Geraldinechicken Recipes

GENERAL'S CHICKEN

Steps:

• For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
• Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
• Remove any excess flour from chicken and transfer to a sheet tray.
• Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
• For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
• For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
• Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
• Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
• Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
• With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
• For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

GERALDINE CHICKEN

Steps:

• Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.
• Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.
• Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.
• Serve with rice.