Best Ken Homs Dead Easy Chicken Recipes

CHINESE STEAMED CHICKEN

Chinese Steamed Chicken image

Provided by Ken Hom

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 chicken, about 3 1/2 pounds
1 tablespoon kosher salt
Pinch of sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons finely chopped peeled fresh ginger
5 tablespoons finely chopped scallions
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

Rinse the chicken under cold running water and blot completely dry with paper. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast side down, on a heatproof platter, and set aside for 15 minutes.
Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with about 2 inches of hot water. Bring the water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid and reserve to serve over the rice.
In a small bowl, combine the sugar, salt, soy sauce, ginger and scallions and mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions (it can be served with or without the skin) and serve immediately with the sauce.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 971 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN WITH SESAME SEEDS

Chicken With Sesame Seeds image

Make and share this Chicken With Sesame Seeds recipe from Food.com.

Provided by PetsRus

Categories Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast
1/2 cup peanut oil
1 tablespoon peanut oil
1 tablespoon white sesame seeds
1 egg white
1/2 teaspoon salt
2 teaspoons cornflour
2 teaspoons dark soy sauce
2 teaspoons chinese cider vinegar
2 teaspoons chili bean sauce
2 teaspoons sesame oil
2 teaspoons sugar
1 tablespoon dry sherry
1 teaspoon whole szechuan peppercorns, roasted
1 1/2 tablespoons finely chopped spring onions

Steps:

Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
Add all the sauce ingredients and bring to the boil.
Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.

KEN HOM'S CLASSIC KUNG PAO CHICKEN

Ken Hom's Classic Kung Pao Chicken image

This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.

Provided by Alex Witchel

Categories dinner, main course

Time 25m

Yield 6 servings, with leftovers

Number Of Ingredients 16

Ingredients

3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large egg whites
2 teaspoons salt
3 tablespoons Asian sesame oil
3 tablespoons cornstarch
3 cups peanut oil
6 dried red chiles
1 1/2 cups unsalted peanuts
6 tablespoons minced garlic
1/2 cup finely chopped scallions
2 tablespoons chopped fresh ginger
1/3 cup chicken stock or canned chicken broth
1/3 cup Shaoxing rice wine or dry sherry
5 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 tablespoons Chinese black rice vinegar

Steps:

In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.