Chicken Cutlet Sandwich

INGREDIENTS

PESTO:

• 2 cups packed fresh basil leaves
• 1 cup olive oil
• 1/2 cup grated Parmigiano-Reggiano

• 1/3 cup pine nuts, toasted
• 4 cloves garlic
• Kosher salt and freshly cracked pepper

SANDWICH:

• 1 large skinless, boneless chicken breast
• 2 eggs
• About 1 cup olive oil
• 1/2 teaspoon grated Parmigiano-Reggiano
• 1 cup Italian seasoned breadcrumbs
• 2 ciabatta rolls, split

• 2 slices prosciutto
• 2 slices provolone
• 1 ripe heirloom tomato, sliced
• Handful baby arugula
• 1/2 teaspoon balsamic vinegar

DIRECTIONS

For the pesto: Combine the basil, 1/2 cup olive oil, the cheese, pine nuts and garlic in a food processor. Blend while drizzling in the remaining 1/2 cup oil to achieve the desired consistency. (The pesto should be fluid enough to squeeze from a squeeze bottle, if desired.) Season with salt and pepper. 

For the sandwich: Using a sharp knife, butterfly the chicken breast starting from the tenderloin side. Spread open on a cutting board. Cover the chicken with plastic wrap and use a meat mallet or heavy frying pan to pound it to about 1/2-inch thick. 

Crack the eggs into a shallow dish large enough to hold the chicken breast. Add a splash of olive oil and the cheese and whisk vigorously. 

Put the breadcrumbs in a separate shallow dish. 

Heat a heavy skillet over medium heat. Add 1/4-inch olive oil. Dip the chicken in the egg mixture, letting any excess drip off, then press the chicken into the breadcrumbs to coat both sides. Pan-fry the chicken until cooked through, about 4 minutes per side. Drain on paper towels or cardboard. 

Toast the ciabatta rolls. Meanwhile, place the chicken on a griddle or in an oiled skillet, top with the prosciutto and provolone and cover with a metal bowl or lid to melt the cheese. 

Spread the pesto on the bottom half of each roll. Cut the chicken in half and place on the rolls. Top with the tomato slices and arugula. Whisk the vinegar with a little bit of olive oil and sprinkle over the arugula. Cover with the top halves of the rolls. 

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Greek Chicken Salad Sandwiches

INGREDIENTS

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken breasts, cut in half
• Sea salt
• Freshly cracked pepper
• 1/2 cup kalamata olives, diced
• 1/2 cup diced Vidalia onion

• 2 tablespoons capers, roughly chopped
• 2 cloves garlic, finely chopped
• 1 cup crumbled feta cheese
• Juice of 1 lemon
• 4 ficelle baguettes or 2 favorite crusty baguettes

DIRECTIONS

Heat the olive oil in a skillet over medium-high heat. Sprinkle the chicken with salt and pepper and cook until golden brown, about 3 minutes on each side. Set aside on a plate to cool. 

In a medium bowl, add the olives, onions, capers and garlic. Chopthe cooled chicken and add it to the bowl. Add the feta cheese andlemon juice and toss all the ingredients together. 

To serve, slice the baguettes and pile some of the mixture on each baguette.

Kung Pao Chicken

INGREDIENTS

• 1 cup chicken leg meat, coarsely chopped into bite-size pieces
• Potato starch, for coating chicken
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh scallions
• 1 teaspoon garlic, minced
• 
  

• 1 teaspoon ginger, peeled and minced
• Dried chile pepper
• Dried Szechuan peppercorns
• 1 tablespoon of dried peanuts

DIRECTIONS

Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Singapore-Style Noodles

INGREDIENTS

• 2 tablespoons groundnut oil ( peanut)
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 5 fresh shiitake mushrooms, sliced
• 2 tablespoons ground turmeric
• 3 1/2 ounces diced smoked bacon
• 1 red bell pepper, seeded and sliced
• 1 handful julienned carrot strips
• 1 handful bean sprouts

• 3 1/2 ounces cooked chicken breast, shredded
• 9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
• 1 teaspoon crushed dried chiles
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon clear rice vinegar orcider vinegar
• 1 egg, beaten
• Dash toasted sesame oil
• 2 spring onions (green), sliced lengthwise

DIRECTIONS

Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine. 

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine. 

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately. 

Cook's Note: You could also add 6 ounces raw Tiger prawns(shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.

Notes

'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!

Vegetable Chow Mein

INGREDIENTS

• 8 ounces dried Chinese egg noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 4 cups mixed fresh mushrooms (shiitake, king trumpet, cremini, button, etc.), sliced
• Pinch Chinese five-spice powder

• One 6-ounce bag baby spinach
• 1 to 2 tablespoons light soy sauce
• Pinch salt
• 2 scallions, thinly sliced on the diagonal
• 1/2 tablespoon toasted white sesame seeds
• 1/2 tablespoon toasted black sesame seeds

DIRECTIONS

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.

Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt.Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

SERVINGS: 4 (SIDE); Calories: 326; Total Fat 8 grams; Saturated Fat: 1 grams; Protein: 13 grams; Total carbohydrates: 51 grams;Sugar: 4 grams Fiber: 5 grams; Cholesterol: 48 milligrams; Sodium: 412 milligrams

Yangzhou Fried Rice

INGREDIENTS

1 small handful dried shrimp, optional

SPICY KETCHUP SAUCE, OPTIONAL:
2 tablespoons ketchup
1 tablespoon Sriracha chili sauce

FRIED RICE:
2 tablespoons peanut oil
3 eggs, lightly beaten
1 tablespoon peeled and grated ginger
1 medium carrot, cut in 1/4-inch dice
4 ounces cooked Chinese pork ( char siu) or ham, cut in 1/4-inch dice
3 fresh shiitake mushrooms, stemmed and diced
1 cup frozen peas
3 cups cooked jasmine rice, a day old
1 to 2 tablespoons light soy sauce
Sea salt and freshly ground white pepper
1 teaspoon toasted sesame oil
1 to 2 green onions, sliced on a diagonal, for garnish

DIRECTIONS

If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

Wok Tossed Veggies in Honey and Black Bean Glaze

Ingredients
4-5 sweet gourds

1 medium sized Chinese cabbage

1 bok choy

1 tsp minced ginger

Salt to taste

4-5 shitake mushrooms

4-5 minced water chestnuts

1 tsp soya sauce

1 1/2 tsp black bean and garlic paste

Juice of 1/2 a lime

1 Tbsp honey

1 tsp cracked black pepper

Method
Slice 4 sweet gourd/jungli karela/Kantolla, break one healthy bok choy, broccoli (only the florets) and 1 medium sized chopped Chinese cabbage.

In a wok put a tablespoon of oil, add all the chopped veggies to it.

Season with salt.

Add water chestnuts and shitake mushrooms.

Add soya sauce and black bean and garlic paste, juice of ½ lime, add honey and cracked black pepper.

Mix well in the wok for about 4-5 minutes. Serve hot.

Key Ingredients: cabbage, bok choy, ginger, Salt, Shiitake Mushroom, water chestnut, soya sauce, black beans, garlic, lemon juice, honey, black pepper

Date Pancakes

Ingredients
1/4 cup refined flour (all purpose flour)

1 Tbsp baking powder

1 cup water

4 egg yolks

1 Tbsp sugar

1/2 cup dates - ground and mixed with little sesame oil

1 Tbsp sugar syrup - flavoured with star anise

Cinnamon - to garnish

Method
In a bowl mix together baking powder, refined flour, sugar and egg yolk.

Dilute this mixture with water to form a thick batter and keep aside for about half an hour.

Make small patties with the ground dates.

Heat a non-stick pan and drop in a two spoonfuls of the batter to form mini pancakes.

Now place a date patty on one pancake and quickly cover it with the second pancake.

Cook till golden brown and serve.

Key Ingredients: dates, all purpose flour, baking powder, egg, cinnamon, sesame oil, chasni

Chicken with Chestnuts

Ingredients
5 dried Chinese mushrooms

2 Tbsp sesame oil

1/2 kg chicken mince

1 diced green capsicum

1 diced red capsicum

1 Tbsp chopped garlic

1 Tbsp shredded ginger

3 Tbsp white radish

12-14 peeled water chestnuts

2 Tbsp chopped spring onion

1 Tbsp soya sauce

1 Tbsp fish sauce

1 Tbsp date puree

1 Tbsp vinegar

50 ml water

1/2 tsp chilli flakes

1 ice-berg lettuce

1 Tbsp chopped coriander

Method
Soak mushrooms in boiling water for 30 minutes. Drain and discard stems.

Heat oil. Stir-fry chicken until browned. Remove from pan.

Stir-fry capsicum, ginger and garlic for two minutes.

Return chicken to pan with remaining ingredients, except lettuce and coriander.

Heat through and season well.

Serve on a bed of lettuce, garnished with coriander.

Key Ingredients: mushroom, sesame oil, chicken, capsicum, garlic, ginger, radish, water chestnut, spring onion, soya sauce, fish sauce, dates, vinegar, lettuce, coriander leaves, paprika

Stir Fried Tofu with Rice

Ingredients
For the tofu:

100 gm tofu

2 tsp red chilly paste

1 stick lemon grass

2 shallots chopped

1 inch ginger chopped

2 tsp soya sauce

3 cloves garlic chopped

1 inch red onion chopped

2 tsp honey
   
Handful chopped coriander leaves

1 tsp refined oil


For the fried rice:

Chopped carrots

Chopped spring onions

Salt & pepper to flavor.

1 fresh red chilly chopped

1 piece chopped ginger

2 tsp soya sauce

1/2 a lemon squeezed

Handful chopped coriander leaves

1 tsp olive oil

Method
Drizzle refined oil in a preheated pan and add chopped mariner and stir well.

Then add ginger, garlic, shallots and salt & pepper.

Add red chilly paste, soya sauce and honey.

Add some coriander leaves and mix it all together.


For the fried rice:

Drizzle olive oil in a pre-heated pan and add carrots, spring onions, ginger and salt & pepper.

Then add fresh red chilly, lemon juice and soya sauce and stir all together.

Add some chopped coriander leaves.

Cook it away for 5-7 minutes.

Serve it on a platter.

Key Ingredients: Tofu, Lemongrass, Red chilli, Shallots, Ginger, Soya Sauce, Onion, garlic, carrot, salt, black pepper, lemon juice, Honey, Coriander Leaves, Vegetable Oil, Caroot, Spring Onion, Lemon, Olive Oil

East West Spring Rolls

Ingredients
1 1/2 tsp olive oil

2 small spring onion bulbs

1 chopped green bell pepper

4 pieces sun dried tomatoes

2 Tbsp bread crumbs

1 1/2 Tbsp parmesan cheese

1/2 Tbsp grated ginger

1 tsp chives

60 gms buffalo mozzarella cheese

1 tsp balsamic vinegar

2 Tbsp corn flour

1 tsp stock


For the dip:

8 basil leaves

2 Tbsp olive oil

1 Tbsp parmesan

1 smashed garlic

1 chilly

6 green olives

1 big Tbsp mayonnaise/ yogurt

Method
In a hot pan add a dash of olive oil in which you can add the spring onions, green bell peppers and ginger.

Give it a good toss.

Add balsamic vinegar to deglaze and put in another bowl.

Blend the sun dried tomatoes with breadcrumbs, Parmesan cheese and salt and pepper to taste.

Add some chopped chives and give it a nice mix, don't need to make it too smooth.

Mix with the spring onions and bell peppers.

In a small bowl make a paste with 2 tbsp corn flour and 1 tsp stock.

Brush a spring roll sheet with the corn flour paste.

Put a few basil leaves. Top them with the mozzarella and tomato mix.

Roll the spring roll into long cylindrical shape.

Using cornstarch and stock as a binding agent.

Deep fry till golden brown and serve with the basil dip.


For the basil dip:

In a mixer put basil leaves, olive oil, parmesan cheese, clove garlic, green chilly, green olives and mayonnaise and give a good blitz.

Add a pinch of salt and serve with the spring rolls.

Key Ingredients: olive oil, spring onion, bell pepper, tomato, breadcrumbs, parmesan cheese, ginger, chives, mozzarella cheese, balsamic vinegar, Cornflour, basil, olives, red chilli, mayonnaise, yogurt

Szechwan Chilli Chicken

Ingredients
2-3 chopped spring onions

5-6 dry red chillies - chopped and deseeded

2-3 Tbsp chopped ginger

3 Tbsp brown pepper corn

3 Tbsp green pepper corn

10-12 chicken pieces (with bone)

1 tsp ajino moto (optional)

Salt to taste

2 tsp white pepper

Oil for frying

1 Tbsp black vinegar

2 tsp chilli oil

Method
Flash fry the chicken with ginger till there colour changes to golden.

Now, drain the oil and keep this aside.

Now, add garlic, spring onions green pepper corns and the brown peppercorn.

Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil.

Stir again for 5-10 minutes and add the black vinegar.

Stir fry for 10 minutes and garnish with green peppercorns.

Szechwan chilli chicken is ready to eat.

Key Ingredients: chicken, garlic, spring onion, ginger, white pepper, vinegar, red chilli, black pepper, Ajinomoto, Salt, vegetable oil

Quick Noodles with 'Whatever'

Ingredients
2 packets noodles                                  

1 Tbsp vegetable oil
                         
1 cup sliced onions
                     
1 cup sliced peppers
                                   
1 cup carrot julienne
                       
1 cup spring onions sliced
                           
1 cup sliced mushrooms
                               
1/2 iceberg/romaine lettuce

1 Tbsp ginger & garlic chilli paste
                                 
1 Tbsp soy sauce
                             
1 Tbsp schezwan sauce
                   
1/2 tsp turmeric powder
                               
1 tsp sugar
                           
1 Tbsp chopped coriander
                             
2 Tbsp toasted crushed peanuts
                             
1 Tbsp lemon juice

Method
Cook the noodles in boiling water according to the instructions depending upon the kind of noodles you are using. Drain, cool under running water.

Add a few drops of oil to the noodles to prevent them from sticking to each other.

In a wok, heat some oil to almost smoking point.

Then add the sliced onions, peppers, carrots, spring onions and mushrooms and the ginger garlic chilli paste.

Mix the soy, schezwan, turmeric and the sugar in a small bowl and mix well.

Add this mix to the vegetables. Then add the noodles and toss well. Season to taste.

Finish with chopped coriander and toasted crushed peanuts and lemon juice.

Key Ingredients: flat noodles, mushroom, peanuts, ginger, garlic, sugar, coriander leaves, lettuce, onion, bell pepper, turmeric, lemon juice, spring onion, carrot, vegetable oil, soya sauce

Dim Sums

Ingredients
For chicken and prawndumplings:

150 gm chicken

150 gm prawn

5 gm sugar

5 ml sesame oil

2.5 gm white pepper

Wanton skin

Potato starch

Salt


For vegetable coriander dumplings:

10 gm carrots

10 gm button mushrooms

10 gm water chestnuts

10 gm bamboo shoots

10 gm garlic

10 ml oil

10 gm brown garlic

5 gm sugar

5 gm sesame oil


For wanton skin:

Potato starch

Salt

50 gm wheat starch

Method
For chicken and prawn dumplings:

Mince chicken and prawns and mix with sugar, salt, sesame oil and potato starch. Stuff the mixture in the wanton skin and steam.

Serve with Diamond & soya Sauce


For vegetable coriander dumplings:

Mix all ingredients except for wanton skin. Stuff the mixture in the wanton skin and steam.

Serve with diamond sauce.


For wanton skin:

Add cold water with potato and 50 gm of wheat starch, and mix with a pinch of salt.

Add hot water to the mixture and stir till it thickens. Add potato starch till it gets tight.

Make a roll and cut into small balls adding wheat starch over the ball.

Then roll the balls in a flat and round shape with a roller and add fillings.


For diamond sauce:

Soak 250 gm red chilies for 3 hours. Make into paste. Fry 100 gm garlic in oil.

When garlic gets brown, add chili paste, salt, sugar and soya bean powder.

Key Ingredients: chicken, prawns, sugar, sesame oil, white pepper, salt, carrot, mushroom, water chestnut, bamboo shoot, garlic, vegetable oil