Emeril Recipe - Drunken Chicken

Ingredients

• 2 1/2 pounds boneless, skinless chicken thighs, fat removed
• 4 large napa cabbage leaves
• Salt
• Freshly ground black pepper
• 3/4 cup chicken stock, or canned low-sodium chicken broth
• 1 cup Chinese rice wine
• 1/4 cup Shaoxing cooking wine (Chinese rice wine)
• 1/4 cup soy sauce
• 1 tablespoon julienned ginger
• 1 tablespoon sugar
• 1/4 teaspoon fresh ground white pepper

Instructions

Place a bamboo steamer over a wok or pot of boiling water. Line the steamer with the cabbage leaves.

Season chicken with salt and pepper and place in the steamer. Steam the chicken for 45 minutes, or until the chicken is cooked through. Remove the chicken from the steamer and dice into 1/2-inch pieces. Place in a large, sanitized glass jar.

Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white pepper. Place the lid on the jar and refrigerate for 24 hours. Serve the chicken chilled with the broth.

Chicken Parmesan Emeril Style

This kid-friendly, light version of a classic favorite is sure to please!

Instructions

Position rack in upper third of oven and preheat to broil.

Season each chicken breast with 1/2 teaspoon (1/4 teaspoon per side) of the Baby Bam.

Heat the olive oil in a large skillet over medium heat.

Put the chicken, smooth side down, in the skillet and cook for 4 minutes. Using tongs, turn the chicken breasts to the other side and cook for 2 minutes longer. Remove the skillet from the heat.

Pour 1/4 cup of the tomato sauce over each breast.

Top each breast with a portion of the mozzarella cheese and one tablespoon of the Parmesan cheese.

Using oven mitts or pot holders, carefully place the skillet under the broiler and cook until the cheese melts, bubbles, and is lightly golden, about 2 to 3 minutes. Remember, broiler temperatures are very hot — have an adult help here.

Using oven mitts or pot holders, remove the skillet from the oven. Serve the chicken over the cooked pasta of your choice.

YIELD: 4 servings