Pacific Rim Chicken Recipes

PACIFIC RIM BARBEQUE SAUCE

Steps:

• Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

PACIFIC RIM CHICKEN

Steps:

• Prepare broiler, if using.
• To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
• Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
• Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
• Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
• Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
• Serve the chicken on a bed of the greens and mushrooms.

PACIFIC RIM CHICKEN WITH WILD WEST SAUCE

Steps:

• In a 1 gallon plastic food bag mix all of the above ingredients with the chicken. Seal bag and turn to coat meat. Chill at least 30 minutes or up to 2 hours turning bag occasionally.
• Prepare BBQ. When medium hot lay chicken breasts on grill. Cook turning occasionally until cooked thoroughly. Baste chicken often with marinade during the 1st 5 minutes of cooking and then DISCARD the remaining marinade.
• Spoon Wild West Sauce equally onto plate. Set a chicken breast in sauce serve with rice and vegetables.
• For Sauce:.
• In a 2-3 quart sauce pan combine the mango and the remaining ingredients. Bing to a boil of medium-high heat. Reduce heat and simmer, stirring occasionally until reduced to 2 cups, about 25 minutes.
• Pour mixture into a blender and whirl until smooth. Serve warm If making up to 2 days ahead, let cool, then chill airtight; reheat until steaming. (can be made up to 2 days ahead).

PACIFIC RIM AROMATIC RICE

Steps:

• Heat the peanut oil in a large saucepan over medium heat. Add the shallots and stir for 3 minutes. Add rice and next 5 ingredients; stir 2 minutes to release flavors. Score the underside of the lime leaves with a sharp knife. Add broth, scored lime leaves and currants to the rice mixture and bring to a boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and lime leaves and fluff rice with a fork. Transfer rice to a bowl and serve warm.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
• Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
• In a small bowl, mix together all ingredients. Refrigerate until ready to use.

CHICKEN LUAU

Steps:

• Prepare fresh coconut milk or use canned coconut milk. Cut chicken into bite-sized pieces. In saucepan, heat oil; add crushed garlic. Add chicken and brown. Sprinkle with 1 teaspoon salt and add 1 cup water. Cover and simmer until chicken is tender. Wash taro leaves; remove tough stems. Place leaves in a pan with 1 1/2 cups water and 1/2 teaspoon salt. Simmer, partially covered, for one hour. Drain and squeeze water out. Drain chicken; combine with luau leaves. Add coconut milk and bring to a boil. Serve immediately. Note: Fresh spinach may be substituted if luau is not available. Fun Fact: Always held at sunset, usually near the beach where the sun sets beautifully over the ocean, a Hawaiian lu¯'au typically lasts several hours. While you are enjoying the feast, talented performers entertain and educate you about Hawaiian culture with colorful and dramatic dances in traditional costumes. The hula is the most popular dance, where girls in grass skirts perform graceful movements to the strums of the ukulele. Usually the audience gets an opportunity to learn the dance as well. Typical Luau Food: Kalua Pig Laulau (Chicken, pork, or fish wrapped in ti leaves and steamed) Poi (Pounded taro root) Lomi Salmon (Cold diced salmon with diced tomatoes, onions, and green onions) Chicken Long Rice (Opaque noodles) Chicken Luau (Baked in taro leaves) Mahi Mahi (fish) Yams or Sweet Potatoes Tropical Fruit (Pineapples, mangoes, papayas) Sweet Potato or Poi Rolls Haupia (Coconut-flavored dessert; a stiff pudding) Mai Tais or other tropical drinks and punches

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
• With oiled hands, form into 4 patties.
• Mix together teriyaki glaze and honey in a small bowl.
• In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
• Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
• PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
• Garnish with additional cilantro and cucumber slices.
• Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.

COLONY CHICKEN SOUP

Steps:

• In a large kettle, simmer chicken in water to which chicken base or bouillon cubes have been added, being careful not to boil. When chicken is cooked through and tender, about 30-45 minutes, remove chicken. When cool, skin, debone, and cut into bite-size pieces and set aside to add later. Degrease broth. Add celery, carrots, and onions to chicken broth. Simmer about 12 minutes or until tender. Mix melted butter and flour. Gradually add to broth, stirring well. Add half-and-half and white pepper. Stir frequently until soup is very hot and slightly thickened. Add sauerkraut and chicken pieces. Simmer on very low heat for a few minutes before serving. The flavor of this delicious soup becomes even better when served the second day. Fun Fact: The Oregon Trail is the longest of the overland routes used in the westward expansion of the United States. Used between 1840 and 1860, it was about 2,000 miles long, starting in Missouri and ending in Oregon.