Kung Po Chicken

Dave DeWitt Recipes Leave a Comment

This classic Sichuan stir-fry dish can be made with shrimp, pork, beef, or even tofu as well as chicken.  It’s a simple dish with just a few ingredients combined with crunchy peanuts for texture. The complex flavors come from the marinating and seasoning sauces.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts, cut in bite-sized pieces

  • 2 to 3 tablespoons vegetable oil, peanut preferred

  • 4 to 6 whole dried red chiles, such as piquin or cayenne

  • 1 tablespoon chopped garlic

  • 2 teaspoons grated ginger

  • 1/2 green bell pepper, cubed

  • 1 small onion, cubed

  • 2 teaspoons sesame oil

  • ½ cup roasted peanuts

  • Garnish: 1 green onion, chopped including some of the green

For the Marinating Sauce:

  • 1 tablespoon rice wine or dry sherry

  • 1 tablespoon light soy sauce

  • 1 teaspoon sugar

For the Seasoning Sauce:

  • 1/4 cup chicken broth

  • 2 tablespoons Asian chile sauce

  • 2 tablespoons hoison sauce

  • 1 tablespoon plus 1 teaspoon Asian hot bean sauce

  • 2 teaspoons light soy sauce

  • 2 teaspoons rice vinegar

  • 2 teaspoons ground Sichuan pepper*

  • 2 teaspoons sugar

  • 1 teaspoon distilled white vinegar

 

Instructions

Combine all the ingredients for the marinating sauce along with 1 tablespoon of water in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the chiles and stir-fry for a couple of minutes or until they start to blacken. Push them to the side of the wok, add the garlic and ginger, and stir-fry until fragrant.

Drain the chicken and add to the wok. Stir-fry the chicken for a couple of minutes until the chicken changes color. Remove, drain and keep warm. Add the onion and bell pepper and stir-fry until they just soften.

Add the seasoning sauce to the wok and cook until the sauce thickens. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the sesame oil, peanuts and toss until coated.

To serve, mound the chicken on a serving platter and garnish with the chopped green onions. Serve with plain white rice.

Southwest Jalapeño Pork Stir-Fry

Dave DeWitt Recipes Leave a Comment

East meets the Southwest in this recipe, which illustrates the fact that the basic stir-fry technique can be applied to just about any cuisine.

Ingredients

For the Pork:

  • 1/2 pound pork tenderloin, thinly sliced and cut into strips

  • 2 tablespoons vegetable oil

  • 1 clove garlic, minced

  • 2 jalapeño chiles, stems and seeds removed, sliced in rings

  • 1 poblano chile, stem and seeds removed, cut into strips

  • 1 small onion, cut into thin wedges and separated

  • 1/2 7-ounce can baby corn

  • 1/2 cup nopalitos (available in Latin Markets)

  • Garnish: Chopped fresh cilantro

For the Marinade:

  • 2 tablespoons lime juice, fresh preferred

  • 2 teaspoons tequila (optional)

  • 2 teaspoons cornstarch

  • 1/4 teaspoon ground cumin

For the Sauce:

  • 1/2 cup chicken stock or broth

  • 1/4 cup Southwestern salsa (your choice)

  • 1 tablespoon cornstarch

 

 

 

Instructions

Combine all the ingredients for the marinating sauce in a large bowl and stir to mix. Toss the pork in the marinade and marinate for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce along with 2 tablespoons water, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the garlic and stir-fry until fragrant.

Drain the pork and add it to the wok. Stir-fry the pork for a couple of minutes until the pork is browned. Remove, drain and keep warm.

Add the jalapeño, poblano, and onions and stir-fry until they are just softened; everything should still be slightly crisp, and the chiles should be bright green. Stir in the corn and nopalitos and stir-fry. Push the vegetables to the side of the pan.

Add the seasoning sauce and cook until the sauce thickens. Return the pork and toss to coat. Heat until the sauce forms a glaze over the meat and vegetables.

To serve, mound the pork and vegetables on a serving platter and garnish with the cilantro. Serve with plain white rice.

Red Chile Pilaf

Dave DeWitt Recipes Leave a Comment

Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!

Ingredients

  • 2 ounces butter

  • 2 cups long-grain white rice

  • 1 onion, chopped fine

  • 2 cloves garlic, minced

  • 2 red New Mexican chile pods, seeds and stems removed, soaked in hot water to hydrate them

  • 4 1/2 cups chicken stock

Instructions

Preheat the oven to 350°F.

In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often. Add the onion and saute until soft, about 3 minutes, taking care that the rice does not burn. In a blender, puree the garlic, chile, and 1/2 cup of stock. Add this to the rice and stir. Add the remaining stock to the rice, bring to a boil, and transfer to a deep glass baking dish. Cover and bake for 45 minutes, removing the lid during the final 10 minutes. Fluff with a fork and serve.

 

 

pinwheels

Green Chile Tortilla Pinwheels

Mark Masker Cooking with Chiles at the Holidays, Recipes Leave a Comment

These are very popular appetizers New Mexico and are served at just about every holiday party. A number of fillings can be used, but green chile cream cheese is by far the most favored. This is an all-purpose filling that goes well on crackers, as a dip with chips or vegetable crudities, as well as on tortillas. For those watching their fat intake, substitute light cream cheese or Neufchatel cheese. It is important to tightly roll and refrigerate the rolls or they won’t stay together after they are sliced.

Plank-Roasted Potatoes

Dave DeWitt Recipes Leave a Comment

Lightly coated with minced garlic, olive oil, salt and pepper, these roasted potatoes complement any grilled or smoked seafood.

Ingredients

  • 4 medium Russet potatoes, cut lengthwise into quarters

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • Kosher salt to taste

  • Cracked black peppercorns to taste

  • 2 Northern White Cedar planks, soaked in water at least two hours

Instructions

In a large bowl, combine potatoes, oil, salt, pepper and minced garlic; toss to coat.

Prepare the grill for indirect cooking. Brush planks with olive oil and place on heated side of the grill. Heat planks until smoking and reduce the heat to medium. Flip planks over and move them to the indirect heat side of the grill. Place potatoes, cut side down, on the planks. Close cover and cook 20 minutes. Flip potatoes onto other cut side and continue cooking 25 to 30 minutes or until well browned and fork-tender.