Temp for cooking chicken - Academy cooking online - Chinese cooking culture.
Temp For Cooking Chicken
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) prepare a hot meal; "My husband doesn't cook"
- (cook) someone who cooks food
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- easily frightened
- a worker (especially in an office) hired on a temporary basis
- TEMP (upper air soundings) is a set of World Meteorological Organization (WMO) alphanumerical codes used for reporting weather observations of the upper regions of the atmosphere made by weather balloons released from the surface level (either at land or at sea).
- The Temp is a 1993 thriller film about a cookie company executive whose temp starts killing his employers. The film stars Timothy Hutton, Lara Flynn Boyle and Faye Dunaway. It was released from Paramount Pictures on February 12, 1993.
Chicken kebabs with pom relish and squash couscous
Even in Los Angeles where there are so many different kinds of specialty markets, you can’t always get what you want, babe, especially if a key ingredient is out of season.
I needed a fresh pomegranate for a delicious-sounding Middle Eastern chicken kebab dish that’s meant to be finished with a pomegranate relish, but no stores in Sherman Oaks or nearby San Fernando Valley had the fresh variety of the fruit.
Finally, as a last resort, I stumbled into Farm Boy, the little whole-in-the-wall, Farmer’s Market-style produce stand on Riverside Drive that shares the same lot with Trader Joe’s across from the Sherman Oaks Fashion Square.
Thar she blows! The first fresh pomegranate I found after six different stores and, at just .99 cents a pound, the .75 cent fruit was a steal to seal the deal on tonight’s Middle Eastern experiment.
It turns out the fruit made all the difference in the world, as this spicy take on traditional kebabs balances a pungent earthy rub (called Baharat) with the tangy-sweet seeds of the pomegranate to really create a five-sensation flavor burst out of the oven. And the process was easy.
1 T dried mint
1 T dried oregano
1 t ground cinnamon
1 t ground coriander
1 t ground cumin
1 t ground nutmeg
Mix these spices together with a small whisk in a small bowl until blended evenly. Set aside.
1 C pomegranate seeds, husked and washed
? C shelled pistachios, coarsely chopped
1/3 C chopped fresh Italian parsley
Drizzle olive oil
Squeeze of half a lemon
Combine all relish ingredients in a small bowl and stir until all ingredients are evenly distributed. Let stand at room temp for up to two hours before serving.
? C finely chopped onion
2 T lemon juice
2 T olive oil
4 skinless, boneless chicken breasts, halved lengthwise and then cut into large chunks, approximately 2x2 inches
Prep the cubed chicken ahead of time, combining first three ingredients for the chicken along with the Baharat seasoning (save a good tablespoon for final rub). Let stand marinating in the fridge for about two hours.
Take the chicken out of the fridge and let come to room temp for a good 20 minutes. Turn the oven on broil. Thread the marinated chicken breast cubes onto metal skewers leaving a slice of daylight between each piece for even cooking. Rub a tiny amount of the Baharat seasoning onto the skewered chicken and place the kebabs onto a foil-lined tray.
Broil the kebabs for about 6 minutes, then turn and finish broiling for another 6 minutes.
Let stand for a couple minutes out of the broiler, and then slide the chicken chunks off the skewers and onto individual plates. Spoon healthy portions of the pomegranate relish over the chicken. Serve with butter-infused couscous for a wonderful flavor trip to the banks of Turkey and beyond.
Chinese Cripsy Skin Chicken
I have always want to make crispy skin chicken that's commonly available in Chinese restaurant. Really great crispy chicken should have crispy skin on the outside but juicy and tender on the inside. Have tried various ways to make the skin crispy including roasting in honey etc before finally discover the short-cut way, just fried it! But to make the chicken tender and juicy inside, you need to slow cook it first, that's why this is a 2-step cooking process.
It's very simple, here's how :
1) In a pot of with 1 litre of water, add some chopped chinese shallots, sliced ginger and crushed garlic. Add 4 tablespoon of salt. Bring mix to boil.
2) Add chicken pieces ( I used chicken drumsticks in this case ) to boiling mix and bring heat down to simmer. Simmer for 20 minutes.
3) Remove chicken and remove excess moisture from the chicken pieces with kitchen towel. Leave aside for an hour for chicken to dry.
4) In a small bowl, add terriyaki sauce, cumin powder, white pepper and potato starch and mix into a thick gravy. Coat the chicken evenly in the gravy.
5) Next is to fry it to crisp the skin. Now the proper way a chinese chef will do is to heat up peanut oil in a wok and then fry the chicken piece until it's golden brown. I'm not a chef and I'm also lazy, so I just chuck them into my deep fryer at 170DegC temp for 4 mins each.
6) Remove chicken, drain off excess oil and serve.
Note : You can experiment with various spices and sauce but avoid using honey as it blackens rapidly upon frying. Same recipe can also be used for smaller chicken pieces and for a more authentic experience, ground and serve with Szechuan 5-spices and pepper.
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