner rolls to keep people entertained while waiting for the main dishes to arrive. These small plates are usually served cold, with fairly light flavors that lean more toward sweet and/or sour flavors to avoid overpowering the hot entrée. Although I served it with the main dish, it is a refreshing appetizer as we waited for the spicy chicken and rice to cool down. I also created almond crusted chicken balls with melted cheese in the center. This hot snack is addicting and fun to eat.

Almond Crusted Chicken Cheese Balls

I am participating in the 10 with 5 Challenge created by Rosy + Tart, where I would need to create 10 dishes with no more than 5 ingredients each! So here is my first 10 with 5 recipe:

Chicken Cheese Balls
(Ingredients: 8oz skinless and boneless chopped chicken thighs, almond slices, cheddar cheese cubes, 2 tsp of  milk, 1 tbsp of garlic paste or chopped garlic)
Recipe: 1) Grind chopped chicken with milk in a food processor, season with salt & pepper. 2) Mix in garlic and form mixture into small balls (add crushed almond slices if mixture is too sticky). 3) Insert one cheese cube into the center of each ball and roll the ball in almond slices until these slices cover the entire area. 4) Bake in preheated oven at 375F for 20 minutes.

Spiced with Salsa Ranchera + Salsa Verde

Our weekend getaway to Denver a few weeks ago has left me with lingering memories of green chiles, the very, very hot kind. Although my Mexican dinner tonight failed to match up to the same level of spiciness, it at least tasted very, very good.

I think I may have to experiment with "ghost peppers" one day, the hottest peppers on earth. Spiciness of peppers is measured in terms of Scoville units. To give you a broad idea, the Serrano Peppers I used tonight are between 10,000 - 23,000 units. Tabasco is between 30,000 - 50,000. Habanero, which I consider very hot, is between 100,000 - 350,000. Well, these "ghost peppers" exceed 1 million Scoville heat units. It was even recently offered to be used in hand grenades!



Huevos Rancheros & Chicken Enchiladas with Salsa Verde



Anyway, back to my dinner. I made a chicken enchiladas with salsa verde sauce and huevos rancheros with salsa ranchera. I was excited to combine both types of salsa into one dish for dressed up colors and added variety, despite the fact that huevos rancheros is a traditional breakfast dish comprised of fried tortillas, fried eggs and salsa ranchera. I thought the dish turned out both refreshing and satisfying, all thanks to my green chiles craving!

Finally. Spotlight on Polenta

Tonight was my very first attempt at making homemade polenta. Because of this special day, I did not want my polenta to go unnoticed like mashed potatoes when served with prime rib (who notices the mashed potatoes anyway) or rice when served with teriyaki chicken. I wanted the polenta to be memorable. 

Braised Chicken and Italian Sausage over Soft Polenta
served with Brussel Sprouts Two Ways

My logic went something like this: cheesy polenta, will go with spicy italian sausage, too much sausage will overpower polenta, how about chicken, chicken is not rich enough in flavor, how about sausage and chicken together, braised, in white wine and tomatoes, yes. As I had hoped, the polenta soaked up all the complex flavors of the braising broth and was absolutely perfect. 


My secret to making perfect polenta is the use of parmigiano-reggiano. While parmesan is the same cheese but produced outside of those original Italian cities, parmigiano-reggiano is held to much stricter aging standards. Thus, using this specific cheese gives a  sharper taste to the polenta. Try it, and you will become a believer like me.