Crimsonchicken Recipes
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.
CRISPY CHICKEN SKINS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 18 pieces
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
- Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
- Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
EASY BAKED CRACK CHICKEN RECIPE
Creamy, cheesy, chicken with bacon and ranch makes for the best dinner recipe ever. This easy baked crack chicken recipe is so simple to make and extremely tasty!
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray bottom of 9x13" baking pan with non-stick cooking spray.
- Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
- Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
- In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
- Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
- Top the chicken with the remaining shredded cheddar cheese.
- Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
- Remove chicken from oven and top with remaining bacon crumbles and green onion.
Nutrition Facts : Calories 424 kcal, Carbohydrate 5 g, Protein 33 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 138 mg, Sodium 865 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRIMSON CHICKEN
This is a real finger licking dish that is so easy to make.....just keep your favourite music turned on...
Provided by Mini Ravindran
Categories Chicken
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a paste of onions, tomatoes and green chillies in the mixer/blender and keep aside.
- Heat oil in a deep skillet or pan.
- Do not smoke the same.
- Add cloves, green cardamoms, turmeric, curry powder, red pepper powder and wait for 3-4 seconds.
- Add cubed chicken pieces and sauté for 5 minutes.
- Add 1 cup of water and tightly cover the lid for 15 minutes over medium heat.
- Open the lid and add the paste made as per step 1.
- Add salt as well.
- Add little water if the gravy is too thick.
- Cover the lid again for 10 minutes over medium heat.
- Serve hot with bread or on a bed of steamed basmati rice.
- Garnish with chopped parsley and onion rings.
Nutrition Facts : Calories 423.5, Fat 28.2, SaturatedFat 7, Cholesterol 115, Sodium 504.1, Carbohydrate 12, Fiber 2.6, Sugar 6.7, Protein 30.5
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