ASIAN-INSPIRED CHICKEN BURGER WITH SRIRACHA MAYO AND SESAME SLAW
Ingredients
Serves 4
1 lb (500 g) ground chicken (50/50 white and dark meat)
½ cup (125 ml) Japanese panko breadcrumbs
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced ginger
1 tbsp (15 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tsp (10 ml) sesame oil
1 lg egg, lightly beaten
3 green onions, finely chopped
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground black pepper
hamburger buns
SRIRACHA GARLIC AIOLI:
1 garlic clove, finely grated
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) sriracha
2 tbsp (30 ml) lemon juice
salt and freshly ground black pepper
ASIAN SESAME SLAW:
1 to 3-inch (7.5 cm) piece ginger, grated fine
½ cup (125 ml) rice wine vinegar
1 tbsp (15 ml) soy sauce
1 lime, juiced
2 tbsp (30 ml) sesame oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) sriracha or garlic chili paste
½ head Napa cabbage, cut into fine 2-inch (5 cm) long shreds
1 red bell pepper, fine julienne into 2-inch (5 cm) lengths
1 lg carrot, finely shredded
1 serrano chili, seeded and finely minced
3 green onions, finely chopped on the bias
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) finely chopped mint leaves
½ tsp (2 ml) ground black pepper
2 tbsp (30 ml) toasted sesame seeds
Instructions
- In a large mixing bowl combine all the ingredients until mixed well, being careful not to overwork the mixture. Cover and refrigerate 15 minutes. Divide and form the mixture into 8 X 3-inch (7.5 cm) diameter patties.
- Heat a grill pan or barbecue over medium-high heat. Lightly grease grill and add patties, cooking 4 minutes per side. Meanwhile toast hamburger buns. Slice horizontally and spread a dollop of Sriracha Garlic Aioli to the bottom and top of each bun. Add a patty and top with some of the Asian slaw. Cover with top bun and toothpick to hold.
- To make SRIRACHA GARLIC AIOLI: Combine all ingredients until well blended. Cover and refrigerate until ready to use. This can be made 1 day ahead.
- To make ASIAN SESAME SLAW: In a mixing bowl, combine ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, honey and sriracha. Whisk until well blended. Toss together remaining ingredients and combine with dressing until well coated. Let sit 10 minutes before serving.
Drink Pairings
BARBECUED DUCK SALAD WITH FRIED WONTON STRIPS
Ingredients
Serves 4 to 6
DRESSING:
1 stalk lemon grass, white part only, thinly sliced
½ bunch cilantro, roots and stems only (set aside leaves for later)
2 tsp (10 ml) finely grated fresh ginger root
1 Thai red chili, finely chopped
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice wine vinegar
2 tbsp (30 ml) finely grated palm sugar
1½ tbsp (22 ml) fish sauce
1 tsp (5 ml) sesame oil
SALAD:
vegetable or canola oil, for deep frying
12 to 16 wonton wraps
1 Chinese barbecued duck, cooled
1 head butter lettuce, rinsed, dried, cut into ½-in (1.25 cm) juliennes
1 English cucumber, seeded, cut into 2-in x ¼-in (5 cm x 0.5 cm) juliennes
1 large carrot, peeled, thinly sliced into ribbons
2 cups (500 ml) bean sprouts, rinsed and dried well
1 container cherry tomatoes, each halved
2 shallots, thinly sliced
1 bunch Thai basil, leaves picked and torn
½ cup (125 ml) dry-roasted peanuts, coarsely chopped
Instructions
- To make DRESSING: In an immersion blender place lemon grass, cilantro roots, ginger and chili then process until coarsely chopped. Add lime juice, vinegar, sugar, fish sauce and sesame oil and stir until well combined. Season with more lime juice, sugar or fish sauce, to taste. Set aside.
- Preheat oven to 350 F (180 C). In a medium-sized saucepan, heat 1-in (2.5 cm) of vegetable oil over medium-high to 350 F (180 C). Cut wonton wraps into ¼-in (0.5 cm) strips. Carefully add a small handful of wonton strips a few batches at a time to hot oil. When golden and crisp, remove and transfer to a paper towel-lined baking sheet. Repeat with remaining strips and set aside.
- To prepare duck, remove skin and cut skin into ½-in (1.25 cm) julienne. Place onto baking dish and heat in oven until crisp. Remove from oven and transfer to a paper towel-lined baking sheet to drain excess fat. Transfer to plate and set aside.
- Using hands, remove meat from bone, tear into bite-sized pieces and place in a large mixing bowl. Add remaining ingredients, reserved duck skin and fried wonton strips. Drizzle with Dressing, tossing lightly until well mixed. Transfer to serving plates and serve immediately.
Drink Pairings
BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
CANTONESE ROAST CHICKEN
Ingredients
Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish
Instructions
- To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
- To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
- To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
- Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
- Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.