Chicken Ratatouille
The Best Year-End Home Party Dish: Chicken Ratatouille & Gambas al Ajillo
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Key Ingredients for Chicken Ratatouille- 200g Chicken Tenderloin: Prepare for a tender texture.
- 80g Bell Peppers: Adds vibrant colors and sweetness. Using a variety of colors like red and yellow will make it more visually appealing.
- 80g Onion: A foundational vegetable that provides sweetness and umami. Chop or slice thickly.
- 40g Zucchini: Cooks down to a soft consistency, adding richness to the ratatouille. Slice into half-moons or thick pieces.
- 40g Button Mushrooms: Adds a chewy texture and rich mushroom flavor. Quarter or slice.
Sauce and Seasoning Ingredients for Chicken Ratatouille- 200g Tomato Sauce: The base of the ratatouille, providing a deep flavor.
- 8g Grated Parmesan Cheese: Sprinkle on top at the end for added nuttiness and flavor.
- 2g Herb Salt: Used to season the chicken, removing any gamey odor and enhancing its flavor.
Key Ingredients for Gambas al Ajillo- 12 Shrimps: Convenient to use if peeled and deveined.
- 30g Button Mushrooms: Adds a chewy texture. Slice or quarter.
- 40g King Oyster Mushrooms: Add these mushrooms for a satisfying bite. Cut into large pieces.
- 20g Broccoli: Adds color and nutrition. Cut into small florets.
- 40g Garlic: Thinly sliced to release a rich garlic aroma.
- 5g Dried Bird’s Eye Chilies: Adds a spicy kick. Adjust the amount to your preference.
- 1 Sprig Rosemary: Adds a fragrant herbal note. Fresh rosemary is recommended.
- 150g Olive Oil: Use generously to cook the ingredients and add flavor.
- 100g Penne Pasta: Perfect for tossing in the leftover oil after the gambas are finished.
- 1 pc Pepper Seasoning: To season and enhance flavor. Freshly ground black pepper can also be used.
- 200g Tomato Sauce: The base of the ratatouille, providing a deep flavor.
- 8g Grated Parmesan Cheese: Sprinkle on top at the end for added nuttiness and flavor.
- 2g Herb Salt: Used to season the chicken, removing any gamey odor and enhancing its flavor.
Key Ingredients for Gambas al Ajillo- 12 Shrimps: Convenient to use if peeled and deveined.
- 30g Button Mushrooms: Adds a chewy texture. Slice or quarter.
- 40g King Oyster Mushrooms: Add these mushrooms for a satisfying bite. Cut into large pieces.
- 20g Broccoli: Adds color and nutrition. Cut into small florets.
- 40g Garlic: Thinly sliced to release a rich garlic aroma.
- 5g Dried Bird’s Eye Chilies: Adds a spicy kick. Adjust the amount to your preference.
- 1 Sprig Rosemary: Adds a fragrant herbal note. Fresh rosemary is recommended.
- 150g Olive Oil: Use generously to cook the ingredients and add flavor.
- 100g Penne Pasta: Perfect for tossing in the leftover oil after the gambas are finished.
- 1 pc Pepper Seasoning: To season and enhance flavor. Freshly ground black pepper can also be used.
Cooking Instructions
Step 1
[Chicken Ratatouille] First, thoroughly pat the chicken tenderloins dry with paper towels. Then, sprinkle evenly with herb salt for seasoning to remove any gamey smell and add flavor. 
Step 2
Heat 2 tablespoons of olive oil in a preheated pan. Sear the seasoned chicken tenderloins over high heat for about 2 minutes until golden brown. Remove from the pan and set aside.
Step 3
Add another 2 tablespoons of olive oil to the same pan. Add all the prepared vegetables (bell peppers, onion, zucchini, button mushrooms) and sauté over medium heat for about 3 minutes until slightly softened. Don’t overcook.
Step 4
Add the tomato sauce (200g) to the sautéed vegetables and mix well. Simmer over medium-low heat for about 2 minutes until the sauce thickens slightly. This step allows the vegetables and sauce to meld, creating a deep flavor.
Step 5
Plate the finished chicken ratatouille. Arrange the sautéed vegetables on the bottom, then top with the seared chicken tenderloins. Finish by sprinkling grated Parmesan cheese generously for a beautiful presentation of Chicken Ratatouille!
Step 6
[Gambas al Ajillo] Rinse the prepared shrimp under cold running water and pat them completely dry with paper towels. Residual moisture can cause the oil to splatter. 
Step 7
Pour a generous amount of olive oil (150g) into a deep pan or clay pot. Add the sliced garlic and dried bird’s eye chilies. Simmer over medium heat for about 2 minutes to infuse the oil with garlic aroma and a spicy kick. Be careful not to burn the garlic.
Step 8
Add the rosemary sprig, prepared shrimp, button mushrooms, and king oyster mushrooms to the infused olive oil. Continue to cook over medium heat for about 2 minutes, allowing the ingredients to absorb the flavors of the oil.
Step 9
Finally, season with pepper seasoning and add the broccoli florets. Cook for another 2 minutes until done. Be careful not to overcook the broccoli; it should remain slightly crisp. Your delicious Gambas al Ajillo is now ready!
Step 10
Boil a generous amount of water in a small pot with a pinch of salt. Once boiling, add the penne pasta and cook for about 1-2 minutes less than the time indicated on the package (around 9 minutes). Drain the pasta thoroughly in a colander.
Step 11
After enjoying the gambas, add the drained penne pasta to the remaining olive oil in the pan. Season with salt and pepper to taste, and stir-fry for another 1-2 minutes until the pasta is well coated with the oil. This transforms it into a fantastic pasta dish. Enjoy every last bite!