- 1 (3½‐pound) chicken
- 1 red chili
- 2 garlic cloves, sliced thinly
- 3 tablespoons sesame oil
- 6 tablespoons peanut oil
- One 3-inch knob of fresh ginger, finely shredded — about ¼ cup
- 3 scallions, cut into fine strips
- 2 tablespoons light soy sauce
- 2 teaspoons brown sugar
- 1 lemongrass stalk, pounded
- 1 tablespoon dry sherry
- 2 scallions, thinly sliced on a bias
- 4 mint leaves, chopped
- 1 teaspoon sesame seeds
- 1 cup instant rice
- 1 ½ cups water
- 1½ cup coconut milk
- Kosher salt
- ½ cup small broccoli florets
- ½ cup small cauliflower florets
- 1 medium carrot, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 celery ribs, finely chopped
- 4 scallions, white and green parts, thinly sliced
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 3 ripe tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ½ teaspoon pimenton (smoked paprika)
- ½ teaspoon Aleppo pepper
- Freshly ground black pepper
- 2 tablespoons toasted unsweetened coconut flakes
- 3 cups rolled oats
- 1 ½ cups all-purpose flour
- 2 teaspoons garam masala
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cherries, chopped
Poached Chicken with Ginger and Scallion Sauce Recipe:
Yield 4-6 servings
- Place the chicken in a large stockpot and filled with just enough water to cover the chicken. Add the red chili. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Turn off the heat and let chicken stand in the water until it’s warm, not hot. Lift out the chicken and reserve the broth for another use. Pat the chicken dry with paper towels and rub it lightly all over with sesame oil. Cut the chicken into 8 pieces. Set aside. Save the backbone and wing tips for stock.
- Heat the peanut oil in a small saucepan. Over high heat, add the ginger and scallions. Cook for 30 seconds, stirring constantly, then remove the ginger and scallions with a slotted spoon, and place them on a paper towel-lined plate. Leave the oil in the pan and set the ginger and scallions aside.
- Add the soy sauce, brown sugar, lemongrass and sherry to the peanut oil and bring to a boil. Remove from heat and reserve to pour over chicken. Arrange the chicken pieces on a platter and scatter the chopped fresh scallions, mint and sesame seeds over them. Sprinkle with the fried ginger and scallions and drizzle the sauce over all. Serve warm.
Rice with Broccoli, Cauliflower, & Toasted Coconut Recipe:
- Put the rice, water, coconut milk, and ½ teaspoon salt into a medium saucepan over high heat and bring to a boil. Reduce heat to low and cover. Cook until rice is done and has absorbed the water and milk.
- While the rice cooks, bring a saucepan of water to a boil over high heat. Add the broccoli and cauliflower, bring back to a boil, and blanch for 2 minutes. Remove with a skimmer or slotted spoon. Add the carrot to the water, bring it back to a boil, and blanch for 1 minute. Drain and add to the other vegetables.
Oatmeal Cherry Cookies Recipes:
Makes 5 dozen cookies
You may think you know oatmeal cookies, but add dried cherries instead of raisins and perfume them with garam masala, and you find that you've upped the elegance level of this comforting cookie. I love them warm from the oven, but sometimes I melt a little chocolate and serve it with the cookies as an elegant fondue. You can also pulse leftover cooking in the food processor and turn them into granola.
- Preheat the oven to 350° F. Line two baking sheets with parchment.
- Stir the oats, flour, garam masala, baking soda, and salt together in a bowl.
- Beat the butter, both sugars, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- Stir in the dry ingredients, then stir in the cherries.
- Drop rounded tablespoons of dough onto the baking sheets, spacing the cookies 2 inches apart.
- Bake until the tops look set, about 10 to 12 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container.
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