~ rrFoods ~

Recipes from two guys who have always loved cooking.

Crispy Chinese Chicken and Mushroom Curry Glassnoodles.

Sometimes I want a deep fryer, sometimes I’m glad I don’t have one

I like crispy food. Potato chips and nachos are my weakness, fried chicken is divine, and i prefer my In n Out Fries well done. True Story. I’ve had some really good roast chickens where the skin was perfectly crispy and the inside was super moist and tender (Gather and Comal in Berkeley are great examples). I’ve always known that you got to take it slow and low for a roast chicken. But let’s be honest I don’t have time for that usually. So in an effort to bring the cooking time down, I deboned a chicken just as I do for a ballotine, but without stuffing it. This is more technique to get that crispy skin rather than getting new flavors.

Ingredients:
Deboned, whole chicken

Marinade
4 cloves of garlic
3 tablespoons of chopped ginger
1/2 cup of soy sauce
1 teaspoon Tabasco sauce
1/3 cup chopped green onions
2 tablespoons of honey

Put all the ingredients for the marinade into a blender and blend until smooth. Marinade the chicken for about 1 to 2 hours. Then remove the chicken from the marinade and discard excess marinade. Then place the chicken flat on a wire rack over a metal cookie sheet. Pat the skin dry with paper towels. Put all this into your fridge for an hour.  Then take it out to come back to room temperature for about 30 minutes.

Preheat your oven to 300 F. Ya it’s pretty low. Remember, low and slow. Roast the chicken skin side up for about 2 hours. It’s not going to take as long as roasting a whole chicken with bones in.  Take the chicken out, let cook for 40 minutes to an hour. Then turn your oven to 500 F. Put the chicken back in, and cook until the skin is golden brown. This will require your attention to prevent burning! Took me about 10 minutes.

Served this great chicken with curry mushroom glass noodles (Not pictured sadly). Super easy:

Ingredients:
1 package of glass noodles
1 package of mushrooms
Half and onion, sliced
2 cloves of garlic, minced
4 tablespoons of soy sauce
1 cup of mushroom broth.
4 Tablespoons of curry powder

Reconstitute the noodles with boiling water in a bowl. Takes about 10 minutes. While they go, sauté mushrooms and onions in a hot wok with vegetable oil. Salt and pepper after 3 minutes. Then add curry powder and garlic. Sauté for another 30 seconds to a minute, then add the noodles. Stir and toss to even coat the noodles. Sauté for another minute or so, then add soy sauce and mushroom broth. Simmer for a minute, and thicken at your discretion with starch and water. Done!

Who doesn’t like colorful food?

Overall, a pretty good meal! Even made a quick cabbage salad while I was waiting for the chicken to cook. So if you got the time and patience, give this a try. But if you don’t, I love to just get a roast chicken from the super market.

Just as a note, next time I’m trying this, I’m going to brine. Just because I’ve never really tried to.

I like crispy food. Potato chips and nachos are my weakness, fried chicken is divine, and i prefer my In n Out Fries well done. True Story. I’ve had some really good roast chickens where the skin was perfectly crispy and the inside was super moist and tender (Gather and Comal in Berkeley are great examples). I’ve always known that you got to take it slow and low for a roast chicken. But let’s be honest I don’t have time for that usually. So in an effort to bring the cooking time down, I deboned a chicken just as I do for a ballotine, but without stuffing it. This is more technique to get that crispy skin rather than getting new flavors.

Ingredients:

Deboned, whole chicken

Marinade

4 cloves of garlic

3 tablespoons of chopped ginger

1/2 cup of soy sauce

1 teaspoon Tabasco sauce

1/3 cup chopped green onions

2 tablespoons of honey

Put all the ingredients for the marinade into a blender and blend until smooth. Marinade the chicken for about 1 to 2 hours. Then remove the chicken from the marinade and discard excess marinade. Then place the chicken flat on a wire rack over a metal cookie sheet. Put all this into your fridge for an hour.  When you take it out, pat the skin dry with paper towels.

Preheat your oven to 300 F. Ya it’s pretty low. Remember, low and slow. Roast the chicken skin side up for about 2 hours. It’s not going to take as long as roasting a whole chicken with bones in.  Take the chicken out, let cook for 40 minutes to an hour. Then turn your oven to 500 F. Put the chicken back in, and cook until the skin is golden brown. This will require your attention to prevent burning! Took me about 10 minutes.

Served this great chicken with curry mushroom glass noodles. Super easy:

Ingredients:

1 package of glass noodles

1 package of mushrooms

Half and onion, sliced

2 cloves of garlic, minced

4 tablespoons of soy sauce

1 cup of mushroom broth.

4 Tablespoons of curry powder

Reconstitute the noodles with boiling water in a bowl. Takes about 10 minutes. While they go, sauté mushrooms and onions in a hot wok with vegetable oil. Salt and pepper after 3 minutes. Then add curry powder and garlic. Sauté for another 30 seconds to a minute, then add the noodles. Stir and toss to even coat the noodles. Sauté for another minute or so, then add soy sauce and mushroom broth. Simmer for a minute, and thicken at your discretion with starch and water. Done!

Overall, a pretty good meal! Even made a quick cabbage salad while I was waiting for the chicken to cook. So if you got the time and patience, give this a try. But if you don’t, I love to just get a roast chicken from the super market.

Just as a note, next time I’m trying this, I’m going to brine. Just because I’ve never really tried to.

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This entry was posted on October 22, 2012 by in Chicken, Dinner and tagged , , , , , , , , , .

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