New year, new recipes.
If you’re stuck in a recipe rut, look no further than James Beard Award-winning chef and television personality Andrew Zimmern.
The “Wild Game Kitchen” host shared her recipe for poached chili chicken and frozen passion fruit mousse to “Good Morning America” to shake up her cooking habits in 2024.
Check out his full recipe below.
poached chili chicken
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One whole natural chicken, washed and dried
3 quarts homemade chicken stock (you can also use store-bought)
A few slices of fresh ginger
2 cloves of garlic cut in half
1 dried hot chili
1 tablespoon garlic slices
A handful of dried chili peppers, cut into small 1/2-inch pieces
1 tablespoon chopped fresh chili pepper
1 tablespoon minced ginger
1 tablespoon sugar
1 teaspoon chicken bouillon powder or crushed bouillon cubes
1 teaspoon ground white pepper
1 teaspoon black vinegar
1 tablespoon soy sauce (choose natural ones)
A few teaspoons of chili crisp
1/4 cup very hot peanut oil (350-375 F)
Garnish: Roasted sesame seeds and green onion slices
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In a large pot, bring the stock, sliced ginger, half the garlic, and 1 chili pepper to a boil.
Place the chicken in the liquid.
Once it boils, cover and simmer for about 90 seconds.
Turn off the fire. Wait 90 minutes.
Remove the chicken from the liquid and reserve the “double” broth for sauce or soup.
When cool enough to handle, cut with a knife and arrange the meat in an extra-large bowl with wide rims, styled like an extra-large pie plate, or remove the meat from the bone and slice into 1/4-inch-thick pieces of light and dark meat. Masu.
In a separate bowl, mix together the sliced garlic, chopped chili pepper, chopped chili pepper, minced ginger, sugar, chicken bouillon powder, and ground white pepper.
Ladle hot oil over the dry ingredients (just heat the oil in a small saucepan for a few minutes).
Stir and immediately add the black vinegar, soy sauce, and chili crisps.
Pour the sauce over the chicken, add sesame seeds and green onions, and serve.
frozen passion fruit mousse
Serves 6 people
4 egg yolks
1/2 cup sugar
2 cups of dairy-free yogurt, peach, or vanilla work well
2 ounces passion fruit liqueur
2 tablespoons orange zest
3 tablespoons passion fruit puree (available in most markets when made with bitter melon; do not use juice!)
Garnish:
Canned lychee nuts are also fine.
toasted unsweetened coconut
Three ripe fresh passion fruit pulp
finely diced pineapple
roasted sliced almonds
Rehydrated basil seeds
fresh mint leaves
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Whip the egg yolks and sugar in a food mixer fitted with the whisk attachment until stiff peaks form.
Crack the yogurt into the eggs. Add liqueur, passion fruit puree, and orange zest.
Use a spatula to fill a piping bag fitted with a traditional large spout tip, or pour the mixture into a large highball glass or dessert coupe.
Freeze for at least 8 hours.
Garnish with lychees, toasted coconut, passion fruit, shredded pineapple, toasted sliced almonds, rehydrated basil seeds and fresh mint leaves.
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