DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
ST. LOUIS STYLE CHICKEN WINGS
In St. Louis the best wings are made at Sybergs bar and grill. Almost, everyone order their wings. They are the best.
Provided by Jan Reither @reither
Categories Poultry Appetizers
Number Of Ingredients 5
Steps:
- If you use frozen wings, make sure they are thawed and dry. I put the drummies in the preheated oil first they take longer than the flappers. Then I put the flappers in till fully cooked
- Melt the Crisco flavored butter, add Franks Hot sauce. Let that cool down. Then add the mustard and stir together.
- Pour or dip the fried chicken wings in the made sauce.
BOURBON STREET CHICKEN (GOLDEN CORRAL COPYCAT)
A good friend scrounged this up for me somewhere cause i ADORE their Bourbon Street Chicken..wanted to put it on here so i didn't lose it :)
Provided by Miss_Cooks_Alot
Categories Chicken
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Either pull apart or cut chicken meat into bite size chunks.
- Mix all the marinade ingredients and pour over chicken pieces in a bowl.
- Cover and refrigerate (stirring often) for several hours (best overnight).
- Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
- Remove chicken.
- Scrape pan juices with all the brown bits into a frying pan.
- Heat, and add 2 Tbs. white wine.
- Stir and add chicken.
- Cook for 1 minute and serve.
Nutrition Facts : Calories 336.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 81.7, Sodium 1700.5, Carbohydrate 31.5, Fiber 0.6, Sugar 28.2, Protein 24.6
SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN
We have a local Cajun restaurant with a delicious dish called St.Charles chicken, and while they serve there's with mashed potatoes and vegetables, pasta can be easily substituted for the mashed potatoes.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
- Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
- Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken breasts to a cutting board and cut into bite-sized pieces.
- Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 24.2 g, Cholesterol 154.4 mg, Fat 33.1 g, Fiber 1.4 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 1108.9 mg, Sugar 1.8 g
More about "st ninos chicken recipes"
14 BEST FILIPINO CHICKEN RECIPES | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Reviews 1Published Sep 26, 2019Estimated Reading Time 9 mins
- Tinolang Manok. This classic dish is a classic favorite next to fried chicken where the chicken is boiled with its broth together with veggies such as carrots and sayote (chayote).
- Adobong Manok. Adobo is a classic favorite among locals and tourists. Adobo is made with pork or chicken braised with soy sauce and vinegar. Some people like their adobo dry with little sauce enough to add flavor in the meat, some like their sauce sweet that’s why some recipes add muscovado sugar in the sauce, some like it spicy.
- Chicken Sopas. Chicken sopas is a comfort food on rainy days and cold weather to warm our body. Chicken sopas is also served when you’re not feeling well to fill our stomach.
- Sinampalukang manok. Aside from chicken sopas and tinola, sinigang and sinampalukang manok are comfort food during rainy days. There’s something in the rainy season that we anticipate, perhaps the gloomy ambiance or the anticipation of laze around and curl under the sheets or the comfort food we can eat.
- Pininyahang manok with Gata. Who says pineapples only go with pizza? Pininyahang manok is a unique dish that gives off a bold flavor from the combination of pineapple and coconut milk.
- Lechon Manok. Another classic favorite aside from fried chicken is lechon manok. Roasted whole chicken is popular among Filipinos because of its smoky flavor, which is slightly different from the crispy fried chicken.
- Chicken Caldereta. Beef caldereta may be the most popular variation of a caldereta recipe, but chicken caldereta is just as tasty as the former. Caldereta is a stew made with tomato sauce and meat.
- Chicken Binakol. Binakol is a chicken soup made with chicken, papaya chunks and spinach simmered in lemongrass and coconut juice. The use of coconut juice makes this soup unique among other Filipino soups for its sweet taste.
- Chicken Inasal. Chicken Inasal originated in Negros Occidental and has been a popular dish that you should never miss in your next visit to the city of smiles, Bacolod City.
- Chicken sotanghon soup. Chicken soups are quite popular in the Philippines as they bring comfort during rainy days and days when we are not feeling well.
CHICKEN ST. ANDRE | CHICKEN.CA
From chicken.ca
GOOD’N EASY CHICKEN RECIPES, DISHES, & IDEAS - DAN-O'S …
From danosseasoning.com
ST. HUBERT RECIPES: HOW TO MAKE ST-HUBERT RECIPES AT …
From ranker.com
CHICKEN ST JACQUES A L'INDIENNE RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
33 NINJA FOODI CHICKEN RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES | CHICKEN.CA
From chicken.ca
NINO'S HOME FRIED CHICKEN KFC STYLE RECIPE..#FRIEDCHICKEN
From youtube.com
RECIPES - NINO SALVAGGIO
From ninosalvaggio.com
THE GREATEST FRIED CHICKEN RECIPE IN THE WORLD!
From youtube.com
FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
CHICKEN RECIPES
From allrecipes.com
CRISPY KOREAN FRIED CHICKEN RECIPE - YOUTUBE
From youtube.com
ST. NINO’S CHICKEN – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love