Egg Roll in a Bowl

Egg Roll in a Bowl
By Market Chef Maggie Perkins
From Maggie’s Farm

Half Roasted Chicken (Belle Vie Farm)
2T + neutral cooking fat (more as needed)
2T fresh ginger, peeled, minced
2 bunches scallions, sliced thin, whites and greens separated
1T+ hot chili sesame oil
1 bunch young carrots, sliced ( Gray Gardens)
2 small Daikon radish, julienned (JBG Organic)
1/2 head Romanesco, chopped (JBG Organic)
4 cloves garlic, minced
1 small head green cabbage, shredded (Gray Gardens)
1T+ bottled hoisin sauce (to taste)
1 bunch cilantro, stems chopped fine, leaves reserved for garnish (JBG Organic)

Bone chicken and chop meat into bite size pieces.

In a wok or large heavy skillet, heat cooking fat with ginger. If chicken is cold, stir fry in cooking fat until just warm. Add scallion whites and stir fry until fragrance is released. Add chili oil, fry one minute. Toss in carrots and radish, adding cooking fat if/as needed to keep about 1 tablespoon oil in wok bottom. Stir Fry 2 minutes. Add Romanesco, stir fry 1 minute. Add garlic up sides of wok, let sear about 30 seconds, then toss to combine. Add shredded cabbage tossing and combining until warm and limp. Add Hoisin sauce to taste, then toss cilantro stems and scallion greens for about 1-2 minutes, or until all is warmed through. Taste to adjust seasonings. Serve.

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