Fireplacechicken Recipes
FIREPLACE CHICKEN
SZECHUAN recipe shared some years ago by the Fireplace Restaurant, 340 Jarvis Street, Toronto and published in the Toronto Star. "It is quite easy to make, but does require skill with the wok; less experienced cooks may choose to use a deep-fryer for the chicken and an ordinary frying pan for the sauce." Obviously, this food editor had not yet been introduced to the extraordinary culinary expertise at RECIPEZAAR. May be served with rice or noodles.
Provided by TOOLBELT DIVA
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine cornstarch and water into a smooth batter.
- Add chicken slices and stir to coat thoroughly.
- In another bowl, combine pepper flakes, garlic, ginger, honey, green onion, sugar and vinegar.
- In a wok, heat vegetable oil until very hot.
- Add chicken; stir and cook for a few minutes until the chicken turns golden brown.
- Remove the chicken, set it aside and allow it to drain.
- Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon.
- Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn).
- Add the chicken, and toss to coat well with sauce.
- Place on a serving plate, and garnish with sesame seeds.
FIREBIRD CHICKEN
Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
- Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
- Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
- Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 20.1 g, Cholesterol 231.3 mg, Fat 30.4 g, Fiber 1.5 g, Protein 55.4 g, SaturatedFat 6 g, Sodium 2068.7 mg, Sugar 0.5 g
FIRE DEPARTMENT CHICKEN
My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.
Provided by internetnut
Categories Very Low Carbs
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except chicken, and bring to boil.
- Use this as a mop/spray.
- Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
- Cook chicken until 160º in breast or 180º in thigh.
Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2
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