SPICY BIG TRAY CHICKEN
At Spicy Village in in Manhattan's Chinatown, the Spicy Big Tray Chicken arrives on an aluminum tray. You eat it on a foam plate with a plastic fork or chopsticks. It's a mound of chicken nearly afloat in a bath of dark, spicy sauce that contains star anise, Sichuan peppercorns, chile, garlic, cilantro, a few mystery ingredients and potatoes. Those of you who live in or visit New York should eat this dish whenever you can, but it can absolutely be prepared at home. It's not precisely a simple recipe. But it's an excellent project one. And you can improve on the ingredients. The restaurant uses both MSG and Budweiser in the recipe. We subbed in Modelo Negra and omitted the MSG, but you certainly don't need to.
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, main course
Time 1h
Yield at least 4 servings
Number Of Ingredients 18
Steps:
- With a cleaver, chop the chicken into 2-inch pieces, and toss with 2 teaspoons salt and 2 teaspoons black pepper. (Use chicken scraps to make stock if you can.) Cover with the beer and marinate it in the refrigerator overnight or for at least a few hours. Cook the potatoes in salted water until nearly done; drain; cut into bite-size pieces if necessary.
- Heat at least 2 inches of the oil in a wok or tall, narrow pot over high heat. The more oil you use, the more chicken you can cook at one time.
- When the oil is hot, fry the chicken, in batches if necessary, until slightly brown; depending on your heat, this could take 1 to 5 minutes. Stir frequently. Remove with a spider or slotted spoon and let rest until cool, then fry again - up to 5 minutes depending on your heat - until nicely browned and crisp; remove. If you have the time, refrigerate the chicken before proceeding.
- Reduce the oil to about 2 tablespoons (reserve the rest for frying or other uses), and turn the heat to high. Add the garlic, and cook a few seconds, then add another tablespoon of oil.
- Add the cumin seeds, fennel seeds, Sichuan peppercorns, anise and dried chiles, and stir to combine. Add the hot bean sauce, and stir; return the chicken to the wok or skillet.
- Stir in the dark rice wine and 2 cups stock or water, and stir to create a sauce. Add 1 tablespoon black pepper, the sugar and soy sauce; bring to a vigorous boil.
- Add the potatoes, and continue to boil for another 10 to 15 minutes, adding more liquid as needed to keep the mixture soupy; you want to wind up with 1 to 2 cups sauce and tender potatoes. Taste, and adjust seasoning; add more black pepper if the taste isn't strong.
- Ladle the chicken, potatoes and broth into bowls. Garnish with cilantro and serve with noodles or rice.
SPICY CHICKEN AND CHIPS
Note: Chips in the British sense - fries to americans! this takes a tiny bit of work, but it can be made in advance (eg. the morning) as long as you soak the chips in salt water!!
Provided by the.teenage.cook
Categories One Dish Meal
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Peal the potatoes, and slice them into chips (like fat fries to Americans).
- Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
- In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
- Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
- In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
- Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
- 5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
- For kids - don't put spice on the chips and use less of the spice paste in the chicken.
Nutrition Facts : Calories 495.4, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 110.5, Carbohydrate 55.8, Fiber 7, Sugar 2.5, Protein 36.7
SPICY RAPID ROAST CHICKEN
This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.
Provided by Nancy Blair
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg
BIG JOHN'S SPICY CHICKEN FRIED STEAK
I'm told Chicken Fried Steak is the Official State Dish of Texas. I hope I don't offend any Texans with this version.
Provided by Big John
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Beat together the egg and milk then set aside.
- Combine the flour and spices, mix well, and spread onto a flat tray or plate.
- Dip each steak into the milk/egg mixture and dredge each in the flour mixture, then dip back into the milk/egg mixture.
- Heat 1/2 inch deep cooking oil in a large heavy skillet over medium-high heat for a few minutes.
- Check the temperature with a drop of the egg/milk mixture; if it pops and sizzles, it's ready.
- Carefully place each steak into the hot oil, allowing to fry for 3 to 5 minutes, then turn over and cook another 3 to 5 minutes, depending upon the size of the cutlets.
- Remove steaks from oil and allow to drain on paper towel.
- Leave about 3-4 tablespoons of the oil from frying the steak in the skillet and reduce heat to medium.
- Combine all ingredients for gravy on a bowl and mix until flour is desolved.
- Pour into skillet and cook until desired thickness is reached.
SPICY HONEY-ROASTED CHICKEN
A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!
Provided by KDcook
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
- In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
- Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
- Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 523 calories, Carbohydrate 18.5 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 0.5 g, Protein 46.3 g, SaturatedFat 9 g, Sodium 462.6 mg, Sugar 17.6 g
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