Text 27072, 75 rader
Skriven 2012-07-11 01:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: fried 943
=================
 DS> I got lucky last week; I wanted to make fried chicken but was
 DS> having trouble finding the 3-or-so pounders that will make
 DS> reasonably-sized pieces that will be done inside by the time
 DS> the outside is crispy but not overcooked.

It was amusing, in a sad way, that the chicken thighs that Annie
made the other evening were quite raw in the middle, even after
the outsides were dark dark brown. Some of the wings, also, and
that's kind of difficult to do. It of course wasn't all the fault
of the parts, but these were quite gigantic, the thighs being, oh
I'd say 12 oz each. Wegmans's finest.

  I found some at
 DS> Price/Rite, the low-rent subsidiary of ShopRite, and as a 
 DS> bonus they were certified Halal, had less than 3% retained water,
 DS> and tasted like real chicken when I was done cooking it.

The degradation has taken place mostly in our lifetime. What
has improved is the stats about salmonella, though.

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

      Title: Asparagus & Chicken in Black Bean Sauce
 Categories: Chinese, Chicken
   Servings:  6

      2    Chicken thighs
     12 md Asparagus spears
      3 tb Peanut or corn oil
           MARINADE:
      1 tb Dry sherry
      1 ts Cornstarch
      2 ts Thin soy sauce
      1 pn Sugar
           SAUCE:
      2 ts Fermented black beans
      3    Cloves garlic, minced
    1/2 ts Brown sugar
      2 ts Black soy sauce
    3/4 c  Chicken stock
           Cornstarch paste as
           -thickener

  Marinating:  With sharp paring knife, scrape chicken meat from thigh;
  slice into thin strips across the grain.  (Breast meat is not preferred
  for this dish, as meat is too dry and spongy.)  Combine sherry, soy,
  cornstarch and sugar in bowl; massage liquid into meat with your fingers.
  Marinate for 15 to 30 minutes.

  Preparation:  Wash asparagus; peel tough white outer skin off ends; slice
  on diagonal in 2 1/2" sections.  Rinse fermented black beans. In bowl,
  combine and mash black beans and garlic, brown sugar, black soy sauce and
  chicken stock; stir; reserve for 15 minutes.

  Stir-Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add
  chicken. Stir-fry for about 3 minutes on high heat - or until chicken
  begins to shrink and firm up.  Remove chicken to holding bowl.

  Reheat wok to high, add remaining oil.  When oil is hot, add black bean
  sauce.  Stir-fry for 1 minute.  Add asparagus; mix with sauce. Stir sauce
  with asparagus.  When sauce boils, add cooked chicken; toss to combine.
  Dribble in a little cornstarch paste if needed; cornstarch in chicken
  marinade might be enough.  Toss ingredients until very little liquid
  remains and is reduced to glaze.  Dish is ready when asparagus brightens.
  If you still have too much liquid, remove ingredients, continue to
  reduce sauce, then return ingredients to coat them with sauce. Serve in
  individual portions.

  Source unknown

MMMMM

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