Asian Chicken And Water Chestnut Patties Food

ASIAN CHICKEN WITH PEANUT SAUCE

Steps:

• Peanut sauce:
• Combine all the ingredients in food processor and mix until well blended. Set aside.
• Marinade:
• Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
• Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
• Dough:
• Preheat the grill and the oven to 400 degrees F.
• Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
• This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
• Chicken:
• Preheat the grill to medium.
• Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
• Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
• Assembly:
• Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

SPICED CHICKEN AND WATER-CHESTNUT MEATBALLS

Steps:

• In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
• In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
• With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
• Set the oven rack in the middle position and heat the oven to 325 degrees.
• In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
• Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
• Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
• Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
• Transfer to serving platter and serve hot or warm.

BEEF AND WATER CHESTNUT PATTIES

Steps:

• Place water chestnuts between two pieces of paper towel and press out excess water.
• Using food processor, chop water chestnuts and onion then add 1 egg and process for 10 seconds.
• Transfer to a bowl, add beef, oyster sauce and breadcrumbs and combine thoroughly.
• Using hands, form mixture into balls the size of walnuts.
• Heat frying pan over medium heat, add oil and cook patties until golden brown and cooked through, (4- 5 minutes).
• Heat sweet and sour sauce and spring onion gently, add patties to sauce and serve.

LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS

Steps:

• Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
• Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
• Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
• Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
• Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
• Serve immediately with rice or noodles.