chicken – Not Eating Out in New York

13 Jun 2018

Chicken and Basil Wontons

by Cathy Erway | posted in: Dumplings, Meat & Poultry, Recipes | 14

This wonton filling is proudly—if improbably—fashioned after san bei ji or Three Cup Chicken. This is one of the ultimate dishes from Taiwan, and one I love enough to try to twist into different forms any day. It starts with a deeply satisfying blend of soy sauce, sesame oil and rice wine (the eponymous “three cups”), and it’s splashed with copious aromatics—garlic, ginger and basil. I wanted to get its zingy, herbal flavors inside a wonton for a refreshing filling based on … Read More

21 Sep 2017

Chicken and Lime Soup with Corn and Poblano Peppers

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes, Soups & Stews | 29

I had an earth-shattering sopa de lima (lime soup) a couple years ago in the Yucatan Peninsula, near Tulum. My friends and I had just swam in a cenote, an underground sinkhole created by the natural collapse of limestone bedrock. After emerging from what felt like a scene in Fraggle Rock, we looked for lunch nearby, and came to a small roadside restaurant. Having not consulted any guidebook or website, we didn’t have any grand expectations when we sat down at a … Read More

28 Feb 2017

Gumbo with Chicken, Shrimp & Squid

by Cathy Erway | posted in: Meat & Poultry, Recipes, Seafood, Soups & Stews | 10

Happy Fat Tuesday. I’m feeling the extra weight from last weekend’s pre-Mardi Gras dinner party with friends. Any holiday is an occasion to celebrate with food. But when it’s Creole or Cajun food that’s associated with it, you don’t want to miss out.

14 Feb 2017

San Bei Ji Wings (Three Cup Chicken Wings)

by Cathy Erway | posted in: Meat & Poultry, Recipes | 17

For the cookbook release of The Food of Taiwan, I threw a number of dinners and edible events. This was served at one of them, a pub menu-themed makeover of some classic Taiwanese dishes. Other dishes included clams braised with Taiwan Beer instead of rice wine with garlic, chilies and basil, and the famous Taiwanese “hamburger” or gua bao in a grilled slider bun instead of steamed bun. When Superbowl Sunday rolled around the other week, I thought of making a … Read More

13 Sep 2016

Chicken with Cornell Sauce

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 8

My grandfather, father and brother all went to Cornell University, for very different things. My grandfather for Pre-Med. My father for Asian Studies. And my brother for a double-major in Music and Computer Science (hello, Asian blood now in the family). Going to my paternal grandparents’ place in Upstate New York in the summertime growing up usually involved a platter of grilled chicken with Cornell sauce.

27 Jul 2016

Chicken and Eggplant Stir-Fry with Spicy Black Bean Sauce

by Cathy Erway | posted in: Meat & Poultry, Recipes | 6

I remember when eggplant, like portobello mushrooms, was more or less encountered as a substitution for meat. This often occurs in dishes like eggplant parm, deep-fried so as to give it more texture, or when smothered in sauces, like a thick curry, obscuring the quivering, greyish-purple stuff that it is. But I think eggplant is great when prepared with some meat, too, as its spongey flesh absorbs flavors readily, making it easy to use less of the actual meat in question. And it’s a good way of enjoying … Read More

2 Jun 2016

Chilled Soba Noodles with Peanut Sauce and Shredded Chicken

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Pasta & Noodles, Recipes | 4

Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long haul — no more stalling, sputtering, or beating around the bush. “Coffee” becomes cold brew; shoes become sandals; parties become barbecues; ramen becomes chilled noodles. This is science, and who am I to fight it?

3 Jun 2015

Chicken Salad with Tomato and Artichoke

by Cathy Erway | posted in: Meat & Poultry, Recipes | 2

Sometimes you just need that combination of cool refreshment and savory satisfaction. I think that’s when chicken salad comes in handy. It’s a casual summer treat, but it usually only comes about once you’ve had your fill of both types of extremes—too many cold, vegetable-based meals one day, and a whip-cracking, bulldozing heavy meal with meats or poultry another. I guess what I’m saying is that leftover, roasted chicken salad with crisp vegetables in a sandwich is that perfect yin-yang of summertime eating.

15 Oct 2014

Chicken Braised with Sake, Cider and Miso

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 3

Oh, happy fall. Like with many folks I’ve spoken to here and there in the past couple weeks–friends and strangers at the post office alike–fall is a favorite time of year. It ushers in cooler nights and breezes, colorful leaves on the trees, and that unmistakeable smell… of fall. I liken this to the scent of apple cider. It’s somewhat earthy but sweet. Of course, fall is when we see the annual harvest of apples, and cider is somewhere not … Read More

5 Jun 2014

Cast-Iron Roasted Chicken Salad with Chicken Fat Aioli Sandwiches

by Cathy Erway | posted in: Meat & Poultry, Recipes | 7

photo: Julia Sherman Let’s say you’re going to a cookout, barbecue, potluck, or summer picnic this weekend. Let’s say you could really go for something like a cold chicken salad sandwich, but don’t want to opt for a hastily-made rendition like at the supermarket deli or something you might whip up from frozen chicken cutlets chopped and tossed with mayo. No, let’s say you want something savory and exciting, even if this sounds contradictory to what “chicken salad” generally means … Read More