Best Mings Thai Chicken And Zucchini Calzone Recipes

Ming's Bings image

Provided by Ming Tsai

Time 1h40m

Yield 10 servings

Number Of Ingredients 16

2 tablespoons vegetable oil, plus more as needed for pan-searing
1 red onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
8 ounces sliced shiitakes
1 cup shelled edamame
1/2 cup toasted pepitas
Kosher salt
Egg wash or water, for brushing
1 shallot, sliced
1/2 cup yuzu juice (may substitute with lemon juice)
1 tablespoon Dijon mustard
1 tablespoon palm sugar
Kosher salt and freshly ground black pepper
2 cups extra-virgin olive oil
One 18-ounce package lumpia or egg roll wrappers

Steps:

Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
Serve the bings hot with the yuzu emulsion.

Herb Chicken Stew image

Provided by Ming Tsai

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Canola oil, to cook
Salt and black pepper
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
1 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon ginger powder
8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
1 quart chicken stock

Steps:

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.
BEVERAGE: Pinot noir

Thai Style Chicken With Zucchini image

Provided by The Normans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup light soy sauce
1/2 tablespoon fish sauce
2 teaspoons caster sugar
1/4 teaspoon white pepper
500 g zucchini, diced large
300 g mushrooms, roughly chopped (optional ingredient)
2 tablespoons peanut oil
2 garlic cloves, minced
3 teaspoons minced chili
500 g ground chicken
1/4 cup coriander leaves

Steps:

Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
Cut zucchini into 1 inch cubes and steam until tender.
Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
Stir fry for 2 minutes until slightly thickened.
Serve with jasmine rice or your chosen sides.