Text 27070, 83 rader
Skriven 2012-07-11 00:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fried 941
=================
 ML> I find it a good technique for those who haven't anything
 ML> better to do. I'll use it whenever possible for foods that
 ML> want to be cooked tender inside and crispy outside. 
 DD> One also can par-boil the tatties and let them cool/dry before
 DD> dropping them into the hot fat. A technique I have used a few times.

For some reason, double-frying seems more appealing to me.

 ML> there's probably a way to get around that, though.
 DD> Sure, deep fry in a pressure cooker.

Which requires some expertise, a junkproof pressure
release valve, and ... a pressure cooker.

 DD> These guys don't use a broaster but lately their signage has been
 DD> bragging that their spicy chicken beat Popeyes in a "nationwide taste
 DD> test".  Huh??? WTF??? 
 DD> Title: Church's Fried Chicken

When I had it, I thought it respectable but in no way
did it endanger the position of Popeye's in my heart.

---------- Recipe via Meal-Master (tm) v8.05

      Title: General Tso's Chicken #2
 Categories: Chinese, NOT Michael's
      Yield: 1 Servings

      2    Whole chicken breasts
      1    Orange rind, minced
      1 tb Fresh ginger, minced
    1/2 c  Cornstarch
    1/3 c  Fried peanuts (w/out skin),
           -chopped

-----------------------------------BATTER-----------------------------------
      1    Egg
    1/4 c  Beer
      2 tb Soy sauce
    1/2 ts Salt
    1/4 c  Flour
    1/4 c  Cornstarch
    1/2 ts Baking powder
           -dash of pepper

------------------------------SEASONING SAUCE------------------------------
      6 tb Sugar
      3 tb Cider vinegar
      5 tb Soy sauce
      1 ts Cornstarch
           -dried hot chili peppers,
           -crushed

  1. Skin and bone the chicken.  Cut into 1-1/2" x 2" strips.

  2. Mix batter. Add chicken, tossing lightly to coat. Cover and chill
      1/2    hour.

  3. Mix seasoning sauce.

  4. Coat each piece of chicken well with cornstarch. Arrange chicken on
  well-floured wax paper.

  5. Heat 2-3" of oil in a pan until very hot.  Fry chicken for 30 seconds.
  Drain well on a cookie sheet covered with paper towels.

  6. Reheat oil over high heat until very hot.  Refry chicken until crispy
  and golden brown.  Drain again and keep hot in oven.

  7. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until
  golden brown.  Add chili and ginger, stir-frying 20 seconds. Mix in
  seasoning sauce and heat to boil, stirring constantly until foam subsides
  and the sauce thickens slightly and turns to glaze (about 2 minutes or
  more).  Add fried chicken, tossing to coat well. Sprinkle peanuts over and
  serve.

  source UNKNOWN

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