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| SPICY CHICKEN PAILLARD WITH SWEET AND SOUR SHANGHAI NOODLES
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celebrity chef |
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INGREDIENTS:
4 free range or organic chicken breasts, pounded to 1/2-inch thick
1 cup rice flour
1 bunch scallions, cut into 1-inch batons,
top 1/4 of bunch sliced into 1/8-inch green slices for garnish
1/2 pound blanched shanghai noodles organic chow mein
1 small English cucumber, sliced into long strands using a mandoline, no seeds
1 cup Cranberry Sweet and Sour Sauce (below)
Kosher salt and freshly ground black pepper
Canola or grapeseed oil for cooking
DIRECTIONS:
Season the chicken with kosher salt and freshly ground black pepper and dredge in rice flour. In a large sauté pan coated lightly with oil over medium-high heat, brown the chicken on both sides, about 4-5 minutes a side. Drain on paper towels-lined plate. In the same pan coated with oil, add the scallion batons and sauté. Add noodles and heat thoroughly. Add Cranberry Sweet and Sour Sauce (see below) and toss together. Season with kosher salt and freshly ground black pepper to taste. Right before serving, toss quickly with cucumbers and serve family style. Garnish with scallion greens.
Serves 4.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
CRANBERRY SWEET AND SOUR SAUCE
Ingredients:
2 red onions, minced
1 tablespoon ginger, minced
1 small pineapple, peeled, cut into 1-inch dice
2 cups fresh cranberries
1 cup dried cranberries
4 cups naturally brewed rice vinegar
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
Directions:
In a saucepan coated lightly with oil over high heat, saute the onions, ginger and pineapple and season with kosher salt and freshly ground white pepper. Add the cranberries and naturally brewed rice vinegar. Reduce heat, simmer and reduce by 50 percent. Transfer the Cranberry Sweet and Sour Sauce to a blender and puree until smooth. Check for flavor and re-season if needed. When room temperature, store in an air-tight jar.
Makes 4 cups.
Recipe developed by Chef Ming Tsai of Blue Ginger Restaurant.
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