Chef Uno Immanivong from Chino Chinatown and Red Stix at Legacy Food Hall in Plano returns to Good Day. She makes a simple and delicious dinner with three no-fuss recipes.
Sriracha Fried Brussels Sprouts
1 pound Brussels sprouts, leaves separated
1 tablespoon fried garlic chips
1/2 tablespoon sea salt flakes
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon Sriracha, can be adjusted to spice preference
4 cups vegetable oil
Heat vegetable oil in a large stock pot to 375 degrees.
Trim the ends of the sprouts and separate the leaves. When you get to the core of the Brussels sprout, cut in half and add to the bowl with the rest of the leaves.
In a small bowl, add the honey, lime juice, and Sriracha and mix well. Set aside until ready to use.
Once oil has heated to 375 degrees. Add Brussels sprouts in 2 cup batches to ensure even frying. Fry for 1-2 minutes.
Remove and drain on paper towel. Repeat until all the leaves are fried.
While the leaves are still hot, sprinkle with salt and garlic chips.
When ready to serve drizzle with honey & Sriracha dressing, tossing to evenly coat the leaves.
Duck Fat Steamed Rice
2 cups jasmine rice
2 1/2 cups chicken stock
1 teaspoon kosher salt
1 inch ginger root smashed
1/2 cup duck fat
In a medium stock pot add rice and rinse until water runs clear.
Add chicken stock, salt, and ginger.
Heat the stock pot to medium high temperature and once the water starts to boil, place the lid and reduce to a simmer.
Allow to simmer for 15 minutes and turn off the heat.
Allow the rice to steam for 10 additional minutes and then remove the lid.
Fluff the rice with a fork and fold in the duck fat.
Ginger Roasted Chicken
2 pounds skin on chicken breast or thigh
1 tablespoon zested garlic clove
1 tablespoon zested ginger
1/2 tablespoon Kosher salt
1 tablespoon vegetable oil
In a bowl, combine garlic, ginger, salt and oil.
Add the chicken and coat all sides. Allow to marinade for 30 minutes up to a full day.
Preheat oven to 400 degrees.
Heat a cast iron skillet to medium high heat, once the pan produces wisps of smoke add the chicken, skin side down.
Allow to sear until skin starts to get crisp and golden, brown in color. Flip and place in oven for 20 minutes. Cooking time will vary based on thickness of chicken. The internal temperature of cooked chicken is 165 degrees.
Remove from oven and allow the chicken to rest for 5 minutes before serving.