Chicken-and-Shrimp Egg Rolls


Chicken-and-Shrimp Egg Rolls

Ingredients

For the Chicken and Shrimp

  • 8 cups homemade or store-bought canned low-sodium chicken stock
  • 1 bunch scallions, trimmed and roughly chopped
  • 2 pieces fresh ginger (1 inch each), peeled
  • 4 cloves garlic
  • 3 tablespoons salt
  • 3 boneless, skinless chicken breast halves
  • 1/2 pound large shrimp

For the Egg Rolls

  • 1/2 head green cabbage, cored and thinly sliced
  • 4 tablespoons coarse salt
  • 1/2 bunch cilantro stems, roughly chopped
  • 1 red Thai chile, stemmed and minced
  • 1 Granny Smith apple, peeled and finely chopped
  • 12 egg roll wrappers
  • 1 large egg yolk, lightly beaten
  • Canola oil, for frying
  • Egg Roll Dipping Sauce

Preparation

  1. Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
  2. Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
  3. In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
  4. In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
  5. Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
  6. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.

Egg Roll Dipping Sauce

Ingredients

  • 2 tablespoons Chinese mustard
  • 1 large egg yolk
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1/2 cup grapeseed oil

Preparation

  1. In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.

Fresh Ricotta


Fresh Ricotta

Fresh ricotta is best the day it’s made but can be stored in an airtight container in the refrigerator up to four days.

Ingredients

  • 8 cups (1/2 gallon) best-quality whole milk
  • 1 1/2 cups best-quality heavy cream
  • 1 teaspoon coarse salt
  • 1/4 cup fresh lemon juice (from 2 lemons), strained to remove pulp

Preparation

  1. Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
  2. Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle — separating into a soft mass (curds) and a cloudy liquid (whey).
  3. After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
  4. Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.