Steamed Spicy Chicken Food

EASY STEAM CHICKEN

Steps:

• Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
• Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.

BAKED SPICED CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

STEAMED CHICKEN WITH XIAO FAN'S SPECIAL SAUCE

Steps:

• Steam chicken:
• Fit a large steamer rack inside a large wide pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a boil.
• Pat chicken dry and put, skin side up, in a shallow bowl (that will fit on steamer rack inside pot). Sprinkle with ginger and steam, covered, over high heat, until chicken is just cooked through, 30 to 35 minutes (replenish water if necessary).
• Carefully remove bowl with chicken. Pour off juices into a glass measure and set aside 1/4 cup (reserve remainder for another use). Return chicken in bowl to pot and keep warm, covered, off heat.
• Make sauce:
• Heat a wok or large heavy skillet (not nonstick) over high heat until smoking, then drizzle oil down side of wok and swirl to coat. Reduce heat to medium, then add garlic and stir-fry 15 seconds. Add chiles and stir-fry 15 seconds. Add cilantro and stir-fry 1 minute. Stir in remaining ingredients, 1/4 teaspoon salt, and 1/4 cup chicken juices and simmer 1 minute. Transfer to a bowl.
• Drizzle some sauce over chicken (include some solids for a spicier sauce); serve the rest on the side. Season chicken with salt.

SPICY SEASONED CHICKEN

Steps:

• In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SPICY CHICKEN STEAMED DUMPLINGS

Steps:

• Place chicken thighs in a medium saucepan and add just enough water to cover completely. Bring to a simmer and cook for 20 minutes, or until cooked through. Remove chicken and allow to cool slightly, reserving cooking liquid.
• Combine soy sauce, ginger, pepper flakes, and green onion in a small jar, shake well and set aside.
• Cut chicken into chunks and place in bowl of food processor. Add mushrooms, onion, hoisin, mustard, and sriracha. Process until ground and well combined.
• Beat egg with the 1 tsp water. Working in small batches, place 1 tbsp of meat mixture on center of each wonton wrapper. Brush two edges with egg wash and fold up sides, corner to corner, to seal well around filling. Fold top corner over and secure with a little more egg wash if desired.
• Bring reserved cooking liquid to simmer in a pan with a steamer basket. Spray basket with cooking spray and place dumplings in basket.
• Cover with lid and steam 8-10 minutes.
• If you would rather cook these like potstickers with a crispy bottom, spray a shallow pan with cooking spray and set over medium heat. Set dumplings directly in pan and pour hot cooking liquid around dumplings to about 1/2 inch deep. Cover and cook 5-6 minutes or until bottoms are brown and crispy. Don't move them around during cooking or they will stick and tear.
• Serve with sauce.

LAOTIAN STEAMED SPICY CHICKEN

Steps:

• To make Spice paste: soak the chillies in hot water for 30 minutes or until soft; drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor.
• Combine the coconut cream, brown sugar, fish sauce in a large bowl. Add the spice paste and stir together until well combined.
• Stir in the chicken strips.
• Select a round heatproof serving dish which will fit into a large, deep pan. Put the spinach onto the serving dish. Spoon the spicy chicken mixture over the spinach.
• Place a saucer or rack on the base of the pan and pour enough boing water to cover it. Place the dish on top of the saucer or each, cover the pan with a tight fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked.
• Check from time to time that there is enough water in the pan.
• Serve with rice.

SPICY STEAMED CHICKEN IN PARCHMENT

Steps:

• Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.
• Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.
• Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.
• Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.
• Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.
• Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.
• Serve chicken with hot cooked rice and garnish with cilantro.

STEAMED SOY-MARINATED CHICKEN

Steps:

• Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight.
• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes.

SEARED AND STEAMED CHICKEN

Steps:

• Preheat the oven to 200 degrees. Place the oil or butter in a 12-inch skillet, and turn the heat to medium-high. After about 2 minutes, when the oil is hot or the foaming from the butter has subsided, season the chicken breasts well with salt and pepper and place them in the skillet, smooth (skin) side down. Turn the heat to high, and cook about a minute, until the chicken begins to brown. Turn the heat to medium, and cover the pan.
• Cook, undisturbed, until the chicken is firm and nearly cooked through, 6 to 8 minutes. To minimize the spattering, quickly uncover the skillet, and remove the chicken to a plate. Place the plate in the warm oven.
• Over high heat, add the wine, stock or water to the pan, and stir and scrape to release any bits of chicken that have stuck to the pan. When the liquid has reduced by about half, add the tomatoes, and cook, stirring occasionally, for about a minute. Add the capers, olives and all but 1 tablespoon of the parsley, and cook a minute more, stirring occasionally. Return the chicken to the sauce and turn once or twice. Sprinkle with the remaining parsley, and serve.

SPICY CHINESE TAKEOUT CHICKEN

Steps:

• Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
• Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
• Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
• Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
• When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
• Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.

SPICY SHREDDED CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

SPICY BAKED CHICKEN

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

STEAMED SPICY CHICKEN

Steps:

• Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
• Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
• Place layers of green vegetables over the bottom.
• Cover with chicken mixture.
• Top with thick coconut cream.
• Garnish with coriander springs.
• Steam for 20 to 30 minutes.

P.F. CHANG'S SPICY CHICKEN RECIPE

Steps:

• Diced chicken breast lightly coated with potato starch.
• Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
• Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
• * Add spices to taste.