Jocon Chicken

Ingredients:

1/2 cup Pumpkin seeds 1/4 cup Sesame seeds 5 pounds Skinless chicken breasts with bones 1 1/2 pounds of Fresh tomatillos or 2 11-oz cans of tomatillos, drained 1 bunch of Cilantro 3 tablespoons Olive oil 4 large Garlic cloves 3 Jalapeño peppers, seeds and ribs removed 2 Green peppers, seeds and ribs removed 1 White onion Salt and pepper to taste

For the side: Panela cheese Avocado Tortillas White rice Green onions Lime

Ana Bauer, Grad Partner

Guatemala

Instructions:

1. Wash all produce, roughly chop cilantro, garlic, onion, jalapeños, and peppers. 2. Toast pumpkin and sesame in a dry non-stick pan over medium heat with constant tossing until lightly browned. 3. Put the toasted pumpkin and sesame seeds in a blender until finely ground. 4. Put chicken and fresh tomatillos in a large pot with salt (2 tbsp) and water (enough to just cover them). (If using canned tomatillos, don’t add them to the pot. They’ll be used later.) Bring to a boil and then lower heat to simmer and cook for 30 minutes.

5. Transfer chicken to a plate and scoop tomatillos into the blender. (If using canned tomatillos, put them into the blender). 6. Set aside 4 cups of the broth and discard the rest. 7. Add cilantro to the blender along with 1 cup of the chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot. 8. Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat, stirring frequently, until they start to brown. Add them into the blender, add 1 more cup of strained broth and puree. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth can be used to cook rice). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered until the sauce thickens. Meanwhile, remove chicken from bones and shred it. Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently until heated through. 9. Serve stew in deep bowls, over rice accompanied by panela cheese, corn tortillas, avocado, green onions, lime juice (to your liking).

KUNG PAO CHICKEN

Zhaopeng Ji MSBA’20, Babson staff

United States of America

Ingredients:

1 pound Boneless skinless chicken breast, diced into 1/2-inch pieces 1/4 cup Water 1/2 teaspoon Salt 1/2 large Egg 1/4 cup Cornstarch 2 tablespoons Vegetable oil 1 teaspoon Cooking wine (I used white wine) 2 1/2 tablespoons Soy sauce (I use Kikkoman Reduced Sodium) 1/3 cup Water 2 1/2 tablespoons Vegetable oil (divided use) 12 whole dry Chili peppers, smaller than 3 inches; if longer, cut in half 1/4 cup diced Green onion, white part only, in 1/2-inch pieces 1 teaspoon Ground ginger 1 teaspoon Ground garlic 1 teaspoon Crushed red chili pepper 1/2 tablespoon Cornstarch mixed with 1/2 tablespoon water 1 teaspoon Sesame oil 2 ounces Dry roasted peanuts 1 Red bell pepper, cut into 3/4 inch cubes 1 Large zucchini, cut into 3/4 inch cubes

Instructions:

1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.

2. In a small bowl add the wine, soy sauce and water and set aside.

3. Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot! 4. Add 2 tablespoons vegetable oil. 5. Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds. 6. Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini. 7. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked. 8. Remove vegetables and add the chili peppers. 9. Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil. 10.Stir for 2-3 seconds and immediately add the wine/soy/water mixture. 11. Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.

12. Add the chicken and vegetables back in, stir to combine.

13. To make my chicken more like Panda Express

I actually cut the chicken into large cubes then pulsed it twice in the food processor for just a 1/2 second each just to break it apart and give is the same unique look.