Darrell Hill Makes Cauli-Power Congee | Athlete’s Cookbook | Nike
A pro shot putter struggling with food intolerances “rediscovers his power” with chef Kia Damon’s grain-free congee. Cauli-Power Congee: Serves 2 Ingredients: -3 tbsp agave -1½ tsp ground turmeric -¾ tsp cayenne pepper -½ cup canola oil, divided -Salt and freshly ground black pepper to taste -4 boneless, skinless chicken thighs -1 head cauliflower, grated -2 tbsp ghee -1 2-inch piece ginger, peeled and sliced into matchsticks -4 cloves garlic, minced -2 shallots, diced -Fish sauce to taste -1 tea bag green tea, preferably hojicha -4 oz fresh maitake mushrooms, sliced -1 tsp xanthan gum -Chili oil to taste -Cilantro, chopped, for garnish -Scallions, thinly sliced on the diagonal, for garnish Tools: -Box grater -Large bowl -Large sauté pan -Large spoon -Large pot -Grill pan -Tongs -Large knife -Cutting board Method: In a large bowl, whisk together the agave, turmeric, cayenne, ¼ cup canola oil, salt and pepper. Add the chicken thighs and toss to coat. In a large pan, sauté the cauliflower over medium-high heat until tender. In a large pot, melt the ghee over medium heat. Sauté the ginger, garlic and shallots until aromatic. Season with a pinch of salt. Add the grated cauliflower and continue sautéing for another 5 minutes. Add 4 cups of water and the tea bag and bring to a light boil. Remove the tea bag after 5 minutes and season the cauliflower mixture with a few dashes of fish sauce and black pepper. Meanwhile, heat a few tablespoons of canola oil in a grill pan over medium-high heat. Cook the chicken thighs in the pan, flipping halfway through, until done (approximately 12 minutes or until a meat thermometer inserted in the thickest part registers 165 degrees). Set aside. Sauté the mushrooms in a few tablespoons of canola oil until tender. Season with salt. Add the xanthan gum to the cauliflower mixture and whisk until the mixture thickens. Taste the congee for seasoning adjustments. Divide between 2 bowls and top with sliced chicken, mushrooms, chili oil, cilantro, and scallions. Subscribe to our channel! http://youtube.com/nike Nike strives to bring innovation and inspiration to every athlete* in the world. (* If you have a body, you are an athlete.) Our mission is what drives us to do everything possible to expand human potential. We do that by creating groundbreaking sport innovations, by making our products more sustainably, by building a creative and diverse global team and by making a positive impact in communities where we live and work. Shop Nike https://ift.tt/31s17Oi Download Nike App https://ift.tt/374kTR4 Download SNKRS App https://ift.tt/3708eyJ Download Nike Training Club App https://ift.tt/2S0Bv83 Download Nike Run Club App https://ift.tt/2GV5wQo Follow Nike on Instagram https://ift.tt/RBvb1a Follow Nike on Twitter http://twitter.com/nike Follow Nike on Facebook https://ift.tt/1g1lyWb
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A pro shot putter struggling with food intolerances “rediscovers his power” with chef Kia Damon’s grain-free congee. Cauli-Power Congee: Serves 2 Ingredients: -3 tbsp agave -1½ tsp ground turmeric -¾ tsp cayenne pepper -½ cup canola oil, divided -Salt and freshly ground black pepper to taste -4 boneless, skinless chicken thighs -1 head cauliflower, grated -2 tbsp ghee -1 2-inch piece ginger, peeled and sliced into matchsticks -4 cloves garlic, minced -2 shallots, diced -Fish sauce to taste -1 tea bag green tea, preferably hojicha -4 oz fresh maitake mushrooms, sliced -1 tsp xanthan gum -Chili oil to taste -Cilantro, chopped, for garnish -Scallions, thinly sliced on the diagonal, for garnish Tools: -Box grater -Large bowl -Large sauté pan -Large spoon -Large pot -Grill pan -Tongs -Large knife -Cutting board Method: In a large bowl, whisk together the agave, turmeric, cayenne, ¼ cup canola oil, salt and pepper. Add the chicken thighs and toss to coat. In a large pan, sauté the cauliflower over medium-high heat until tender. In a large pot, melt the ghee over medium heat. Sauté the ginger, garlic and shallots until aromatic. Season with a pinch of salt. Add the grated cauliflower and continue sautéing for another 5 minutes. Add 4 cups of water and the tea bag and bring to a light boil. Remove the tea bag after 5 minutes and season the cauliflower mixture with a few dashes of fish sauce and black pepper. Meanwhile, heat a few tablespoons of canola oil in a grill pan over medium-high heat. Cook the chicken thighs in the pan, flipping halfway through, until done (approximately 12 minutes or until a meat thermometer inserted in the thickest part registers 165 degrees). Set aside. Sauté the mushrooms in a few tablespoons of canola oil until tender. Season with salt. Add the xanthan gum to the cauliflower mixture and whisk until the mixture thickens. Taste the congee for seasoning adjustments. Divide between 2 bowls and top with sliced chicken, mushrooms, chili oil, cilantro, and scallions. Subscribe to our channel! http://youtube.com/nike Nike strives to bring innovation and inspiration to every athlete* in the world. (* If you have a body, you are an athlete.) Our mission is what drives us to do everything possible to expand human potential. We do that by creating groundbreaking sport innovations, by making our products more sustainably, by building a creative and diverse global team and by making a positive impact in communities where we live and work. Shop Nike https://ift.tt/31s17Oi Download Nike App https://ift.tt/374kTR4 Download SNKRS App https://ift.tt/3708eyJ Download Nike Training Club App https://ift.tt/2S0Bv83 Download Nike Run Club App https://ift.tt/2GV5wQo Follow Nike on Instagram https://ift.tt/RBvb1a Follow Nike on Twitter http://twitter.com/nike Follow Nike on Facebook https://ift.tt/1g1lyWb
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