One-Pot Chicken and Rice

1/4 cup ghee (or use unsalted butter)
1 large yellow onion, peeled, halved and thinly sliced
6 green cardamom pods, crushed
3 whole star anise
1 1/4 teaspoons kosher salt, divided
6 garlic cloves, finely chopped
1 1/2 teaspoons turmeric powder
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 1/4 cups low-sodium chicken stock
1 1/2 cups basmati rice
1/4 cup chopped dried apricots
1/4 cup sliced raw almonds, toasted
1/4 cup chopped cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

Chicken Parmesan

3 boneless skinless chicken breast halves
1 3/4 cups buttermilk, divided
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
5 ounces grated Parmesan cheese, plus more for serving
1 1/2 cups all-purpose flour
2 large eggs
1/2 cup vegetable or canola oil
1 quart Italian-American red sauce
10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
2 tablespoons minced fresh parsley, basil, or a mix

With a sharp chef’s knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.

Add 1 1/2 cups buttermilk and minced garlic to bowl. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, and seal. Refrigerate for at least 4 hours and up to overnight (see note).

Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave out on counter for at least 4 hours and up to overnight until mostly dried.

The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) and combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Transfer mixture to a large shallow bowl or pie plate.

Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the flour in a third pie plate. Drizzle remaining 2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate with your fingertips. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.

Working one piece of chicken at a time, remove from the bag and add to flour. Turn to coat, shake off excess, and add to egg mixture. Turn to coat, letting excess drip off, and add to breadcrumb mixture. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts.

Preheat oven to 425°F. Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering. Remove from heat and set aside.

Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400°F on an instant read or deep-frying thermometer. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil. Add as many cutlets as will fit in one layer (2 to 3).

Cook, swirling pan gently and using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown and crisp on bottom side, about 2 minutes. Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side. Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.

Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down the center. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a large bowl and toss to coat. Lay cheese mixture over chicken in a straight line down the center.

Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.

Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs; see NOTE)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.

Serve warm, or at room temperature.

Lemon Chicken with Herbs

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add ½ cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.

In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Classic Chicken Noodle Casserole

edients
1 (12 oz) package egg noodles, cooked and drained
20 ounces shredded rotisserie chicken
2 (10 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with non-stick cooking spray.

In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.

Stir until combined.

Gently stir in cooked egg noodles.

Pour in baking dish.

Sprinkle top with Panko bread crumbs.

Pour melted butter evenly over top of bread crumbs.

Bake uncovered for about 30-35 minutes until bubbly and top is golden brown

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

Garlic-Ginger Chicken Breasts with Mint and Cilantro

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts

Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.

Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.

Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.

Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken.

Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Curried Chicken Salad with Mango Chutney

3/4 cup plain whole-milk yogurt
3/4 cup mango chutney
2 tablespoons fresh lime juice
2 teaspoons mild curry powder
1 small rotisserie chicken—meat shredded, skin and bones discarded (4 cups)
2 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper

1 cup baby arugula leaves 4 brioche rolls or other rolls, split (optional, for sandwiches)

In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper. Lay the arugula on the rolls, spoon the pulled chicken salad on top and serve.

Chicken and Biscuits

6 tablespoons unsalted butter
2 shallots, thinly sliced
1 large carrot, cut into 1/3-inch chunks
1/2 cup dry white wine
1 1/4 cups plus 1 tablespoon self-rising flour
2 1/2 cups low-sodium chicken broth
Salt
Freshly ground pepper
3 cups shredded rotisserie chicken
1/2 cup frozen baby peas
1 tablespoon chopped sage
1 tablespoon chopped thyme
1/2 cup plus 2 tablespoons whole milk

Preheat the oven to 425°. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.

Chicken Tacos with Cabbage and Cilantro Cream

1/2 cup cilantro leaves
3/4 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded
2 pickled jalapeños, thinly sliced
2 scallions, thinly sliced
1 small rotisserie chicken, meat shredded, skin and bones discarded
Warm corn tortillas, for serving

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

In a large bowl, toss the red cabbage with the jalapeños, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.

Pulled Chicken

2 cups cider vinegar
1 1/2 cups water
1 cup dry white wine
1/3 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
One 3 1/2-pound rotisserie chicken

4 hamburger buns, split (for sandwiches)
1 cup prepared coleslaw

In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.

Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.

Chicken with Rice Pilaf with Almonds and Fruit

Rotisserie chicken
Rice
Butter
Sliced onion
Prunes, raisins, dried currents, or a combination
Slivered almonds
Salt and pepper

First, melt a knob of butter in a pot, then sauté a sliced onion in it until translucent.

Add rice, as much as you want to cook, and stir it around, then add water in its usual ratio to the rice, and cook as you always do.

At the end, add some chopped prunes, or currants, or raisins, or all three, along with a handful of slivered almonds and salt and pepper. Fluff the rice to mix everything together. Put the top back on the pot, and let the rice and mix-ins mellow out for a few minutes.

Serve alongside a store-bought roast chicken, the legs and thighs separated and the breasts cut on the bias and fanned out for show.

Chicken Salad with Avocado and Herbs

Rotisserie chicken
Arugula
Sliced scallions
Chopped cilantro
Avocado or two
Lime
Chopped garlic
Olive oil
Salt and pepper

Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers.

Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro.

Cut an avocado or two into the mix if you have them on hand.

Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops.

Chicken Panzanella

Rotisserie chicken
Tomatoes
Arugula or watercress
Olive oil
Red wine vinegar
Salt
Pepper
Toasted bread

Grab a super-tanned rotisserie chicken on the way home. Tear the meat into strips, then cut a few smallish supermarket tomatoes (or better, if you’ve got them) into wedges and marinate them in oil, salt, pepper and red wine vinegar.

Pay a few bills or fold some laundry, then turn the whole thing into panzanella by mixing together the chicken, the tomatoes, some fresh watercress and some chunks of stale or toasted bread, then showering the salad with freshly ground black pepper and a spray of kosher salt.

Fried Chicken Sandwich

1 boneless, skinless chicken breast
1/4 cup pickle juice (sour dill is my favorite)
1 egg
1/4 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
Oil for frying (about a cup)
For serving: Buns (buttered and toasted) and pickle slices!

Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.

Cut into two pieces, as even as possible.

Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).

Beat the egg with the milk in a bowl.

Combine the flour, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Blot on paper and serve on toasted buns with pickle slices.

NOTES
I’ve used peanut oil, coconut oil, vegetable oil, and grapeseed oil all with fine results. Peanut oil is what CFA uses, but don’t use that if anyone has a peanut allergy.

Also, if you’d prefer to bake: substitute bread crumbs (Panko if you got em) for the flour and coat as directed. Bake at 375 degrees F for 10-15 minutes until cooked through.

Fried Chicken Sandwich

4 hamburger buns, split
1 head green leaf lettuce, leaves separated
1 beefsteak tomato, sliced
20 dill pickle slices

2 boneless, skinles chicken breasts
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup peanut oil
1 large egg
1/2 cup all-purpose flour
1 tablespoon confectioners’ sugar

Kosher salt and pepper to taste

Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.

In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
Heat peanut oil in a large skillet over medium high heat.

In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.

In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.

Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.

Pressure Cooker Soy Sauce Chicken Noodles (You Ji Mian)

4 leg quarters (which include both thigh and drumstick). See notes
500 gr Chinese egg noodles thin or thick

Braising spices and seasonings:
2 star anise
1 whole head garlic, remove the papery skin
1 tsp five-spice powder
1 cinnamon stick
6 stalks green onion cut each stalk into half
1 inch knob of ginger peeled and cut into thin slices
6 cups water
1/2 cup dark soy sauce
1/2 cup soy sauce
50 gr rock sugar

To brush the chicken (optional):
1 tsp sesame oil
1 tsp soy sauce
Serve with:
Vegetables like baby bok choy, chye sim, or few leaves of lettuce
Pickled green chili

Place all the ingredients for braising in the inner pot of pressure cooker. Add the leg quarters. Cover the lid. Turn the steam release valve to “sealing”. Press “pressure cooker” and make sure it’s on “high pressure”. Set timer to 25 minutes.

When cooking is complete, wait for 5 minutes and then release pressure. Have a taste and adjust by adding more soy sauce and/or small pinch of sugar to your taste.

Combine sesame oil with soy sauce to brush on the skin of the chicken. This is totally optional but it gives a nice shine and color.

Remove the leg quarters into a cutting board. Gently brush with the sesame oil and soy sauce mixture. Let them rest for 5 minutes and then slice the thigh. You can leave the drumstick in whole.

Cook the noodles according to the instructions on the package and then portion into an individual serving bowl
Toss the noodles with about 4-5 spoonful or more of the braising liquid. Top with slices of chicken or drumsticks. Top with some chopped green onion, fresh cilantro leaves.

you use different cut of chicken, here’s the cooking time in pressure cooker: 1. Drumsticks : High pressure for 15 minutes 2. Boned-in Thighs only: High pressure for 15 minutes 3. Whole chicken: High pressure for 23-25 minutes.

For stovetop: Place all the ingredients for braising in the pot. Bring to a boil and then put the leg quarters in. Lower the heat to simmer and then partially cover and braise for the next 45 minutes to 1 hour or until the leg quarters are tender but not falling apart yet. Taste and adjust sugar as needed.

Sate Lilit Bali (Minced Meat Satay on Lemongrass Skewers)

1/2 lbs minced duck or chicken meat
2 cups grated unsweetened coconut
2 oz gula jawa / Indonesian palm sugar (finely chopped)
1 tsp salt
3 Tbsp cooking oil (and extra for brushing)
About 10 stalks of lemongrass or 20 bamboo skewers

Ground spices:
5 shallots (peeled)
7 cloves garlic (peeled)
1- inch galangal (peeled)
1- inch kencur/Kaempferia galanga (peeled) or substitute with 1/2 galangal and 1/2 ginger if you must
2- inch turmeric (peeled)
2 tsp coriander seeds
5 candlenuts/kemiri sub with macadamia nuts or omit if you must
1 tsp shrimp paste/ belacan
4 kaffir lime leaves Cut off the tough vein in the middle
1/2 lemongrass stalk cut into 1-inch piece
2 cloves
5 Thai red chilis remove stems (optional)
1/4 tsp grated nutmeg

Sauce:
4-5 red chili (seeded and finely chopped)
1/4 cup kecap manis / Indonesian sweet soy sauce
1/4 cup fried shallot crisps/ bawang goreng

Place all the ground spices ingredients in a food processor and process into a paste. Add a bit of water to help it going
If you use bamboo skewers, soak the bamboo skewers in water for few minutes. If you use lemongrass as skewers, cut the stalks into half and get rid of extra layers if necessary.

Preheat 3 Tbsp of oil in a wok or skillet. Add in the ground spices and saute until fragrant, about 5 minutes. Remove from the wok or skillet and let it cool down completely.

In a large mixing bowl, mix the meat with the spice paste above, coconut, palm sugar, and salt. They should come together nicely without falling apart.

With clean hands, scoop up about 2-3 Tbsp of the meat mixture and mold it onto the bamboo or lemongrass skewers. Repeat until you are done with the meat and skewers.

Preheat the grill. Brush the sate with a bit of oil and grill the sate until cooked and golden brown all over. You can also use grill pan for this purpose. Serve with the sauce.

Ayam Suwir Pedas Bali (Ayam Sisit Bali-Balinese Shredded Chicken)

Ingredients
300 gr cooked chicken meat shredded, or use 500 gr uncooked chicken
1 Tbsp cooking oil
100 ml coconut cream
2 Tbsp water or chicken broth from cooking the chicken

Ground spice paste:
4 Tbsp sambal oelek adjust the amount if you want it less or more spicy
4 Thai red chili remove stems
1 small red onion peeled and quartered
4 garlic peeled

Other ingredients:
1 Tbsp turmeric powder
3 Tbsp galangal powder

Herbs:
2 stalks lemongrass
5 bay leaves (daun salam)
5 kaffir-lime leaves

Seasonings:
2 Tbsp coconut sugar or to taste
1 tsp salt or to taste
2 Tbsp Tamarind juice

Prepare the spice paste:

Place red onion, garlic, and sambal oelek in a food processor and grind into a paste

Cook the spicy sambal paste:
Preheat 1 Tbsp cooking oil in a wok or skillet. Add the spice paste, turmeric and galangal powder, and herbs. Stir fry until really aromatic, about 5 minutes. Add water and continue to stir fry for another 3 minutes

Add the coconut cream and stir to mix. Add the shredded chicken in and cook until the mixture is still moist but no more runny juice. Have a taste and adjust seasonings to your liking. It should be spicy, savory, a hint of tartness and sweetness.

Notes: WHAT TO SERVE WITH AYAM SUWIR PEDAS BALI

– NASI CAMPUR BALI: In Bali, ayam suwir is served with nasi campur (mixed rice). Meaning, white rice served with few other entrees such as fried chicken, hard-boiled eggs or omelet and side dishes like fresh slices of cucumber, tomatoes, Indonesian-style salad, sate lilit Bali, sate ayam kecap, crackers, etc. You don’t have to have all of those, but usually a combination of those.

– PLAIN RICE WILL DO TOO: Serve with white rice and few slices of fresh cucumber and tomatoes and trust me.

Caramelized Black Pepper Chicken

1/2 cup dark brown sugar
About 1/4 cup fish sauce (nam pla) to taste
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 tablespoon canola oil 1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

In a small bowl, combine the sugar, fish sauce to taste, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.