asian Chicken Wraps
YIELD: SERVES 4-6
INGREDIENTS
Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
DIRECTIONS
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
Showing posts with label WRAPS. Show all posts
Showing posts with label WRAPS. Show all posts
Friday, June 6, 2014
SOFT WRAP BREAD
Soft Wrap Bread
YIELD: MAKES ABOUT 8-9 BREADS
This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.
Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat).
INGREDIENTS
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour (see note)
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
DIRECTIONS
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
YIELD: MAKES ABOUT 8-9 BREADS
This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.
Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat).
INGREDIENTS
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour (see note)
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
DIRECTIONS
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
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