Chef Yia Vang’s Chicken 3 Ways
November 1, 2023
Yia is the owner and chef of the James Beard Award-nominated restaurant Union Hmong Kitchen in Minneapolis.
CHICKEN STOCK
SERVINGS
6-8
PREP TIME
10 min
COOK TIME
1+ hr
Ingredients
-
1whole chicken carcass
-
3stalks lemongrass
-
1large knob of ginger
-
4-5cloves garlic
-
1onion
-
1gallon water
Directions
-
1
Place the chicken carcass and whole lemongrass, ginger, garlic and onion into a large stock pot.
-
2
Cover the ingredients with 1 gallon of water.
-
3
Heat the pot over medium heat until it reaches a soft roiling boil.
-
4
Allow it to simmer for an extended period of time to extract all the flavor. Once done, strain the stock and discard any solids.
SEARED AIRLINE CHICKEN
SERVINGS
2
PREP TIME
10 min
COOK TIME
20 min
Ingredients
-
2airline chicken breasts
-
Salt, to taste
-
Pepper, to taste
-
2teaspoons canola oil
-
1tablespoon chopped garlic
-
1tablespoon chopped shallots
-
1tablespoon ginger
-
1teaspoon fish sauce
-
1/4cup chicken stock
Directions
-
1
Heat oven to 400 F.
-
2
Season both sides of the chicken breasts with salt and pepper.
-
3
Heat canola oil in a pan over high heat.
-
4
Sear the chicken, skin-side down, for 4-5 minutes until golden brown.
-
5
Flip the chicken and transfer the pan to the oven for 8 minutes or until the internal temperature of the chicken reaches 160 degrees.
-
6
Let the chicken rest.
-
7
Add ginger, garlic, shallots and fish sauce to deglaze the pan. Add chicken stock and let it reduce to make a sauce on the chicken.
ROASTED CHICKEN WITH SWEET CHILI GLAZE
SERVINGS
2-4
PREP TIME
15 min
COOK TIME
25 min
Ingredients
-
4chicken quarters (legs)
-
2tablespoons smoked paprika
-
1tablespoon garlic powder
-
1tablespoon onion powder
-
1teaspoon salt
-
1teaspoon pepper
-
1cup honey
-
2tablespoons chopped garlic
-
2tablespoons chopped shallots
-
1Thai chili, chopped
-
1/4cup finely chopped cilantro
-
1/2cup rice wine vinegar
Directions
-
1
Heat oven to 375 F.
-
2
In a small bowl, mix paprika, garlic powder, onion powder, salt and pepper to create a dry rub.
-
3
Rub the dry spice mixture over the chicken quarters.
-
4
Roast the chicken in the oven for 15 minutes or until the internal temperature reaches 160 degrees.
-
5
In a saucepan over low heat, combine the honey, garlic, shallots, Thai chili, cilantro and rice wine vinegar to make the glaze.
-
6
Once chicken is cooked, brush the glaze onto the roasted chicken.
-
7
Return the chicken to the oven for an additional 5 minutes.
-
8
Serve the roasted chicken with the sweet chili glaze.
Chef’s Tip: Yia Vang’s Chicken 3 Ways uses all parts of the chicken, which makes a Bell & Evans Whole Broiler Chicken the perfect choice for this recipe.