Good Healthy Eats from Chinois
First a word to my Internet Lotharios. Stop harrassing my Emails, or I must find yet another place for my blog to exsist. Can a girl not be pretty and single without the horrible stench of men festering at her feet? Thank-you!
We recently had the great pleasure of trying some of Wolfgang Puck's catering from his Chinois restaurant company. I must say it was some of the most brilliant food that ever entered my mouth and stomach. Usually, when I eat, I gobble down take-out so fast it never touches my toungue but this serving went down nice and slow. My tongue felt hots then sweets then sours and rolled in the medley of culinary delights. The flavours and spices were in perfect marriage. The Chicken Salad creation was to die for. I was so mad at the model in the toilets I saw vomitting her meal. She should be sent to prison for such blasphemy to Wolfgang's work of art.
So I went online and searched for Chinois Chicken Salad. OMG can you believe I found it? Please try it at home, fellow Bloggers, and tell me what you think.
Oh, and substitutions:
1) If you don't like getting fat, you might remove the skin off chicken breasts.
2) It says Chinese mustard. Please boycott Chinese mustard as protest for Tibet. You can use other Mustards and it won't change very much.
3) How the heck will I find Napa cabbage? It looks like Bok Choy so you might have better luck with that.
4) Salt is not good in ANY food. Especially if you mostly consume liquids and diaretics. You might want to avoid using salt.
Chinois Chicken Salad
Wolfgang Puck (adapted for “Celebrity Cooking Showdown”)
Serves 2
INGREDIENTS
Honey-Mustard Vinaigrette:
• 2 large egg yolks
• 1 teaspoon soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons dry Chinese mustard
• 2 teaspoons honey
• 1/2 cup peanut oil
• 2 tablespoons sesame oil
• Kosher salt and freshly ground black pepper
Chinois Chicken Salad:
• 2 boneless chicken breasts with skins
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium head Napa cabbage
• 1 small head radicchio, chopped
• 1 small bunch mixed greens
• 4 wonton skins
• 2 cups canola oil, for deep-frying
• 1/2 cup watercress, well-washed and trimmed
• 4 scallions, white and green parts, cut on the bias, for garnish
• Toasted white sesame seeds, for garnish
DIRECTIONS
Preheat the oven to 400 degrees F.
To prepare the vinaigrette: Combine the egg yolks, soy sauce, vinegar, mustard, and honey in a blender. Blend on medium speed until thoroughly combined. With the blender running, slowly add the peanut and sesame oils, until emulsified. Taste for seasoning, adjust with salt and pepper. Set aside.
Season the chicken on both sides with salt and pepper. Place a large ovenproof saute pan over medium heat and coat with the oil. When the oil is very hot and nearly smoking, lay the chicken breasts in the pan, skin-side down. Cook until the skin is golden brown, about 5 minutes. Transfer the pan to the oven and continue to cook for another 10 minutes or until the chicken is firm to the touch. Remove from the oven and set aside on a plate to cool.
Separate a few leaves from the Napa cabbage and the radicchio for lining the serving plate. Finely chop the remaining Napa cabbage and radicchio heads and put in a large salad bowl. Add the mixed greens. Drizzle enough of the vinaigrette onto the lettuces and toss gently with your hands until well coated. Season with salt and pepper.
Put the chicken on a cutting board and slice into thin strips. Add the chicken to the bowl of salad greens. Toss gently with your hands to distribute. Season with salt and pepper.
Slice the wonton skins into 1/4 inch ribbons. Heat 3 inches of canola oil in a wok to 350 degrees, and check with a frying thermometer to ensure accurate temperature. Carefully add the sliced wontons to the oil and fry for 1 to 2 minutes until golden and crisp. Using a mesh strainer or slotted spoon, remove the fried wontons to a plate lined with paper towels to drain.
Arrange the whole Napa cabbage and radicchio leaves nicely on a serving platter. Put a large mound of the salad on top, followed by the crisp wontons. Garnish with a crown of watercress, scallions, and sesame seeds.
We recently had the great pleasure of trying some of Wolfgang Puck's catering from his Chinois restaurant company. I must say it was some of the most brilliant food that ever entered my mouth and stomach. Usually, when I eat, I gobble down take-out so fast it never touches my toungue but this serving went down nice and slow. My tongue felt hots then sweets then sours and rolled in the medley of culinary delights. The flavours and spices were in perfect marriage. The Chicken Salad creation was to die for. I was so mad at the model in the toilets I saw vomitting her meal. She should be sent to prison for such blasphemy to Wolfgang's work of art.
So I went online and searched for Chinois Chicken Salad. OMG can you believe I found it? Please try it at home, fellow Bloggers, and tell me what you think.
Oh, and substitutions:
1) If you don't like getting fat, you might remove the skin off chicken breasts.
2) It says Chinese mustard. Please boycott Chinese mustard as protest for Tibet. You can use other Mustards and it won't change very much.
3) How the heck will I find Napa cabbage? It looks like Bok Choy so you might have better luck with that.
4) Salt is not good in ANY food. Especially if you mostly consume liquids and diaretics. You might want to avoid using salt.
Chinois Chicken Salad
Wolfgang Puck (adapted for “Celebrity Cooking Showdown”)
Serves 2
INGREDIENTS
Honey-Mustard Vinaigrette:
• 2 large egg yolks
• 1 teaspoon soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons dry Chinese mustard
• 2 teaspoons honey
• 1/2 cup peanut oil
• 2 tablespoons sesame oil
• Kosher salt and freshly ground black pepper
Chinois Chicken Salad:
• 2 boneless chicken breasts with skins
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium head Napa cabbage
• 1 small head radicchio, chopped
• 1 small bunch mixed greens
• 4 wonton skins
• 2 cups canola oil, for deep-frying
• 1/2 cup watercress, well-washed and trimmed
• 4 scallions, white and green parts, cut on the bias, for garnish
• Toasted white sesame seeds, for garnish
DIRECTIONS
Preheat the oven to 400 degrees F.
To prepare the vinaigrette: Combine the egg yolks, soy sauce, vinegar, mustard, and honey in a blender. Blend on medium speed until thoroughly combined. With the blender running, slowly add the peanut and sesame oils, until emulsified. Taste for seasoning, adjust with salt and pepper. Set aside.
Season the chicken on both sides with salt and pepper. Place a large ovenproof saute pan over medium heat and coat with the oil. When the oil is very hot and nearly smoking, lay the chicken breasts in the pan, skin-side down. Cook until the skin is golden brown, about 5 minutes. Transfer the pan to the oven and continue to cook for another 10 minutes or until the chicken is firm to the touch. Remove from the oven and set aside on a plate to cool.
Separate a few leaves from the Napa cabbage and the radicchio for lining the serving plate. Finely chop the remaining Napa cabbage and radicchio heads and put in a large salad bowl. Add the mixed greens. Drizzle enough of the vinaigrette onto the lettuces and toss gently with your hands until well coated. Season with salt and pepper.
Put the chicken on a cutting board and slice into thin strips. Add the chicken to the bowl of salad greens. Toss gently with your hands to distribute. Season with salt and pepper.
Slice the wonton skins into 1/4 inch ribbons. Heat 3 inches of canola oil in a wok to 350 degrees, and check with a frying thermometer to ensure accurate temperature. Carefully add the sliced wontons to the oil and fry for 1 to 2 minutes until golden and crisp. Using a mesh strainer or slotted spoon, remove the fried wontons to a plate lined with paper towels to drain.
Arrange the whole Napa cabbage and radicchio leaves nicely on a serving platter. Put a large mound of the salad on top, followed by the crisp wontons. Garnish with a crown of watercress, scallions, and sesame seeds.
posted by CommaSootra @ 2:24 PM
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