CHINESE CHICKEN SALAD

I think my favorite salad in the world would have to be the Chinese chicken salad. And this past weekend, I think I’ve finally figured how to make a pretty kick a$$ Chinese chicken salad dressing…

Chinese Chicken Salad

Source: Lo Huynh

Dressing:
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons sesame oil
6 tablespoons rice vinegar
2 tablespoon white sesame seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup grape seed oil

Salad Mix:
romaine lettuce, shredded
napa cabbage, shredded
radicchio, shredded
bean sprouts
scallions, chopped
cilantro, chopped
roasted chicken, shredded
avocado, sliced
cucumbers, sliced
carrots, julienned
sugar snap peas
red bell peppers, julienned
wonton strips, fried

Directions:
1. Whisk the dressing ingredients together and let it sit for about an hour to let the flavors marinate.
2. Toss the dressing with your salad mixture and top with fried wontons.

PAN-ROASTED 5-SPICE HONEY GLAZED CHICKEN

I’ve been wanting to create the most perfect Vietnamese style pan-roasted chicken in a while…I think I finally made it last nite. It’s kind of like a ga roti but with an American flare to it’s cooking techniques. I hope you make and enjoy this dish. xoxo.

Pan-Roasted 5-Spice Honey Glazed Chicken

Source: Lo Huynh (2 servings)

Ingredients:
2 chicken breasts, bone-in

Marinade:
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon honey
1 teaspoon Chinese 5-spice
3 tablespoon oil

Directions:
1. In a bowl, whisk the marinade ingredients together.
2. In a plastic bag, throw in your chicken breasts with the marinade.
3. Marinade the chicken for at least one hour and up to overnight.
4. In a pan, add oil to coat the pan.
5. Over high heat, sear the chicken. Cook the skin side down first. Once it develops a nice sear, flip and sear the other side.
6. Place your pan with the chickens in the oven and roast at 375 degrees F for about 25 minutes. Raise the temp to 400 degrees F and cook for another ten to fifteen minutes, basically until the skin is crispy and your chicken is fully cooked and juices run clear.
7. Serve the pan juices on the side to either pour over the chicken or dip the chicken in.
8. Serve with jasmine rice or a nice salad consisting of romaine {cut into bite sized pieces}, cucumbers {sliced}, and tomatoes {cut into wedges} with a Vidalia sweet onion Vetnamese inspired vinaigrette.

Vidalia sweet onion Vietnamese Vinaigrette
* serves 2

3 tablespoons rice vinegar
1 tablespoon sugar
6 tablespoons grape seed oil
tt sea salt and fresh crushed black pepper
1/4 each Vidalia sweet onion, julienned

Directions:
1. Whisk rice vinegar, sugar, salt, pepper, and grape seed oil until emulsified.
2. Add in the julienned Vidalia sweet onions.
3. Let the vinaigrette marinate for about an hour before serving.
4. Toss with romaine lettuce, tomatoes, and cucumbers.

THAI STYLE GINGER CHICKEN

My husband is out of town on business, thus the crappy photo you see before you. Anyway, I had some celery and carrots in the fridge so i decided to whip up some ginger chicken stir fry and it was yums. And yes, yums is NOT a real word. Sorry.

* serves 4

1 bird’s eye chili, minced
2 cloves garlic, minced
1 inch knob fresh ginger, julienned
1 lb. chicken breast, cut into bite sized pieces

Sauce:
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon chicken bouillon

1/2 each of a sweet Vidalia onion, julienned
1 carrot, sliced at an angle
3 stalks celery, sliced at an angle
4 ounces fresh mushrooms, sliced
1/2 each of a red bell pepper, julienned

Directions:
1. In a wok, add some oil to coat the wok.
2. Once the wok is hot over high heat, add the chicken, ginger, garlic, and chili. Stir fry until chicken is nicely seared, about 5 minutes.
3. Add sauce mixture and let it cook with the chicken for about one minute.
4. Add the onion, carrot, celery, mushrooms, and red bell pepper. Saute for about 3 to 5 minutes, basically until chicken is fully cooked and vegetables have a bite to them.
5. Serve with jasmine rice.

THAI BEEF SALAD

My sister has been bugging me to make some Thai grilled beef salad so here’s my rendition of it.

* serves 4

Dressing/Marinade:
3 tablespoons fish sauce
1 lime, juiced
1 tablespoon sugar
1 tablespoon lemongrass, thinly sliced {tender white part}
2 shallots, thinly sliced
1 each bird’s eye chili, minced

1 lb. New York steak or whatever kind of meat you’d like such as beef tenderloin

1 each English cucumber, thinly sliced
1 each tomato, cut into wedges
1/4 bunch cilantro, chopped
2 stalks scallions, chopped
1/2 head of romaine lettuce, cut into bite sized pieces

Directions:
1. Whisk the dressing ingredients together. Set aside.
2. Marinate the beef in 1 tablespoon of the dressing for 15 minutes.
3. Lightly oil a grill pan and let the pan get smoking hot. Grill the beef on the pan until desired doneness. Let rest and then thinly slice across the grain.
4. In a big bowl, add the English cucumber, tomato, cilantro, scallions, romaine lettuce, and beef. Toss the mixture with the dressing. Place on a plate and eat as is or serve with some jasmine rice.

THIT BO KHO {SPICY VIETNAMESE BEEF STEW} WITH FRENCH BAGUETTE

The weather was cold so I decided to cook up some bo kho. This beef stew is perfect for dipping a nice French baguette in.

bokho2

Bo Kho {Spicy Vietnamese Beef Stew}

Source: Lo Huynh (4 servings)

1 lb. beef stew meat, cut into 2″ chunks
1 tablespoon all purpose white flour
tt kosher salt
tt freshly ground black pepper

1 tablespoon annatto seeds
2 tablespoons vegetable oil

1 stalk lemongrass, bruised
1 each large yellow onion, cut into 2″ chunks
1 inch knob fresh ginger, cut in half
1 stick cinnamon
2 each star anise
1 each bay leaf
1 teaspoon Chinese 5-spice powder
1 teaspoon Vietnamese Indian Madras curry powder
1 tablespoon fish sauce
1 teaspoon kosher salt
1 tablespoon granulated sugar
3 tablespoons tomato paste or ketchup
4 cups water
2 each large carrots, cut into 2″ chunks
1 each large yukon potato, cut into 2″ chunks [optional]

Garnishes:
yellow onion, thinly sliced rounds
cilantro , rough choppd

Accompaniments:
French baguette, toasted
fresh Thai basil leaves
lime, cut into wedges

Directions:
1. Season the beef with salt and pepper and coat with the all purpose flour.
2. In a dutch oven, over medium high heat, add the vegetable oil and annatto seeds. Once the seeds release their color into the oil, remove the seeds and discard.
3. Sear the beef in this annatto oil until all sides are browned.
4. Add the chunks of yellow onions, lemongrass stalk, cinnamon, star anise, ginger, bay leaf, Chinese 5-spice powder, Vietnamese Indian Madras curry powder, fish salt, 1 teaspoon kosher salt, granulated sugar, and tomato paste or ketchup. Saute for a couple minutes.
5. Add 4 cups water and bring to a boil. Once the water boils, bring the heat down to a low medium simmer and let the meat cook for an hour and a half.
6. Add the carrots and potatoes and let this cook with the meat for another 30 to 40 minutes or until the vegetables are tender.
7. Readjust the seasonings if necessary.
8. Remove the ginger, lemongrass, cinnamon, and star anise.
9. Garnish the beef stew with cilantro and thinly sliced onion rounds.
10. Serve with toasted French bread and a side of fresh Thai basil and limes.

CHICKEN SALAD WITH A SWEET CHILI GINGER VINAIGRETTE

Today was spent painting the exterior of our home. That royally sucked. What made it worst was that I picked out this gray color and when it was painted on the house, it looked like a lavender which completely freaked me out cause I had purchased 5 gallons of it. Luckily, I was able to bring it back to Home Depot and begged and pleaded with the paint guys to turn that color into a more darkish gray which I’m more happy about although now my husband tells me that the exterior of our house now looks like a prison. ugggghhh…

So since we’ve been painting all day…and by we, my husband…I spent most of the day standing outside and micromanaging the process to make sure there weren’t any places that he missed with the paint spray gun…I had to make a quick meal for dinner.

Since I had some napa cabbage from the shabu shabu dinner we had a while back and half of a red bell pepper, i decided to make a simple chicken salad cause it’d be a nice cool meal after the hot day we had.

What’s great about this salad is that you can use whatever type of salads you’d like, from romaine to mixed greens…but since I only had napa cabbage, that’s what I used. Also feel free to add avocado, bean sprouts, cooked bacon…or whatever you like in a salad…this dressing is pretty versatile and goes great if you’re craving something Asian tasting, refreshing, and like seriously yummy…

* serves 2

1/2 of a napa cabbage, shredded
1/2 of a red bell pepper, julienned
1 carrot, julienned
1 hard boiled egg, cut in half
1 breast chicken, roasted and shredded

Vinaigrette:
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon white sesame seeds
1 tablespoon sesame oil
6 tablespoons grape seed oil
tt sea salt, fresh ground black pepper

Directions:
Whisk vinaigrette ingredients together and toss with your salad mixture. Use as much or as little of the vinaigrette you’d like.