Chicken Yak Food

YUK SUNG

Steps:

• Heat the oil in a large wok.
• Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
• Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes.
• Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey.
• Stir fry at high heat and ensure the sauce bubbles and eventually dries up so that you don't end up with soggy mince.
• Remove from the heat, and stir in sesame oil.
• Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!
• Sprinkle with spring onions, red chillies and coriander. Enjoy!

YAKA MEIN

Steps:

• Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
• To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.

CHICKEN YAKITORI

Steps:

• Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
• Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
• Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
• Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

BLACK FOLKS SOUL FOOD CHICKEN YOCK RECIPE (YOCK-A-MEIN)

Steps:

• Open the Instant Pot lid and turn it on with the sauté setting for 5 minutes.
• With the Instant Pot lid off, sauté the butter, onions, and garlic until the onions soften, and then cancel the sauté setting.
• Pour the water and chicken broth into the stainless-steel inner pot with the sautéed onions and add the chicken bouillon.
• Add the Creole seasoning, salt, pepper, Worcestershire sauce, and chicken to the broth and stir the mixture.
• Then break the uncooked spaghetti noodles in half and submerge them in the broth.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 2 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Serve this chicken yock soul food recipe hot with garnishments of halved hard-boiled egg and chopped green onion to garnish.
• Black folks eat yock with either a squeeze of soy sauce, hot sauce, or ketchup on top. Enjoy!

CHICKEN YAKISOBA

Steps:

• Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
• Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
• Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.