Text 26018, 95 rader
Skriven 2012-06-12 10:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Silkie chickens 783
===========================
 -=> Dave Sacerdote said to Jim Weller <=-

 JW> Black chickens have just now become available in Yellowknife; I
 JW> haven't purchased one yet but I may.
 GJ> It still tasted much the same as ordinary chicken.
 JW> In that case, I'll pass. They are really premium priced, so not
 JW> worth it just for the novelty colour.
 DS> I must concur with our antipodean correspondent. 

Piling on.

 DS> As far as flavor goes, in a blind tasting
 DS> I wouldn't have been able to tell it apart from any other chicken
 DS> I've ever et.

They're fine, nothing special, though the black chicken
restaurant in Taipei (rumored to have been one of my
mother's family's properties at one time) was packing them
in while charging many times what regular chicken would cost.
That health stuff, I guess.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DS> to search through a whole case of chickens to find something less
 DS> than four pounds nowadays.  And I'm talking "fryers," which are 
 DS> supposed to be smaller than "broilers" (aka "roasters.")

Even the fryers are running 4, and there was a time when the
roasters were butting up against 10 - though I haven't recently
seen one over 9.

 DS> And roasting chickens are upwards of 6 pounds. It's nuts. A roaster
 DS> that big is way too large to cut up and fit in a frying pan, and
 DS> it's no good for deep frying either because deep inside the parts are
 DS> still bloody when the outermost sections are done.

That wouldn't bother me at all. But if you want to fry such a
roaster, cut the breast into 6ths and the thighs in halves.
The chinese would cleave each leg into 3 at least.

 DS> PS - My method for country fried chicken:
 DS> Cut the chicken up - left and right breasts, wings, thighs, legs.
 DS> Save the back and Pope's Nose for soup or dogs.

You must really like your soup and dogs!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot Pot Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  4

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Wine
      1 tb Brown sugar
      1 ts Oyster sauce
        ds Sesame oil
    1/4 c  Soup stock
  1 1/2 ts Salt
  1 1/2 ts Cornstarch

MMMMM-------------------------MAIN INGREDIENTS------------------------------
      2 tb Oil
      2 sl Ginger, more if desired
      1    Chicken, with bones
           -cut in bit sized pieced
           -(boned works well, too)
      1 lg Lemon, sliced and seeded
      2    Green onion stalks, cut
           -into 1 1/2 in peices

  Combine sauce ingredients and set aside.

  Heat wok or frying pan with oil and ginger over high heat.  Add chicken,
  stirring continuously for 1 1/2 to 2 minutes.

  Add lemon, green onion and sauce mixture.  Stir for another 1 1/2 to 2
  minutes.

  Trnasfer mixture to a clay pot, or a saucepan.  Cover and simmer on low
  heat for 15 to 18 minutes.

  (Optional) Use a cornstartch solution to thicken the liquid.

  Serve with rice.

  From _The Joy of Wokking_, Martin Yan  ISBN 0-385-18342-9 And the crazy
  kitchen of Bonnie and Dan Ceppa

MMMMM


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