Here I am with the trophy:
Drunken Chicken over Hainanese Rice:
(Drunken Chicken recipe courtesy of RasaMalaysia)
3 lbs chicken, dark meat preferably
2 Tbsp salt
1/4 tsp ground black pepper
1/4 tsp ground white pepper
0.5 oz. ginger, thinly sliced
4 – 6 green onion, white parts only, sliced lengthwise
1 1/2 C Shaoxing rice wine
2 tsp white sugar
Ice cubes and water
Method:
Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
Poaching Method:
Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you’re using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
Steaming Method:
Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 – 40 minutes or until the internal temperature near the bone reaches 165 – 170 degrees F. If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.
Hainanese Rice recipe courtesy of Eugenia!
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 garlic cloves, finely minced
1 tablespoon ginger, finely minced
2 cups of short grain Japanese rice
3 cups organic chicken stock (I use Pacific Brand from Whole Foods)
1/2 of a pork boullion cube
In a medium stock pot over medium heat, melt butter with vegetable oil. Add the garlic and ginger, stir until fragrant but not burnt. Add the rice to the mixture and cook over medium heat, stirring constantly until some of the rice is a little brown and toasted.
Add 3 cups of warm chicken stock to the pot and the half of pork boullion cube. Cover tightly and turn the heat down to a bare simmer. Cook undisturbed (don't peek!) for 25 minutes.
Fluff it up with a fork and serve.
Fried Bacon Wrapped Drumsticks with Honey Peach Glaze:
My second recipe was an altered version of Alton Brown's fried chicken recipe. I came up with the honey peach glaze recipe on my own, with a little inspiration from an item on the Rockwood Room Menu:
- One family pack of drumsticks (12-14 drumsticks)
- Two packs of bacon
- toothpicks
- 1/2 gallon of low fat buttermilk
- 1 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour, for dredging
- Vegetable shortening, for frying
Directions
Wrap each drumstick with bacon and pin in place with toothpicks. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come halfway up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Leave chicken be for ten minutes then dredge in flour again. This makes them extra crispy!
Place chicken skin side down into the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
Honey Peach Glaze:
Peach glaze can be served on the side or spooned directly over the chicken! Peach glaze modified from Food Network recipe.
Ingredients:
- 1/2 cup onion, finely chopped
- Two fresh and ripe peaches, chopped
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and ground pepper. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 20-30 minutes.
