Emerald Dragon Chicken Recipes

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EMERALD CHICKEN



Emerald Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups minced green onion
1 cup minced fresh ginger root
2 teaspoons salt, plus additional for seasoning chicken
About 2 cups vegetable oil
4 skinless, boneless chicken breasts
Ground pepper

Steps:

  • Preheat a grill for cooking at medium-high heat.
  • Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well.
  • Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through.
  • Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side.

EMERALD DRAGON CHICKEN



Emerald Dragon Chicken image

I like this recipe because it is the work of both my husband and myself, so it is a work of love. But mind you, we like our Thai dragon and bird chiles, and don't find cooking, or eating them, a "Lethal" experience. I wanted to call this "Enter the Dragon" sort of after Bruce Lee, but it is such a lovely emerald green, and full of healthy vegetables. You will love this stir-fry. It is definitely fab. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, sliced thin
10 ounces broccoli florets (about 3 1/2 cups)
1 lb shredded napa cabbage
3 ounces baby spinach leaves
1 bunch green onion, chopped (about 12)
8 cloves garlic, minced
2 inches ginger, peeled and sliced thin
12 Thai chiles (preferably green)
1/4 cup chopped fresh cilantro
cooking oil
1 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup rice wine or 1/4 cup dry sherry
2 tablespoons sugar
4 teaspoons rice wine vinegar
1 tablespoon hot chili paste (like sambal oelek)
1 1/2 tablespoons hot bean paste (also called hot bean sauce in areas)
1/2 teaspoon hot fire oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch

Steps:

  • Heat oil in wok over medium high heat; add garlic, ginger, and chiles and cook until very fragrant; add chicken and stir-fry until chicken is cooked through, remove from wok.
  • Add a small amount of oil to wok and swirl; add broccoli and cabbage to wok and stir-fry, adding about 1 oz of water as needed to help cooking come along but not too much you want it too sizzle off (too much will make sauce watery at end but you can add more cornstarch mixed with water to thicken up); cook until broccoli and cabbage are crisp-tender.
  • Add spinach, onions, and chicken to wok and cook until spinach is wilted, about 30 seconds.
  • Pour sauce mixture into wok and stir to coat everything, and stir until everything is thickened; add cilantro and mix well.
  • Serve with hot steamed rice or noodles.

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 31

2 chickens (4 pounds each), backs removed and cut into 8 pieces each
1 large onion, coarsely chopped
6 cups water
2 bay leaves
1 1/2 teaspoons salt
For the dumplings:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup milk
7 tablespoons butter
10 tablespoons all-purpose flour
1/2 cup frozen green peas, thawed
Salt and freshly ground black pepper
1/4 cup dry white wine
2 teaspoons Essence, recipe follows
1 teaspoon fresh thyme leaves
3 ribs celery, cut into 1/2-inch pieces on the diagonal
4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
1 large onion, cut into 1-inch pieces
1/4 cup heavy cream
3 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Cut chicken backs, necks and wings into 1-inch pieces.
  • For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.
  • Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.
  • In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.
  • Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERALD CHICKEN PAPPARDELLE



Emerald Chicken Pappardelle image

A great week night meal. I used chicken breasts, but think the thighs would have more flavor. Store bought rotisserie chicken would also be really good. I only used 1 shallot for personal taste, and couldn't find pappardelle noodles, so just used egg noodles. If Boursin cheese is too expensive, you can make your own: Recipe #60795. This is a mild flavored dish, so feel free to season to your taste.

Provided by sydsmama

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken thighs
2 tablespoons olive oil
2 shallots, peeled and minced
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (5 1/4 ounce) package boursin spreadable cheese with garlic and herbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
1 (8 7/8 ounce) box italian pappardelle noodles, cooked according to package directions
8 cherry tomatoes, halved

Steps:

  • Cut chicken into l-inch pieces.
  • In large frypan, place oil over medium heat. Add shallots and saute until translucent, about 2 minutes. Add chicken and continue to cook about 5 minutes or until chicken is no longer pink.
  • Add broccoli, cheese, salt, pepper and wine; stir and cook over medium heat about 5 minutes.
  • On serving platter, mound noodles. Spoon chicken mixture over top. Garnish with cherry tomatoes.

Nutrition Facts : Calories 480.1, Fat 13.9, SaturatedFat 2.8, Cholesterol 138.6, Sodium 414.5, Carbohydrate 51.9, Fiber 4.6, Sugar 3.3, Protein 31.8

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