Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (65 page)
SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Serve with
SIMPLE WHITE RICE
.
SAUCE
¹⁄ | cup low-sodium chicken broth |
3 | tablespoons soy sauce |
2 | tablespoons dry sherry |
1 | tablespoon plus 1 teaspoon Asian chili-garlic sauce |
1 | tablespoon plus 1 teaspoon sugar |
2 | teaspoons sesame seeds, toasted |
1 | teaspoon toasted sesame oil |
1 | teaspoon cornstarch |
1 | garlic clove, minced |
CHICKEN STIR-FRY
2 | garlic cloves, minced |
1 | teaspoon grated fresh ginger |
2 | tablespoons plus 2 teaspoons vegetable oil |
¹⁄ | cup soy sauce |
¹⁄ | cup dry sherry |
1 | cup water |
1 | pound boneless, skinless chicken breasts, trimmed and sliced thin |
2 | tablespoons plus 1 teaspoon toasted sesame oil |
1 | tablespoon cornstarch |
1 | tablespoon all-purpose flour |
1 | pound green beans, trimmed and cut on bias into 1-inch pieces |
8 | ounces shiitake mushrooms, stemmed and sliced ¹⁄ |
1 | teaspoon sesame seeds, toasted |
1. FOR THE SAUCE:
Whisk all ingredients together in small bowl.
2. FOR THE STIR-FRY:
Combine garlic, ginger, and 1 teaspoon vegetable oil in small bowl and set aside. Combine soy sauce, sherry, and water in medium bowl. Add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Pour off excess liquid from chicken.
3.
Mix 2 tablespoons sesame oil, cornstarch, and flour in medium bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.
4.
Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add half of chicken to skillet in even layer and cook, without stirring, until golden brown on first side, about 1 minute. Flip chicken pieces over and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with 2 teaspoons vegetable oil and remaining chicken.
5.
Add 1 tablespoon vegetable oil to skillet and heat until just smoking. Add green beans and cook, stirring occasionally, 1 minute. Add mushrooms and cook until mushrooms are lightly browned, about 3 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into beans and mushrooms and continue to cook until beans are crisp-tender, about 30 seconds.
6.
Return chicken to skillet. Whisk sauce to recombine, add to skillet, reduce heat to medium, and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to platter, drizzle with remaining 1 teaspoon sesame oil, and sprinkle with sesame seeds. Serve immediately.
SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Serve with
SIMPLE WHITE RICE
.
SAUCE
¹⁄ | cup low-sodium chicken broth |
¹⁄ | cup orange juice |
¹⁄ | cup white vinegar |
2 | teaspoons soy sauce |
2 | teaspoons hoisin sauce |
1 | teaspoon cornstarch |
1 | tablespoon sugar |
¹⁄ | teaspoon red pepper flakes |
CHICKEN STIR-FRY
2 | garlic cloves, minced |
1 | teaspoon grated fresh ginger |
3 | tablespoons plus 1 teaspoon vegetable oil |
1¹⁄ | cups water |
¹⁄ | cup soy sauce |
¹⁄ | cup dry sherry |
1 | pound boneless, skinless chicken breasts, trimmed and sliced thin |
2 | tablespoons toasted sesame oil |
1 | tablespoon cornstarch |
1 | tablespoon all-purpose flour |
1 | cup unsalted cashews, toasted |
1¹⁄ | pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced on bias ¹⁄ |
4 | medium scallions, sliced ¹⁄ |
1. FOR THE SAUCE:
Whisk ingredients together in small bowl and set aside.
2. FOR THE STIR-FRY:
Combine garlic, ginger, and 1 tablespoon vegetable oil in small bowl and set aside. Combine 1 cup water, soy sauce, and sherry in medium bowl. Add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Pour off excess liquid from chicken.
3.
Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.
4.
Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add half of chicken in even layer and cook, without stirring, until golden brown on first side, about 1 minute. Flip chicken pieces over and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with 2 teaspoons vegetable oil and remaining chicken.
5.
Add remaining 1 tablespoon vegetable oil to skillet and heat until just smoking. Add broccoli and cook 30 seconds. Add remaining ¹⁄
4
cup water, cover, and lower heat to medium-low. Cook broccoli until crisp-tender, about 3 minutes, then transfer to paper towel–lined plate. Add garlic mixture to skillet, increase heat to medium-high, and cook, mashing mixture into pan, until fragrant and golden brown, 15 to 20 seconds.
6.
Return chicken to skillet and toss to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until sauce is thickened and evenly distributed, about 1 minute. Off heat, add broccoli and cashews and stir to combine. Transfer to platter, sprinkle with scallions, and serve.
1.
To produce uniform pieces of chicken, separate tenderloins from partially frozen boneless, skinless breasts.
2.
Slice breasts across grain into ¹⁄
2
-inch-wide strips that are 1¹⁄
2
to 2 inches long. Cut center pieces in half so they are approximately same length as end pieces.
3.
Cut tenderloins on diagonal to produce pieces about same size as strips of breast meat.
WHY THIS RECIPE WORKS
While a stir-fry served on top of rice is great, a pan-fried noodle cake—crisp and crunchy on the outside and tender and chewy in the middle—offers a welcome change of pace. For the noodle cake, we had the most success with fresh Chinese egg noodles—they made for a cohesive cake with a crunchy exterior. A nonstick skillet was crucial because it kept the cake from sticking and falling apart and allowed us to use less oil so the cake wasn’t greasy. We kept the stir-fry itself simple; chicken and bok choy are a classic combination. A quick marinade gave our chicken welcome flavor, and a modified version of the Chinese technique called velveting prevented the chicken from drying out over high heat.
SERVES 4
To make slicing the chicken easier, freeze it for 15 minutes. Fresh Chinese noodles are often kept in the produce section of the grocery store. If you can’t find them, substitute an equal amount of fresh spaghetti.
SAUCE
¹⁄ | cup low-sodium chicken broth |
2 | tablespoons soy sauce |
1 | tablespoon dry sherry |
1 | tablespoon oyster sauce |
1 | teaspoon sugar |
1 | teaspoon cornstarch |
¹⁄ | teaspoon red pepper flakes |
NOODLE CAKE
1 | (9-ounce) package fresh Chinese noodles |
1 | teaspoon salt |
2 | scallions, sliced thin |
¹⁄ | cup vegetable oil |
CHICKEN STIR-FRY
1 | pound boneless, skinless chicken breasts, trimmed and sliced thin |
1 | tablespoon soy sauce |
1 | tablespoon dry sherry |
2 | tablespoons toasted sesame oil |
1 | tablespoon cornstarch |
1 | tablespoon all-purpose flour |
2 | tablespoons plus 2 teaspoons vegetable oil |
1 | tablespoon grated fresh ginger |
1 | medium garlic clove, minced |
1 | pound bok choy, stalks cut on bias into ¹⁄ |
1 | small red bell pepper, stemmed, seeded, and cut into ¹⁄ |
1. FOR THE SAUCE:
Combine all ingredients in small bowl.
2. FOR THE NOODLE CAKE:
Bring 6 quarts water to boil in large pot. Add noodles and salt and cook, stirring often, until almost tender, 2 to 3 minutes. Drain noodles, then toss with scallions.
3.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly across bottom of skillet and press with spatula to flatten into cake. Cook until crisp and golden brown, 5 to 8 minutes.
4.
Slide noodle cake onto large plate. Add remaining 2 tablespoons oil to skillet and swirl to coat. Invert noodle cake onto second plate and slide it, browned side up, back into skillet. Cook until golden brown on second side, 5 to 8 minutes.
5.
Slide noodle cake onto cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (Noodle cake can be transferred to wire rack set over baking sheet and kept warm in 200-degree oven for up to 20 minutes.) Wipe out skillet with wad of paper towels.
6. FOR THE STIR-FRY:
While noodles boil, toss chicken with soy sauce and sherry in medium bowl and let marinate for at least 10 minutes or up to 1 hour. Whisk sesame oil, cornstarch, and flour together in large bowl. Combine 1 teaspoon vegetable oil, ginger, and garlic in small bowl.
7.
Stir marinated chicken into cornstarch mixture. Heat 2 teaspoons vegetable oil in skillet over high heat until just smoking. Add half of chicken, break up any clumps, and cook without stirring until meat is browned at edges, about 1 minute. Stir chicken and continue to cook until cooked through, about 1 minute longer. Transfer chicken to clean bowl and cover with aluminum foil to keep warm. Repeat with 2 teaspoons vegetable oil and remaining chicken.
8.
Add remaining 1 tablespoon vegetable oil to skillet and return to high heat until just smoking. Add bok choy stalks and bell pepper and cook until lightly browned, 2 to 3 minutes.
9.
Clear center of skillet, add ginger mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir ginger mixture into vegetables, then stir in bok choy greens and cook until beginning to wilt, about 30 seconds.
10.
Stir in chicken with any accumulated juices. Whisk sauce to recombine, then add to skillet and cook, tossing constantly, until sauce is thickened, about 30 seconds. Transfer to platter and serve with noodle cake.
