FRIED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 5h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
- Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
- Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS
Steps:
- In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
- In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
FRIED CHICKEN WINGS WITH EMERIL'S ESSENCE
Provided by Food Network
Categories appetizer
Time P1DT15h23m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding.
- Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding.
- Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.)
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES
Found this recipe and thought it looked great; can't wait to taste the plum dipping sauce! :-) It is Emeril's recipe, but I modified a seasoning, to suit my tastes. This recipe was taken from foodnetwork.com and posted for ZWT.
Provided by alligirl
Categories Chicken
Time 40m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 25
Steps:
- Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
- In a large pot or wok, preheat the oil to 360 degrees F.
- In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
- Dip the chicken into the batter, shaking to remove any excess.
- In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
- Remove and drain on paper towels.
- Plum Sauce:.
- In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
- Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
- Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
- Gingered Stir-Fried Vegetables:.
- In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the ginger and cook, stirring, until aromatic, about 30 seconds.
- Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
- Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
- Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
- Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.
CHICKEN FINGERS WITH PLUM DIPPING SAUCE
From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!
Provided by Sydney Mike
Categories Chicken Breast
Time 37m
Yield 20 fingers, 5 serving(s)
Number Of Ingredients 6
Steps:
- FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
- Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
- Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
- Add chicken strips to mayo & turn to coat all over.
- Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
- Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
- Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
- FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
- Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
Nutrition Facts : Calories 315.6, Fat 9.1, SaturatedFat 1.5, Cholesterol 58.8, Sodium 855, Carbohydrate 33, Fiber 0.9, Sugar 5.2, Protein 24.6
CHILI PLUM STIR FRY CHICKEN
This is a combination of two recipes from taste.com.au that the DH and I combined to come up with something we both really like. The night we made it we had several dishes on the go and I was prepping for them as well so times are estimated to if you were only cooking this dish UPDATE - o'kay making this once again I have added other vegies tonight which were some julienned carrot, broccoli and cauliflower flowerettes and snow peas and served on top of some hokien noodles - just a variation. ANOTHER UPDATE - we tried this tonight Have now tried with beef, rump strips (possibly could be better to beat out and cut into strips though we think. depending on the quality of your rump) and added 3/4 teaspoons chinese five spice to step 2 but would suggest 1/2 teaspoon) but still thoroughly enjoyed and we are smacking our lips still 2 hours later.
Provided by ImPat
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
- Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
- Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
- Repeat till all chicken is cooked, adding more oil as needed.
- Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
- Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
- Stir through cashews and basil.
- Serve with steamed rice or fried rice.
TEMPURA FISH STIR-FRY WITH ASSORTED PEPPERS
A delicious, refreshing alternative to the traditionally dipped Japanese Tempuras. This is Chinese cooking with a twist, incorporating the best of Chinese and Japanese cuisine! Best of all, it's relatively simple to make, and tastes absolutely great as a one pot meal served with jasmine rice, or on it's own, as a low-carb meal!
Provided by Deux Petits Chefs
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Firstly, follow instructions on tempura batter packet.
- Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
- Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside.
- In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
- Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.).
- Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
- While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
- Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
- Pour the abalone sauce seasoning into the simmering wok. Take off heat.
- Mix chopped coriander with the stir-fry dish. Serve immediately.
Nutrition Facts : Calories 1589.6, Fat 175.2, SaturatedFat 22.7, Sodium 6.2, Carbohydrate 9.5, Fiber 2.5, Sugar 4.8, Protein 1.4
GINGER PLUM CHICKEN STIR FRY
This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.
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