Chicken | vegetology

{Cantonese Jalapeno Chicken}

{Hong Kong Soy Sauce Chicken (港式酱油鸡腿｝

{Grilled Red Wine Chicken Vegetable Kabobs}

{Greek Chicken Pita Fold}

{Choy Sum Vegetable Chicken Soup}

{Braised Chinese Chicken} (栗子焖鸡)

(Serves 1-2; can double or triple the recipe easily)

|recipe inspired by: the smoky wok|

2 chicken thighs (approximately 1/4 kg)

First rub chicken with 1/4 tsp salt & 1/4 tsp. Shao xing wine

1 garlic, smashed

ginger, sliced in sticks

1-2 green onions, sliced

1/2 star anise

Braising liquid:

3 Tbs. soy sauce

3/4 Tbs. Lee Kum Kee dark soy sauce

3/4 cup water

3/4 Tbs. Shao xing wine (or alternatively, Chinese rose wine)

1/2-1/4 Tbs. granulated sugar or rock sugar

Add oil to a wok, with ginger, garlic, and green onion. Cook until the aroma begins. Add both the light and dark soy sauce. Add the water, and bring mixture to a boil. Add the sugar, wine, and star anise. Turn down the heat to a low-medium or simmer. Place thighs in the pan, and cover. Flip at 10 minutes. Cook for approximately 20-35 minutes (depending if your chicken thighs were frozen or thawed; also depending on the heat that your stove top projects). Serve over noodles or rice.

|recipe copyright of: Vegetology|

*Yields 10 full kabobs; Serves approximately 4-5 people

1 red bell pepper, chopped large

1/2 yellow bell pepper, chopped large

1/2 orange bell pepper, chopped large

1 yellow onion, chopped into large sections

5-6 large button mushrooms, cut in half or quartered

2 medium tomatoes, cut into thick, large sections

2 large chicken breasts

10 metal skewers

red wine vinegar

olive oil

cumin

black pepper

salt

white sugar

Marinate: (yields 1/2 cup)

1/3 cup extra virgin olive oil

1/8 cup red wine vinegar

few dashes cumin

salt to taste

dash of black pepper

few shakes of sugar

Additional Glaze (after placing on grill): (*yields about 1/3 cup)

3 Tbs. extra virgin olive oil

2 Tbs. red wine vinegar

1/2 as much cumin as the marinate

salt to taste

black pepper

1/2 as much sugar as the marinate

Place whole breasts of meat in a large bowl and pour marinate over the chicken. Cover and allow to marinate in the refrigerator for a minimum of twenty minutes. Remove from refrigerator and cut into large chunks (should yield enough meat to place a minimum of 3 large chunks on every skewer). Alternate placing onions, bell peppers, mushrooms, large tomato slices & chicken on every skewer. Set on a plate until all kabobs have been created. Place each skewer on the grill, use a pastry brush to brush the additional glaze onto each skewer, turning to coat evenly. Cook until lightly browned & no longer pink inside (approximately turning each skewer every 6 minutes until done cooking). Serve over a bed of brown rice.

|recipe copyright of: Vegetology|

(Serves 2)

2 raw chicken thighs (1/2 lb), cut into chunks (or a cut to your liking)

1/4 cup gai lan (芥兰) stem only

1 cup edamame, not in pods

rice, for serving

1 Tbs. brown sugar for cooking

olive oil for cooking

sliced fresh ginger root

1 clove garlic, sliced

the Sauce:

1 & 1/4 tsp. soy sauce

1/4 tsp. salt

2 Tbs. Shaoxing cooking wine

1/2 Tbs. brown sugar

1 Tbs. water

Heat a skillet on the stove, add oil (enough to cover the pan), and add the ginger and garlic. Once the aroma strengthens, add the brown sugar, and move around quickly, so the sugar does not stick, and burn. Then immediately add the chicken. Cook for 2-3 minutes. Add the edamame and gai lan. Stir continuously for 2 minutes. Then add the sauce. Bring the sauce to a boil, and mix the dish for 1-2 minutes, stirring constantly. If the pan becomes dry, add approximately 1/8 cup of water, allowing the mixture to continue boiling. Let alone and leave to cook for 2-3 minutes. Stir, and if chicken is cooked through completely, the dish is complete. Serve on a bed of rice.

|recipe copyright of: Vegetology|

(Serves 2-3)

1 +1/2 cups shredded chicken

1- 15 oz. can stewed tomatoes (BPA free)

1+1.5 cups green & yellow long beans (cut in half)

1/2 green bell pepper, diced

1/2-3/4 large zucchini, sliced & then halved

1/2 one large carrot, sliced

2 stalks choy sum (菜心), chopped

1/2 cup sweet yellow onion, cut in large slices

1 green onion, chopped

2 handfuls fresh cilantro, chopped

1 large garlic clove, minced

1 cup chicken broth

Penzey's spices (can supplement paprika, cumin, cayenne, & basil mixed together, and added to the equivalent of 1/2 tsp)

oil for cooking

sea salt & black pepper (a few cracks, to taste)

1/4 tsp. additional cumin

Pre-cook and shred chicken, adding salt and pepper. I cooked mine in a skillet pan, covered, with 1/2" of water, for 20-30 minutes, turning occasionally. Having your chicken already shredded the night before, or before cooking the meal will eliminate a large amount of time spent cooking. Set aside shredded chicken.

Heat a large skillet pan on the stove, and coat with oil. Add the large slices of onion, and allow to cook 1-2 minutes, until they are tender, but not translucent. Add the garlic, and wait for the aroma. Remove onions and garlic from pan, and set aside in a bowl. Add oil to the pan, and add the carrots, bell peppers, and zucchini. Fry for 2-3 minutes, cooking through, to tenderize (can add a little water if the pan becomes dry). Add chicken broth (this time, i used 1 tsp of chicken bouillon powder + 1 cup of water, and boiled it, but you can used boxed/canned instead), to the vegetables. Allow to boil, and then add the stewed tomatoes (i crushed them a little as they cooked). Add the garlic & onions mixture, as well as Penzey's spice (or your rendition), and additional cumin. Then add in the choy sum, with the green onion. Allow to boil. Add a few dashes of salt to the dish as well as black pepper. Stir in the shredded chicken. Reduce heat to a simmer, and allow the liquid to reduce. Turn up the heat on the stove, and bring entire dish to a boil, stirring and mixing the chicken, and veggies constantly. Add the cilantro 3-5 minutes before removing dish from the stove. Then, allow the dish to thicken, and the liquid to reduce to your liking. Remove from stove, and serve over a steaming bed of white rice (or brown!)

|recipe copyright of: Vegetology|

(Serves 2)

2 chicken thighs, boned, and skinned (1/4 kg: .55 lbs)

1 tsp. ginger, minced

1 green onion, chopped

1 jalapeno, seeded and cut in 1/2" slicesoil for cooking

1/4 + 1/8 cup chicken broth

1 tsp. corn starch, dissolved in water

Marinate: (*the longer you marinate, the more tender the chicken will become. i marinated it for 45 minutes. it must be marinated at least 30 minutes).

1/2 Tbs. soy sauce

1/2 Tbs. Shaoxing wine

Heat a skillet on the stove, and add oil. Stir fry the chicken for 3-4 minutes. Remove from pan and set aside, when cooked through. Add oil to the pan again. Add the ginger, green onion and sliced jalapeno peppers. Saute until fragrant. Add the chicken broth and bring to a boil. Add the corn starch mixture, and cook until thickened. Return chicken to the pan and cook for 2 more minutes, stirring constantly. Serve over a bed of steaming rice.

|recipe copyright of: Vegetology|

(Serves 1 -2 people)

3 chicken thighs, de-boned, and trimmed of fat

1/2 tsp. Italian seasoning (usually including basil, oregano, sage, savory, rosemary, thyme & marjoram)

1/2 tsp. Penzey's Mural of Flavor (includes: spices, shallots, onion, garlic, lemon peel, citric acid, chives & orange peel)

1/16 tsp. allspice

1/8 tsp. salt

1/3 cup sliced yellow onion

1 garlic, minced large

1/2 cup chicken broth

1 avocado, sliced

1/2 tomato, chopped

1/2 cucumber, chopped

whole-wheat pitas for stuffing

Trim the fat from the chicken thighs, and cut off meat from the bone. Set in a bowl, and dress with the spices. Mix together, so that the chicken is evenly coated. Add to a crock pot, and top with the garlic, and onions. Pour the chicken broth over the meat, and set to high for 3 hours. After the three hours, the chicken should be fully cooked and tender. Remove from the slow-cooker, and separate from the juices in the crock pot. Heat a pita, and slice it into a pocket. Spoon the meat and onions into the pita, and top with avocado, tomatoes, & cucumber!

{Chicken Fettuccine Alfredo with Vegan Sauce}.

|recipe copyright of: Vegetology|

(*Serves 2-3)

8-oz fettuccine (1.5” in diameter)

2 chicken breasts, cooked, and chopped

2 Tbs olive oil + 1 additional Tbs

3 garlic cloves, crushed

8 oz. firm silken tofu

1 tsp. dried basil (fresh would be better!) + more for garnishing

couple shakes marjoram (approximately ¼-1/2 tsp)

½ tsp. garlic powder

¼ cup romano parmesan

1 Tbs non-dairy milk

sea salt to taste in sauce, plus additional when mixed with pasta

fresh cracked black pepper

Make chicken first. If using frozen, defrost 5 minutes, pop into a pan with boiling water, flipping every 10 minutes or so until cooked through. Remove from pan, and allow to cool a few minutes.

In the meantime, grab three garlic cloves, and heat a skillet on the stove, adding 1-2 T extra virgin olive oil when the pan is warm. Drop the smashed garlic in. Saute until the garlic is browned. Discard the garlics, and set aside the oil.

In a food processor combine 1 package silken tofu, and the oil that was just sautéed. Process until smooth, adding in ¼ cup parmesan, 1 Tbs. milk, ½-1 tsp dried basil, ½ tsp garlic powder, few cracks of black pepper, dash of marjoram (1/4 tsp), and a little sea salt.

Next, bring water to a boil. Add a few cracks of sea salt. Cook the noodles in rapidly boiling water for 10-12 minutes, drain and run cold water over them so they do not stick together, reserving 1-2 Tbs pasta water. In a large skillet, add 1 Tbs olive oil, add the noodles (with about 1-2 Tbs pasta water). Add the entire mixture of silken tofu alfredo over the top of the noodles, and mix in the chicken. Add additional sea salt. Serve, and sprinkle fresh or dried basil over the top.