Moan Dut Khnao Kchei Baked Chicken With Young Jackfruit Recipes

MOAN DUT KHNAO KCHEI (BAKED CHICKEN WITH YOUNG JACKFRUIT)

Steps:

• Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest for 10 minutes, flipping halfway through. Reserve any liquid that drains from the chicken for later.
• Cut the jackfruit: Using a paring knife, peel the skin from the jackfruit. Remove the core, then cut the meat into 1-inch cubes. Set aside.
• Pour the oil into a Dutch oven or another large, heavy-lidded pot, and heat over medium-high.
• Lay the chicken in the hot oil, breast-side down, taking care not to burn yourself. Let it rest for 3 to 5 minutes, until browned underneath. Using tongs, turn it over to brown the top, then rotate as needed until the chicken is brown all over.
• Once the chicken is browned, remove it from the pot and place it on a cooling rack, with a pan below to catch the juices. Then, add the jackfruit to the oil to brown, about 5 minutes.
• As the jackfruit cooks, use the broad side of a cleaver (or a pestle, or the dull edge of a chef's knife flipped upside down) and pound the lemongrass flat to release flavors. Stuff most of it inside the chicken, setting aside a few pieces to add to the broth.
• When the jackfruit is browned, pour out the oil. Wipe out the pot, if needed, then place the chicken and jackfruit back into the pot. Add the reserved marinade liquid, 1/2 cup water, the makrut lime leaves and the rest of the pounded lemongrass. Cover the pot and let it steam over medium-low heat until juices run clear, about 45 minutes to 1 hour.
• Prepare the sweet-and-sour sauce: In a medium bowl, stir the chile, garlic, sugar, fish sauce, lime juice and salt until the sugar and salt are dissolved. If you'd like, add shallots and lemongrass.
• Prepare the black Kampot pepper sauce: Heat the peppercorns and salt in a small skillet over medium heat until the peppercorns start releasing their fragrance. Then, grind them finely by hand with a mortar and pestle or in an electric spice grinder. In a small bowl, mix them with the lime juice.
• Prepare for serving: Wash and dry whole lettuce leaves, mint and Thai basil. Slice the cucumber into thin medallions. Arrange each in individual bowls.
• When the chicken is done, remove the bird and jackfruit using a slotted spoon and add to a large serving bowl. (Any leftover sauce makes a good dip for grilled meat or seafood.)
• To serve, set out the dipping sauces and crudités with the chicken and jackfruit. (The chicken is traditionally served whole, but, if you'd like to cut it into pieces before serving, you can do so.) This is a communal meal. Make little pockets out of the lettuce and combine with different combinations of chicken, jackfruit, herbs and sauces to your liking.

"CHICKEN" MADE WITH JACKFRUIT RECIPE BY TASTY

Steps:

• In a medium bowl, combine the warm water and bouillon cube and whisk to dissolve the bouillon.
• Drain the jackfruit and rinse under cold water. Remove any seed pods and discard. Add the jackfruit to the bowl and marinate for 30 minutes. This will help remove some of the briny flavor from the canned jackfruit. After marinating, drain and set the jackfruit aside.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the garlic powder, onion powder, paprika, smoked paprika, cayenne, black pepper, and 1 teaspoon of salt.
• In a medium bowl, combine the jackfruit and 1 tablespoon of the spice blend, tossing well to coat.
• Transfer to the prepared baking sheet and bake for 15-18 minutes, until the jackfruit has partially dried out.
• Heat the canola oil in a large, high-walled skillet over medium-high heat to 375°F (190°C).
• In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, ½ cup (65 G) flour, the remaining teaspoon of salt, and the baking soda..
• In a separate medium bowl, combine the remaining cup of flour, the cornstarch, and remaining spice blend. Stir well.
• Coat the jackfruit in the batter, letting any excess drip off. Then, coat in the flour mixture.
• Working in batches, fry the coated jackfruit in the hot oil until golden brown, 2-3 minutes, flipping halfway and frying for another 1-2 minutes. Transfer to a paper towel-lined plate to drain and season with more salt if desired.
• Serve hot.
• Enjoy!

MYANMAR CHICKEN AND JACKFRUIT CURRY

Steps:

• Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
• Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
• Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

JACKFRUIT BIRYANI

Steps:

• For the jackfruit: Combine the jackfruit, yogurt, fried onions, mint, cilantro, ginger-garlic paste, lemon juice, biryani masala, chili powder, turmeric and salt in a large bowl and mix well. Marinate 2 hours at room temperature or overnight in the refrigerator.
• Heat the oil in a large heavy pot over medium heat. Add the marinated jackfruit and cook until the edges are lightly browned, a few minutes. Cover and simmer until the jackfruit is fork tender, 5 to 7 minutes.
• For the basmati rice: Place the rice in a medium bowl and cover with a few inches of water. Soak for 30 minutes.
• Drain the rice into a sieve and rinse under running water. Place in a large saucepan and add the cloves, cardamom, cinnamon, bay leaves, ghee and salt. Add 6 cups water. Bring to a boil over medium heat. Reduce the heat so the rice simmers and give it a quick stir. Cook the rice, uncovered, for 15 minutes; it should be about 90% cooked; do not overcook it. Drain out excess water and set the rice aside.
• For the layering: Combine the saffron and milk in a cup and set aside to soak for at least 5 minutes.
• Meanwhile, place 3 tablespoons ghee in a medium skillet and place over medium heat. Add the cashews and cook, stirring, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the raisins to the ghee in the skillet and repeat. Set aside.
• Use a wide, heavy-bottom pan with a tightly fitting lid to layer the biryani. Spread 1 tablespoon melted ghee on the pan. Layer in half the cooked rice first. Top with half the jackfruit. Top with half each of the fried onions, cashews, raisins, cilantro and mint and drizzle with half the saffron milk. Drizzle 1 1/2 teaspoons melted ghee on top. Repeat the layers again with all the remaining ingredients.
• Cover the pan with aluminum foil and then cover the foil with the lid. Place the pan over low heat and cook for 20 minutes. After 20 minutes, remove the pan from the heat, and let rest covered for another 15 to 20 minutes.
• Remove the lid and aluminum foil. The biryani can be served with raita, pappadums, pickle, etc.