Not Your Mother's Chicken

Recipe Booklet
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
Chilorio, a pulled pork from the
Mexican state of Sinaloa, inspired
this dish, but instead of pork
shoulder, we used faster-cooking
chicken thighs. Fresh orange juice
amplified the fruity notes of the
guajillo chilies while giving the
sauce a natural sweetness; a
little vinegar and honey helped the
balance. Serve the chicken with
Mexican rice or tortillas, or use it as
a filling for tacos. Diced white onion,
sliced radishes and/or crumbled
queso fresco are excellent
garnishes.
Don't forget to trim any excess
fat from the chicken thighs before
cooking to prevent the dish from
being greasy.
C O O K I N G S C H O O L
Orange-Guajillo Chili Pulled Chicken
Start to finish: 45 minutes
Servings: 4
INGREDIENTS
1 ounce guajillo chilies (5 medium), stemmed, seeded
and torn into 1-inch pieces
1½ cups orange juice
5 large garlic cloves, peeled
2 tablespoons white vinegar
2 teaspoons ground coriander
2 teaspoons honey
1 teaspoon dried oregano
Kosher salt
2 pounds boneless, skinless chicken thighs, trimmed
INSTRUCTIONS
In a 12-inch skillet over medium-high, toast the chilies, pressing with a wide
metal spatula and flipping halfway through, until fragrant, about 1 minute.
Transfer to a small bowl and pour in the juice; press on the chilies to submerge.
Let stand until the chilies have softened, about 10 minutes. Set the skillet aside.
In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey,
oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. Pour the
puree into the same skillet and bring to a boil over medium-high. Nestle the
chicken into the sauce, cover and cook over medium-low, stirring and flipping
the chicken halfway through, until tender and opaque when cut into with a
paring knife, about 20 minutes.
Using tongs, transfer the chicken to a large plate and set aside until cool enough
to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces. While the
chicken cools, bring the sauce to a simmer over medium-high and cook, stirring,
until thickened and reduced to 1 cup, about 10 minutes. Stir the shredded
chicken into the sauce, then taste and season with salt.
Christopher K imba l l’s M I L K
NOT YOUR MOTHER'S CHICKEN
This chicken is as good at room
temperature as it is hot. Mixing the
za’atar with flour helped the crust
adhere to the chicken. While we
loved tart, smoky Aleppo pepper, a
few pinches of paprika and cayenne
were a good substitute. Aleppo
varies in heat; if yours is mild,
supplement with a pinch of cayenne.
Don’t substitute chicken breasts
here without pounding the meat
first. Boneless, skinless chicken
cutlets were ideal for fast cooking
and are widely available. If you only
have chicken breasts, use a meat
mallet or heavy skillet to flatten
them to an even ¼ inch.
S T R E E T C O O K I N G S C H O O L
Za’atar Chicken Cutlets and
Lemon-Parsley Salad
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
1½ pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to
¼-inch thickness
Kosher salt
¼ cup plus 1 teaspoon za’atar
3 tablespoons all-purpose flour
¾ teaspoon Aleppo pepper
2 tablespoons plus 1 teaspoon olive oil, divided
¾ cup lightly packed flat-leaf parsley leaves
2 scallions, thinly sliced on a bias
½ teaspoon lemon zest, plus 1 tablespoon lemon juice
2 tablespoons pomegranate molasses
3 tablespoons finely chopped walnuts
INSTRUCTIONS
Season the chicken all over with 1½ teaspoons of salt. In a wide, shallow dish,
combine ¼ cup of the za’atar, the flour and Aleppo pepper. In a 12-inch
stainless-steel skillet over medium-high, heat 2 tablespoons of the oil until
shimmering. One cutlet at a time, transfer the chicken to the za'atar mixture,
coating and pressing all sides. Add the cutlets to the pan and cook for about 3
minutes per side, or until well browned. Transfer to a platter.
In a medium bowl, combine the parsley, scallions, lemon zest and juice, the
remaining 1 teaspoon of oil and a pinch of salt. Toss to coat. Drizzle the molasses
evenly over the chicken, then mound the greens over the cutlets. Sprinkle with
walnuts and the remaining za’atar.
Christopher K imba l l’s M I L K
NOT YOUR MOTHER'S CHICKEN
Using both chopped basil (mixed
with the cooked chicken) and whole
basil leaves (stirred in at the end)
provided the full herbal flavor and
fragrance we were looking for.
Serve with steamed white or brown
jasmine rice.
Don't begin cooking until all
ingredients are prepared. The stir-
fry comes together quickly, so make
sure everything is ready and close
at hand.
S T R E E T C O O K I N G S C H O O L
Stir-Fried Chicken with
Snap Peas and Basil
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3 tablespoons fish sauce, divided
1 tablespoon soy sauce
Ground white pepper
2 tablespoons peanut oil, divided
¼ cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
2 tablespoons white vinegar
4 ounces sugar snap peas, strings removed, halved on the bias
8 scallions, white and light green parts finely chopped, dark green parts cut
into 1-inch pieces
2 or 3 serrano chilies, stemmed and sliced into thin rings
4 garlic cloves, thinly sliced
1 tablespoon white sugar
INSTRUCTIONS
In a medium bowl, stir together the chicken, 1 tablespoon of the fish sauce, the
soy sauce and ½ teaspoon white pepper. Let stand at room temperature for 15
minutes, then drain and pat dry with paper towels.
Heat a wok over medium-high for 1 to 3 minutes, or until a drop of water
evaporates within 1 to 2 seconds. Add 1 tablespoon of the oil and swirl to coat.
Add the chicken in an even layer and cook without stirring until it begins to
brown, about 1 minute. Stir and continue to cook, stirring occasionally, until well
browned and cooked through, about 4 minutes. Transfer to a clean bowl, stirring
in the chopped basil and vinegar.
Return the wok to medium-high and add the remaining 1 tablespoon oil. Swirl
to coat and heat until beginning to smoke. Add the snap peas, the white and
light green parts of the scallions and the chilies. Cook, stirring, until the peas
are lightly browned, about 2 minutes. Add the garlic and stir-fry until fragrant,
about 30 seconds. Stir in the sugar, then the scallion greens and chicken with
accumulated juices. Stir-fry until most of the juices have evaporated, about 1
minute.
Off heat,*add the remaining 2 tablespoons fish sauce and torn basil. Stir until the
basil is wilted. Taste and season with white pepper.
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
We coated these cutlets with a blend
of chopped hazelnuts and panko
breadcrumbs, creating a crunchy
contrast to the tender chicken. A
quickly tossed salad of arugula
and fennel dressed with a simple
vinaigrette rounds out the meal and
provides a refreshingly cool contrast
to the crispy cutlets. Chicken cutlets
are boneless, skinless breasts that
have been halved horizontally; look
for cutlets that weigh 5 and 6
ounces each. We pounded the
cutlets between sheets of plastic
wrap to an even ¼-inch thickness
before seasoning. This allows them
to cook quickly and evenly. If your
cutlets are already ¼ inch thick, skip
this step.
Don't worry about removing the
hazelnut skins; they won't make a
difference in the finished dish. And
don’t pound the cutlets thinner than
¼ inch; they may tear and won't all
fit in the skillet at once.
C O O K I N G S C H O O L
Hazelnut-Crusted Chicken Cutlets
with Arugula and Fennel Salad
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
½ cup hazelnuts, finely chopped
⅓ cup panko breadcrumbs
Kosher salt and ground black pepper
Four 5- to 6-ounce chicken breast cutlets, pounded to an
even ¼-inch thickness
½ cup fresh tarragon leaves, chopped, divided
⅓ cup grapeseed or other neutral oil
⅓ cup extra-virgin olive oil
¼ cup red wine vinegar
5-ounce container (6 cups) baby arugula
½ medium fennel bulb, trimmed and thinly sliced
1 medium shallot, halved and thinly sliced
1 lemon, cut into wedges
INSTRUCTIONS
In a wide, shallow dish, stir together the hazelnuts, panko and 1½ teaspoons salt.
Season the cutlets on both sides with salt and pepper, then sprinkle with 3
tablespoons of the tarragon, pressing it into the chicken to adhere. One at a time,
add the cutlets to the hazelnut-panko mixture, pressing into the mixture and
coating both sides. Place the cutlets on a large plate.
In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering.
Add the cutlets in a single layer and cook until golden brown, about 2 minutes.
Flip the cutlets and cook until the second sides are golden, about another 2
minutes. Transfer to a paper towel–lined plate.
In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon
each salt and pepper. Add the arugula, fennel and shallot, then toss. Serve the
cutlets with the salad and lemon wedges on the side.
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
We adopt the Italian technique
of slicing raw zucchini into thin
ribbons for this vibrant salad. The
zucchini really shines, balanced with
the clean, sharp flavors of lemon
dressing along with Parmesan and
hazelnuts. A Y-style peeler makes
it easy to shave zucchini, or you can
use a mandoline. Don't worry if the
ribbons vary in width; this adds to
the visual appeal of the dish. Toasted
sliced, slivered or chopped whole
almonds can be used in place of the
hazelnuts.
Don't dress the salad until you are
ready to serve. The zucchini and
herbs are delicate and quickly wilt.
C O O K I N G S C H O O L
Shaved Zucchini and Herb Salad
with Parmesan
Start to finish: 10 minutes
Servings: 4
INGREDIENTS
1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
3 tablespoons extra-virgin olive oil
¼ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound zucchini (2 medium)
1 ounce Parmesan cheese, finely grated (about 1 cup), plus extra shaved to
serve
½ cup lightly packed fresh mint leaves, torn
½ cup lightly packed fresh basil leaves, torn
¼ cup hazelnuts, toasted, skinned and coarsely chopped
INSTRUCTIONS
In a large bowl, whisk together the lemon zest and juice, oil, honey, salt and
pepper. Set aside. Use a Y-style peeler or mandoline to shave the zucchini from
top to bottom, rotating as you go. Stop shaving when you reach the seedy core.
Discard the cores.
To the dressing, add the shaved zucchini, cheese, mint and basil and toss. Gently
toss until evenly coated. Transfer to a serving plate and sprinkle with shaved
Parmesan and hazelnuts.
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
Pork butt, which is cut from the
shoulder, is a fatty cut. Trimming
as much fat as possible from the
meat—not just from the surface but
also from between the muscles—
helps prevent a greasy stew. After
trimming, you should have 4 to 4½
pounds of pork. If the stew nonethe-
less ends up with fat on the surface,
simply use a wide, shallow spoon to
skim it off. This adovado is rich and
robust; it pairs perfectly with
Spanish rice, stewed pinto beans
and/or warmed flour tortillas.
Don’t use just one type of dried
chili. New Mexico chilies provide a
mild earthiness and subtle
sweetness, while guajillos add a
fruity quality and hints of smoke; the
combination gives this stew a deep,
complex flavor. Make sure to seed
the chilies, as the seeds won’t break
down in the blender and may add
unwanted spiciness. Also, don’t use
blackstrap molasses, which has a
very potent bittersweet flavor.
C O O K I N G S C H O O L
Carne Adovada
Start to finish: 5 hours
Servings: 8
INGREDIENTS
3 ounces New Mexico chilies, stemmed, seeded and torn into pieces
3 ounces guajillo chilies, stemmed, seeded and torn into pieces
4 cups boiling water, plus 1 cup water
5 pounds boneless pork butt, trimmed of excess fat and cut into 1½-inch
cubes
Kosher salt and ground black pepper
2 tablespoons lard or grapeseed oil
2 medium white onions, chopped
6 medium garlic cloves, minced
4 teaspoons cumin seed
4 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican oregano
¾ teaspoon cayenne pepper
1 tablespoon molasses
Lime wedges, to serve
Sour cream, to serve
Fresh cilantro leaves, to serve
INSTRUCTIONS
Place the chilies in a large bowl, pour in the boiling water and stir. Let sit,
stirring occasionally, until the chilies have softened, about 30 minutes. Transfer
half of the mixture to a blender and blend until smooth, about 1 minute. Add the
remaining chilies and water and blend until smooth, scraping down the blender
as needed. Measure ½ cup of the chili puree into a small bowl, cover and
refrigerate until needed. Pour the remaining puree into a medium bowl and set
aside; do not scrape out the blender jar. Pour ½ cup of the remaining water into
the blender, cover tightly and shake to release all of the puree.
Place the pork in a large bowl. Add 2 teaspoons salt and the chili-water mixture
in the blender. Stir to coat, then cover and refrigerate for 1 hour.
Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch
oven over medium, heat the lard until shimmering. Add the onions and cook,
stirring occasionally, until softened, 8 to 10 minutes. Stir in the garlic, cumin,
coriander, oregano and cayenne, then cook until fragrant, about 30 seconds. Stir
in the remaining ½ cup water and the chili puree. Add the pork and any liquid
in the bowl. Stir to combine, then cover the pot, place in the oven and cook for 2
hours.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

NOT YOUR MOTHER'S CHICKEN

Carne Adovada
Continued
INSTRUCTIONS

Remove the pot from the oven. Uncover, stir and return, uncovered, to the oven.
Continue to cook until the pork is tender, another 1¼ to 1½ hours. Remove from
the oven and set on the stove over medium heat and simmer, stirring occasion-
ally, until the sauce has thickened slightly, 8 to 10 minutes. Stir in the reserved ½
cup chili puree and the molasses. Taste and season with salt and pepper. Serve
with lime wedges, sour cream and cilantro leaves.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

NOT YOUR MOTHER'S CHICKEN

Ancho Chili Salsa Roja

Start to finish: 15 minutes
Makes about 11/2 cups
Heat Level: Medium to medium-hot
Serving suggestion: This is a fairly standard Salsa Roja recipe. It can be
used as a dip for chips or as an ingredient, such as a spicy-earthy marinade
for meat.
INGREDIENTS
3 dried ancho chiles, stems, seeds and ribs removed, torn into pieces
1 large clove garlic, peeled and smashed
1 medium shallot, roughly chopped
1 medium tomato, roughly chopped
1 teaspoon kosher salt
2 teaspoons white sugar
INSTRUCTIONS

Combine chili pieces and enough hot water to cover in a microwave-safe bowl or
measuring cup. Microwave on high 1 minute. If chiles are still not softened and
pliable, microwave for another minute then let sit at room temperature until soft,
up to 5 minutes. Drain.

In a food processor or blender, combine the soaked chiles, garlic, shallot, tomato,
salt, sugar and ½ cup water. Process until finely chopped and well combined,
scraping the sides as necessary, about 20 seconds.

Chili de Árbol Sauce

Start to finish: 10 minutes
Makes about 1/2 cup
Heat Level: Very Hot
Serving suggestion: This thin, oil-based sauce is very spicy, so a little goes
a long way. Toss with rice as a spicy base for a meal; brush onto seared or
grilled fish, chicken or lean pork. Add to vinaigrettes to dress cold salads,
such as bean or potato salad.
INGREDIENTS
16 árbol chilies, stemmed, seeded and torn into pieces
½ cup grapeseed or other neutral oil
¼ teaspoon kosher salt
¼ teaspoon white sugar
INSTRUCTIONS

Combine chili pieces and enough hot water to cover in a microwave-safe bowl or
measuring cup. Microwave on high 1 minute. If chiles are still not softened and
pliable, microwave for another minute then let sit at room temperature until soft,
up to 5 minutes. Drain.

Combine the soaked chiles, oil, salt and sugar in a small measuring cup. Blend
with an immersion blender until only small pieces of chili remain, 20 to 30
seconds. Alternatively, pulse in a standard blender until only small pieces of chili
remain, about 10 pulses.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

NOT YOUR MOTHER'S CHICKEN

Chunky Fresh Salsa with

California Chiles
Start to finish: 10 minutes
Makes about 3 cups
Heat Level: Mild
Serving suggestion: Anywhere you would want pico de gallo or a chunky,
fresh salsa—burritos, tacos, on chips, nachos, etc.
INGREDIENTS
6 dried California chiles, stems, seeds and ribs removed
2 medium tomatoes on the vine, chopped
1 small white onion, finely chopped
1½ cups cilantro, chopped
2 teaspoons kosher salt
2 tablespoons lime juice
INSTRUCTIONS

Using an knife or scissors, cut the chiles into thin strips, then crosswise into
small pieces. Combine chili pieces and enough hot water to cover in a
microwave-safe bowl or measuring cup. Microwave on high 1 minute. If chilies
are still not softened and pliable, microwave for another minute then let sit at
room temperature until soft, up to 5 minutes. Drain.

In a medium bowl, combine the soaked chiles, tomatoes, onion, cilantro, salt and
lime juice.

Peanut-Guajillo Sauce
Start to finish: 10 minutes
Makes about 11/2 cups
Heat Level: Mild
Serving suggestion: Spooned over grilled meats, or as a dip for grilled/
fresh vegetables like asparagus.
INGREDIENTS
4 guajillo chiles, stems, seeds and ribs removed, torn into pieces
2 medium garlic cloves, peeled and smashed
¾ cup roasted unsalted peanuts
2 tablespoons extra-virgin olive oil
2 teaspoons white sugar
1 tablespoon lime juice
2 teaspoons kosher salt
2 tablespoons fresh oregano
INSTRUCTIONS

Combine chili pieces and enough hot water to cover in a microwave-safe bowl or
measuring cup. Microwave on high 1 minute. If chiles are still not softened and
pliable, microwave for another minute then let sit at room temperature until soft,
up to 5 minutes. Drain.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

NOT YOUR MOTHER'S CHICKEN

Peanut-Guajillo Sauce
Continued
INSTRUCTIONS

In the jar of a blender, combine the soaked chiles, garlic, peanuts, oil, sugar, lime
juice, salt and 1 cup water. Puree until smooth, scraping the sides as needed, 1 to
2 minutes. Add oregano and pulse until roughly chopped, 2 to 3 pulses.

Smoky Morita Chili Sauce

Start to finish: 15 minutes
Makes about 1 cup
Heat Level: Very hot
Serving suggestion: This thick sauce is very smoky and very spicy—a little
goes a long way. Use anywhere you would want a spicy, smoky barbecue
sauce, or instead of your favorite hot sauce. Drizzled on tacos, brushed on
grilled meats or stirred into pulled pork.
INGREDIENTS
8 dried morita chiles, stems, seeds and ribs removed, torn into pieces
4 large cloves of garlic, skin on
½ cup chopped roasted red bell pepper
½ teaspoon kosher salt
2 teaspoons dark brown sugar
INSTRUCTIONS

Combine chili pieces and enough hot water to cover in a microwave-safe bowl or
measuring cup. Microwave on high 1 minute. If chiles are still not softened and
pliable, microwave for another minute then let sit at room temperature until soft,
up to 5 minutes. Drain.

In a small skillet over medium heat, toast the garlic until black spots appear on
each side, about 5 minutes total. Remove from heat and remove the skins.

In the jar of a blender, combine the soaked chiles, garlic, roasted bell pepper,
salt, sugar and ½ cup water. Puree until completely smooth, scraping the sides as
needed, about 1 to 2 minutes.
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
Chicken cooked sous vide stays
incredibly moist and tender, even
the refrigerated leftovers. We
tried dry rubs, but found cooking
the chicken with a flavorful sauce
worked best for sous vide. For our
flavorful adobado, we liked the
earthy, fruity flavor of ancho chilies
best, but pasilla, guajillo and pulla
varieties worked, too. If you prefer
a milder heat, remove the seeds
after stemming the chilies. Serve
with cilantro rice or tortillas and
sour cream. For an equally flavorful,
but easier alternative, we also liked
cooking each chicken breast in a
simple sauce of ¼ cup coconut milk
whisked with 2 teaspoons red curry
paste.
Don't fear the 145°F cooking
temperature. Though it is well
below what we typically are told to
cook poultry to, J. Kenji Lopez-Alt
of The Food Lab has done the math
and shown 1½ hours at this
temperature is ample time to kill
any pathogens on the chicken.
C O O K I N G S C H O O L
Red Chili Chicken Tacos
Start to finish: 2 hours (30 minutes active)
Servings: 4
INGREDIENTS
2 tablespoons grapeseed or other neutral oil
2 ounces whole dried ancho chilies, stemmed and seeded
2/3 cup water
1 tablespoon dried oregano, Mexican if available
2 garlic cloves, smashed
2 tablespoons packed light brown sugar
1 tablespoon cider vinegar
Kosher salt and ground black pepper
½ teaspoon ground cumin
¼ teaspoon cinnamon
4 boneless, skinless chicken breasts
2 tablespoons salted butter
1 tablespoon lime juice
Chopped cilantro leaves, to serve
Sour cream (optional)
INSTRUCTIONS
Using an immersion circulator according to product directions, heat a water
bath to 145°F. Meanwhile, in a 12-inch skillet over medium-high, heat the oil
until shimmering. Add the chilies and toast until lightly browned, about 20
seconds per side. Transfer the chilies to a food processor, reserving the oil in the
skillet. Process until coarsely chopped, about 30 seconds.
In a small saucepan, bring the water to a boil. Add the chilies, oregano and garlic
then cover, remove from heat and let sit for 15 minutes.
In the food processor, combine the sugar, vinegar, 2½ teaspoons salt, ¼ teaspoon
pepper, cumin, cinnamon and the reserved chili oil. Add the chili-water mixture
and process until smooth, about 1 minute, scraping the bowl as needed.
Place each chicken breast in a quart-size zip-close plastic bag. Add ¼ of the chili
sauce to each bag, then seal the bag and shake to coat evenly. Vacuum seal the
bags, then set into the water bath. Once the water returns to 145°F, let the chicken
cook for 1½ hours.
When the chicken is done, remove from the bags and shred when cool.
Meanwhile, transfer any liquid in the bags to a 12-inch skillet and bring to a
simmer over medium. Cook until thickened and reduced, about 1 minute. Whisk
in the butter and lime juice. Assemble the tacos, drizzling the reduced sauce on
the meat, top with sour cream if using and garnish with cilantro.
Christopher K imba l l’s M I L K
NOT YOUR MOTHER'S CHICKEN
For these tacos, choose a firm,
meaty white fish—we liked cod
and tilapia. Coating the fish with
seasoned cornstarch before frying
gave the pieces a delicately crisp
crust that contrasted nicely with the
tender, flaky interior. To add bright
notes and pull all the flavors to-
gether, we made a creamy dressing
laced with jalapeños, fresh oregano
and lime. Offer shredded cabbage,
thinly sliced radishes and fresh
cilantro as additional fillings.
Don't fry the fish in a single batch.
Cooking in two batches ensures the
pieces aren't crowded in the pan so
they cook quickly and crisp nicely.
S T R E E T C O O K I N G S C H O O L
Fish Tacos with Lime-Pickled
Jalapeños
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
2 teaspoons grated lime zest, plus 5 tablespoons lime juice, divided
Kosher salt and ground black pepper
3 jalapeño chilies, 2 stemmed and sliced into thin rounds, 1 stemmed, halved
and seeded
⅓ cup fresh oregano leaves
6 medium garlic cloves, smashed and peeled
¼ cup sour cream
¼ cup mayonnaise
⅓ cup cornstarch
1½ pounds skinless white fish fillets (see note), cut into 1-by-2-inch strips
4 tablespoons grapeseed or other neutral oil, divided
8 corn tortillas, warmed
INSTRUCTIONS
In a small bowl, whisk together 4 tablespoons of the lime juice and ¼ teaspoon
salt. Stir in the sliced jalapeños and set aside.
In a food processor, combine the lime zest, the halved jalapeño, the oregano,
garlic, 1 teaspoon salt and ½ teaspoon pepper. Process until the garlic is finely
chopped, about 10 seconds. Add the remaining 1 tablespoon lime juice and
process until smooth, another 20 seconds, scraping the bowl as needed. Transfer
to a medium bowl stir in the sour cream and mayonnaise.
In a large bowl, whisk together the cornstarch, 2 teaspoons salt and 1 teaspoon
pepper. Add the fish and toss to coat. Set a wire rack in a rimmed baking sheet.
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil
until beginning to smoke. Add half of the fish in a single layer and cook without
disturbing until light golden brown, 2 to 3 minutes. Carefully flip each piece
and cook until light golden brown on the second sides, another 2 to 3 minutes.
Transfer to the prepared wire rack and tent with foil. Repeat with the remaining 2
tablespoons oil and remaining fish.
Smear some of the sour cream mixture onto one side of each tortilla. Divide the
fish among the tortillas and top with pickled jalapeños.
Christopher K imba l l’s M I L K
NOT YOUR MOTHER'S CHICKEN
We liked the aromatic flavor of
jasmine rice, but long-grain white or
basmati works, too. A good Thai fish
sauce was essential; at Milk Street
we use Red Boat. Andy Ricker uses
pork belly, but that can be hard to
find in the U.S. Pancetta worked
well as a substitute—it has the
right amount of salt and fat. Plain
bacon will do the job, too, but avoid
smoked bacon.
Don’t use hot or warm rice. The
fried rice will be clumpy and
gummy.
S T R E E T C O O K I N G S C H O O L
Thai Fried Rice
Start to finish: 20 minutes
Servings: 4
INGREDIENTS
1 tablespoon Thai fish sauce
1 teaspoon soy sauce
1 teaspoon water
1 teaspoon white sugar
4 cups cooked and chilled jasmine rice
1 tablespoon peanut or vegetable oil
2 eggs, lightly beaten
4 ounces thinly sliced pancetta, chopped
4 scallions, white and green parts thinly sliced, reserved separately
1 large shallot, minced
1 garlic clove, minced
¼ cup minced fresh cilantro
Sliced cucumber and lime wedges, to serve
INSTRUCTIONS
In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use
your hands to break up the rice so no clumps remain. Set aside.
In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking.
Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate.
Add the pancetta to the skillet and cook over medium until crisp. Using a slotted
spoon, transfer to the plate with the eggs.
Pour off all but 1 tablespoon of the fat from the skillet and return to
medium-high heat. Add the scallion whites, shallot and garlic, then cook until
softened, about 1 minute. Add the rice and cook, stirring occasionally, until
heated through, about 2 minutes.
Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well
mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large
platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime
wedges and pickled chilies.
Christopher K imba l l’s M I L K
NOT YOUR MOTHER'S CHICKEN
We cooked the beans in a very hot
pan, without moving, to develop
browning and flavor, then added
water to steam them until tender.
Drying the beans thoroughly
minimized splatter, and halving
them on a steep bias allowed them
to absorb more flavor. A final dose
of vinegar, added off heat, prevented
the beans from losing their bright
green color.
Don't use an ill-fitting lid. A proper
seal was key to this recipe, whether
you cook the beans in a Dutch oven
or a skillet. Have the lid ready as
soon as you add water to the pan.
S T R E E T C O O K I N G S C H O O L
Sweet-and-Spicy Ginger Green
Beans
Start to finish: 10 minutes
Servings: 4
INGREDIENTS
2 tablespoons packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
3 tablespoons vegetable oil, divided
1 pound green beans, stemmed and halved on the bias crosswise
¼ cup water
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes
2 tablespoons unseasoned rice vinegar
Ground white pepper
INSTRUCTIONS
In a small bowl stir together the sugar, fish sauce and soy sauce. Set aside.
In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of
the oil until beginning to smoke. Add the beans and cook, without stirring, until
beginning to color, about 3 minutes. Add the water and immediately cover the
pan. Cook until the beans are bright green and barely tender, about 2 minutes.
Clear a space in the center of the pan, then add the remaining 1 tablespoon oil
to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about
30 seconds. Pour the sugar-fish sauce mixture into the skillet and cook, stirring
occasionally, until the liquid has thickened and coats the beans, about 1 minute.
Off of the heat, stir in the vinegar. Taste and season with pepper.
Christopher K imba l l’s M I L K S T R E E T
NOT YOUR MOTHER'S CHICKEN
Restaurants and even some homes
in China use super-charged wok
burners to get the high heat that
quickly renders raw vegetables
tender on the outside, crisp on the
inside. We mix oil and water for a
skillet-friendly method. The water
begins the cooking as it steams off,
leaving the oil behind to finish—and
lightly brown—the broccoli. We
season the dish with Sichuan
peppercorns, which don't provide
heat so much as a pleasant resinous
flavor and an intriguing tingling
sensation on your lips and tongue.
To enhance their flavor and aroma,
we toasted the peppercorns over
medium heat for about 2 minutes,
let them cool, then ground them to a
fine powder in a spice grinder.
Don't overtoast the Sichuan
peppercorns. It's better to err on
the side of lightly toasted, as the
peppercorns become unpleasantly
bitter if overdone.
C O O K I N G S C H O O L
Stir-Fried Broccoli with Sichuan
Peppercorns
Start to finish: 30 minutes
Servings: 4
INGREDIENTS
3 tablespoons unseasoned rice vinegar, divided
1½ tablespoons soy sauce
1 teaspoon white sugar
¼ teaspoon kosher salt
3 medium garlic cloves, finely grated
1½ teaspoons grated fresh ginger
¼ to ½ teaspoon red pepper flakes
2 scallions, white and pale green parts minced, dark green
parts thinly sliced on bias
1¼ pounds broccoli, florets cut into 1-inch pieces, stems
peeled and sliced ¼-inch thick
3 tablespoons peanut oil, divided
2 teaspoons toasted sesame oil
½ to 1 teaspoon Sichuan peppercorns, toasted and finely ground
INSTRUCTIONS
In a small bowl, stir together ⅓ cup water, 2 tablespoons of the vinegar, the soy
sauce and sugar. In another small bowl, stir together 2 tablespoons water and the
salt. In a third, combine the garlic, ginger, pepper flakes and minced scallions.
In a large skillet over medium-high, combine the broccoli, salt water and 2
tablespoons of the peanut oil. Cover and cook for 1 minute; the water should
reach a simmer. Uncover and cook, stirring occasionally, until crisp-tender and
browned in spots, 8 to 10 minutes. Transfer to a large plate.
Return the skillet to medium-high, add the remaining 1 tablespoon peanut oil
and the garlic-ginger mixture. Cook, stirring, until fragrant, 10 to 15 seconds.
Add the soy sauce mixture and simmer, stirring and scraping up any browned
bits, until slightly reduced, 2 to 3 minutes. Return the broccoli to the skillet and
stir to coat.
Off heat, stir in the sesame oil, remaining 1 tablespoon of vinegar and ½
teaspoon of the ground Sichuan peppercorns. Taste and season with more
peppercorns, if desired. Serve sprinkled with the sliced scallion greens.
Christopher K imba l l’s M I L K S T R E E T C O O K I N G S C H O O L

NOT YOUR MOTHER'S CHICKEN

Thai-Style Napa Coleslaw

Coconut milk offers the right bal-
ance of richness and fresh flavor for
this napa cabbage-based coleslaw;
mayonnaise and oily vinaigrettes
were too heavy. For heat, we tried
Asian hot sauces but preferred
fresh chili “cooked” in lime juice,
which mellowed the bite and helped
disperse the heat more evenly. Fish
sauce adds seasoning and pun-
gency, but we found potency varies
with Mint and Cilantro
Start to finish: 25 minutes
Servings: 6
INGREDIENTS
3 tablespoons lime juice (1 to 2 limes)
4 teaspoons white sugar
1 tablespoon fish sauce
1 medium serrano chili, seeded and minced
5 tablespoons coconut milk
1 pound napa cabbage (1 small head), thinly sliced crosswise (about 8 cups)
6 radishes, trimmed, halved and thinly sliced
4 ounces sugar snap peas, strings removed, thinly sliced on bias
½ cup coarsely chopped fresh cilantro
½ cup coarsely chopped fresh mint
½ cup roasted, salted cashews, coarsely chopped
INSTRUCTIONS

widely by brand (we liked Red Boat, In a liquid measuring cup, mix together the lime juice, sugar, fish sauce and
which is milder than other brands), chili. Let sit for 10 minutes. Whisk in the coconut milk until combined, then ad-
so start slow and add to taste. just seasoning with additional fish sauce if desired. In a large bowl, combine the
cabbage, radishes, peas, cilantro and mint. Add the dressing and toss until evenly
Don’t use “light” coconut milk or coated. Stir in the cashews and serve.
sweetened “cream of coconut” for
this recipe. The former is too thin,
and the latter is too sweet (think
pina coladas). For a richer version
of this slaw, feel free to use thick
coconut cream (similar to coconut
milk, but with less water) in place of
coconut milk, reducing the volume
to 4 tablespoons. And don’t forget
to vigorously shake the can before
opening to ensure that the fat and
liquid are fully emulsified.