Text 15439, 115 rader
Skriven 2008-10-23 07:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Kevin's curse
=========================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> It's the political season over here to
 BS> the west so I'm prepared to accept baseless rumors, innuendo and
 BS> stigmatization as the norm.
  
But you have such far sighted politicians. "I can see Russia from
here."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Honeyaki
Categories: Chicken, Japanese
  Servings: 4

      4    chicken cutlets or boneless
           skinless breasts
    1/3 c  flour, seasoned with
           salt and pepper
      3 TB neutral oil, such as corn,
           vegetable, or peanut
    1/4 c  apple juice
    1/4 c  sake or dry sherry
      3 TB soy sauce
    1/2    inch fresh ginger,
           minced/crushed OR
    1/4 ts dry powdered ginger
      2 TB dark brown sugar
      4 TB honey
      1 pn white pepper
      3    chopped green onions, green
           part included
      1 TB white sesame seeds

Dredge chicken in seasoned flour, and shake off excess. Heat oil in  
pan on high heat. When you see the oil take on a shimmer, lay
cutlets carefully in the pan. Turn heat down to medium high.

After about 4 minutes or so, check cutlets to see if they're golden  
brown--just lift up one corner and take a peep (take two, they're  
small). It's important that you don't move them much because what we  
want to do is create a "fond" ("base") from the crusty bits that
we'll use as part of the sauce later.

When the chicken is browned on one side, turn them over. Turn down
the heat to medium and cover the pan. Now you know what the next
direction is. . . clean your workspace.

After that, mix together the liquids, that is, the apple juice and  
sake/sherry and soy sauce in a cup or small bowl. Have the ginger,  
brown sugar, white pepper, and honey at the ready. This is called
"mis en place" or "the order of the workplace." Loosely, "setup."
This is the very first concept drilled into apprentice chefs. Have
all your ingredients laid out and in the order you're going to use
them. It's not just for the professionals; it's for the busy day
cook as well because having this done in advance is going to get you
going. You have to slow down before you can speed up!

Back to the fut. . . I mean the chicken. The chicken is covered, and  
cooking. After about 10 minutes, check to see if it's done. Take a  
fork and pierce in the center and about halfway down. Any juices  
should run clear. OR, with a Polder- or instant-read type
thermometer, the interior of the cutlet should run about 170 F or
so.

Remove the cutlets to a separate plate--for safety, don't put them
on the same plate they were on before. Pour off excess fat/grease
/oil from the pan and place it back on the heat. Turn it up to high
and pour in the juice-sherry-soy mixture (do this at arm's length
and turn your head to one side so you don't get a steam blast). With
a spatula, scrape the browned bits at the bottom of the pan and push
them into the liquid until you can see most of them are dissolved.

Add the ginger, brown sugar, white pepper, and honey and stir the  
sauce until it's all mushed together and dissolved. Bring to a boil.  
Carefully, with a tongs, lower the cutlets into the sauce and
continue boiling and reducing (boiling down). Spoon sauce over
cutlets, and keep reducing the sauce until you see bubbles begin to
form. Spoon sauce over cutlets again and watch the bubbles get
larger as the liquid boils off and the glaze forms. Eventually, the
bubbles will turn into a froth. It's done.

Plate the chicken and ladle the glaze on them. Sprinkle on some
chopped green onions and white sesame seeds if you like. For extra  
credit, if there's time, slice the happy little chicken pieces
across the grain and reassemble into cutlet shapes before
garnishing.

Recap:

1. Flour the chicken, and brown on one side.
2. Flip chicken over, cover, lower heat, and cook 10 minutes.
3. Remove chicken from pan.
4. Deglaze pan with liquids, add dry ingredients, mix until dissolved.  
Bring to boil.
5. Place chicken back in pan, and reduce sauce until glaze forms,  
ladling sauce over chicken periodically.
6. Plate chicken (slice and reassemble katsu-style if you wish) and  
ladle extra glaze over.
7. Garnish with chopped green onion and sesame seeds, if desired.

Source: Brian Mailman

From: Mlw To: Eat-L
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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