| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Eastwest2 |
4 |
Servings |
INGREDIENTS
| 6 |
|
Skin-on chicken breasts -, 6 |
|
|
oz ea 2 reserved |
|
|
For leftovers |
| 1/2 |
c |
Chopped flat parsley |
| 1/4 |
c |
Chopped cilantro |
| 6 |
|
Scallions, sliced 1/8" |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Canola oil, to cook |
|
|
=== HONEY-LEMON GRASS GLAZE |
|
|
=== |
|
|
Canola oil, to cook |
| 6 |
|
Lemon grass stalks, white |
|
|
part only finely minced |
| 1 |
T |
Minced ginger |
| 1 |
|
Shallot, minced |
| 1/2 |
c |
Riesling or Gewurztraminer |
|
|
wine |
|
|
Juice and zest of 1 lemon |
| 2 |
c |
Chicken stock |
| 2 |
T |
Lychee honey |
| 1 |
T |
Butter |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
=== CARROT AND POTATO |
|
|
SPAGHETTI === |
| 2 |
|
Carrots, peeled cut into |
|
|
Spirals with a turning |
|
|
slicer |
| 1 |
|
Potato, peeled cut into |
|
|
Spirals with a turning |
|
|
slicer |
| 1/2 |
t |
Ground cumin |
| 2 |
T |
Butter |
|
|
Salt, to taste |
| 1 1/2 |
|
t, 0 Other Carbohydrates |
INSTRUCTIONS
Wrap the chicken in plastic and pound very thin. Season with salt and
pepper. Mix the herbs together on a plate and dredge the chicken with
the herbs. In a hot skillet coated with oil, pan sear the chicken
golden brown on both sides, about 3 minutes a side. For the
Honey-Lemon Grass Glaze: In a medium-hot, non-reactive sauce pan,
lightly coat the pan and sautee the lemongrass, ginger and shallots
until soft, about 5 minutes. Season with salt and pepper. Deglaze with
wine and reduce by 80 percent. Add the juice, stock and honey and
reduce by 50 percent. Whisk in the butter and check for seasoning.
Puree with a hand blender to a smooth consistency. For the Carrot And
Potato Spaghetti: In a large non-stick skillet, add butter and melt on
medium-low heat. Add carrots and potato and sautee. Season with cumin
and salt. Cook until soft, about 10 minutes. Keep heat on medium-low
or the potatoes could burn. For Plating: Place a small pile of the
'spaghetti'. Hide with chicken paillard and glaze the top with the
sauce. Garnish with lemon zest. This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B27) - from the
TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net" Per serving: 138 Calories (kcal); 9g Total Fat;
(58% calories from fat); 2g Protein; 12g Carbohydrate; 23mg
Cholesterol; 1181mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; Recipe by: Ming Tsai Converted by
MM_Buster v2.0n.
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