Asian-inspired

Asian Style Chicken

Asian+Style+Chicken.jpg

Makes 4 servings.

Savory, sweet and garlicky, this chicken dish is a satisfying meal served with rice and a stir-fried vegetables.

INGREDIENTS:

  • 4 boneless, skinless chicken thighs, each portion about 6 ounces.

MARINADE:

  • ¼ teaspoon Chinese five-spice powder

  • 2 tablespoons honey

  • 2 tablespoons hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon ketchup

  • 2 teaspoons sesame oil

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Pat dry the chicken with paper towels and season lightly with salt and pepper.

  2. In a bowl combine the marinade ingredients.

  3. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and refrigerate for as long as convenient. Turn over once. Bring back to room temperature before cooking.

  4. Preheat the oven to 400F.

  5. Place the chicken, what would have been skin side down in an oven proof dish large enough to hold it in a single layer. Cover with heavy foil and roast for 40 minutes.

  6. Uncover, turn the chicken over and roast for another 10 minutes, until tender.

  7. Serve with the well-seasoned accumulated juices.  

 
 

SEARED TUNA WITH TWO SAUCES

Makes 6 servings.

Tuna is surely one of America’s favorite fish, and it lends itself to many types of preparation, from sashimi to “tuna-fish” sandwiches. The dish that follows calls for the fish to be almost raw; it can be accompanied with one of the Asian-inspired sauces, Ginger or Piquant Asian, that follow.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

ingredients

• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds (900 g) sashimi-quality tuna
• 1 tablespoon extra virgin olive oil
• Julienned daikon, sliced seeded cucumbers, and strong-tasting salad leaves like arugula or watercress, for garnish
• Ginger Sauce or Piquant Asia Sauce, to serve

Preparation

1. Combine salt and pepper in a small bowl.

2. Pat the tuna dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Sear the tuna on both sides, then remove from the heat and rub both sides with the salt-pepper mixture.

3. When cool, wrap the tuna tightly in wax paper, then in foil. Refrigerate it for at least 4 hours or overnight. This will make it firmer and thus easier to slice.

 

To serve

Cut the fish against the grain in thin slices, and serve accompanied by the sug­gested vegetables. Serve either of the sauces separately.

 

Ginger Sauce

Makes about 1/2 cup (125 ml)

  • 2 shallots, finely chopped
  • 3 tablespoons low-sodium soy sauce
  • 21/2 tablespoons rice vinegar
  • 2 teaspoons water
  • 1/2 teaspoon sugar
  • 1-inch (2.5 cm) piece of ginger, peeled and grated
  • 1 generous tablespoon olive oil
  • 1 generous tablespoon sesame oil
  • 1/2 teaspoon black pepper

Combine the ingredients well, and season to taste.

Piquant Asian Sauce

Makes about 1 cup (125 ml)

  • 1/4 cup (10 g) loosely packed cilantro leaves
  • 2 teaspoons wasabi powder
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon powdered mustard
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup (78 g) shelled soy beans (edamame), defrosted(see note)
  • 1/2 cup (125 ml) vegetable broth
  • Kosher salt
  • Freshly ground black pepper 

Place all the ingredients in a blender and purée until smooth. Strain through a medium-mesh strainer. Season to taste. 

Note

Frozen edamame, shelled and unshelled, are available in health-food stores and supermarkets.