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20 Kung Pao kylling med peanotter servert med ris
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Kung Pao Chicken

by Tage
written by Tage

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Kung Pao kylling med peanotter servert med ris
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Kung Pao Chicken

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400-500 g chicken thigh fillets
  • 1 tbsp sichuan pepper
  • ca 1 cm fresh ginger, peeled and finely chopped or grated
  • 4 cloves garlic
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp honey
  • 3-4 stalks spring onion
  • chopped chili to taste
  • coriander for serving
  • peanuts for serving
  • rice for serving
  • 2-3 dl rapeseed or peanut oil

Instructions

Heat a frying pan and dry-toast the sichuan pepper for a couple of minutes. Use a mortar to crush the pepper, then pour it into a bowl through a sieve so you don't get any pieces that haven't been fully crushed.

Add the cornstarch and mix well. Cut the chicken thigh fillets into smaller pieces and toss together with the cornstarch mixture.

Heat the oil well and add about half of the chicken. Let it deep-fry for about 8-9 minutes. Use a slotted spoon to lift out the chicken and place on paper towels. Repeat with the second half of the chicken.

When done, pour off most of the oil – leave a little bit in the pan. Add the ginger and garlic and fry quickly. Then add the spring onion and chili along with the chicken.

Mix the vinegar, soy sauce and honey together and pour over the chicken – let it reduce quickly. Serve with rice, some crushed peanuts and coriander.

Notes

Feel free to use more sichuan pepper if you want a stronger numbing effect in the dish.

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15 Asiatisk andebrystsalat med kinesisk dressing
LunchRecipesSteak

Duck Breast Salad with Chinese Twist

by Tage
written by Tage

After being inspired by the current season of Masterchef Australia, I got a real craving to make Chinese food the other day. Now that spring is here, I wanted something fresh and light, which made me really want to make a salad with duck breast. Duck breast is filling because it’s quite fatty, so you don’t need much meat per person. This was a delicious salad that will definitely be made on many more occasions!

Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it’s nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.

Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.

While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.

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Asiatisk andebrystsalat med kinesisk dressing
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Duck Breast Salad with Chinese Twist

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g duck breast
  • 70 g chicory (about 1 pcs)
  • 1 handful frisée lettuce
  • 1 handful red leaf lettuce
  • 1 handful arugula
  • 3-4 stalks spring onion
  • 6 radishes
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • Juice from 1 orange
  • 1 orange for serving
  • Chinese 5-spice

Instructions

Preheat the oven to 180°C. Score the skin of the duck breast in a crosshatch pattern, then sprinkle Chinese 5-spice over it. Heat a frying pan until it's nice and hot, then sear the duck breast skin-side down over high heat for 3-4 minutes to render the fat. Quickly flip the breast over and remove the pan from the heat.

Take an ovenproof dish and add the orange juice, soy sauce, and rice vinegar. Place the duck breast skin-side up in the mixture and put it in the oven for 12 minutes. Then let the breast rest for 10 minutes. Save the sauce.

While the duck is in the oven, separate the chicory leaves and mix together with the other lettuces, the spring onion cut on the diagonal, and the radishes sliced thinly. Segment the orange by cutting off the peel and then cutting out the segments, arrange on top of the salad. Slice the duck breast thinly and spread over the salad. Use a spoon to drizzle the sauce over the salad and serve immediately.

Notes

Duck breast is filling due to its fat content, so 300 g is enough for 2 people.

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