Chicken Recipe
Sep. 21st, 2008 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lierdumoaAs per ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mistressace's request:
THAT CHICKEN THING I MADE FOR YOUR PARTY TM
So basically I was in the cheese section of Whole Foods. I hang out there a lot. It's like a peep show for me. Anyway, they had English Ale there, sitting just above and to the left of the good parmesan and I thought, "Ooooh! Beer type drink! And it has made friends with the cheese!" So I bought it. Because I had plans. Marinade plans.
Marinade:
4 parts English ale
4 parts fresh squeezed lemon juice
1 part honey
Oh, and for the lemon juice, I highly recommend getting a juicer. I did not use a juicer. I used my fingers and a knife. Citric acid and skin so dry it's almost cracking is a bad combination.
Right then. The battering. So once the chicken had been marinated for a few hours (I wasn't keeping track too well, but most of the surface texture of the meat had changed from the acid in the lemon juice by the time I started battering). I slathered it in honey and covered it in pastry flour.
It's all I had in my fridge.
Yes, I keep flour in my fridge. There was this thing. With moths. Don't ask.
Right, so then I fried the battered chicken. First, I poured peanut oil, a splash of sesame oil, and a splash of plum brandy into a pan. I fried about half the chicken this way, laying pieces into the pan and then turning them over once one side was sufficiently crispy. Then a lot of flour started crusting up my pan. So I cleaned my pan out.
At which point I realized I had run out of both peanut oil and plum brandy.
The rest of the chicken was fried in soy oil with a splash sesame oil and a splash of orange liqueur.
So, in conclusion.
-chicken, preferably in strip form
-honey
-pastry flour
-English Ale
-fresh squeezed lemon juice
-peanut oil/soy oil
-sesame oil
-plum brandy/orange liqueur
mistressace's request:THAT CHICKEN THING I MADE FOR YOUR PARTY TM
So basically I was in the cheese section of Whole Foods. I hang out there a lot. It's like a peep show for me. Anyway, they had English Ale there, sitting just above and to the left of the good parmesan and I thought, "Ooooh! Beer type drink! And it has made friends with the cheese!" So I bought it. Because I had plans. Marinade plans.
Marinade:
4 parts English ale
4 parts fresh squeezed lemon juice
1 part honey
Oh, and for the lemon juice, I highly recommend getting a juicer. I did not use a juicer. I used my fingers and a knife. Citric acid and skin so dry it's almost cracking is a bad combination.
Right then. The battering. So once the chicken had been marinated for a few hours (I wasn't keeping track too well, but most of the surface texture of the meat had changed from the acid in the lemon juice by the time I started battering). I slathered it in honey and covered it in pastry flour.
It's all I had in my fridge.
Yes, I keep flour in my fridge. There was this thing. With moths. Don't ask.
Right, so then I fried the battered chicken. First, I poured peanut oil, a splash of sesame oil, and a splash of plum brandy into a pan. I fried about half the chicken this way, laying pieces into the pan and then turning them over once one side was sufficiently crispy. Then a lot of flour started crusting up my pan. So I cleaned my pan out.
At which point I realized I had run out of both peanut oil and plum brandy.
The rest of the chicken was fried in soy oil with a splash sesame oil and a splash of orange liqueur.
So, in conclusion.
-chicken, preferably in strip form
-honey
-pastry flour
-English Ale
-fresh squeezed lemon juice
-peanut oil/soy oil
-sesame oil
-plum brandy/orange liqueur
