chinese chicken chimichanga

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 bunch fresh cilantro 1 bunch fresh cilantro
•   2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds
•   1/2 cup prepared Chinese mustard 1/2 cup prepared Chinese mustard
•   1/2 cup prepared Chinese duck sauce 1/2 cup prepared Chinese duck sauce
•   1/2 cup prepared Chinese plum sauce 1/2 cup prepared Chinese plum sauce
•   4 ounces Napa cabbage leaves 4 ounces Napa cabbage leaves
•   Garnishes and Condiments: Garnishes and Condiments:
•   1 ounce fresh ginger root, unpeeled, scrubbed, and sliced 1 ounce fresh ginger root, unpeeled, scrubbed, and sliced
•   1 tablespoon sesame oil 1 tablespoon sesame oil
•   Peanut oil for frying Peanut oil for frying
•   6 teaspoon orange marmalade 6 teaspoon orange marmalade
•   6 large (approximately 10-inch diameter) flour tortillas 6 large (approximately 10-inch diameter) flour tortillas
•   Wraps: Wraps:
•   2 tablespoons soy sauce 2 tablespoons soy sauce
•   1 teaspoon sesame oil 1 teaspoon sesame oil
•   1 cup boiling water 1 cup boiling water
•   1/3 cup smooth and creamy peanut butter 1/3 cup smooth and creamy peanut butter
•   Peanut-Sesame Sauce: Peanut-Sesame Sauce:
•   1 tablespoon peeled and chopped ginger root 1 tablespoon peeled and chopped ginger root
•   1/4 cup chopped scallion greens 1/4 cup chopped scallion greens
•   2 tablespoons Chinese preserved black beans, rinsed and drained 2 tablespoons Chinese preserved black beans, rinsed and drained
•   4 ounces water chestnuts, drained and coarsely chopped 4 ounces water chestnuts, drained and coarsely chopped
•   4 ounces bean sprouts, picked over 4 ounces bean sprouts, picked over
•   2 ounces dried shiitake mushrooms, soaked in warm water then rinsed and drained 2 ounces dried shiitake mushrooms, soaked in warm water then rinsed and drained
•   4 ounces Napa cabbage leaves 4 ounces Napa cabbage leaves
•   4 ounces yellow squash, unpeeled 4 ounces yellow squash, unpeeled
•   4 ounces carrots, peeled 4 ounces carrots, peeled
•   Vegetable Filling: Vegetable Filling:
•   1 tablespoon salt 1 tablespoon salt
•   1 tablespoon Chinese Five-Spice powder 1 tablespoon Chinese Five-Spice powder
•   2 teaspoons whole white peppercorns 2 teaspoons whole white peppercorns
•   4 ounces green onions, roots removed 4 ounces green onions, roots removed
•   2 ounces fresh ginger root, unpeeled, scrubbed, sliced 2 ounces fresh ginger root, unpeeled, scrubbed, sliced
•   1 750-ml bottle dry sherry 1 750-ml bottle dry sherry
•   1 quart water 1 quart water
•   4 large bone-in, skin-on chicken split breasts 4 large bone-in, skin-on chicken split breasts
•   Poached Chicken: Poached Chicken:

Instructions

1. Prepare the chicken:
   Place the chicken breasts, skin side up, in a large pot.
   Add water, sherry, ginger, green onions, peppercorns, five-spice, and salt to pot.
   Bring pot to a rolling boil over high heat.
   Cover pot, reduce heat, and continue cooking at a gentle boil for 25 minutes, or until chicken is cooked through.
   Remove chicken from poaching liquid and let rest until cool enough to handle.
   Discard chicken skin and bone; then, shred chicken meat by hand into fine strands. Set aside.
   Strain poaching liquid through a fine sieve, discarding solids.
   Prepare the vegetables:
   Return strained poaching liquid to a boil.
   Julienne carrots, squash, cabbage leaves, and mushrooms into thin match-sticks.
   Blanch julienned vegetables along with bean sprouts in boiling pot for 5 minutes.
   Strain and transfer vegetables to a mixing bowl.
   Toss blanched vegetables with shredded chicken, water chestnuts, black beans, chopped scallions, and chopped ginger.
   Prepare the sauce:
   In a large glass measuring cup, stir boiling liquid into peanut butter, whisking vigorously into a smooth sauce.
   Whisk sesame oil and soy sauce into sauce.
   Assemble:
   Pour peanut-sesame over chicken and vegetable mixture.
   Toss to coat mixture thoroughly.
   Fill a large deep frying pan with 1 inch of peanut oil along with the 1 tablespoon of sesame oil and the 1 ounce of sliced ginger.
   Heat pan over medium high heat until ginger slices are sizzling and oil is shimmering.
   Spread 1 teaspoon of marmalade evenly on each tortilla to within 1 inch of edge.
   Divide and mound chicken-vegetable filling along the middle of each tortilla.
   Fold in 2 inches of sides then roll up tortillas around filling securely, burrito-style.
   Carefully place filled tortillas, seam side down, in hot oil.
   Fry for 5 minutes until golden brown and crispy.
   Turn over with tongs and fro the other side for 5 minutes.
   Remove chimichangas from oil to drain on paper towels, keeping warm.
   Serve:
   Chop cabbage leaves and spread on a serving platter or individual plates.
   Arrange chimichangas on top of the cabbage.
   Drizzle some of the plum sauce, duck sauce, and mustard over the chimichangas.
   Sprinkle sesame seeds on top of the chimichangas.
   Garnish with chopped cilantro leaves and whole cilantro sprigs.
   Serve with remaining plum sauce, duck sauce, and mustard as condiments.
   

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