Asian Pickled Cabbage Restaurant Appetizer

Ingredients

• 2 pounds cabbage (900g, hand-pulled into large pieces)
• 2 carrots (about 6 ounces/170g, cut into bite-sized pieces)
• ¼ cup salt (plus ½ teaspoon, divided)
• 2 cups water
• 1 cup sugar
• 1 cup white vinegar (5% acidity)
• 3 cloves garlic (smashed)
• 2-3 fresh chili peppers (optional)

Instructions

1. In a large mixing bowl, hand-rip the cabbage into large pieces (about 3” x 3” pieces)––they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don’t marinate for too long or the cabbage will be too salty.
2. Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It’s a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
3. Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
4. Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

From: https://thewoksoflife.com/asian-pickled-cabbage/

Chicken Schnitzel with Creamy Mushroom Sauce

Serves 4–6

Ingredients
CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Instructions
Prepare the schnitzels

1. Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

1. Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
2. Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
3. Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).

Make the creamy mushroom sauce:

1. Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
2. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
3. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
4. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
5. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 –  Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

From: https://simplehomeedit.com/recipe/chicken-schnitzel-with-creamy-mushroom-sauce/

One-Pan Garlic Butter Chicken

Servings: 4 servings
Ingredients
CHICKEN SEASONING:

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt, (see note)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper

SAUCE:

• 1/2 cup unsalted butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasonings
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• 1/2 cup low-sodium chicken broth
• 1 lb asparagus, trimmed
• 1 tablespoon Italian parsley, minced

Instructions

1. Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
2. In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
3. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
4. In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
5. Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.

Notes
If you're substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is "saltier" than kosher salt or coarse sea salt. Table salt has smaller individual crystals, so more crystals of table salt than kosher or sea salt will fit into a measuring spoon.

From: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Skillet-Roasted Chicken & Potatoes

Ingredients

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard 
• 1 tablespoon dry white wine, such as Chablis 
• 1 1/2 teaspoons fresh thyme leaves 
• 1/8 teaspoon sweet Hungarian paprika 
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop (Courtesy Ina Garten)