Garlic Cilantro Chicken
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Orange and 5 Spice Chicken Pastries, Chicken Shiitake Noodle Soup & Red Bean Mochi Dessert Guest Chef Anna Vu Tapson / Show #10.13 Orange and 5 Spice Chicken Pastries Makes 20 pastries Ingredients for Sauce 1/2 cup orange juice 2 Tablespoons tightly packed brown sugar 1 teaspoon Chinese 5 spice powder ¼ teaspoon star anise powder (optional) 1 tablespoons of soy sauce 1 tablespoon cornstarch Ingredients for Chicken Pastries 1 cup of cooked chicken, finely shredded 10 sheets of 9”x9” puff pastry 1 egg yolk and 1 Tablespoon water, beaten together Sesame seeds and coarse sea salt, for sprinkling Instructions Preheat your oven to 425F. Put all the sauce ingredients into a small saucepan over medium heat bring to a simmer, stirring occasionally until it thickens, about 1 minute. (Alternatively put all your ingredients in a microwave safe cup or bowl. Give it a good stir to dissolve the sugar and the cornstarch, cover and microwave for 1 minute, stirring halfway through) Allow to cool slightly then add the sauce to the shredded chicken. Roll the puff pastry out to 6”x6” square. (One turn on the rolling pin each way will do it) Slice it diagonally to make 2 triangles. Brush the edges of the pastry squares with the egg yolk wash and spoon each triangle with a heaping teaspoon of the chicken filling on one side. Fold over the corner to encase the filling and crimp the edges with a fork. Brush the tops with egg wash and sprinkle with some coarse sea salt and sesame seeds Pop it in the oven and bake for 15 - 20 minutes, until golden brown and delicious! Enjoy! Orange and 5 Spice Chicken Pastries, Chicken Shiitake Noodle Soup & Red Bean Mochi Dessert Guest Chef Anna Vu Tapson / Show #10.13 Chicken Shiitake Noodle Soup Serves 4 Ingredients 10 cups of water 1 Tablespoon salt 2 inch piece of ginger, sliced 1 white onion, halved 8 dried shitake mushrooms 2 boneless skinless chicken breasts, sliced into ½ inch strips 2 carrots, sliced diagonally in 1/8” thick slices 2 cups corn kernels (about 2 ears of corn or one 14oz can) 4 tablespoons light soy sauce) 28 oz fresh udon or egg noodles* (4 packs), cooked according to package instructions (If don’t have rice noodles) Green onions and cilantro to serve. Instructions In a large pot bring the water to a rolling boil and add the rest of the ingredients except for the udon and chicken. Allow to simmer for 8 minutes. After 8 minutes, add the chicken and take out the onion, ginger and mushrooms Discard the onion and ginger. Simmer for another 2 minutes, until the chicken is cooked through. Meanwhile, cut off and discard the shiitake mushroom stems and slice the caps. Taste and adjust the seasonings if needed Blanch the udon noodles in hot water to loosen and heat through, or microwave for 30 seconds for every 4 oz pack. (If using different noodles, cook according to package instructions and divide the noodles and chicken between 4 bowls and top with the chicken) Bring the soup to a rolling boil and ladle over the noodles, topping with the mushrooms, carrots and baby corn. Garnish with chopped cilantro and green onions. Orange and 5 Spice Chicken Pastries, Chicken Shiitake Noodle Soup & Red Bean Mochi Dessert Guest Chef Anna Vu Tapson / Show #10.13 Red Bean Mochi Makes 20 mochi balls Ingredients for Sweetened Red Bean Paste 1 cup cooked red (adzuki) beans (use red kidney beans if you don’t have adzuki beans) ½ cup sugar 2 Tablespoons milk. 1 1/4 cups hot water ¾ cup sugar 1/2 teaspoon salt 1/2 cup wheat starch 3 cups sweet rice flour (also called glutinous rice flour) Instructions 2 cups sweetened coconut flakes for rolling. Make the bean past by mashing the red beans with the sugar and milk. Set aside. In a large bowl, dissolve the sugar and salt in the hot water and add the wheat starch, stirring to get it all incorporated. Add the sweet rice flour cup at a time until it comes together, and then knead to smooth it out. Cover with a damp paper towel to prevent drying. Pinch off a ball of dough about the size a ping pong ball. Roll into a smooth ball, and then flatten into a 3 inch circle with the palm of your hand. Place a teaspoon of the filling in the center of your flattened dough disc and fold over the edges to seal. Pinch off any leftover dough to use for your next mochi ball. Roll the filled mocha between your hands again to achieve a nice round ball. Set aside and continue with the rest of the dough and filling. Bring a large pot of water to a rolling boil. Drop in the filled mochi balls and cook until tender. The mochi is cooked when they float to the top. Remove the mochi with a slotted spoon and roll in the coconut. Orange and 5 Spice Chicken Pastries, Chicken Shiitake Noodle Soup & Red Bean Mochi Dessert Guest Chef Anna Vu Tapson / Show #10.13 Allow to cool and enjoy! These are best at room temperature or slightly warmed in the microwave (about 5-10 seconds) Store in an airtight container at room temperature for up to 2 days. .