Pollo Juchi Food

POLLO SHI JAO KAY

Steps:

• For the pickled carrots and turnips: Mix the shredded carrots and turnips with the vinegar and sugar. Cover and let pickle for a minimum of 2 days.
• For the chicken: Combine the soy sauce, oyster sauce, sesame oil, five-spice powder and salt in a bowl; mix to blend. Add the chicken, turning to coat. Cover and marinate in the refrigerator for 2 days.
• Pass the marinated chicken through the flour, egg and cornstarch, and then deep-fry until cooked through, about 5 minutes.
• For the sauce: Combine the chicken stock, soy sauce, sugar, oyster sauce, sesame oil, salt and garlic in a pot. Simmer for 15 minutes. Remove the garlic cloves. Dissolve the cornstarch in a little water and stir into the sauce. Simmer another 5 minutes, stirring frequently. Let cool.
• To build the sandwich: Spread a bun, top and bottom halves, with some sauce. Top with a piece of chicken, some pickled carrots and turnips, and some lettuce.

CULICHI DIP OR SAUCE

Steps:

• Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
• Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
• Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
• You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
• Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
• At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.

POLLO JUCHI

Steps:

• Add tomatoes, onion, garlic, chicken, thyme & cilantro to a pot or pan with a lid. Cook on low heat until the chicken pulls apart with a flick of a fork (about 90 minutes) Serve with wedges of lime and tortillas.