MY DAD'S LEMON CHICKEN
While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h55m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
- 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
- 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
- 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.
DAD'S CHICKEN SOUP
Provided by John H. Bialas
Categories Soup/Stew Chicken Rice Kid-Friendly Quick & Easy Lunch Celery Carrot Winter Bon Appétit Texas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.
DAD'S CHINESE CHICKEN WINGS
Provided by Nina Simonds
Categories Chicken Garlic Ginger Appetizer Marinate Roast Kid-Friendly Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
- With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
- Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.
FAMOUS DAVE'S COUNTRY ROASTED CHICKEN
I haven't made this one yet, but it sounds very good! Prep time does not include 3 hour marinating time.
Provided by yooper
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients for chicken seasoning.
- Store in a covered container.
- Place the chicken in a 2 gallon sealable plastic bag.
- Pour a mixture of the Italian dressing and lemon juice over chicken, turning to coat.
- Marinate in refrigerator for 3 hours, turning every 30 minutes.
- Remove chicken from bag and drain.
- Season generously with 1/3 cup Roast Chicken Seasoning.
- Preheat the oven to 375.
- Arrange chicken on a rack in a baking pan.
- Tent loosely with foil.
- Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180F, removing the tent 20 minutes before the end of baking process.
- Let stand for 10 minutes before carving.
DAD'S ROAST CHICKEN
Make and share this Dad's Roast Chicken recipe from Food.com.
Provided by ericakellyr
Categories One Dish Meal
Time 1h10m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450. Remove giblets, neck, liver and any other innards. Rinse chicken in cold water and pat dry.
- Place chicken in a foil lined baking dish.
- Coat chicken skin in oil. Rub with garlic powder, salt, black pepper and paprika.
- Cook for 20 minutes at 450. Lower the oven temperature to 400 and continue to cook for another hour or until the temperature of the chicken reads over 170 with a meat thermometer.
- Remember: DO NOT COVER CHICKEN WITH FOIL. This will keep the skin from crisping. Also the carcass of this chicken makes an excellent chicken soup base!
Nutrition Facts : Calories 855.2, Fat 66.8, SaturatedFat 17.2, Cholesterol 243.8, Sodium 1391.2, Carbohydrate 2.8, Fiber 1, Sugar 0.7, Protein 57.9
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