San Francisco Chicken Recipes

SAN FRANCISCO CHICKEN

Steps:

• Brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer until the chicken is done (about 15 minutes).
• Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
• Bring to a boil to thicken sauce and return chicken to the pan, coating it well.

SAN FRANCISCO CHICKEN BROCCO - RONI

Steps:

• In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
• Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.

SAN FRANCISCO CHICKEN WINGS

Steps:

• Preheat oven to 400°F.
• Combine soy sauce, brown sugar, vinegar, sherry, orange juice & peel and star anise in a sauce pan. Bring to boil over medium heat.
• Combine the cornstarch and water in a small bowl and stir until blended. Add to the boiling soy sauce mixture, stirring well. Boil for 1 more minute, stirring constantly.
• Remove soy sauce mixture from the heat and stir in the chopped ginger and chili-garlic sauce.
• Arrange the chicken wings in one layer in a large baking dish. Pour over the soy sauce mixture and stir to coat the wings evenly. Bake for 30-40 minutes, until tender and browned, basting occasionally. Serve the chicken wings hot or warm.

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

ZUNI CAFé CHICKEN

Steps:

• Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
• Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
• Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
• When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
• Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
• Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
• Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
• Cut the chicken into pieces and pour the pan drippings over the chicken.