Tag Archives: chicken

More Food Porn: Buffalo Chicken Sandwich

This one’s for Matthew, who has forgotten more about restaurants than I will ever know. Thanks for the company last night!

Dim Sum: Foong Jow (Chicken Feet)

Chicken Feet

Ocean City – Seattle, WA – 11/29/2009

Name: Foong Jow
Primary Ingredient(s): Chicken Feet
Type of Dish: Meat
Method of Preparation: Steamed

If there is one dish in the dim sum repertoire that is sure to make a few people raise and eyebrow or two, it is Chicken feet. Let me assure the non-believers out there that eating chicken feet feels no different than eating buffalo wings, albeit with less hot sauce.

The feet are first marinated in a sauce of the chef’s choosing. Sometimes it’s a ginger sauce, other times a black bean sauce. I’m sure that there are other popular means of marination as well. Your mileage may vary from restaurant to restaurant.

The feet are then steamed. That’s right – steamed chicken feet. I’ll confess to the fact that writing the phrase “steamed chicken feet” made me wince a little bit, even though I’m a fan of the dish.

One thing I have found in a few places is that, as a person of Western descent, I have to ask for the dish when it comes around. Part of the stigma surrounding the dish means that the folks running the carts are less likely to offer chicken feet to people who they think are just going to turn it down. If you want chicken feet, chances are good you’re often going to have to ask for them. However, once you’ve put in your request, you’ll see the servers face often light up.

There are likely several tricks to eat the feet, but what works for me is this – I hold the feet with chopsticks by holding the middle claw. I then eat whatever meat is on the ankle. From there, the now clean ankle can be held by the chopsticks or (if inclined) your fingers. This allows the rest of the meat to be consumed with little difficulty.

One word of note here. Chicken feet are one of the few dishes that take a near cult-like fascination with fans of dim sum. I’ve seen and read of people reviewing a place solely on the quality of the feet. While this may or may not be fair, it does happen.

Chicken Feet

Tea Palace – Renton, WA – 11/7/2009
Chicken Feet

Tea Palace -Renton, WA – 11/7/2009

Chicken Provençal

I was in the mood for something new, yet still familiar, which is a weird mood to be in. The foods in which I was regularly acquainted weren’t good enough, but anything new that seemed too exotic were also quickly dismissed. This is a mood best described as “picky” or “annoying as hell”. Picture the following:

Inner voice: How about puttanesca?

Me (whiny): Nnnnnoooo. We just had that last week.

IV: Pork Chops

Me: Ugh. No.

IV: You could make something Spanish.

Me: What are you, high?

IV: That’s it, I’m outta here.

Isn’t it always the case? Just when you discover that the world is your oyster, you find yourself tired of shellfish.

Luckily I came across this Cook’s Illustrated recipe, which shut down the urge to be a pain in the ass to anyone who suggested a dish to try. It’s new, at least to me, as I have never tried to make it before. But yet it’s similar enough to chicken cacciatore, that I knew what to expect when all was said and done.

This is one of those dishes that one might be tempted to replace the water with chicken stock. Resist this temptation at all cost! There is enough flavor from the onions, tomatoes, and pancetta, that any flavor the stock might bring will be overwhelmed.

  • 8 Chicken thighs
  • salt and pepper
  • 4 oz. pancetta, diced
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 Tbsp. All-purpose Flour
  • 1/2 cup dry vermouth
  • 1/2 cup water
  • 1 14.5 oz can of diced tomatoes, drained
  • 1/2 cup niçoise olives, pitted and chopped
  • 1/4 cup basil, minced

Salt and Pepper the chicken thighs to taste. Set aside.

In a Dutch Oven or large stock pot, cook the pancetta over medium heat until crispy, roughly 5 minutes or so. Remove the pancetta from the pan, but leave the residual grease. Place in the chicken thighs, skin side down, and turn up the heat to high. Fry until golden brown, roughly six to eight minutes. Turn over chicken with tongs and allow to cook for three minutes on the non-skin side of the thighs. Remove the pot from heat, and transfer the chicken to plate to cool. Remove all but 2 Tablespoons of the remaining fat.

Add the onion and 1/2 teaspoon of salt. Place over medium heat and cook until the onions just start to become translucent. Meanwhile, scrap any of the remaining brown fronds from the chicken and pancetta off of the bottom of the pan and mix into the onions. Add in the garlic and flour, and cook for one minute. Add the vermouth, water, and tomatoes.

Remove the skin from the chicken. Place the chicken into the stew, and add the pancetta. Bring to a simmer (185 degrees F). Cover, and lower the heat to medium low. Cook for 30 minutes, turning over the chicken at the fifteen minute point. After the 30 minutes, add the olives and cook for five more minutes. Remove the chicken and place on a serving dish. Add the basil to the braising liquid. Ladle over the chicken and serve.

Serves 4

Spicy Chicken and Shrimp Macaroni

This recipe comes from Food & Wine, and it hit the perfect trifecta concerning the quality of the recipe. And by “trifecta” I mean that out of the three people who tasted it, no one had the same opinion of it.

Tara flat out didn’t like it, saying there were too many flavors trying to compete with one another. Michelle liked it well enough, but found it too spicy to eat in great quantities.

I loved it. I loved it for the reasons mentioned above, although I didn’t think that the flavors competed against one another as much as they complimented one another – with the exception being the spiciness. It can be hot, but we ate this meal on a summer day, typically a better time for spicy food than not.

If I were to make it again (and I’ll probably won’t, because I like to have culinary consensus when I cook), I’d cut back on the jalapeno, but keep everything else in place.

By the way. This is one of the better pictures I’ve taken in quite some time. Natural lighting is an amazing thing. Anyone know how I can recreate natural light on the cheap?


  • 1 Tbsp Tamari
  • 1 Tbsp Dry Sherry
  • 1 3/4 curry powder
  • 1 teaspoon Cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • ground Pepper (to taste)


  • 2 chicken thighs (boneless, skinless, cut into 1/2 inch pieces)
  • 2/3 lb medium sized shrimp(shelled and deveined
  • 1/2 lb elbow macaroni
  • 2 Tbsp corn oil
  • Salt
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 jalapeno, seeded and sliced
  • 2 scallions, sliced
  • 1 small carrot, sliced
  • 1 Tbsp Oyster Sauce
  • 3/4 cup chicken stock
  • 1 Tbsp fresh basil, chopped

Mix the tamari, sherry, curry, cornstarch, sugar and sesame oil into a medium to large bowl. Season with pepper. Add the chicken and coat with the marinade, and then follow with the shrimp. Coat well, cover the bowl and allow to marinate for at least 20 minutes.

Cook the macaroni “al dente” as directed by the instructions on the box. Set aside.

In a wok or large non stick skillet add 1 tablespoon of corn oil. Place over medium/medium-high heat and allow to come to temperature. Add the marinated shrimp to the skillet and season with salt. Stir and cook until all of the shrimp become opaque (2-3 minutes). Remove the shrimp from the skillet onto a plate and set aside.

Add the second Tablespoon of corn oil to the wok or skillet. Add the chicken and season with salt. Lower the heat to medium and allow to cook until lightly browned (4-6 minutes). Add the garlic, ginger, jalapeno, scallions, and carrot. Allow these ingredients to saute/cook together for 4-5 minutes. Pour in the oyster sauce and mix in well. Add the chicken stock, and allow to come to a simmer. Add the shrimp and macaroni and cook until both come to temperature.

Serve in a bowl or on a plate. Top with the basil.

Serves 4

Pasta with Roasted Chicken Sauce

I made this while up in Canada, and wanted to add it to the recipe archive. It’s a bit of a savory dish, perfect for a winter’s day.

  • 8 pieces of chicken (any combination of thighs, breasts, drumsticks and wings will suffice)
  • 1 cup flour
  • Salt and pepper, to taste
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh rosemary, minced
  • 3 cloves garlic, minced
  • 1 cup white wine, dry (I used an oakey Chardonney)
  • 1 cup chicken stock
  • 1/2 cup kalamata olives, seeded and sliced
  • 1 lb dried pasta (I used penne)

Preheat your oven to 400 degrees F.

Pat dry the chicken pieces, and then dredge in the flour that has been lightly seasoned with salt and pepper. Place the floured pieces in a lightly-oiled medium sized roasting pan. Drizzle the chicken with olive oil, and sprinkle with the rosemary and garlic. Place the pan in the oven and bake for 30 – 40 minutes, until the chicken is lightly browned.

Remove the pan from the oven and add the wine, stock and olives. Return to the oven, cooking for another 20 minutes, turning the pieces of chicken over every 4 minutes.

It is at this point that you will want to start cooking whatever pasta you wish to use in this dish.

After the 20 minutes, remove from the chicken from the oven, and place the chicken under an aluminum foil tent to keep warm. Scrape the bottom of the roasting pan thoroughly and pour all of the contents (stock and fronds) into a large skillet that has been placed over high heat. Cook the stock until reduce by half, approximately 4-5 minutes.

Pour the sauce over individual servings of the pasta, along with one or two pieces of the chicken. Garnish with any remaining rosemary.

Serves 6-8

Technorati Tags: recipes, Chicken, pasta,

It’s Bad Day to want a Chicken Burrito

It’s probably not a great idea to eat at Taco Bell in the Long Island/new Jersey area. Meanwhile, Taco Bell executives will re-open any closed locations later today, having the stores “thoroughly cleaned and all food replaced”. This, even though no one knows what caused the outbreak, including the fact that it may not be the individual restaurants at fault but the food distributors that supply the sites. Unless the distributors have thoroughly cleaned their sites and replaced all the food there’s still the chance that the tainted food is still in the pipeline.

But if you’re hankering for chicken burritos, buying poultry at the supermarket seems like a bad idea as well.


Technorati Tags: E.Coli, Taco Bell, Chicken

Butter Chicken

My knowledge of Indian cuisine is fairly minimal, so forgive me if my ignorance shows with this recipe. In looking over various recipes, I’ve noticed a distinct lack of butter in most butter chicken recipes. Oh there’s some, to be sure, but only a tablespoon or two. I’ve remedied that below.

As with most stew-type recipe, this isn’t the end-all be-all recipe for butter chicken. There are many ways to alter this for your own taste – less tomatoes, more spices, etc., etc.

Also, you can use strictly white meat if you wish, but I’m fond of dark meat, and it works well here. Serve with basmati rice.


  • 1 1/2 lb. boneless, skinless chicken, cut into pieces
  • 1 cup plain yogurt
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. garam masala
  • 1 tsp Coriander Powder
  • 1 Tbl. garlic paste
  • 1 Tbl. ginger paste
  • juice from one lemon
  • 1 tsp. salt


  • 4 Tbls. butter
  • 1 cup chopped onion
  • 1 Tbls. ginger paste
  • 1 Tbls. garlic paste
  • 2 cups tomato puree
  • 1/4 cup cream
  • 1 tsp. garam masala
  • 1 tsp. Coriander Powder
  • 1 tsp Red Chilli Powder
  • 4 tsp. clover honey (optional)

In a large glass bowl, mix in the yogurt, chili powder, garam masala, coriander, garlic paste, ginger paste, lemon and salt. Add the chicken to the yogurt melange, coating thoroughly. Cover the glass bowl with saran wrap and place in the refrigerator. Allow the chicken to marinate for a minimum of 3 hours.

Pre heat oven to 300 degrees. Place marinated chicken in a glass baking dish and place in oven for 15 minutes.

Place large skillet over medium heat. Melt the butter. Sautee the onions until translucent. Add the ginger and onion paste and cook for 1-2 minutes. Add the tomato puree and cream. Add the masal, coriander and chilli powder. Add the chicken, and allow to cook for 10-12 minutes. At this point, add the honey if you’re so inclined.

Serve over rice.

Serves 4

UPDATE: LT from the comments stated “Tried this out last night. While I wouldn’t have called it butter chicken, it was quite good. A little more Tikka Masala like than Butter Chicken like. Also, after the 15 minutes in the oven and then the 10-12 minutes on the stove, the chicken was not cooked through and required another 10 minutes on the stove.”

Technorati Tags: recipes, Indian Cuisine, Butter Chicken, Chicken