I Am... Tinned Fish
Friday nights around here are Fish and Chips Fridays. Nope, not crispy battered fish and golden french fries – I’m talking about canned fish and kettle cooked chips. Are you familiar with conservas? It’s Spanish for “preserved” and it typically refers to canned fish and seafood. Not just any canned fish though – we’re talking about gorgeously glossy high quality seafood that’s sustainable, delicious, quick, and easy. Essentially, conservas is the charcuterie of the sea. Some people call it seacuterie, some people call it conservas, some people call it a tinned fish board. Really, it doesn’t matter what it’s called because it’s delicious. Mike and I were first introduced to conservas at a Spanish tapas bar. They had an entire menu of canned seafood that they cracked open and served with Spanish potato chips, hot sauce, and a couple of other accoutrements. It was such a fun eating experience. The brininess of the the fish, the tart and spicy sauce, and the crunch of the potato chips all come together into the perfect flavor explosion. After our first time, we were hooked. Fish and chips Fridays (at home) was born. Hundreds of years can’t be wrong. Spain and Portugal have a long, rich history of making and enjoying conservas. Now, canned fish is gaining popularity here in North America. There are loads of historical classic brands as well as new ones that are fresh and innovative. There’s bound to be a canned fish out there you like. Part of the fun of conservas is trying out the different varieties and comparing and contrasting.
Why tinned fish is popular
Tinned fish is delicious, that’s probably the number one reason. But that’s not why you’ve been seeing tins of fish pop up at specialty stores and in your social feeds. There are so many reasons, but these particular ones are why I think conservas is here to stay.They're accessible
Because it’s canned, you can purchase conservas online making it accessible to almost everyone. Even if you don’t live anywhere near the ocean, you can have a briny seafood adventure. Canning is the preferred method of preserving seafood in Spain and Portugal simply because it conserves the seafood at its peak, right when it’s caught.. Plus, canned fish isn’t exclusive to Spain and Portugal. Almost all countries preserve fish and seafood via canning, making it a fun way to travel without leaving home. Once you get into specially canned seafood, there’s no looking back.Personal and customizable
A conservas party is the epitome of customizable. One tin, five tins, olives or no olives, hot sauce or no hot sauce, crusty bread, crackers, kettle cooked chips; the list of what you can serve with conservas goes on and on. It’s infinite combinations. You can make multiple unique perfect bites making this a perfect snack-y meal.Deeply enjoyable
Cracking open tins of conservas and a bottle of wine (or fancy beverage) implores you to slow down and enjoy. Because you’re making tiny bites instead of eating a prepared dish, you’re considering arrangements and what tastes good with what. You’re being creative and thinking about your food instead of just eating it. It’s also a little like taking a short vacation to where your canned fish is from. Are you on the shores of Spain, near the Sea of Japan, or just off the Atlantic coast? Physically, you’re at home, but you’re eating seafood from an entirely other place. (And time, if you want to get existential about it.)Very Photogenic
Opening up cans of conservas and revealing perfect layers of filets or mussels all nestled in oil is incredibly pretty. Some cans come flecked with spices, some are simple yet satisfying in their geometry. Tins of seafood are rustic, romantic, and gorgeous. Add chips, crusty bread, crackers, olives, and little forks all on a wooden board or plate and it’s the easiest, most photogenic thing you’ve thrown together in less than 2 minutes. So much quicker than a charcuterie or cheese board.#Aesthetic
The conservas world is design strong. There are fancy tins, labels, and wrappings all covered in art or branding. True canned fish lovers collect the labels and save them. From colorful to retro, the cans, labels, jars, and everything to do with conservas is incredible. I love the typography, the illustrations, the shapes and colors of the cans. Call me a design nerd but I get the heavy breathing when I see a bunch of tiny tins with eye catching design.Super Affordable
Let’s face it, date nights are getting more and more expensive. Ditto with hosting parties. Conservas is affordable (even if you buy the pricey cans) compared to going out for a night on the town. Even if you spend $10-15 per tin of seafood, it’s still not going to add up to what you’d pay at a restaurant these days. Plus, staying in is the new going out, amirite?How to have a tinned fish date night
- Choose cans of fish. You get extra flex if you have a canned fish library with many tins of fish. You can even start your date night at a cute grocery store. Just be sure to scope out their conservas selection first before bringing your date.
- Open cans of fish.
- Uncork your wine.
- Open bag of kettle cooked chips.
- Set out olives, nuts, fruit, herbs, and hot sauce.
- Boom, done.
Where to buy tinned fish
You can get regular canned fish and seafood at your supermarket but if you’re looking for something that’s a little more specialty, check out Whole Foods, World Market, or online. Even Trader Joe’s sells decent canned sea bream, smoked sardines, trout, and mackerel. You can do a high-low comparison and see which fish you like better. Sometimes Mike and I will buy the same type fish from different brands just to see how different they are in quality and flavor.A few of our favorite brands in no particular order
Patagonia Provisions - sustainable fishing with delicious flavors, Patagonia knocks it out of the part with their conservas. We’ve never had a bad tin from them, all of them are amazing. Jose Gourmet - a modern Portuguese brand, is immediately recognizable from the boxes that feature playful illustrations. They have a large variety of seafood and flavors and all are high quality and absolutely addictive. Matiz - Spain is well known for conservas and Matiz is one of the OGs. They have interesting seafood like white anchovies, octopus, and cockles. Their classic sardines are firm, plump, and a good standard to keep in your pantry. Ortiz - the classic red, yellow, and blue can is a cult favorite. They’ve been canning since 1891 and people LOVE their tuna. They have several different lines with different types of fish. We especially like cooking with the anchovies that come in a jar. Nuri by Conservas Pinhais - This is a classic Portuguese conservas company. Nuri has been around since 1920 and the sardines are hand packed and hand labeled. They come in various flavors: sardines in tomato sauce, mackerel fillets in olive oil, sardines in spicy olive oil, and more. Pollastrini di Anzio - this Italian brand has been packing Mediterranean sardines since 1889 and their wild caught sardines are some of the best. They come in a variety of flavors, all are delicious.What kind of seafood comes in tins?
Anything seafood you can think of comes in a tins.Tuna
This isn’t the tuna of your childhood. Preserved in high quality olive oil, conservas tuna is firm, fleshy, and delicious. You can find tuna belly, ones with piquillo peppers, sun dried tomatoes, even chili crisp! High quality canned tuna is the perfect fish to ease into with conservas because it’s familiar. Pro tip, the tuna flavored oil in the can is perfect for bread dipping.Salmon
Conservas salmon comes in large, firm chunks packed in oil. It’s amazing mixed into rice a la Tiktok salmon rice bowls and also on toasts. I like the smokiness and the flavor of Fly By Jing Smoked Salmon via Fishwife.Sardines
There’s a whole world of sardines out there. They come in a variety of sizes, whole with skin on or completely skinned, deboned, and filleted. Both are good. If you’re new to conservas, you probably want to go the filet route, but if you love fish, the ones with skin and bones is where it’s at. So much calcium and omega 3s.Mackerel
One of our absolute favorite types of fish, canned or fresh. It’s milder than sardines or anchovies but packs big savory, umami punch. It has just the right amount of fat, much more than tuna, so if you’re convinced that canned fish is dry, mackerel is here to prove otherwise. If you ever have a chance, mackerel is very popular in Asia and the tinned mackerel from Japan (Ligo) is amazing with rice.Anchovies
Ah, anchovies. They have such a reputation, bad and good. They're the little fish that could. They add umami and salt to everything: pasta, toast, potatoes, steak, pizza, you name it, anchovies will jazz it up. If you’re an anchovy fan (who isn’t!?) the best way to enjoy their purity is on a crunchy kettle cooked chip (unsalted please) with a squeeze of lemon or dab of hot sauce. Pure flavor. PS - If you’re an anchovy fan, grab the Ortiz jar, they come with a cute fork and are tender, meaty, smooth, and generally amazing. PPS - get oil packed anchovies for eating, salt packed are usually for cooking. PPPS - if you find oil packed anchovies too salty go for marinated white anchovies that are pickled in vinegar.Mussels
Soft and velvety with just a bit of bite, mussels conservas are plum, firm, and delicious. They come so many ways, smoked, as escabeche, or with simple herbs. Enjoy from the tin with chips, toss them with pasta, or make a quick homemade escabeche with fresh herbs, lemon, sweet paprika, and red or white wine vinegar.Cockles & Clams
Steamed and preserved cockles and clams are tender, sweet, and full of seafood brine. You can add them to salad, use them to top off pasta, or make a quick ceviche-type dish with onions, cilantro, lime, and the canning brine.Squid
Tender and rich canned squid is amazing alongside a starch: risotto, rice, pasta, potatoes, or bread. Some conservas squid is grilled before canning, which preserves the texture and flavor even more.Others
There are way too many to list out here: trout, octopus, lobster, razor clams, scallops, snow crab, essentially any seafood you can think of, it exists. You might have to do a deep internet dive or hop a plane over to Spain or Portugal if you’re looking for the harder to find seafood. It’s my dream to go on a conservas trip one day!How many tins of conservas do you need?
For date night: Three is the perfect number. One tin per person plus one extra for fun. Three tins is more than enough for two people, especially with the accruements. For a party: If you’re making a large tinned fish platter for a party, I would go for 5-6 tins for 10 people. It’s about 1/2 tin per person when you’re serving conservas as an appetizer.What to serve with canned fish
- chips - don’t knock it til you try it! There are places that specialize in conservas and they always have chips. The crunch of the potatoes with canned fish can’t be beat. We like going for a thicker cut kettle cooked chip, preferably unsalted to let the flavor of the seafood shine through. Also good are tortilla chips and pita chips. Anything that is handheld, crunchy, and usable as a vehicle for the seafood to your mouth is amazing.
- bread - there’s a large world of bread out there and almost all breads will work well. Think: crusty sourdoughs, crackly baguettes, seeded loaves. You can go for bread in it’s natural state but toasting is a pro move, in my opinion. Don’t forget the good olive oil on the side for dipping.
- crackers - my personal favorite are sourdough discard crackers because of their phenomenal hearty crunch. Your favorite store-bought brands of crackers will do too. Grab a selection so you can mix and match and make different cracker-seafood combinations.
- rice and seaweed - a DIY onigiri (Japanese rice ball) slash hand roll platter is an amazing idea for a conservas platter. All you need are a couple of cans of fish, warm rice, Japanese pickles, roasted seaweed snacks, and furikake.
- hot sauce - Salsa Espinaler is specifically made for conservas, as you can tell from the slightly morbid but happy fish skeleton holding on to a bottle. It’s bright and tangy, vinegary with a hint of warmth. Tangy, vinegar forward hot sauces work best, like Tabasco or Crystal.
What to drink with tinned fish
Wine! Spanish or Portuguese, please, if you’re feeling fancy. You can go with white or red, it’s up to you. If you’re feeling extra fancy, you can break open a bottle of Cava (sparkling Spanish wine). Vermouth is also a good choice, with plenty of ice and a twist of lemon or orange. If you want a bit of a more casual feel, beer goes great and, if you don’t drink, I recommend a chilled unsweetened hibiscus tea. Straight hibiscus tea has hints of tannins and is refreshing and light.What if I don’t like tinned fish?
Forget those watery cans of tuna from your childhood. Imagine the freshest fish preserved at it’s height in delicious olive oil. Some tins have a handful of complementary spices and herbs to bring the flavor and some are simple. All are, ironically, fresh tasting, and delicious. Try some, you’ll like it, I promise!Bonus tips
If you want to make your date night in reminiscent of a date night out, don’t forget plating. Everything feels more luxurious and fancy when you plate it artfully. You’ll need:- A board or large plate - this large serving platter will hold all your tins while protecting your table from the inevitable oil drips. It’s a simple oval that’s cloud colored, that is, white with a little hint of grey; perfect for showing off colorful cans of conservas.
- Two small side plates - these hunter green side plates are modern and fun. I love how dark green looks with food and these have an unobtrusive matte finish
- A large bowl - These pasta bowls are perfect for housing chips, bread, or crackers.
- Glasses - you have several options here. You can go for classic wine glasses, Picardie glasses for some French cafe feels, or fancy thin water tumblers for a mix of sophistication and everyday.
- Two to three small bowls - these are for freshly cracked black pepper, olives, nuts. Basically, anything that’s small and you’re not serving a lot of. We love these small matte bowls. They come with four colors in one set making them fun and mismatched while still clearly being the same.
- Conservas forks - mini forks! If you know, you know. These little forks have just two prongs, making getting seafood out of tins a breeze. Plus they have rustic wooden handles for some farmhouse feels.
- Linen napkins - cloth is fancier than paper and it says, hey, I’m willing to do laundry for you.
Tinned Fish Date Night for 2
The best date night is the one you can put together in 5 minutes.
- 1 can tuna or salmon conservas
- 1 can sardines conservas
- 1 can mackerel conservas
- 1 package kettle cooked chips (unsalted preferred)
- 1/4 cup olives (Castelvetrano, Gordal, or Manzanilla preferred)
- 1/4 cup marcona almonds
Open the cans of conservas and place on a plate or wooden board, leaving the seafood in the tin.
Open the kettle cooked chips and place in a bowl. Place the olives and almonds in small bowls alongside the conservas.
Serve with hot sauce, fresh herbs, and fresh fruit, if desired. Enjoy with wine!
Suggestions
Herbs: dill, Italian parsley, basil, chives, mint
Fruit: grapes, stone fruit, pomegranate seeds, lemon slices
Hot sauce: Salsa Espinaler, Tabasco, Crystal
I Am... TikTok Banana Bark Recipe
You’ve heard of chocolate bark, peppermint bark, brownie bark, and now, straight from Tiktok, comes banana bark.
What is banana bark?
Banana bark is chocolate bark, but with bananas. Tiktok is back at it, this time with a viral banana bark recipe. Banana bark is a super simple, no-bake dessert featuring - you got it - bananas. Just like most other chocolate bark recipes, it’s super simple to make: melt chocolate, add ingredients, let it set, break it up in to pieces, and enjoy. Banana bark consists of banana slices, chocolate, and other customizable mix-ins and toppings.How to make banana bark
- Slice - Peel and slice your bananas. 1/4 inch slices is what I feel is a good thickness. Just try to keep all the slices the same width. Arrange - Lay a piece of parchment paper out on a cookie sheet and arrange the banana slices in a neat rectangle.
- Spread - Take your nut butter of choice and evenly spread it over the banana slices. Pop that into the freezer while you melt your chocolate.
- Melt - Melt the chocolate in the microwave, in 30 second increments, stirring in between each 30 seconds. If you have coconut oil, stir it in to the chocolate.
- Pour - Grab the bananas from the freezer and pour the melted chocolate on top, spreading to the edges.
- Top and freeze - sprinkle on any toppings you desire, then place in the freezer until completely frozen, about 1 hour.
- Slice and enjoy - When your bark is solid, remove it from the freezer and either do as they do on Tiktok and use your hands to break it up, or use a knife to cut it into pieces. Enjoy while frozen!
Banana bark ingredients
- banana - grab two bananas out of a bunch and you’re good to go. You don’t need giant bananas, small ones will do. Also, get bananas that are just ripe, overly ripe bananas aren’t as aesthetic and they don’t slice as nicely.
- nut butter - most recipes use peanut butter, but you can use whatever nut butter strikes your fancy. You can even just skip out on the nut butter if you want, it’s entirely up to you. I went rogue and used Biscoff cookie butter and it is AMAZING.
- chocolate - chocolate is what makes chocolate bark bark. You’ll need 1/2 cup of chopped chocolate or chocolate chips. Milk, dark, white, anything goes. I used dark, because I love dark chocolate. More on what kind of chocolate to use for banana bark below.
- coconut oil - the coconut oil in the recipe is optional, simply because banana bark is a frozen bark. Typically, coconut oil helps with tempering chocolate, making it set, stay shiny, and giving it a pleasant snap. Coconut oil is solid at room temp, which is why it helps with chocolate solidifying. If you have some in your pantry, go ahead and add it to the chocolate, if not, you can feel free to skip it.
Toppings
This is where it gets fun! Go crazy!- Try chopped or slivered nuts such as: peanuts, almonds, cashews, hazelnuts, walnuts, pistachios, pecans, really all nuts and chocolate are amazing.
- Dried fruit is also a pro move: coconut, dried cherries, cranberries, blueberries, any sort of chewy dried fruit bits would be amazing.
- Sprinkles or salt are also a fun addition. Sprinkles because who doesn’t love funfetti and flaky sea salt because salty sweet chocolate is ultra addictive.
What kind of chocolate for banana bark?
You can use your favorite chocolate for banana bark: dark, milk, or even white. I prefer to chop up baking chocolate because it tempers better than chocolate chips, which have stabilizers in them. That being said, it doesn’t really matter what kind of chocolate you use for banana bark because technically the chocolate doesn’t need to set at room temp so really, any chocolate will work because all chocolate will set in the freezer.How to store banana bark
Banana bark is a frozen treat and needs to be kept frozen. After breaking or cutting into pieces, place the banana bark into an air tight freezer safe container and store in the freezer. If desired, place pieces of parchment paper between the slices for ease of removal. Pro tip: banana bark is a dessert best enjoyed straight from the freezer. Unlike regular chocolate bark, it’s not something that you can package up and enjoy later. The bananas will defrost and turn soggy. If you do want to gift it, make sure you cut or break it into pieces and package it in a freezer safe container and gift it with a label that says: keep frozen.More banana recipes
In case you went ham and bought too many bananas, you can also make:- Flour Bakery's Famous Banana Bread
- Banana Muffins
- Black Bottom Banana Bread
- Banana Chocolate Chip Muffins
Banana Bark
The frozen treat you never knew you needed
- 2 small bananas (sliced)
- 1/4 cup nut butter (of choice)
- 1/2 cup chocolate chips (or chopped chocolate of choice)
- 1 tsp coconut oil (optional)
Place a sheet of parchment paper on a rimmed baking sheet. Arrange the banana slices in a rectangle.
Spread the nut butter evenly over the banana slices, then place in the freezer while you melt the chocolate.
Place the chocolate (and coconut oil, if using) in a microwave safe bowl and microwave for 30 seconds. Remove and stir. Heat again for 30 seconds, remove and stir. Repeat until the chocolate is smooth and melty. Take the pan from the freezer and pour the melted chocolate on top of the bananas and nut butter.
Spread to the edges then sprinkle toppings, if desired.
Freeze the banana bark for 1 hour, or until completely frozen and solid.
Remove from the freezer and break or cut into pieces and enjoy!
Store any remaining pieces of banana bark in an airtight freezer container. The banana bark will keep for up to 1 month.
Estimated nutrition based on almond butter and no optional coconut oil used.
I Am... How to Make a Butter Board
If you keep hearing people talking about butter boards, here is everything you need to know! Butter boards are here to stay, especially since we’re rolling into the holiday season. Everyone’s looking for a trendy new appetizer and if you’re young (or young at heart) butter boards are sure to show up at the party.
What is a butter board?
A butter board is a wooden board (or ceramic dish) spread with butter and sprinkled with toppings such as flaky sea salt, freshly ground pepper, spices, herbs, citrus zest, edible flowers, and honey. Invented by the award-winning Portland chef, Joshua McFadden, butter boards are becoming increasingly popular. The idea is: instead of a charcuterie board, it’s a flavored butter board. They’re infinitely customizable and are a fun way of making butter a bit more tactile and interactive due to the way it’s presented. Butter boards come with bread, toast, crackers, scones, or anything that goes with butter. Think of a butter board as compound butter (butter flavored with herbs, spices, and other ingredients) but in a different form factor.How to make a butter board
- Let your butter come to room temp. Let unsalted high quality butter sit at room temp for 30 minutes, or break out a stand mixer and whip the butter so it is fluffy and light. Both are delicious. Room temp butter is more hefty and whipped butter is lighter, more delicate, and fluffy.
- Prep your plate or board. Give your board or plate a good wash. It’s important to use a board that you use for just vegetables. Or grab an new board so there aren’t any gashes in the board that butter can seep into. An alternative is a cute plate, like the bread shaped ceramic plate that we used. If you want to stick with a wooden board, you can also lay down a piece of parchment paper and build your board on that.
- Artfully smoosh. Take a spoon or offset spatula and smoosh the butter down on your board/plate. One stick of butter is enough for 4-6 people, it equals 2 tbsp or 1.3 tbsp tbsp per person.
- Top. Sprinkle on a generous amount of flaky sea salt, freshly ground coarse black pepper, and any other flavor toppings that you love. See below for topping inspiration. In the butter board pictured we went with a roasted garlic butter board: unsalted butter, flaky sea salt, toasted coarse black pepper, a whole head of roasted garlic, lemon zest, thinly sliced red onions, plenty of fresh herbs, and a drizzle of maple syrup.
- Enjoy. Serve with warm bread, toasted bread, seeded crackers, or anything that goes amazingly with butter. Place small spoons or butter knives out with the board and encourage everyone to scoop, spread, and enjoy!
Butter board ingredients
- butter - unsalted butter for the win here. Get a pretty, golden, high quality butter. At it’s core a butter board is just bread and butter so both the bread and butter need to be good quality ingredients. Kerrygold is a great readily available brand. If you have access to locally made butter that is a perfect option too.
- flaky sea salt - giant flakes of sea salt are pretty, crunchy, and just feel special. We love use Maldon sea salt, both their regular flakes and their smoked flakes. Jacobsen Salt Co. is also amazing. They have a bunch of flavored salts and their salt comes from the Pacific Northwest Ocean, which is local for us.
- pepper - freshly ground black pepper or other peppers like chili flakes add heat and warmth.
- spices - you don’t need a lot of spices to make your butter sing. Just make sure they’re fresh! Spice mixes work wonderfully and za’atar butter or everything bagel butter are both amazing.
- garlic - fresh for a spicy bite or roasted for a mellow warmth. I LOVE garlic butter and a garlic butter board is my idea of heaven.
- herbs - fresh herbs are the flavor superstars. Think: thyme, chopped rosemary, chopped parsley, basil, chives, sage, tarragon, mint, cilantro, green onions, the herb world is large and delicious.
- nuts - chopped nuts add some crunch and texture. Try: pistachios, hazelnuts, almonds, walnuts, pecans, or your favorite nut.
- sweet - a drizzle of honey, sliced fruits, fruit compotes, jams, or even maple syrup add a note of sweet to contrast the savory. Sweetness and butter work particularly well for breakfast butter boards served with pancakes or waffles.
What kind of butter for a butter board?
Go for an unsalted, high quality butter. My all time favorite butter is SMJÖR, an Icelandic butter that isn’t available anyone but in Iceland. Here at home, I love Kerrygold or the local butter that is available.Who invented butter boards?
Butter boards were first mentioned in Joshua McFadden’s James Beard award winning cookbook Six Seasons: A New Way With Vegetables. We can thank Justine Doiron via Tiktok for popularizing the butter board.Why are butter boards popular?
What can I say? I feel like everyone loves food served on boards. Charcuterie and cheese boards are a fun and interactive way of entertaining and a butter board is just a natural extension, especially if you’re going to be serving bread and butter. There are haters, but I love a good bread and butter starter and I think this idea is pretty genius. I think at this point they are a love-hate kind of thing with many people on the internet being both disgusted and delighted.How to artfully smoosh butter
The best way to artfully smoosh butter is to use the back of a spoon or a small offset spatula. If you whip your butter, you can use a silicone to create divots just like how you frost a cake. The key is to kind of make the butter look like waves. It’s easier if your butter is just the right temperature. You don’t want it too hard or too soft.12 best butter board ideas
- Honey coriander. This is Justine Doiron’s classic combo and it works: flaky sea salt, pepper, fresh mint, ground coriander, ground cardamom, fresh basil, honey, lemon zest, and edible flowers
- Figs and honey. Juicy quartered purple figs, flaky sea salt, and a generous drizzle of honey.
- Sweet and spicy. Flaky sea salt, fresh lime zest, honey, and Calabrian chili flakes.
- Garlic. Whole roasted garlic cloves along with finely grated fresh garlic, finely chopped parsley, and flaky salt.
- Lemon. Thinly sliced oven caramelized lemons, fresh lemon zest, thinly sliced lemons, honey, fresh mint, and flaky salt.
- Pistachio. Roughly chopped pistachios, flaky salt, basil, lemon zest, roasted tomatoes.
- Scallion. Oven roasted green onions, freshly sliced green onions, flaky salt.
- Everything bagel. A generous sprinkle of everything bagel spice, thinly sliced purple onions, capers.
- Gremolata. Toasted chopped pine nuts, lemon zest, finely chopped parsley, finely chopped garlic.
- Pesto. Crushed garlic, toasted chopped pine nuts, loads of fresh basil roughly chopped, and a generous sprinkling of finely grated parmesan.
- Dark chocolate. Dark chocolate shavings, flaky salt, fresh raspberries, and toasted chopped pistachios.
- Hazelnut chocolate. A mix of dark and milk chocolate shavings, toasted chopped hazelnuts, flaky salt.
How to serve a butter board
Make your butter board right before you serve it. They come together very quickly so there’s no need to prep them in advance. If you do need to prep your butter board in advance, make it, then pop it into the fridge to keep the butter cold. Pull the butter board out of the fridge and leave it at room temp for 30 minutes before serving. Place the butter board, along with dippers, small plates, small butter knives, and napkins arranged around it. That’s it! Everyone can help themselves by scoop up the flavored butter onto bread using knives or small spoons.Butter board dippers
- bread - freshly baked crusty breads such as country loaves, sourdough, or baguettes cut or torn into individual servings.
- toasted breads - warm bread and butter is one of life’s simple pleasures. Give your bread some transformative heat for toast.
- crackers - seeded crackers, cheese crackers, water crackers; sourdough crackers https://iamafoodblog.com/small-batch-sourdough-crackers/ are especially delicious alongside butter boards.
- breakfast foods - scones, pancakes, waffles; sweet breakfast things go well with sweet butter boards that feature dollops of jam, fresh fruit, and herbs.
- vegetables - radishes, snap peas, any sort of crunchy vegetable that you can dip.
Are butter boards safe?
There are bunch of sites out there fear-mongering the dangers of butter boards because smushing butter into a wooden board can lead to the butter getting into the cracks where microbes can grow, especially if you’re using a board that you use to prep food. To avoid this all you need to do is do your butter board on a plate or lay down a piece of parchment paper over the board so the butter doesn’t get into the cracks. Also, instead of having everyone communally dip their bread into the butter, lay out some small butter knives or spoons so they can scoop the butter up and discourage double dipping. Alternatively, you can make cute little individual butter boards on small plates or in dipping bowls. Also, you want your butter to be spreadable and at room temp, but you don’t want to leave the board out too long because believe it or not, butter can go rancid, especially in hot and humid climates. The best thing to do is assemble your butter board right before serving.What kind of board for a butter board?
Definitely use a clean, dry wooden board that is specifically for cutting bread or vegetables. Or better yet, get a wooden board specifically for butter boards if you’re set on using a wooden board. Otherwise, I recommend using a large flat plate, which will get those butter board naysayers off your back.Better butter board tips and tricks
- Soft butter is your friend. Let your butter come to room temp for at least 30 minutes.
- Unsalted butter is better. Go for high quality unsalted butter so you can season it to your own tastes.
- Flaky sea salt and freshly coarse ground pepper are the sprinkles of the savory food.
- Herbs, seeds, nuts, and seasonings make it a party.
- Sweet and savory. Add a drizzle of honey for a bit of sweetness and gloss.
- Always provide spreading instruments. No double dipping!
- Do your butter board on a plate. It’s a lot easier to throw a plate into the dishwasher and a lot more difficult to hand wash a buttery wooden board.
How to Make a Butter Board
Butter boards are here to roll into the holiday season.
- 1 tsp freshly ground pepper (coarsely ground)
- 1 cup unsalted butter (room temp (2 sticks))
- 1 pinch flaky sea salt (approx 1 tsp, or to taste)
- 6 cloves roasted garlic
- 1 lemon ((zest only))
- 1 slice red onion
- 1 tsp maple syrup
- fresh herbs (of choice, such as thyme, parsley, or sage)
- 2 baguettes (sliced to serve, or bread of choice)
Lightly toast the freshly ground pepper in a dry pan over low heat for 30 seconds to 1 minute, stirring constantly. This will warm the peppercorns and release an immense peppery flavor. Remove the pepper from the pan so it doesn’t burn and set aside.
Place the butter in a bowl and use a silicone spatula or wooden spoon to lightly cream. The butter should be smooth and spreadable, but not at all melty.
Use the back of a spoon to smoosh and swirl the butter onto a board or plate.
Layer on the sliced red onions and sprinkle with herbs. Drizzle some maple syrup on top. Finish by sprinkling generously with flaky sea salt, lemon zest, and the toasted cracked black pepper.
Serve with warm baguettes and butter knives so everyone can scoop and spread. Enjoy!
Estimated nutrition doesn't include bread
I Am... Banana Muffins
I am a banana addict. Not the actual fruit, just banana baked goods. Banana bread, banana cake, banana cookies, and especially banana muffins. There’s just something about bananas when they get baked that makes them incredibly irresistible to me. That sweet and sticky caramelized banana flavor – I just can’t get enough! These lil banana muffins are perfect because they’re individually sized and portioned. I love popping one into my pocket before heading out on an evening walk because there’s nothing better than watching the sunset on a bench with your favorite person in the world and a banana muffin.
This is the best banana muffin you’ll ever make
But first, what is a banana muffin? Maybe you think this is a silly question, but this is the kind of thing that goes on in my head. Just what the heck is a banana muffin? Is a banana muffin banana bread in a muffin shape? Is it banana cake in a muffin shape? Just what makes a muffin a muffin? Deep existential muffin thoughts aside, for the purpose of this post, a banana muffin is a little cake, made in the shape of a muffin with a muffin wrapper that is sweet, tender, moist, and full of banana flavor. These banana muffins have an even tight crumb with a nice bouncy springiness and just a touch of stickiness. It’s not too sweet and there are massive banana tones and subtle caramel notes.The best banana muffin recipe is based off of the best banana bread recipe in the world
To be honest, this is just my favorite banana bread recipe baked into muffins. Joanne Chang’s Flour Bakery banana bread is famous for a reason. That banana bread recipe is essentially too good to touch. I did make a couple of edits though: I added a bit of baking powder for some loft and doming and I also increased the baking temperature right at the beginning. According to the internet, if you want sky high muffins, the key is to bake at a high temp so your muffins explode from the heat, then turn the oven down so you the muffins continue to bake evenly. It worked! The muffins were rounded and domed and super cute.To make the best banana muffins you need the best ingredients
This is a truly moist banana muffin and it’s perfect because you don’t need anything special to make it. It’s the perfect back pocket recipe for those times when you have a bunch of bananas languishing on your countertop. Super ripe, extra spotty and brown bananas make the best banana muffins - the more ripe, the sweeter and more moist your banana muffins will be.Here’s what you need to make banana muffins
- all purpose flour - classic all purpose flour will give you the best crumb
- baking soda and baking powder - so they puff up tall and muffin-y
- cinnamon - for a hint of warmth
- salt - to highlight the sweetness of the bananas - extra ripe please!
- eggs - try to use room temp eggs, they will fluff better making your banana bread bake up light and fluffy
- sugar - regular granulated sugar will do
- oil - oil will always give you the moistest quick breads, more on that below
- extra ripe bananas - see above picture
- sour cream - a bit of tang to complement the caramelized bananas
- vanilla - for a creamy hint of vanilla flavor
Oil vs butter
I always prefer to make my banana bread and cakes with oil and you should too! Oil makes loaf cakes and quick breads like muffins more soft and moist. Oil gives you that classic banana bread flavor that you get when you buy a slice from a coffee shop. Of course, if you like the flavor of butter, melted butter will work too. Oil has the advantage of staying liquid when cold so it gives your baked good a more soft and tender texture.How to make the best banana muffins
- Mix. Mix together the dry ingredients - all purpose flour, baking soda and powder, cinnamon, and a bit of salt in a bowl and then set it aside.
- Whip. Whip eggs and sugar together until it’s light and fluffy and pale. The eggs and sugar will almost double in volume. Drizzle in the oil and whip until emulsified.
- Mash. Mash your banana - I like to make sure my bananas are super smooth because I don’t like banana chunks in my bread. After the bananas are mashed, stir them into the egg and sugar batter, along with sour cream and vanilla until smooth.
- Stir. Stir in the flour mix, making sure everything is throughly combined.
- Bake. Divide the batter evenly amongst paper lined muffin tins and bake until fluffy and golden, cool slightly, and enjoy!
Banana muffin mix ins
I like my banana muffins classic but feel free to stir in any mix (1/2-1 cup) of the below for an over the top fully loaded banana muffin:- nuts: toasted walnuts, pecans, hazelnuts, pistachios
- dried fruits: toasted coconut, dried cherries, dried banana chips, raisins, craisins, dried blueberries
- chocolate: dark chocolate chunks, milk chocolate chunks, white chocolate chunks, chocolate chips
Banana chocolate chip muffins
Are you wondering how many chocolate chips you should use for banana chocolate chip muffins? The answer is based on preference of course, but I find that 1 cup is the perfect chocolate to banana muffin ratio. Simply mix in 1 cup of chocolate chips after you mix in the flour. If you like a chunkier chocolate, a chopped up dark chocolate bar is a pro move.Banana nut muffins
Bananas and nuts go together like PB&J! Just like chocolate, the right ratio is 1 cup of toasted chopped nuts. Classic nuts to try are walnuts and pecans. If you want something a bit different, try chopped toasted macadamia nuts, pistachios, hazelnuts, almonds, or cashews. Stir in the nuts after you stir in the flour.How long to bake banana muffins
Banana muffins take about 20-25 minute in the oven. A good way to tell when they’re done: they will be set and golden and brown on top, spring back when you lightly press down on them, and a toothpick in the middle will come out pretty clean, with just a couple of crumbs clinging to it.Banana muffin FAQ
Why are my banana muffins browning unevenly?
Your oven might have hot spots! To prevent uneven browning, make sure you rotate your muffin pans when halfway when baking. If you want to ensure perfectly baked muffins every time, get an oven thermometer to make sure your oven is at the correct temperature.Why are my banana muffins flat?
For fluffy, high, bakery-style muffin tops, there are a couple of tips!- Check your baking soda and baking powder. Baking soda will fizz in hot water and baking powder will fizz with vinegar or lemon.
- Room temp ingredients. Room temp ingredients will bake up taller and fluffier than ingredients from the fridge so make sure your eggs and other ingredients are room temp.
- Resting. Resting banana muffin batter helps it thicken up because the flour has time to absorb the liquid in the batter. The starch molecules swell up and thicken making the batter thicker.
- Fill your muffin cups almost to the top. Leave just smidgen of space at the top of your muffin cup, about 1/8-1/4 of an inch. Filling the cups up high will ensure you get a tall muffin.
- High temps. Higher temps at the beginning of baking can cause oven-spring: a high blast of heat that will create steam that will lift the batter tall and fluffy. After the muffins spring, you turn down the heat so they can continue to bake through.
How do I make my banana muffins more banana-y?
For extra banana-y muffins you need incredibly ripe, spotty, bananas. The riper they are, the more banana-flavored your muffins will be.How do I ripen bananas quickly?
To quickly ripen bananas:- Separate all the bananas. Single bananas ripen faster because they release more ethylene gas, which is the gas that ripens fruit.
- Pop the separated bananas in a brown paper bag. Use a paper bag to trap the gas to encourage the bananas to ripen even more quickly.
- Store in warm spot. Just find a nice cozy warm spot for your bananas. Fruit ripens more quickly when it’s warm.
How to mash bananas
I like to peel my bananas, place them in a wide bowl and use a potato masher to mash until the bananas are very liquid-y without any visible lumps.Why is there sour cream in banana muffins?
Sour cream is perfect in loaves and muffins! It keeps them moist and flavorful, adding a bit of tang that compliments the sweetness of bananas. If you don’t have any sour cream, you can substitute with yogurt, regular or Greek.What to serve with banana bread
Give yourself those at home cafe feels with these cafe style drinks:- fluffy dalgona coffee
- coffee jelly coffee milk
- mint mojito pour over
- matcha latte
- whipped hot chocolate
Banana Muffins
Sky high extra banana-ey banana muffins based on one of the best banana bread recipes of all time.
- 1 2/3 cup all purpose flour (210g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup sugar (plus 2 tablespoons - 230g)
- 2 large eggs (room temp)
- 1/2 cup neutral oil (such as canola oil - 100g)
- 3 1/2 bananas (very ripe, peeled and mashed, ~1.5 cups, 340g)
- 2 tbsp sour cream (or Greek yogurt)
- 1 tsp vanilla extract
With the rack in the center of the oven, preheat to 425°F. Line 16 muffin tins with papers. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.
Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
Pour the batter into the muffin tins and bake for 5 minutes at 425°F then turn the heat down to 325°F and continue to bake for 15-20 minutes.
The muffins should be golden brown on top, a toothpick will come out clean and the muffins will spring back when you gently press down. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!
I Am... Chicken Caesar Salad
There’s a salad place near my house that makes a killer chicken caesar salad. It’s my go-to, not-so-guilty pleasure. I love it so much. For some reason it tastes so much better than me making chicken caesar salad at home. Only thing is, it’s ridiculously expensive. Especially because I know that for the price I pay, I can probably make myself at least 4 salads. So, to save my wallet, I recreated it at home. It is glorious! Crunchy, crisp romaine lettuce, kale, grated Parmigiano Reggiano, garlicky croutons, roasted chicken breast, toasted cashews, a ramen egg, a lemon wedge for squeezing, and homemade caesar dressing. SO GOOD I’ve eaten it every day for twelve days and I’m still not sick of it.
Caesar salad
Caesar salad needs no introduction. There are fancy table side steak house caesar salads AND fast food caesar salads. For me, a caesar salad is only as good as it’s individual ingredients. The romaine lettuce should be crisp and crunchy. The dressing should be a garlicky creamy emulsified dressing with anchovies, Worcestershire, and lots of lemon. The croutons better be buttery and homemade – toasted on the outside and a little tender on the inside. A snow shower of freshly grated parm is the finishing touch.How to make chicken caesar salad
This is a labor of love. If you make every component at home it can take a long time, not going to lie - but it’s so worth it. Personally I like meal pepping individual size salads in containers with small containers of dressing on the side so I can pretend that I have my own extra fancy salad cafe. I often just make a huge one for dinner too. Here’s how you do it:- Make the ramen eggs: Medium boil some eggs, peel them, then pop them into a rich, umami filled marinade.
- Cook the chicken: While the ramen eggs are marinating, cook your chicken in the oven or air fryer.
- Make the croutons: While the chicken is doing it’s thing, toast some torn or cubed up bread in garlic butter on the stove over medium heat.
- Prep the romaine and kale: Wash and tear the romaine. Destem the kale, wash, and tear into small pieces.
- Make the dressing: Mix together lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo.
- Toast the cashews: This is an extra step that brings out the oils and nuttiness in cashews. Toast cashews in a dry pan over low heat, shaking occasionally.
- Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. Top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.
Shortcut chicken caesar salad
If you’re on a time crunch you can totally make this salad with already made ingredients and it’ll still be incredible. It’s the combination of romaine and kale plus the jammy egg and cashews that make it amazing. Here’s how to do it, shortcut style: In a big bowl toss together the romaine, kale, chicken, and croutons with dressing to taste. Top with salted cashews, and a jammy egg. Serve with a lemon wedge and plenty of extra parm shaved on top.Ingredients
- Roasted chicken breast - Chicken breast is best in salad. It’s pretty, it goes well, and it tastes good, especially when you cook it right. You can go with rotisserie chicken or your favorite cooking method. I favor air frying because chicken breasts come out juicy and perfectly cooked every time.
- Romaine lettuce - You’ve got to have romaine if you’re having caesar salad. It’s the crispest lettuce and it’s non-negotiable.
- Kale - The kale in this salad adds a bit more earthy, green flavor.
- Parmigiano Reggiano - Get the good stuff and you won’t need a lot of it. It’s full of umami cheesiness.
- Garlicky croutons - Little bites of garlic bread in salad, genius!
- Toasted cashews - Toast your own cashews if you have the time, they taste insanely good, even if you’re toasting already roasted cashews.
- Ramen egg - A ramen egg add saltiness, umami, and extra protein in a pretty little package.
- Caesar dressing - This dressing is what makes caesar salad caesar salad. Full of salty, umami forward ingredients, it’s garlicky, rich, and addictive. My secret ingredient is Kewpie mayo, which makes it richer and so much more delicious.
- Lemon wedge - The fresh squeeze of a lemon wedge right before you eat is *chefs kiss!*
Caesar dressing
I like this Caesar dressing because it uses mayonnaise instead of eggs which means I can meal prep a big batch and keep it around without worrying. The secret ingredient is Kewpie mayo which adds richness and so much flavor. It makes a about 1 and a half cups of dressing. In a bowl, whisk together 2 tbsp freshly squeezed lemon juice, 2 tsp Dijon mustard, 1 tsp Worcestershire, 2 cloves of minced garlic, and 1 tsp anchovy paste. Stir in a scant cup of Kewpie mayo and 1/2 cup finely grated Parmigiano Reggiano. Taste and season with salt and pepper.Easiest roast chicken
You can use your favorite method to cook chicken, or even use store bought rotisserie. I find that the easiest thing to do is air fry it. It’s juicy every time. Toss some chicken breasts in a bowl with a bit of oil, garlic powder, and salt and pepper. Air fry for 12-15 minutes at 400°F or until the juices run clear. Let rest then slice for the salad.Homemade garlicky croutons
My favorite way to make croutons is with fresh bread. They end up being little cubes of garlic bread, crunchy on the outside and soft on the inside.- Rip or cut up some bread into crouton size pieces. I like ripping so there are craggily bits of contrast.
- Heat a generous amount of oil and butter in a skillet over medium.
- Stir in 1 clove of garlic as well as the bread and toss everything to coat.
- Cook until the bread is crusty, golden, and crisp, stirring occasionally.
- Remove from the heat and snack but save some for the salad.
Ramen egg
You don't need it, but a jammy ramen egg with it’s salty umami coated outsides is the perfect extra bite of protein in this salad. It elevates it from just a caesar salad to a Fancy Salad, capitals needed. The best part is that ramen eggs are meal prep worthy and perfect for snacking on. Boil some eggs until jammy then peel and soak in 3/4 cup instant dashi (supermarket, high end, or just chicken stock), 1/4 cup soy sauce, 1/4 cup sake, 1/4 cup mirin, and 1 tbsp sugar for 1 hour or up to over night. After they’ve soaked, remove them from the marinade and store them in an air-tight container in the fridge for up to 4 days. You can save the marinade in an airtight container too.That’s it!
There are a lot of steps, but you’re worth it. No sad desk salad for you. Speaking of sad desk salads, my favorite way to eat caesar salad is undressed. I like to poke ever single component on my fork then dip it into the dressing so everything stays crisp and the right amount of dressing is on every bite. How about you? Please tell me you’ll try this salad. I know it’s an investment but it will definitely be the best caesar salad you’ll ever make!Chicken Caesar Salad
The best chicken caesar salad with a lot of moving parts but you're worth it!
- 2 boneless skinless chicken breasts
- 2 tbsp oil (divided)
- 1 tsp garlic powder
- 3 slices bread (brioche preferred)
- 2 tbsp butter
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste
- 2 cloves garlic (minced)
- 1 cup kewpie mayo
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
- 2 heads lettuce (washed and chopped, romaine preferred, )
- 1 bunch kale (trimmed, washed, and chopped)
Cook the chicken: Toss the chicken in a bit of oil and 1 tsp garlic powder. Season with salt and pepper and air fry for 12-15 minutes at 400°F or until the juices run clear. Remove from the air fryer and let rest.
Make the croutons: While the chicken is cooking, rip or cut the bread into cubes. Melt the butter in a pan over medium heat with a touch of oil and add 1 clove minced garlic and the bread and and toss everything to coat. Cook until the bread is crusty, golden, and crisp, stirring occasionally. Remove from the heat and set aside.
Make the dressing: Mix together the lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo. Taste and season with salt and pepper.
Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. If desired, top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.
Optional toppings but highly recommended:
Ramen Eggs
- 4 eggs
- 3/4 cup dashi
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tbsp sugar
Bring a pot of water to a rolling boil. Turn the heat down to medium high and lower in the eggs, straight from the fridge and cook for 7 minutes. Remove the eggs and immediately plunge into an ice bath to cool. Meanwhile, stir together the dashi, soy sauce, sake, mirin, and sugar in a container that can hold the eggs. When cool enough to handle, peel and place in the marinade. Cover and place in the fridge for 1 hour or up to overnight.
Cashews
- 1/2 cup roughly chopped roasted cashews
Toast the cashews in a dry pan over medium heat, shaking, until warmed through and smell nutty and toasted. Remove from the pan and let cool.
I Am... General Tso’s Chicken
I love orange chicken, sweet and sour pork, honey garlic anything and especially General Tso's chicken. It's tangy, sweet, crispy, and good.
What is General Tso’s Chicken
General Tso’s chicken is crispy, deep-fried chicken tossed in a sweet and tart sticky sauce that has just a bit of spice. Its origins are murky at best and no one is quite sure who created it, but everyone agrees that General Tso’s chicken is named after Zuo Zongtang, a military leader from the Qing dynasty who had most definitely not tasted the chicken that’s named after him. What we do know is that General Tso’s chicken is uniquely Chinese-American and incredibly delicious.How to make General Tso's Chicken
This is one of the easiest Chinese dishes you'll ever make:- Marinate: In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature.
- Batter: Place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, and shake off the excess.
- Fry: Fry these however you like! See the sections below on air fryer vs oven baked vs deep fry. Deep fry will always produce the best results, but more often than not, we grab the air fryer for its ease and healthiness.
- Sauce: Once all of your chicken is done and resting in the oven, make the sauce. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken. Remove from heat, then add the chicken.
- Enjoy: Toss throughly to coat and enjoy immediately.
Ingredients for General Tso’s Chicken
Most of the ingredients for General Tso’s chicken are fairly pedestrian items you’ll find in your pantry/fridge: chicken thighs, egg whites, soy sauce, corn starch, sugar, white vinegar, garlic, and ginger. There are a couple of ingredients that you might not have on hand but will make your General Tso’s chicken taste just like take out:Shaoxing wine
Shaoxing wine is the secret ingredient that makes Chinese food taste like Chinese food. You might think it’s MSG that you’re tasting, but that can’t-quite-put-your-finger-on-it flavor is actually Shaoxing wine: it’s lightly sweet, nutty, earthy, and complex. It’s definitely worth it to get a bottle! Read more about Shaoxing wine here.White pepper
White pepper doesn’t taste like black pepper at all. It’s delicate and floral, with a hint of heat. White pepper is brighter and sharper, which is surprising because white pepper is exactly the same berry as black pepper. They’re both grown on the same pepper plant, but white pepper is black pepper with the outer layers soaked off. White pepper is essential in Chinese cooking, adding a earthy, floral heat. Unlike with black pepper, where you should always buy whole peppercorns, it's best to get ground white pepper because its higher moisture makes it a little harder to grind.Toasted sesame oil
Toasted sesame oil is pretty common these days and for good reason. It adds a huge amount of toasty nutty aromatic flavor. Toasted sesame oil is made from toasted sesame seeds and our favorite is Kadoya, which comes in that iconic yellow topped bottle.Chinese chili flakes
Chinese chili flakes might not be as common as the ubiquitous red pepper flakes that you see in shakers at Italian restaurants, but I feel like they are starting to become more and more popular. These flakes are bright red and have hardly any seeds, which are made from whole toasted, fried Sichuan peppers. They're nutty and toasty with a bright red color and just the right amount of heat. They are my absolute favorite chili flakes of all time.Deep Fried vs Air Fried vs Oven Baked
This recipe will work all three ways: deep fried, air fried, or oven baked. If you have the time, deep fried is going to be your best bet, but air frying and oven baking is less work and healthier too! If you’re air-frying or oven baking, you’ll need to spray the egg white-cornstarch coated chicken with some oil. We use a simple oil mister bottle that we fill with grapeseed oil; you can also use cooking spray. Make sure there’s a good coating of oil on the chicken so it browns evenly, otherwise the chicken won’t be as golden as deep frying.Air fryer General Tso's chicken
Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of chicken in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray. Cook for 5 more minutes at 400°F. If your pieces of chicken are large, you might need an extra minute or two. Let the chicken cool for 5 minutes, then air fry for an extra 5 minutes at 400°F to crisp it up. Add to the sauce and toss to coat. If you don't have cooking spray, you can toss the chicken with oil before the cornstarch, it'll be a little oilier but it will still work.Oven baked General Tso's chicken
Heat the oven to 450°F. Generously oil or use cooking spray to fully coat a wire rack in a foil lined baking sheet. Place the coated pieces of chicken on the rack, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with oil or cooking spray if you have it. Bake for 20 minutes, then flip, lightly coat with extra oil/cooking spray and bake for an extra 5 minutes. The pieces of chicken should be golden brown, crispy, and cooked through. Add to the pan with the sauce and toss to coat.What should I do with the extra egg yolks?
This recipe uses a classic Chinese deep fry coating that only uses egg whites, which leaves you with a couple of extra egg yolks. You can:- Use them as a topping for mazemen
- Pop them into budae jjigae/Korean army stew
- Make fresh pasta
- Make a bowl of mushroom risotto extra cozy by stirring in an extra yolk
- Use them to make the BEST Japanese cheesecake
What to serve with General Tso’s Chicken
- Fluffy White Rice or Instant Pot Brown Rice
- Awesome Vegetable Lo Mein
- Fried Rice!
- Pork Potstickers
- Egg Drop Soup
General Tso’s Chicken Recipe
Better than takeout: crispy, tangy, sweet, and absolutely addictive.
Chicken Coating
- 2 egg whites (preferably from large eggs)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
Chicken
- 1 lb boneless skinless chicken thighs (cubed into 1" pieces)
- 1 cup cornstarch
General Tso's Sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1/2 cup chicken stock (no sodium preferred)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp vinegar (white preferred)
- 1 tsp toasted sesame oil
- 1 tbsp ginger (minced)
- 4 cloves garlic (minced)
- 1/4 tsp chili flakes (Chinese preferred, optional)
In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature. Set up a cooling rack over a baking sheet lined with paper towels and heat up 1-2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F. Preheat your oven to its lowest setting.
While the oil is heating up, place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, shake off the excess, then gently add the chicken to the hot oil. Deep fry each batch until golden brown and crispy (about 5-6 minutes) flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
Once all of your chicken is done and resting in the oven, make the sauce: whisk together 1 tablespoon of Shaoxing wine with 1 tablespoon of cornstarch until smooth, then whisk in the chicken stock, soy sauce, sugar, vinegar, and toasted sesame oil. In a large skillet, heat up a bit of oil over medium heat and stir fry the garlic, ginger, and chili (if using) until soft but not brown, 2-3 minutes. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken.
Remove from heat, then add the chicken and toss. Toss throughly to coat and enjoy immediately.
I Am... Best Meatball Sub Recipe
Do you know how they say that a way into a person’s heart is through their stomach? I whole-heartedly believe this because I’m pretty convinced that Mike married me because of this meatball sub. I mean, who doesn’t love tender, juicy homemade meatballs that have been braised in a tangy-sweet tomato gravy tucked into a butter toasted bun with lots of melty cheese?!
What makes a good meatball sub?
Good meatball subs have big, soft, tender, juicy meatballs. I feel like meatball subs shouldn’t have meatballs that have been crisped up or browned in any way. The meatballs should just about fall apart the instant they hit your lips. The sauce should permeate and cling to the surface of the balls and they should be good enough to eat on their own but even better when put into a saucy, cheesy sandwich.The absolute best way to make meatball subs
Here’s how I like to build my sandwiches:- Choose great bread. You can go with whatever bread you love. We used baguettes here because this is a love story about meatball subs and baguettes. Cut the bread in half lengthwise.
- Butter the bread. This is absolutely necessary because the buttery bread with the tomato sauce is heaven. Bonus points if you use garlic butter! You don’t need to toast the bread on it’s own because it’s going to get a little toasty in the oven while the cheese melts.
- Sauce your bread. After the butter, you need to sauce your bread. Some people don’t put sauce on the bottom of their subs, but I feel like you need that sauciness.
- Cheese and meatball and cheese. Top the sauce off with shaved parmesan because cheese then with some extra saucy meatballs. On top of that you need a cozy blanket of low moisture mozzarella cheese and a shower of more parmesan.
- Melt. The other side of your sandwich should get some extra sauce too. Everything is popped into the oven until the cheese gets gooey and delicious. Close it up and you’re in meatball sub heaven!
The magic comes in when you make the meatballs from scratch:
- Soak some bread in milk. Milk-soaked bread make for the tenderest most juicy meatballs out there.
- Mix everything up, but gently. Gently does it. Mix up the meat, bread, eggs, garlic, parmesan, flat leaf parsley, salt and pepper.
- Shape. Make you balls according to the size bread you’re planning on using. Don’t pack them too much.
- Braise. Add the meatballs directly to the tomato sauce and gently braise until they’re cooked through. Now they’re ready for their bread bed!
What toppings go on a meatball sub?
I keep it classic with melty mozzarella cheese and sauce but you can go for onions, peppers, mushrooms, provolone, pepperoncini, jalapeños, parsley, sky’s the limit!What kind of bread for a meatball sub?
You can use any long bread you like. We went with a baguette for these photos because of my love for baguettes but sometimes I like a soft and squishy roll like a submarine sandwich roll or hoagie roll. We’ve even made these with hot dog buns. Sliders and pull apart buns work too! -xoxo StephMeatball Sub
Super tender and tasty meatballs braised in a tomato-y sauce topped off with melty cheese in a toasty baguette.
Meatballs
- 3 cups bread (cut into small cubes)
- 1 cup milk
- 1 lb ground beef
- 3 eggs
- 3 cloves garlic
- 3/4 cups Parmigiano Reggiano cheese (grated)
- 2 tbsp fresh flat leaf parsley (finely chopped)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 4-5 cups basic tomato sauce (or your favorite tomato sauce)
For the subs
- 1 french demi baguette (or bread of choice)
- 4 meatballs (and sauce)
- 2-4 slices low moisture fresh mozzarella cheese
- Parmigiano Reggiano cheese (grated, to serve)
Heat the oven to 400°F. In a large skillet or saucepan with a lid, heat up your tomato sauce over medium low heat.
Place the bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
In a large bowl, mix together the bread, ground beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it’s homogenous, but loose – don’t work the meatball mixture too much.
By this time your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 big ones) and drop them directly into the sauce. Simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 25-30 minutes.
Cut the baguette in half so you’ll have two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a bit of grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and some more parmesan.
Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!
There will be extra meatballs leftover.
Meatballs inspired by Mario Batali.
I Am... Big Mac Tacos aka Smash Tacos
Big Mac tacos, smash tacos, big mac smash tacos, smash big mac tacos, Tiktok big mac tacos, smash burger tacos – no matter what you call them, they are delicious! If you love tacos, Big Macs, and smash burgers, this mash up smash taco recipe is going to bring a smile to your face and a hum in your tum. Crispy and soft flour tortillas, a juicy smashed burger patty, bright and zesty big mac sauce, briny pickles, and fresh crunchy lettuce all combine together into a perfect handheld bite. If you’re on #foodtok you’ve definitely seen Big Mac Tacos. Maybe you’ve even made them but want to make them even tastier. We’re here to help! The marriage of Big Mac and taco is not something to just smash together. We’ve got all the tips and tricks for making the BEST big mac tacos out there.
What is a big mac taco?
It’s essentially all the perfection of a Big Mac in taco form: a juicy beef patty, special sauce, melty American cheese, shredded lettuce, a pickle slice, and diced onions, tucked into a crispy flour tortilla.How to make big mac tacos
- Smash - portion out tiny balls of ground beef and smash/press them onto flour tortillas, so they’re super flat and thin. Lightly season the beef with salt and pepper.
- Grill - heat up a pan over medium-high heat and place the tortilla burger meat side down. The beef will cook through completely while pressed up directly against the hot pan. When the beef forms a golden brown crust and cooks through, lower the heat and flip the tortilla over so the tortilla crisps in the pan.
- Melt - while the tortilla is crisping up, add a slice of American cheese and cover the tacos so the cheese melts.
- Sauce - Mix together all the Big Mac sauce ingredients (mayo, ketchup, sweet relish, mustard, vinegar, onion powder, garlic powder, and paprika).
- Finish - when the cheese is melty and the beef is ready, remove the tacos from the pan and top them with a slice of pickle, Big Mac sauce, shredded lettuce, diced onions, and an optional sprinkle of toasted sesame seeds.
- Enjoy - fold them up, devour, and enjoy!
Big mac taco ingredients
- flour tortillas - mini flour tortillas are sitting in for buns. Flour tortillas are where it’s at for these tacos, they stay plush and soft, while getting a little bit golden and crispy in the pan.
- ground beef - you’ll want a standard 80/20 ground beef for your tacos so the patties stay juicy and moist.
- Big Mac sauce - it’s not a Big Mac without special sauce. You can make an amazing copycat recipe at home, more on that below.
- toppings - classic toppings for a Big Mac are: melty American cheese, sliced pickles, diced onion, and shredded iceberg lettuce. I added a tiny sprinkle of toasted sesame seeds to give it the sesame seed bun finish, but this is completely optional.
What kind of tortillas for Big Mac tacos?
Definitely use flour tortillas to emulate a bun. If you only have corn tortillas you could use those too, but I really feel that flour tortillas are perfect for Big Mac tacos. Street size flour tortillas, that are about 4.5 inches across are perfect.Who invented big mac smash tacos
I’m not sure who invented them, but I think the first Big Mac smash taco that I saw wasn’t actually on Tiktok! It was on instagram on thenaughtyfork’s page. From there I’ve been seeing them pop up everywhere. If you know who invented them, let me know in the comments.Big mac sauce recipe
Big mac sauce is what makes a Big Mac a Big Mac. That and well, the “two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun”. Big Mac sauce is essentially a burger sauce made from regular condiments. If you’re really crazy, I think you can go to McDonald’s and ask them if you can buy some of their sauce. McDonald’s Big Mac sauce ingredients include: sweet relish, sugar, vinegar, onion powder, mustard seed, garlic powder, paprika, and a bunch of preservatives and additives. Surprisingly there are no tomatoes or ketchup in it. For our homemade purposes, we’re going to use ketchup, because ketchup has a lot of the ingredients that is in Big Mac sauce (high fructose corn syrup, vinegar, and onion powder). Big Mac sauce is creamy, sweet, and tangy. You can make an amazing copycat Big Mac sauce at home with pantry ingredients. You’ll need sweet relish, mayo, vinegar, yellow mustard, garlic powder, onion powder, paprika, and yes, in this case, the oh-so-controversial ketchup. Mix everything up, let the flavors meld, and enjoy your at home Big Mac genius.What to serve with big mac tacos
To be honest, these guys are perfect on their own, but you could also serve them up with: And you can also use that delicious homemade big mac sauce anywhere and everywhere! Happy taco-ing! xoxo stephBig Mac Tacos
This mash up recipe is going to bring a smile to your face and a hum in your tum
- 1 lb ground beef (lean or extra lean preferred)
- 12 flour tortillas (street/mini size preferred)
- 1 tbsp neutral oil
- 12 slices American cheese
- 2 cups lettice (shredded, iceberg preferred)
- 12 slices pickles
- 1/4 onion (chopped)
- toasted sesame seeds (optional)
Big Mac Sauce
- 1/4 cup mayo
- 2 tbsp ketchup
- 1 tbsp sweet relish
- 1 tsp yellow mustard
- 1/2 tsp white vinegar
- 1/2 tsp sugar
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Mix together the mayo, ketchup, relish, mustard, vinegar, sugar, paprika, garlic powder, and onion powder in a small bowl. Cover and place in the fridge to let the flavors meld. The longer the sauce melds, the tastier, but you can use it right away after the tacos are ready.
Make the smash tacos by dividing the beef into 12 equal portions that are ball shaped. You can eyeball it or use a scale to divide it into 1.3 ounce portions. Lay out a tortilla and place a portion of beef on top.
Use clean or gloved hands to press the meat onto the tortilla, flattening it out to the edges. Alternatively, you can use the bottom of a glass that’s lightly moistened with water or a burger press to press the meat flat. Lightly season with salt and pepper. Repeat with the remaining tortillas.
Heat a large skillet over medium high heat and add a touch of oil, swirling to spread it out. Add as many tacos as you can, without crowding too much, beef side down. Cook without moving for 2-3 minutes or until the beef gets a good golden brown crust. When the patties are ready, flip them over and lower the heat to medium low.
While the beef is cooking, remove the slices of American cheese from the wrappers. Top the cooked patties with a slice of cheese each, then cover with a lid and cook for another 1-2 minutes, or until the cheese melts and the tortillas are gold and crisp. Remove from the pan and keep warm in a low oven or top immediately and enjoy.
To finish the Big Mac tacos, add pickles, Big Mac sauce, shredded lettuce, diced onions, and an optional sprinkle toasted sesame seeds. Enjoy immediately!
I Am... Porchetta Recipe
If you’re looking for an easy, impressive roast, porchetta is just what you need. Golden brown crackling, juicy meat, and fresh herbs are all tied up into a neat roll. Savory, delicious, and a mix of crunchy and tender, porchetta is everything you’ve ever wanted in a roasted pork dish.
The best easter centerpiece?
If you're the kind of person that's always looking for a nice centerpiece for celebration or holiday dinners, porchetta is a great alternative to glazed ham, turkey, or expensive tenderloin. It's cheaper, more delicious, and pretty unique. Not to mention, it's lower in sodium and nitrates. Best of all, you can size it to your needs. Special anniversary for two? You can make a 2lb belly only porchetta. 16 people family reunion? Go all the way with a tenderloin stuffed full size porchetta.What is porchetta?
Porchetta is a classic Italian roast pork. The word “porchetta“ literally means little pig in Italian. Traditionally, an entire deboned pig, rolled up with fresh herbs, roasts over an open wood fire. The resulting roast is incredibly savory and delicious. It’s beloved all across Italy, served at celebrations, as a main dish at home, and as street food. In North America, most porchetta is a cut of pork that consists of slab pork belly still attached to pork loin. It emulates the different cuts you find in a whole pig roast porchetta. You’ll also see porchetta made with pork belly and tenderloin or all pork belly.How to make porchetta
- Make two spice rubs. Toast fresh rosemary needles and whole fennel seeds in a dry pan over low heat until fragrant and toasty. Remove from the heat and chop into a rough spice mix. Mix together with flakey sea salt, freshly ground black pepper, and crushed red pepper flakes. Divide the spice mix in two, then add fresh lemon zest and freshly chopped flat leaf parsley to one portion.
- Prep the pork belly. Scoring the meaty side of pork belly with a sharp knife helps it roll up into a neat, even log. Place the pork belly skin side down on a large cutting board and lightly score on a diagonal, about 1/4 of an inch deep, with lines 1 inch apart. Rotate the knife 90 degrees and score lines again, 1 inch apart, to create a diamond pattern.
- Season the meat. Rub the spice mix with the lemon zest and flat leaf parsley into the meaty part of the pork belly, making sure to rub into the scored cuts.
- Tie the porchetta. Lay out several pieces of string on the cutting board, 1-2 inches apart. Lay the pork belly on top of the string and place the tenderloin (if using), into the middle of the pork belly. If needed, trim the tenderloin in length so it fits neatly inside the belly. Roll the pork up tightly and use the strings to tie into a tight, neat roll.
- Season the skin. Use the remaining spice mix and evenly rub onto the skin of the pork belly.
- Roast. Place the rolled porchetta, seam side down, into a deep roasting rack. Slow roast, basting every so often, in a low oven, until the pork is tender, juicy, and yielding.
- Render. Blast the heat on high to render out some of the fat in the skin to create a crispy, crunchy, golden crackling.
- Rest. When the crackling is deeply golden and burnished, remove the porchetta from the oven. Let your golden porchetta rest for a minimum of 15 minutes. Resting will let the juices redistribute and remain in the roast. Enjoy!
Porchetta ingredients
- pork belly - a 3 to 3.5 lb square or rectangular slab of skin on pork belly is large enough to roll around a small pork tenderloin. You can also make an all belly porchetta and skip the tenderloin. Try to get a slab that is an even thickness throughout the entire pice so it cooks and rolls evenly. Most butchers or meat departments have larger slabs of pork belly in the back, so don’t be afraid to ask. Also, if you have an Asian grocery store nearby, they will most definitely carry large slabs of pork belly.
- pork tenderloin - if your going with a pork tenderloin, look for a small, thin, even diameter tenderloin so its easy to wrap the belly around it. Pork tenderloins come quite small, look for one that’s 1-2 lbs and around 3 inches in diameter. You might need to trim it if its too long to fit the length of your pork belly.
- seasoning and spices - a mix of classic Italian flavors is what is going to give your porchetta incredible flavor: fresh rosemary, toasted fennel seeds, lemon zest, fresh flat leaf parsley, crushed red pepper flakes, flakey sea salt, and freshly ground black pepper.
Porchetta rub
Porchetta is classically seasoned with salt, pepper, fennel seed, rosemary, lemon zest, and fresh rosemary. Most use toasted fennel seeds, but if you have fennel pollen, this is the dish you’ll want to use it in.- To make a porchetta rub, start with fresh rosemary. Wash the sprigs, remove the needles and lightly toast them in a dry pan to release their piney aromatics. Chop the cooled rosemary pine needs to further release their flavor.
- Similar to the rosemary, whole fennel seeds should be lightly toasted for maximum toasty, warm, earthy anise flavor. Crush the cooled, toasted fennel seeds and mix with the chopped rosemary, flakey sea salt, freshly ground pepper, and crushed red pepper flakes.
- Divide the spice mix in two. Add fresh lemon zest and chopped flat leaf parsley for a bright citrusy green freshness to one portion. The lemon rub is for the meat side of the porchetta and the spice rub is for the skin.
What does porchetta taste like?
Think of the most amazing pork belly you’ve ever had. Now think of the best pork chop you’ve ever eaten. Add crispy, crunchy, golden pork crackling, savory pork juices, a hint of lemon, earthy rosemary, bright and fresh flat leaf parsley, and the warm and toasty flavors of fennel seeds. All those flavors, textures, and juices explode in your mouth in a symphony of salty, fatty, balanced flavor. A perfect bite of porchetta is simply amazing.What cut of meat is porchetta?
In Italy, there are still places where they make porchetta with an entire deboned suckling pig. In North America, most porchetta is a cut of pork that consists of slab pork belly still attached to pork loin. Most home cooks make porchetta with pork belly and tenderloin or just pork belly.What is pork belly?
Pork belly is just as the name implies, the belly of a pig. It’s a boneless, fatty cut of meat sold in a slab.What is pork loin/tenderloin?
Pork loin is a tender, lean cut of meat cut from the loin muscle of a pig. Loin is large and rectangular, cut from the near the back, mid section of the pig. Tenderloin, or pork filet, is a thin, long, boneless rectangular cut from the same loin muscle as pork loin. Tenderloin comes from near the spine and is especially tender and lean.All belly porchetta
It’s definitely more common to see porchetta made from just pork belly. The reason being, its much simpler to make an all belly porchetta, both in regards to sourcing and rolling/tying.Easy unrolled porchetta
If you don’t have kitchen string or don’t want to roll your porchetta into a roll, make a flat all belly porchetta. Rub the belly with the salt and herbs and roast the belly flat. Since you’re not rolling, you can make a smaller roast as well, making this ideal for smaller eaters. Find a small baking vessel that’s about the same size as your belly and snuggle it in, so its a tight fit. The fat will render out and surround the meat, much in the same way rolling the belly together protects and bastes the meat at the same time. Essentially its a cheater’s pork confit. Roast the belly in a 275°F for 2 hours or until the pork reaches 160°F and is tender and yielding. Blast the heat up to 450°F for 20-30 minutes or until the sling becomes crisp, golden, and crackly. Let rest, slice, and enjoy.How to serve
Typically, porchetta comes sliced, chopped, and served on a crusty soft bread roll. A porchetta panino is one of life’s perfect sandwiches. Non traditionally, you can also serve porchetta as a roast with sides, with pasta, on pizza, anything you can dream — just don’t tell the Italian nonni! Here are some sides you can make alongside with:- soft and fluffy garlic rolls - there’s no garlic in porchetta and Italians feel like garlic is incredibly overpowering, but my North American tastebuds LOVE porchetta tucked into a soft and fluffy garlic butter roll.
- red wine spaghetti - ubriachi is rich and creamy and so good. Some chopped up porchetta on to would be amazingly delicious.
- roasted potatoes - you can never go wrong with pork and potatoes and these roasties are crisp and crunchy on the outside and creamy and fluffy on the inside.
- burrata and kale - sale quickly sautéed with tomatoes and topped with burrata makes a fast yet luxe side.
Porchetta
Golden brown crackling, juicy meat, and fresh herbs are all tied up into a neat roll.
- 2.5 tbsp fresh rosemary (needles only)
- 2 tsp fennel seeds
- 2 tsp flaky sea salt
- 2 tsp freshly ground black pepper
- 2 tsp red pepper flakes (optional)
- 1 lemon (zest only)
- 2 tbsp fresh flat leaf parsley (roughly chopped)
- 3-3.5 lb pork belly (skin on, ~approx 12in x 12in)
- 1-2 lb pork tenderloin (~approx 3 inches in diameter, optional)
In a small frying pan, lightly toast 2 tsp of rosemary needles along with the fennel seeds over low heat, shaking constantly, until fragrant, about 30 second to 1 minute. Let cool and roughly chop into a rough spice blend. Add the fennel and rosemary to a small bowl along with the sea salt, freshly ground pepper, and crushed red pepper (if using). Mix well. In another small bowl, mix the lemon zest and flat leaf parsley together.
Place the pork belly skin side down on a cutting board and lightly score the meat in a diamond pattern. Sprinkle on half of the salt rub. Top generously with all of the herb rub. If using, place the tenderloin in the centre of the belly.
Tightly roll the belly, skin side out, around the tenderloin and tie together with kitchen twine. Rub the skin generously with the remaining salt rub. Make ahead: tightly wrap the porchetta in plastic wrap, place in a dish, and put in the fridge overnight.
Heat the oven to 275°F. Make sure the surface of the porchetta is dry; pat with paper towels if needed. Lightly rub with neutral oil. Place the roll on a rack in a deep roasting pan, seam side down. Roast on the centre rack of the oven for 2-3 hours, basing with pan drippings every 30 minutes. Use a meat thermometer to ensure the internal temperature of the belly reaches 160°F, which is optimal juicy pork belly temp.
Blast the heat up to 450°F and continue to roast for 20-25 minutes, until the crackling turns golden brown and crispy, checking every 5 minutes. Remove from the oven, let rest for 15-20 minutes, slice and enjoy!
I Am... Easy Garlic Spicy Noodles
15 minutes and only 8 ingredients for some extra delicious garlicky spicy noodles! These noodles are saucy, spicy, a little bit sweet, and full of umami. They’re extra garlicky and vegan! Of course, you can add extra protein and veggies to this to bulk it up and make it a whole meal. These noodles are super versatile and the best part is that they come together amazingly quickly. We love noodles so much that we wrote a whole cookbook dedicated to noodles. We never tire of eating and making noodles at home and we’re always noodling around with new recipes. This is one of our classic go-tos: a super simple umami packed sauce with wide chewy noodles. They’re ready in under 15 minutes and are full of flavor.
Ingredients
- wide noodles - I’m using knife cut Chinese shanxi planed ribbon noodles or dao xiao mian (刀削面). They sell them at Asian grocery stores or you can buy them online. They’re essentially a wheat noodle with frilly edges that have a wonderfully silky chewy texture that holds up well to sauce. You can use any wide noodle you have in your pantry.
- neutral oil - we need a bit of oil to cook up the garlic and toast the red pepper flakes so that everything gets amazingly fragrant and delicious.
- garlic - 6 cloves of garlic because we’re garlic lovers. Feel free to adjust as needed!
- red pepper flakes - this is what is going to bring the heat. This recipe calls for 1 tsp which is just spicy enough without being overpowering, but that depends on your spice levels. Remember, you can always add spice but you can’t take it away, so start small.
- soy sauce – umami and saltiness to combine with the tiny bit of sugar we’ll add for a sweet and savory sauce.
- gochujang - a little bit of gochujang (a spicy Korean sauce) adds savory sweetness and so much flavor. More on gochujang below!
- brown sugar - just the lightest touch of brown sugar to highlight all the savory and spicy notes.
How to make spicy noodles
- Cook the noodles: bring a large pot of water to a boil and cook the noodles according to the package directions.
- Make the sauce: While the noodles are cooking, add the oil and heat the garlic and red pepper flakes in a nonstick pan over medium heat, stirring until the garlic is fragrant. Stir in the soy sauce, gochujang, and honey.
- Mix: Add the noodles to the pan and toss until all the noodles are glossy and coated. Loosen with a bit of noodle water if needed. Enjoy!
How to customize spicy noodles
These spicy noodles are infinitely customizable, especially with the spice. I use gochujang as the hot sauce base of this recipe but you can use your favorite Asian chili sauce: sriracha, sambal oelek, even chili crisp. I like the funky sweet and savory flavor that gochujang brings to the table because it adds so much depth of flavor.Help, I don’t want these too spicy!
You can make these more or less spicy depending on how many red pepper flakes you use and your choice of hot sauce. You can also leave out the gochujang to make it even less spicy. Or, if you like the flavor of gochujang, just be sure to get the package that is mild.You call this spicy!??!
If these noodles aren’t spicy enough for you, definitely increase the chili pepper flakes and the amount of gochujang you’re using. Also, pro tip, use chili flakes that are fresh, they tend to be spicier. Some specific pepper flakes you can try:- Gochugaru - A seedless Korean pepper that’s sweet and mellow with not too much heat.
- Aleppo chili flakes - fruity and earthy with a bit of heat and a touch of cumin.
- Guajillo chili flakes - very earthy and more heat!
- Sichuan chili flakes - spicy but not too spicy unless you use a huge amount. My all time favorite chili flakes!
What is gochujang?
Gochujang is a delicious spicy Korean sauce. It’s a savory, sweet, spicy thick paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store and online, of course. It’s what makes so many Korean recipes spicy and ruby red.What to serve with spicy noodles?
We like serving them with veggies and a protein for a balanced meal. You can also serve them with:What kind of noodles for spicy noodles?
To be honest you can use any kind of noodle you love even pasta. Usually we go for whatever’s in the pantry. Some noodles to try:- instant ramen noodles (ditch the packet)
- thin rice noodles
- Chinese egg noodles
- udon
- ramen
- pasta, especially long pastas
- vermicelli
- lo mein
Gluten free noodles
If you’re looking for gluten free noodles, I recommend wide rice noodles, like these ones here.How to cook wide rice noodles:
- Bring a large pot of water up to a rolling boil.
- Add the noodles to the boiling water and cook according to the package directions, loosening with chopsticks or tongs.
- When the noodles are done, drain well and rinse with cool tap water, making sure the noodles don’t stick together.
- Use immediately in the spicy sauce.
If you’re looking for other spicy noodle recipes, give these ones a try:
- Super easy Sichuan dan dan noodles
- Buldak noodles
- Garlic lemongrass noodles
- Chili oil pantry noodles
Chili Garlic Spicy Noodles
15 minutes and only 8 ingredients for some extra delicious garlicky spicy noodles!
- 8 oz noodles (wide noodles preferred)
- 2 tbsp neutral oil
- 6 cloves garlic
- 1 tsp red pepper flakes (or to taste)
- 2 tbsp soy sauce
- 1 tbsp gochujang (optional)
- 1 tbsp brown sugar
Toppings (optional)
- toasted sesame seeds
- green onions (sliced)
- gochugaru (Korean chili flakes)
Bring a large pot of water to a boil and cook the noodles according to the package directions.
While the noodles are cooking, add the oil, garlic, and red pepper flakes to a large nonstick pan over medium heat, stirring until the garlic is fragrant. Stir in the soy sauce, gochujang, and brown sugar.
When the noodles are ready, add them directly from the cooking pot to the pan and toss until all the noodles are glossy and coated. Loosen with 1-2 tbsp noodle water if needed. Enjoy!
Estimated nutrition does not include optional toppings or gochujang.
I Am... Easy Wonton Soup for the Winter
Wonton soup has long been one of my favorite foods. It was one of the only things I ate as small child and I have many fond memories of my small self, kneeling on a chair at our round laminate kitchen table, meticulously wrapping wonton for dinner. I would always make the wonton extra tiny. I loved eating wonton wrappers, more so the the wonton filling, and my wonton would be 10 percent meat and 90 percent wrapper. They didn’t look anything like the wonton we would order by the bowlfuls on the weekends at our local wonton congee noodle restaurant, but I loved making those misshapen, wonky wontons.
What are wonton?
Wonton are Chinese dumpling filled with meat, typically served in a flavorful clear broth or dressed in sauce. Unlike most other Chinese dumplings, wonton wrappers are squares or trapezoids. The wrappers are slippery, thin, and supple. Wontons are usually filled with ground pork, shrimp, and aromatics. They’re incredibly popular, both as a snack, side dish, or meal. They’re served at home, in restaurants, as night market street food, You can make them at home easily and they also sell them premade, frozen, in lots of grocery stores. Weirdly, you can even get them on Amazon. But the best is homemade, which is what we're doing here.What is wonton soup?
In America, wonton soup seems like an afterthought: something you might order to round out your takeout meal. But in Hong Kong, arguably the home of the best wonton soup in the world, it can be a Michelin worthy meal. Hong Kong style wonton soup is a clear soup base made with chicken or pork broth and dried shrimp stock, full of umami and depth. A hint of toasted sesame oil adds a light nuttiness and a touch of soy sauce adds a satisfying salinity. The wontons themselves are bouncy and delicate, a mix of ground pork and roughly chopped prawns wrapped in a silky noodle wrapper. A good bowl of wonton soup is revolutionary.How to make wonton soup
- Make the broth. Bring the broth ingredients to a simmer and let infuse.
- Cook the wonton. Bring a large pot of water up to a boil. When at a rapid boil, gently drop in the wonton and stir to stop them from sticking to the bottom of the pot. The wonton will sink down at first and then start to float as the water comes back up to a boil and they are cooked through. Take one and cut it open to make sure, then scoop out all of the cooked wonton.
- Serve. Ladle the broth into a bowl. Add the wontons and finish with scallions. Enjoy!
Easy wonton soup
It's best to make the wonton by hand, but sometimes you just don't have the time. In that case, feel free to grab a bag of frozen wonton from your local grocery store (they should be in every frozen aisle ever, no need to go to a specialty Asian supermarket) and follow the recipe for the soup. You can have delicious easy wonton soup in 5-10 minutes.How to make wonton filling
Wonton fillings are where it’s at! Everyone and their grandma has a secret recipe for fillings. Usually when you get wonton the filling is ground pork with shrimp, but nowadays there are MILLIONS of filling combinations. The simplest way to make wonton filling is to put everything in a bowl and mix it up. Here are some tips:- Protein. Wontons are a meat based dumpling, so it’s best to use a protein with some fat in it so the filling stays juicy and fluffy after cooking. This is why pork is so popular. Ground pork has just enough fat to protein ratio. Adding in some bouncy shrimp is a pro move because they add some textural contrast. That being said, you can use any ground meat you like (or even tofu), just know that your wonton will probably be a bit more dense if you’re using extra lean meat.
- Aromatics and seasoning. Ginger, scallions, soy sauce, and shaoxing wine (read more about shaoxing here) are my weapons of choice to make these wontons absolutely irresistible.
- Cornstarch. Mix together a bit of cornstarch with water then stir it into the ground pork. Stirring in a bit of cornstarch and water will make the insides of your wonton super tender. It’s the secret to juicy, tender wonton! When you stir in the water-cornstarch mix everything will come together into a homogenous paste, which is exactly what you want.
How to fold wonton
The simplest way (and the way I did it when I was small) is to just put 2 teaspoons of filling into the middle of a wonton wrapper and squish up the wrapper around the filling. That’s what I did in the photos in this post and they look chubby and cute. It’s the classic Hong Kong style wrapping. However, if you want a bit more pizzazz, you can try this:- Lay the wonton wrapper out as as diamond. Place some filling near the corner closest to you.
- Fold/roll the wrapper up, enclosing the filling in a triangle.
- Press the sides to seal.
- Bring the opposite ends of the wrapper together and use a dab of water to seal.
Which wonton wrappers to buy
Wonton wrappers are always square, just look for a square package of dumpling wrappers (they’re in the fridge section). They’re supposed to be very thin, so choose the package that has the thinnest wrappers. You'll find a better selection of dumpling wrappers at your local Asian grocery store. Some major grocery stores sell wonton wrappers as well, but they tend to be thicker.How to freeze wonton
I like making a big batch of wonton and then freezing them so we have wonton on hand when we want a quick and easy meal. To freeze, just lay out the wonton in a single layer on a tray or baking sheet, not touching, and freeze until firm. Then gather them up and put them in a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.What does wonton mean?
I’ve always loved wonton, mostly because of how they taste, but also because wonton in Chinese (雲吞) means swallowing clouds. They kind of do look like fluffy little delicious clouds floating in broth :)How many wonton per person
A good rule of thumb is 8-10 as a snack/starter and 12-16 as a main.How much soup per person
I would say 1 1/4 cup of soup per person is a good amount.Frequently Asked Questions
- I’m allergic to shrimp, do I need shrimp in wonton? Nope, if you don’t like shrimp or are allergic, you can simply omit the shrimp and add in the equal amount of extra pork. Obviously you would leave the dried shrimp out of the soup as well. If you want to add extra umami, add a dried shiitake to the soup where you would add the dried shrimp.
- I don’t eat pork, what can I make wonton with? Chicken wonton are wonderful, as are turkey wonton. I don’t really do beef wonton much because I like how much more tender ground chicken and turkey are.
- What vegetables can I put in wonton soup? If you want to add more vegetables to your wonton soup to make it more veggie forward, the good news is that you can add just about any vegetable to make it more hearty and healthy. Try adding sliced mushrooms, kale, or spinach.
- How do I add noodles to wonton soup? If you want to make wonton soup a meal and go the Hong Kong route and make wonton noodle soup, simply cook your noodles according to the package (not in the wonton soup) drain well and then add them to the soup with the wonton. The kind of noodles used for wonton noodle soup are, unsurprisingly, called wonton noodles. They’re thin, egg noodles that are springy, chewy, and seriously good. You can find them in the refrigerated section of Asian grocery stores labeled thin wonton noodles.
One last (really important) thing
There are are a lot of wonton soup recipes out there. Heck, there are actually a lot of different kinds of wonton soups in the world. That being said, if you’ve been poking around the internet and aren’t sure if the recipe you’re looking at is authentic or not, I will give you this tip: Chinese people will NEVER ever boil wontons in the soup they’re serving them in. Don’t do it! Boiling wontons in the soup will make your soup slimy and taste weird. There’s a reason why all wonton noodle houses have at least 2 giant boiling pots: one filled boiling water for cooking wontons and one filled with that delicious broth the wontons bathe in after they’ve been cooked. Happy wonton-ing! xoxo steph PS - Try these in spicy chili oil, they’re amazingWonton Soup
Biting into a wonton is biting into life.
Wonton Soup
- 8 cups chicken stock (no sodium preferred)
- 1 inch ginger (peeled and sliced)
- 2 tbsp dried shrimp (optional)
- 2 tbsp light soy sauce (or to taste)
- 1 tbsp toasted sesame oil
Wonton
- 1/2 lb ground pork
- 1/4 cup green onions (thinly sliced)
- 1 tbsp ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 1-2 packs fresh wonton wrappers (as needed)
To Finish
- 1 cup green onions (thinly sliced)
- 1 lb briefly blanched leafy greens: bok choy, gailan, etc
- 1/4 cup chili oil
- 1 tbsp white pepper
- 1 tbsp toasted sesame oil
- 1 tbsp black vinegar
Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.
In a bowl, mix together the pork, ginger, scallions, soy, Shaoxing, sesame oil, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of water and mix into the filling until the pork forms a paste. Mix in the shrimp.
Optional: Massage the shrimp with 1 teaspoon baking soda and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the wonton filling.
Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.
Strain or scoop the solids out of the broth. Taste the broth and add in the soy sauce and toasted sesame oil, to taste. Fill a bowl with the soup and add the cooked wonton and greens. Finish with scallions and enjoy!
The dried shrimp, which you can find at an Asian grocery store will add a deep amount of umami to your wonton soup and make it ten thousand times better. If you don’t have any, you can skip it. I put mine in a disposable teabag for easy removal.
I Am... Hainanese Chicken Rice: The Easiest One Pot Chicken and Rice Recipe
If you’re looking for your next hands-off, delicious one pot dinner, this is it: Hainanese chicken. Have you ever had Hainanese chicken rice before? Are you as obsessed with it as I am? I’m guessing the answer is no because I have a lifelong, deep obsession with chicken rice. It’s my ultimate comfort food, my all-time-favorite go to meal, my version of Anton Ego’s mom’s ratatouille. You know, the scene in in the Pixar movie where Anton is taken back to his mom’s kitchen and she serves him ratatouille and all is right with the world. That's Hainanese chicken rice for me.
Chicken and Rice
All cultures have some sort of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s simple at heart: poached chicken and seasoned rice served with a variety of sauces. Like lots of immigrant adapted foods, there are actually a bunch of different types of Hainanese chicken rices: Singaporean, Malaysian, Vietnamese, and Thai. Growing up, it was a staple in our house. Chicken rice is the food that can bring me back to my childhood and transport me to some of my favorite memories as an adult. I’m not embarrassed to say that chicken rice is my everything.What is Hainanese chicken rice?
Hainanese chicken is deceptively simple but somehow complex. It originated in Hainan in Southern China, but its spiritual home is Singapore, where you’ll find renditions of the ever popular dish everywhere, from hawker stands to high end hotels. I would fight to the death to say that Hainanese chicken rice is the best rendition of chicken and rice out there. It’s so humble, so flavorful, and so pure. At its heart, Hainanese chicken rice is just that: chicken and rice. The chicken is poached in a simple yet flavorful broth scented with ginger, garlic, and scallions and is silky, firm, and tastes like the most perfect chicken you’ll ever have. The rice that comes with it should stand on its own: full of chicken flavor, slicked with fat, savory, and fragrant.What’s so special about the rice?
You’ve got to taste it to believe it, but I think the secret to why Hainanese chicken rice is so good is the rice. And the secret to the rice is chicken fat. Any good cook knows that when you cook rice in broth, the broth infuses the inside of the grain, giving it extra flavor. A lot of cultures do this, like how Mexican rice is cooked in tomatoes and onions. Chicken rice goes one step further by frying uncooked rice in chicken fat with garlic, shallots, and ginger before cooking in chicken broth, giving the rice another layer of toasty, aromatic deliciousness. The rice should be glossy, luscious and full of flavor.The best chicken rice is the one you like making
There are a lot of Hainanese chicken rice recipes that call for 24 hour (or more) cures and other very complicated steps. It doesn't need to be this way, especially if you just want good chicken rice and you're not competing with a dozen other chicken rice hawkers at a market. It's the rice that you need to pay careful attention to, and that's an easy thing that doesn't take much extra time. Personally, I love making chicken rice, I find it therapeutic somehow. But sometimes I just want to eat chicken and rice without cooking a whole chicken. This easy recipe is for those times: skin-on boneless chicken thighs and rice are cooked in one pot for ease and fewer dishes to wash. Win-win!The secret to great Hainanese chicken rice
This is a basic one pot Hainanese chicken rice with all the flavor and none of the fuss. The recipe starts with chicken fat. If you’re like me and love chicken rice and make it on the regular, you’ll want to keep a jar of rendered chicken fat in the fridge. Even if you’re not like me and don’t want to make chicken rice every day of the week, you’ll want to keep a jar of chicken fat in the fridge. Chicken fat is PURE FLAVOR. Chicken fat is what makes the rice part of chicken rice taste so good. But, if you don’t have any chicken fat, don’t worry, toasting your rice in any fat is going to give it a glossy, delicious flavor coat. The key is cooking the ginger, garlic, and shallots in fat so that the aromatics release their deliciousness into the rice.How to render chicken fat
Chicken fat is the key to a good Hainanese chicken rice. The chicken fat adds so much flavor to the rice, you won’t believe it.- Collect. Trim excess skin off the chicken thighs. Every time you have a recipe that calls for boneless skinless chicken thighs, just buy skin-on, bone-in chicken. Debone and save the bones for stock and save the skin for rendering. I like to freeze a sizable amount then make a big batch of chicken fat and crispy chicken skin.
- Chop. Use a sharp knife and chop the chicken skin into small 1/2 inch pieces. You can use a pair of scissors for this too.
- Slowly render. Put all of the chicken skins in a non-stick (or cast iron) skillet, pot, or pan. I like using a pot to keep everything from splattering but it’ll be faster in a pan or skillet. Cover and cook on medium low for 15 minutes. The fat will start to render out and collect.
- Crisp. After you have a pretty pool of glistening fat, uncover the skillet and turn the heat up to medium. Let the skin and fat cook, stirring and breaking up occasionally, until the chicken skins start to crisp and brown.
- Strain. After all the skins are brown, remove the pan from the heat and use a fine mesh strainer over a heat proof liquid measuring cup to strain out the crispy skin. The rendered chicken fat is pure flavor. If desired, return the skin to the pan and crisp up further. The crispy chicken skins are the BEST. They’ll continue to crisp up as they cool, so don’t cook them too long. Store the strained fat in a jar in the fridge for several weeks and use to make chicken rice!
Chicken thigh vs chicken breast
But what about the chicken? Do you need a whole chicken? Should you use dark meat or light if you're just going with individual pieces? Again, this is personal preference, but I think the whole chicken isn't necessary. The only question is, do you go with thigh or breast? When you’re in Singapore, you have to pay extra for dark meat (thighs and drumsticks) because the meat is silkier and more tender. I definitely prefer thighs to chicken breasts when making chicken rice but sometimes I like the texture of breasts too.What kind of chicken for chicken rice?
Chicken thighs are clearly superior but they don’t tend to sell skin-on boneless chicken thighs. What I do is buy bone in skin on thighs and trim the bones out myself.How to debone chicken thighs
There’s only one bone to remove from a chicken thigh, making it super simple.- Place the chicken thigh, skin side down on a cutting board.
- Find the bone that runs along the length of the thigh. Use a sharp boning knife or paring knife along the side of the bone to reveal it.
- Use the knife to scrape along both sides of the bone, being careful not to cut all the way through.
- Angle the tip of knife underneath the bone and run the knife alongside the bone to cut the end of the thigh away. Repeat on the other side.
How do you eat Hainanese chicken rice?
Everyone eats it differently! Some people like to pour all three sauces on top and mix it all up, some people only use certain sauces, really, it’s up to you. Authentically, like with curry rice, it’s usually served on a plate with a spoon and fork – NOT a bowl and chopsticks – to scoop everything up.What to serve with Hainanese chicken rice
Traditionally it’s served with the poaching broth the chicken was cooked in, as well as chili sauce, scallion-ginger sauce (I kept it simple here with a scallion only sauce), and dark soy sauce. If you’re in Singapore, they’ll probably give you a couple pieces of cucumber, and a sprig of cilantro on top.Homemade Hainanese scallion oil
Sometimes I keep it simple with a pure scallion oil, but if you have the time to chop up some more aromatics, a ginger garlic scallion oil is an unforgettable umami bomb you’ll want to put on EVERYTHING. Ingredients- 4 cloves garlic
- 1/2 cup scallions
- 1 tbsp fresh ginger
- 1/4 cup neutral oil
- In a food processor - or by hand, you wizard you - chop up 4 cloves garlic, 2-3 scallions (about 1/2 cup), and 1 tbsp fresh ginger. Place everything in a deep heat proof bowl.
- In the smallest pot you have, heat up 1/4 cup neutral oil (grapeseed, sunflower, safflower, canola) over medium heat until it reaches 275°F. You can also test the heat by placing an uncoated wooden chopstick in the oil. If you see tiny air bubbles escaping from the chopstick in the oil, it should be hot enough.
- Carefully remove the pot from the stove and pour over the scallion mix. It will sizzle and bubble. Stir so everything is coated and season with salt to taste.
Hainanese chili garlic sauce
Ingredients- 2 fresno peppers (or other red pepper)
- 1 Thai chili pepper
- 2 cloves garlic
- 1" ginger
- 2-3 tbsp chicken stock
- 1 tbsp lime juice
- 1/2 tsp sugar
- In a food processor, chop 2 fresno peppers, 1 Thai chili, 2 cloves garlic, and a 1 inch piece of ginger until it comes together in a paste. Stir in 2-3 tablespoons of chicken stock, 1 tablespoon lime juice, and 1/2 teaspoon of sugar. Add salt to taste.
Hainanese ginger sauce
This is different from the scallion oil and I make it when I want a pure ginger taste. It’s not too spicy because cooking the ginger mellows it out. It’s a perfect “clean” tasting sauce for those Hainanese chicken rice purists out there. Ingredients- 1/4 cup fresh ginger, finely chopped
- 1/4 cup neutral oil
- 2 tsp rendered chicken fat
- salt, to taste
- In the smallest pot you have, heat up 1/4 cup neutral oil (grapeseed, sunflower, safflower, canola) over medium heat until it reaches 275°F. You can also test the heat by placing an uncoated wooden chopstick in the oil. If you see tiny air bubbles escaping from the chopstick in the oil, it should be hot enough.
- Remove the pot from the heat and stir in the ginger. It will sizzle and bubble. The ginger should be soft and tender. Stir in the rendered chicken fat and season to taste with salt.
Pro-tips
Here are some of my tips for making chicken rice. I do it so much that it’s pretty much second nature to me!Use a food processor
I like doing prep work but a food processor makes everything easier and more enjoyable. There are a lot of aromatics in Hainanese chicken rice and it’s the aromatics that make everything taste amazing so you don’t want to skip out. A food processor will cut your prep time in half. This is the mini one we use on the regular.Save your chicken fat!
I have a little freezer bag of frozen chicken fat/skin in the freezer. This is probably not that strange to people who know how amazing chicken fat is. I add to it whenever I’m trimming chicken or if I need skinless chicken in a recipe. Skin on chicken is so much cheaper that skin-off so I just de-skin at home and happily add to my stash. When the bag is full, I render the fat, stash it in the fridge in clean jar and scoop it out to use whenever I have a chicken rice craving. The crispy chicken skins get eaten pretty much right away. Having a stash of chicken fat in the fridge means you’re never too far away from chicken rice.Use homemade chicken stock
This is my cheat version of Hainanese chicken rice, which is why it calls for store-bought chicken stock. But the truth is, like my endless supply of chicken fat, I also have an endless supply of Hainanese chicken stock in my freezer. To make homemade Hainanese chicken stock, use trimmed chicken bones:- Place as many trimmed chicken bones as you have in a deep pot and cover with water until it is covers the bones by 2 inches.
- Add 1 inch ginger, sliced; 1 shallot, halved, 2 cloves garlic, crushed; and 1 whole green onion.
- Bring to a simmer over medium heat and when there are lots of tiny little bubbles, cover and turn down the heat.
- Simmer for 1 hour. When the hour is done, strain the stock. Use homemade Hainanese chicken stock as directed in the recipe.
Make it in the rice cooker
If you’re not a fan of cooking rice on the stove you can still make this one pot chicken and rice:- Fry up the rice in chicken fat, along with the ginger, garlic and shallot until glossy.
- Add the fried rice to your rice cooker and add in the chicken stock, chicken, and green onion.
- Set the rice cooker and cook until the rice is finished cooking.
- Let the rice and chicken keep warm (on the keep warm setting) for 10 minutes before opening, fluffing, and enjoying.
Perfectly cooked chicken
I prefer to use boneless chicken for this quick and easy version because boneless thighs finish at the same time as the rice, making this quick and easy. If you want to use bone in chicken, make sure the chicken is tempered (not straight from the fridge) when you’re adding it to the pan. Cook the chicken and rice for 5 more minutes and let it steam with the lid on for an extra 5 minutes as well. The rice will be on the more tender side.Super silky Hainanese chicken skin
Something people really love about Hainanese chicken is the super silky smooth chicken skin. It’s delicate, tender, and delicious. In Singapore, if the chicken is gelatinous and silky, it’s considered perfect. The secret to super silky chicken skin is a combination of salt scrubbing and temperature control. Because we’re making a one pot Hainanese chicken I’m going to talk mostly about salt scrubbing, but I will lightly touch on the importance of an ice bath too.Salt scrub
The first thing you should do, if you’re looking for super smooth skin is to give your chicken a nice salt rub. Sprinkle on a generous amount of coarse salt and exfoliate the heck out of the chicken skin, making sure that the salt gets into every nook and cranny of the skin. After exfoliating, rinse the excess salt off the skin (so the chicken doesn’t end up too salty) and the chicken skin should look tighter, cleaner, and generally very pretty. This works super well on whole chickens but it also works on cut pieces of chicken to. Do it, it will definitely make a difference.Temperature Control
As for the other key aspect of silky skin, it’s temperature control. This recipe is for a super simple Hainanese one pot chicken and rice but when you’re making it traditionally (as I do quite a lot as well) you using a whole chicken and poach it gently. After scrubbing and exfoliating with salt, the chicken is gently submerged in a pot of just simmering water and aromatics (scallions, ginger, garlic, shallots) until it cooks through. Immediately afterwards, the chicken is put into an ice cold water bath. The hot then cold shocks the chicken skin, pulling it tighter against it’s body. The skin will be silky and perfect! When chicken rice is done well, you almost don’t need the chicken! Mike pretty much just eats giant bowls of the rice with no chicken at all, that's how good it is. I hope you give this recipe a try, it’s the perfect comfort food for chilly fall days. Chicken rice forever and always, xoxo stephOne Pot Hainanese Chicken and Rice Recipe
Super simple and satisfying Hainanese chicken and rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now!
Chicken Rice
- 1/2 tsp kosher salt
- 4 boneless, skin-on chicken thighs
- 1 tbsp rendered chicken fat or neutral oil
- 1 tbsp minced ginger
- 1 clove garlic (minced)
- 1/2 small shallot (finely diced)
- 1 cup white jasmine rice
- 1 cup chicken stock (low sodium)
- 2 green onions (whole)
Green Onion Oil
- 1/2 cup thinly sliced green onions
- 1/4 cup neutral oil
- salt (to taste)
To Serve
- chili sauce
- sliced cucumbers
Rub the chicken skin with the salt and set aside.
In a pan or pot with a lid, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.
In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!
Estimated nutrition facts don't include the green onion oil.
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