Andrew Zimmern offers dishes for frozen passion fruit mousse and chicken with poached chilies recipe

"GMA" features recipes for frozen passion fruit mousse and poached chile chicken from "Wild Game Kitchen" presenter Andrew Zimmern.Photo byABC

As we usher in the new year, the quest for fresh culinary adventures begins. If your kitchen routine feels stagnant, culinary inspiration is at hand, courtesy of renowned chef and TV personality Andrew Zimmern, a recipient of the prestigious James Beard Award.

In a recent feature on "Good Morning America," the host of "Wild Game Kitchen" generously shared two enticing recipes: a tantalizing poached chile chicken and a delightful frozen passion fruit mousse. These dishes promise to invigorate your cooking endeavours and infuse your meals with new flavours as we step into 2024.

Let's dive into Chef Zimmern's recipe for the poached Chile chicken, a dish that embraces a fusion of bold flavours and easy-to-follow steps. Here are the ingredients:

One whole all-natural chicken, washed and dried
3 quarts of homemade chicken stock (store-bought works too)
Fresh ginger slices
Garlic cloves (halved)
Dried hot chili
Sliced garlic
Dried Chinese chilies (cut into small pieces)
Minced fresh, hot red chili
Minced ginger
Sugar
Chicken bouillon powder or crushed bouillon cube
Ground white peppercorn
Black vinegar
Soy sauce
Good-quality chili crisp
Very hot peanut oil
Garnish: toasted sesame seeds, sliced scallions
Now, here's how to prepare this flavorful dish:

Begin by bringing the chicken stock, ginger slices, halved garlic cloves, and the dried hot chili pepper to a boil in a large pot.

Lower the whole chicken into the simmering liquid.

Cover and let it cook for about 90 seconds after the liquid returns to a simmer.
Turn off the heat and allow the chicken to sit in the liquid, covered, for 90 minutes.

Once the chicken has cooled enough to handle it, proceed with the following steps:

Using a cleaver, hack the chicken into pieces and arrange the meat in a wide-rimmed, extra-large bowl in a manner similar to an oversized pie plate. Alternatively, remove the meat from the bones and slice it into 1/4-inch-thick portions, encompassing both light and dark meat.

In a separate bowl, combine the sliced garlic, cut Chinese chilies, minced hot red chili, minced ginger, sugar, chicken bouillon powder, and ground white peppercorn.

Heat the peanut oil in a small pan until very hot (350–375 F). Pour the hot oil over the dry ingredients, stir, and swiftly add the black vinegar, soy sauce, and chili crisp.

Finally, pour this zesty sauce over the prepared chicken, garnish with toasted sesame seeds and sliced scallions, and serve this tantalizing dish to savour the fusion of flavours.

Chef Zimmern's culinary expertise in crafting dishes that combine diverse flavours ensures a memorable dining experience. These carefully curated recipes promise to reignite your passion for cooking and offer a delightful start to your culinary journey in the new year.