Text 28899, 100 rader
Skriven 2012-08-29 06:02:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: I have a chicken
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Just came back from the Sav-A-Lot across the street - I wasn't looking
 DD> to buy any chicken today as I had actually gone there to pick up some
 DD> potato chips to go with tonight's ham sammiches. But, they had 3# and
 DD> up trays of chicken thighs for 99c/lb. So I have 6 1/2 lb of chicken
 DD> thigh - stripped of skin and bone - bagged in six more-or-less equal
 DD> sized bags ready to go into the freezer.

 ML> A nice price, reminiscent of the good old days - you can have a
 ML> decent main course for less than 50c a serving, with one of the
 ML> most versatile of meats. The thighs, being kind of oily, do have
 ML> a shorter freezer lifespan than white meat, though.

They won't be in the freezer long -- certainly not long enough to get ruint. I
have a couple things in mind and if all else fails - a pot of chile verde using
thigh meat. Goes wonderfully well over scrambled eggs or omelettes.
 
 DD>  And a crockpot full of skin
 DD> and bones and carrots, celery, etc turning itself into stock. And a
 DD> couple pounds of thigh meat ready to make a nice gumbo (without okra,
 DD> thank you) for tomorrow night.

 ML> For me, the skin is for greeven (gribbenes) (crunchies) and
 ML> cooking fat. When I found a windfall such as yours, back in
 ML> the olden days, I sometimes gorged on cracklin's until my
 ML> belly hurt and chicken fat started coming out my scalp.

Been a while then. I've never seen you looking especially oily.  Bv)=

I have been known to fry up the skin in its own fat ... but, since I didn't
want to fire up a skillet I will put the skin back into the stock when I sieve
the veggies out - then stick the Cajun motorboat in there and whiz the skins
into oblivion and a nice thickener.
 
 DD> Title: Sorta Oriental Chicken Thighs

 ML> The baking makes them less "oriental," but the recipe
 ML> looks good. Why orange juice?

There are a number of reasons I added the "sorta" to the title. As to why the
orange juice -- I like the flavour with chicken. I'm not a huge fan of OJ as a
drink or breakfast juice. But, as a flavorant or ingredient it can be quite
nice. I think I got that recipe from a diabetic leaflet - where it called for
the ubiquitous skinless, boneless, tasteless breast meat -- and Uncle Ben's
Perverted Rice (IIRC). So, I did what I do with it.   Bv)=  One can use
tangerine in place of the orange. Or maybe key limes - although I have not
tried that.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Chicken
 Categories: Oriental, Poultry, Vegetables, Citrus
      Yield: 3 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      1 tb Soy sauce
      1 tb Rice wine
      2 ts Cornstarch
  1 1/2 ts Minced fresh ginger
      1 ts Sesame oil
      1 lb Boned, skinned chicken; in
           - 1/2" cubes
           Cooked rice

MMMMM--------------------------GARNISH-------------------------------
      2 ts Minced fresh orange peel

MMMMM---------------------------SAUCE--------------------------------
      2 tb Chicken stock
  1 1/2 tb Soy sauce
      1 tb Rice wine
      2 ts Cornstarch
      1 ts Sesame oil
        pn Fresh ground white pepper
    1/4 c  Peanut oil
      6    (to 8) snow pea pods
 
  Combine first five ingredients in small bowl. Add chicken
  and toss to coat well. Cover and marinate at room
  temperature at least 30 minutes, stirring occasionally.
  Soak orange peel in enough water to cover, about 5
  minutes. Drain and set aside. 

  Combine stock, soy sauce, rice wine, cornstarch, sesame
  oil and pepper. Mix. Set aside. Heat 1/4 cup oil. Drain
  chicken. Stir-fry in small batches, about 2 minutes.
  Remove. Heat peanut oil with orange peel; stir-fry 1
  minute.

  Return chicken to wok with snow peas and soy mixture;
  stir-fry 3 minutes. Serve immediately over rice.

  Uncle Dirty Dave's Archives
 
MMMMM

... I want to find a voracious, small-minded predator and name it after the IRS
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