Asian Chicken With Kumquat Sauce Recipes

KUMQUAT CHICKEN

Steps:

• Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
• Combine all sauce ingredients in a small bowl.
• Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
• Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
• Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
• Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
• Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
• Serve immediately with steamed rice.

KUMQUAT'S SPICY ORIENTAL STIR-FRY

Steps:

• Assemble vegetables. Meanwhile, bring broth and water to boil, add rice and cover. Reduce heat to low and simmer 20 minutes (or follow instructions on box, omitting salt and butter).
• Whisk together sauce ingredients in a small bowl.
• In medium wok or large skillet, heat vegetable and sesame oils under medium-high setting. Add carrots and stir-fry 1-2 minutes. Add snow peas and stir-fry 1-2 minutes. Add pepper and onion (at the same time) and stir-fry 1-2 minutes. Add meat substitute or meat and stir-fry 1-2 minutes.
• Pour sauce over vegetable mixture. Heat to boiling while stirring, and simmer under reduced heat until until vegetables are crisp-tender (about 1-2 minutes or more).
• Spoon over hot rice, sprinkle with scallions and serve.

SAUTEED CHICKEN OVER WILTED SPINACH WITH KUMQUAT SAUCE

Steps:

• Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and sauté chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered.
• Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
• Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
• Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

ASIAN CHICKEN WITH KUMQUAT SAUCE

Steps:

• Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
• Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.