Re: smoked chicken
???? I don't know what kind of a flavor you are looking for so I'll just wing it and you let me know how close I am - okay?
Have you smoked chicken before or do you need info on that also??
Shanghai Noodles with Smoked Chicken
Serves 2 to 3
6 ounces fresh Shanghai noodles
1 teaspoon sesame oil plus a few drops
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing rice wine or dry sherry
2 tablespoons peanut oil
1/2 cup sliced fresh shiitake or other mushrooms
5 ounces sliced smoked chicken with skin (about 1 cup)
2 scallions, cut into 2-inch lengths
1 tablespoon sliced fresh red chile pepper (or bell pepper)
4 ounces bok choy, sliced
1/2 cup fresh bean sprouts
1/2 teaspoon freshly ground black pepper
Bring a large quantity of unsalted water to boiling and cook the noodles as you would any pasta, about 5 minutes. Drain, run under cold water, drain again, and toss with a teaspoon of sesame oil. Set aside.
Mix together the stock, oyster sauce, light soy sauce, sugar, and rice wine; set aside.
Heat a wok or skillet over high heat and add the peanut oil. Add the mushrooms and cook until they begin to soften. Add the chicken and sauté another 30 seconds. Add the scallions, red pepper, and bok choy, and continue to cook, stirring, for 30 seconds.
Add the noodles and cook, stirring, until thoroughly hot. Add the stock mixture and cook, stirring, until the sauce is mostly reduced (add more stock if necessary). Toss in the bean sprouts and remove from the heat. Serve sprinkled with the remaining sesame oil and black pepper.
Smoked And Brined Chicken
2 chickens -- (3 1/2 lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon dried tarragon -- thyme, black pepper
1/4 cup olive oil
Wash birds inside and out., Put water in a large non- aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine and weigh them down with a heavy plate so that they stay submerged. Refrigerate overnight. Remove birds from brine and wash inside and out. Pat dry. Reserve brine. Start smoker, fill water pan with water and half of reserved brine. Place chickens, breast side up, on top rack of smoker. Cover and smoke at 200 to 250F for approximately four hours, until internal temperature of the thickest part of the thigh reaches 170F. Baste with olive oil after two hours.
Smoky Tarragon Chicken
3 pounds chickens
1/4 cup minced fresh parsley
1 lemon
1/2 cup olive oil
1/4 cup minced fresh tarragon
Salt and pepper Fruitwood chips, soaked in water Cut chickens into quarters. Chop off backbones and flatten breasts with a smart blow from the flat of a cleaver or by pressing with the palm of your hand. Remove last joint from wings (wingtips). Cut several slits in the chicken legs. Squeeze juice from the lemon. Mince the parsley and tarragon together. Mix together the lemon juice, olive oil and the tarragon and parsley. Rub the mixture into the chicken. Cover and marinate. Recipe can be prepared to this point several hours ahead. Start the fire in the grill. Season the chicken pieces with salt and pepper. Put the dark meat chicken pieces on the grill about 6 inches from the coals and cook, turning with tongs every 5 minutes, about 25 minutes in all. After cooking dark meat for about 12 minutes, throw the soaked fruitwood chips onto the coals; add the chicken breast pieces, cover the grill, and let the smoke permeate the meat for at least 5 minutes. Remove the grill cover and continue cooking until the meat tests done, about 7 minutes more. There is no need to baste since the chicken skin has enough fat to self baste.
Tarragon Noodles
•2-4 oz fettuccine pasta, cooked
•1 cup lima beans (frozen are ok)
•1 Tablespoon butter
•1 clove garlic, minced
•olive oil
•2 heaping Tablespoons sour cream (or 1/4 cup buttermilk)
•1 lemon, plus 1 teaspoon zest.
•1 teaspoon tarragon
•1/2 teaspoon dill
•cracked black pepper
1.Begin by sauteing your garlic in oil.
2.Add beans and butter after a minute or so. Stir until butter is melted.
3.Squeeze juice from lemon over the beans. Grate zest into pan, and add tarragon, dill, and a few pinches of black pepper.
4.Toss to coat beans and cook for another minute.
5.Spoon in sour cream (or pour in buttermilk) and pour drained noodles on top.
6.Toss to coat, stir to ensure evenness if needed.
7.Sprinkle with pepper and serve.
you can omit the beans.
|
Linear Mode
