Tag Archives: Chicken

Ginger-Scallion Egg Drop Soup

21 Apr

Chinese Food. One of those things I have a love/hate relationship with. Like ice cream, or chocolate, or french fries. They’re always there for you when you need them but when you eat them you almost always regret it. If only goji berries and broccoli rabe were my comfort foods.

You guys know how I feel about eating chicken every day of the week, and this is another great recipe to switch it up a bit. The broth is infused with ginger, scallions, and spices and the chicken is poached right in the broth. Its a SUPER quick, REALLY delicious weeknight meal, just serve it with some plain or coconut rice and/or dumplings and you’ll have a praiseworthy meal. The soup is filling enough to just eat on its own, too.

I’ve never made an egg drop soup before so this was an experiment…my biggest issue? I was trying to photograph the whisked eggs going into the soup instead of constantly whisking, the most important part! It still came out really tasty but I would have preferred the eggs to blend in with the broth a bit more. Try it, and let me know what you think!

Ginger-Scallion Egg Drop Soup

Makes 2 main course servings or 4 starters

From Gourmet


6 scallions, divided

2 cups water

1 1/2 cups low-sodium chicken broth

1 2-inch piece ginger, peeled and sliced

1 skinless boneless chicken breast half (6 to 8 oz)

2 large eggs, lightly beaten,

1/4 teaspoon white pepper

Sesame oil

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper. Serve drizzled (lightly) with sesame oil.


Chicken Paillards with Clementine Salsa

8 Mar

I’m coming off the tail end of a long string of time in which I hardly cooked any chicken. I’ve been eating tons of seafood and  eating more red meat. (I, like most women, have a bit of an iron deficiency). This past fall I was cooking whole roast chickens like it was my job. I eat a lot of Mexican food (my friends love Mexican so much they instated a Mexican Saturday to the weekly schedule) and my Mexican food almost always contains chicken. Last summer I was all about fruity and mustardy skewars on the grill. Let’s be honest, I’m never gonna get sick of anything that’s on the grill, but the rest of the year is a bit different. I don’t know about you, but I find myself seeking out countless ways to make boneless skinless chicken breasts. Rosemary, Lemon, and Garlic in a pan, orange-marinated in a stir fry, coconut and cumin-crusted in a taco,  you name it. A lot of people seem to be going the red meat-free direction these days, and although I’m not one of them, I know what its like to cook and eat a lot of chicken.

Let’s face it – chicken is boring. You can only eat salt and peppered strips on your salad so many days of the week before you start questioning if you should get tofu instead. This recipe is here to save the banal day. So get your manual meat tenderizers out and get ready to flatten some chicken.

Chicken Paillards with Clementine Salsa

From Bon Appetit

Makes 4 servings


4 5-ounce chicken boneless skinless chicken breast halves

4 clementines, peeled, diced (about 1 cup)

1 cup cherry tomatoes, quatered

1/2 cup finely diced red onion

1/2 cup finely diced celery

1/4 cup coarsely chopped fresh basil

1/4 cup coarsely chopped fresh cilantro

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 serrano chile, seeded, minced

2 tablespoons olive oil

1/2 cup fresh clementine juice (from about 6 clementines)

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Chicken Schnitzel with Apple-Cucumber Salad

8 Nov

More apples! This obsession will end soon, I promise.

I feel like I spend an overly large percentage of my life explaining my allergies, but still, I will explain my apple situation to you if for no reason but a defense of why I have been buying at least 1 bag a week.

So, when I was in high school, I used to sometimes eat an apple at lunch and say to my friends “sometimes I think I am only allergic to apples at lunchtime”. It seemed that there were times that I ate them and was completely fine, and times that I took a few bites and my mouth and throat swelled up. Over the next 2 or 3 years, I started having more reactions to apples. I was always fine drinking apple juice or eating applesauce but no fresh apples. My allergist finally gave me a series of allergy tests, and was told that I was “slightly” allergic to “some types” of apples, namely, Granny Smiths. My doctor also said that people who have problems with nuts also seem to have problems with apples (I was also in the process of trying to figure out my nut allergies and whether I had them).

Since then, I have basically stayed away from apples. My reactions were so inconsistent and I am pretty sure that the more times you have an allergic reaction to a food, the worse it gets.

This year, I found myself a new allergist in New York. I explained to him all the weird, inconsistent reactions I had been having to various foods (apples, peaches, plums, pears, peanuts, hazelnuts), and he basically started finishing my sentences. It turns out that I have something called “Oral Allergy Syndrome”, where my body basically mistakes various foods for the pollens that I am allergic to. Just read about it here rather than me explaining it to you.

So it turns out that I can eat apples!! As long as I peel them or cook them. I have not yet experimented with the other fruits. So, Chelsea’s apple obsession mystery REVEALED.

And now, here’s a recipe I found that kept popping up on Epicurious whenever I was browsing for a food fall dinner to cook. I altered the original recipe a bit, which was Schnitzel with Apple-Frisee salad, because I couldn’t find frisee that day and so used cucumbers instead. Simple recipe, seasonal, and YUMMY.


Chicken Schnitzel with Apple-Cucumber Salad

Adapted from Bon Appetit

Serves 2


2 large boneless, skinless chicken breasts (you can also use thighs)

All-purpose flour

1 tablespoon minced fresh Italian parsley

2 cups fresh breadcrumbs

1 tablespoon unsalted butter

1 tablespoon canola oil


Individually wrap chicken breasts in plastic wrap or put them in sealed plastic bags (make sure there is no air in them). Using a mallet, pound chicken breasts down into 1/4-1/3 inch thickness.

Place large scoop of flour in shallow dish. Beat eggs and parsley in another dish. Place breadcrumbs in a third dish. Unwrap chicken cutlet and season all over with salt and freshly ground black pepper. Coat cutlet completely in flour, then egg mixture, then breadcrumbs. Transfer cutlet to baking sheet and repeat with the next one, adding more flour or breadcrumbs if needed.

In a large skillet, melt butter into oil on medium-high heat. Add cutlets to skillet and and cook until bottom is golden brown, about 3-4 minutes. Turn over until the other side is golden brown and cutlets are cooked through (about another 3-4 minutes).


Apple-Cucumber Salad

Adapted from Bon Appetit


4 1/2 tablespoons fresh lemon juice

1 1/2 large shallots, finely chopped

1/2 teaspoon finely grated lemon peel

4 1/2 tablespoons extra-virgin olive oil

1/2 cucumber, sliced thinly and then in half

2 small heads of Belgian endive, cut crosswise into thin strips

2 small  apples, quartered, cored, cut into matchstick-size strips

4 radishes, trimmed, thinly sliced

1 small red onion, sliced into thin strips

3 tablespoons coarsely chopped fresh Italian parsley

Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Combine cucumber, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.