1 large brined* chicken, kosher, organic or free range. (Tip: Buy a fully roasted chicken from your grocery store)
1/3 cup kosher salt, for brining, plus more for seasoning
1/4 cup sugar
1 tablespoon canola oil
Freshly ground pepper
1 cup Cashews, roasted, salted
1 large shallot, rough chopped
1 tablespoon Dijon mustard
2 tablespoon Chinese hot mustard
1/2 cups Wan Ja Shan rice wine vinegar
1 tablespoon Wan Ja Shan naturally brewed soy sauce
2 tablespoon honey
2 tablespoon toasted sesame oil
1/2 cup peanut oil or canola oil if allergies are a concern (the cashews can also be omitted)
1 head romaine lettuce, tough outer leaves removed, cored, halved, and cut widthwise into 1-inch pieces
1 small head Napa cabbage, quartered and sliced thin
1 head radicchio, halved, cored and sliced thin
1/2 small head red cabbage, halved, cored and sliced thin
1 cup shredded carrots
1 bunch scallions, save green for garnish
1 jalepeño, minced
2 cups fried wonton strips, 1/4 inch wide
Directions:
1. Brine the chicken 12-24 hours. In a bowl large enough to hold the chicken and brine, combine the 1/3 cup salt, the sugar and 8-10 cups of water. Stir to dissolve the salt and sugar, and add the chicken. If the chicken isn't covered, add more water. Refrigerate.
2. Preheat the oven to 500°F. Rinse the chicken well and pat dry inside and out. Coat inside and out with oil, and season inside and out with the salt and pepper. Roast until golden brown and delicious (about 15 min), then turn oven down to 350°F and cook through, about another 30 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160°F. Transfer the chicken to a plate and when cool enough to handle, remove the skin and transfer it to a small baking dish. Pull the meat from the bones, tearing it into long shreds, season with salt and pepper, and set aside. Return the skin to the oven and roast until crisp, stirring occasionally, about 10 minutes. Chop the skin into 1/4 inch slivers, transfer it to a plate and set aside.
3. Meanwhile, make the vinaigrette: in a blender add the shallots, Dijon and Chinese mustards, vinegar, soy sauce, honey and buzz until smooth. Drizzle in sesame and peanut oils. Season with salt and pepper.
4. To assemble the salad, in a large salad bowl, combine the romaine, Napa and red cabbages, radicchio, and carrots and jalapeños and wonton strips. Add the chicken, season with salt and pepper, add 1/2 of the vinaigrette, and toss. Add more vinaigrette if necessary. Garnish with the chicken skin, nuts and scallion greens. Garnish with lime slices.
Pork Fried Rice (Serves 4)
Ingredients:
3 eggs, beaten
1 tablespoon garlic
1 tablespoon ginger
1 pound ground pork
1 bunch scallions sliced, white and green parts separated
6 cups cooked long grain rice, preferably day old so it's nice and dry (In a rush, place cooked rice on a sheet tray and place in freezer to cool and dry.)
1 cup Crasins®, plus 2 tablespoons for garnish
2 tablespoon Wan Ja Shan wheat free tamari
Grape seed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
Directions:
In a wok (preferably non-stick) or sauté pan coated well with oil over high heat, add eggs (they should puff up immediately), stir quickly and transfer to a plate lined with paper towels. Place the wok back over high heat and add the ginger and garlic, sauté until soft 3-4 minutes. Add the pork, break up and cook until browned, then add the scallion whites and mix. Add the rice, Crasins®, naturally brewed soy sauce, and the eggs. Season with kosher salt and freshly ground black pepper and check for flavor. Serve in a large bowl and garnish with scallion greens and additional Chutney.
Additional notes:
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Wash and cut all your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact.
