Spicy Chicken Stock Recipes

EASY SPICY GARLIC CHICKEN BROTH

Steps:

• Heat the oil in a pot set over medium heat.
• Add the garlic, ginger, spring onion and chilli and cook for 2-3 minutes until fragrant.
• Pour in the stock, soy sauce, honey and lime juice. Bring to a simmer then cook for at least 10 minutes.
• Taste and adjust seasoning as preferred then serve.

RICH CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

SPICY CHICKEN STOCK

Steps:

• Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
• Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
• Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

CHICKEN STOCK

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

CHICKEN STOCK

Steps:

• Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
• Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
• Strain and cool the stock, uncovered.
• Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SPICY BIG TRAY CHICKEN

Steps:

• With a cleaver, chop the chicken into 2-inch pieces, and toss with 2 teaspoons salt and 2 teaspoons black pepper. (Use chicken scraps to make stock if you can.) Cover with the beer and marinate it in the refrigerator overnight or for at least a few hours. Cook the potatoes in salted water until nearly done; drain; cut into bite-size pieces if necessary.
• Heat at least 2 inches of the oil in a wok or tall, narrow pot over high heat. The more oil you use, the more chicken you can cook at one time.
• When the oil is hot, fry the chicken, in batches if necessary, until slightly brown; depending on your heat, this could take 1 to 5 minutes. Stir frequently. Remove with a spider or slotted spoon and let rest until cool, then fry again - up to 5 minutes depending on your heat - until nicely browned and crisp; remove. If you have the time, refrigerate the chicken before proceeding.
• Reduce the oil to about 2 tablespoons (reserve the rest for frying or other uses), and turn the heat to high. Add the garlic, and cook a few seconds, then add another tablespoon of oil.
• Add the cumin seeds, fennel seeds, Sichuan peppercorns, anise and dried chiles, and stir to combine. Add the hot bean sauce, and stir; return the chicken to the wok or skillet.
• Stir in the dark rice wine and 2 cups stock or water, and stir to create a sauce. Add 1 tablespoon black pepper, the sugar and soy sauce; bring to a vigorous boil.
• Add the potatoes, and continue to boil for another 10 to 15 minutes, adding more liquid as needed to keep the mixture soupy; you want to wind up with 1 to 2 cups sauce and tender potatoes. Taste, and adjust seasoning; add more black pepper if the taste isn't strong.
• Ladle the chicken, potatoes and broth into bowls. Garnish with cilantro and serve with noodles or rice.

P.F. CHANG'S SPICY CHICKEN RECIPE

Steps:

• Diced chicken breast lightly coated with potato starch.
• Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
• Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
• * Add spices to taste.

SPICY CHICKEN BREASTS

Steps:

• In a small bowl, combine the first seven ingredients. Sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium-high heat for 5-7 minutes on each side or until juices run clear.

CHICKEN STOCK

Steps:

• Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
• Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered.