Share Your Self-Isolation Recipes

[ercchry]

Perfected pizza! :mic drop:

[Disoblige]

Damn. You and your pizzas

Enjoying red wine with some italian cheese buns tonight.

[flipstah]

Hainanese Chicken Rice on deck @Disoblige

[Disoblige]

Yum.

[dirtsniffer]

Questions..
Is the rice supposed to look like a panda?
How did you cook the chicken?

[flipstah]

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Questions..
Is the rice supposed to look like a panda?
How did you cook the chicken?

1.) nope total fluke
2.)

- exfoliate the chicken skin by rubbing coarse salt all over before cooking
- You boil the chicken with water, ginger, garlic, green onion in high heat for 5 minutes; low simmer for 35mins. Add salt as desired. I only boiled 4 pcs so as more pieces involved timing may vary but can’t overcook it I think
- I quickly sautéed the uncooked rice with garlic and ginger; used the boiled chicken broth to cook the rice with

You can use a pot or a rice cooker

While the rice is cooking...
- find some Chili sauce
- fry up some garlic and ginger in sesame oil quickly then add salt and some vinegar to make the garlic sauce


- take the chicken out of the broth and put it in an ice bath; once cool, pat dry with paper towels and add sesame oil on the chicken skin for color (Right @Disoblige ? That one is the step that I learned last time)

[Brent.ff]

Sourdough everything. Sourdough starter pizza dough.
Perogie pizza!

[Disoblige]

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- take the chicken out of the broth and put it in an ice bath; once cool, pat dry with paper towels and add sesame oil on the chicken skin for color (Right @Disoblige ? That one is the step that I learned last time)

Yep. There is that signature sesame oil taste in Hainanese chicken. I skip the ice bath process and just let it cool as a personal preference. For some reason it doesn't jive with me putting perfectly good flavors in an ice bath lol.

[flipstah]

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Yep. There is that signature sesame oil taste in Hainanese chicken. I skip the ice bath process and just let it cool as a personal preference. For some reason it doesn't jive with me putting perfectly good flavors in an ice bath lol.

Haha okay, I thought it was weird too but only made it twice. Good to know it's not critical!

[dj_rice]

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Haha okay, I thought it was weird too but only made it twice. Good to know it's not critical!

It not critical but it will aid in stopping the cooking process so the chicken doesn't over cook. That's one of the aspects of Hainan chicken. That soft silky meat. But not a big deal since your using dark meat, so lots of fat/flavor still.

[killramos]

I’m sure it’s good. But I have an autistic tick about boiled meat that would cause me to never try that.

[flipstah]

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I’m sure it’s good. But I have an autistic tick about boiled meat that would cause me to never try that.

What about soup?

[ExtraSlow]

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I’m sure it’s good. But I have an autistic tick about boiled meat that would cause me to never try that.

I'm with ya. I great up with family that would overcook the shit out of everything, and it's scarred me for life. I mean, I believe you guys that it's not overcooked, but . . . . .

[killramos]

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What about soup?

For like a chicken noodle? Meat roasted and separated from carcass, make broth from carcass, religiously strain broth and throw anything in it our, add roasted meat to resultant broth.



Had one too many boiled hot dogs in my childhood, can’t do boiled meat.

[ExtraSlow]

Did some nice sous vide pork chops yesterday in a jarred adobo sauce. Have always struggled with finishing the sous vide meat, but put a cast iron griddle on the BBQ, ran it up insanity level heat, and make some glorious smoke. Really happy with how that turned out. Although the cheapo cast iron griddle needs further seasoning.

What's everyones seasoning tips? Heat, oi, heat, oil etc?

[killramos]

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I'm with ya. I great up with family that would overcook the shit out of everything, and it's scarred me for life. I mean, I believe you guys that it's not overcooked, but . . . . .

This is exactly my problem

- - - Updated - - -

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Did some nice sous vide pork chops yesterday in a jarred adobo sauce. Have always struggled with finishing the sous vide meat, but put a cast iron griddle on the BBQ, ran it up insanity level heat, and make some glorious smoke. Really happy with how that turned out. Although the cheapo cast iron griddle needs further seasoning.

What's everyones seasoning tips? Heat, oi, heat, oil etc?

Quick season for me as always been coat pan in a good light oil with a high smoke point. Stick in oven at stupid high heat for a little while.

Instaseason.

[ExtraSlow]

Oil with a high smoke point, so basic white bitch canola?

[Disoblige]

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I’m sure it’s good. But I have an autistic tick about boiled meat that would cause me to never try that.

Asian cooking has a lot of recipes that do that, and rightfully so as the technique is different. The thing is, the texture is still very moist, skin is tight, and full of flavor if you do it properly.
And also, recipes like that don't waste the broth as it is all in the rice. Combine this with a couple nice sauces and the balance is nice.
I personally like using 3 sauces separately (vietnamese fish sauce, sambal, and oily ginger/green onion sauce) with this type of chicken.

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Oil with a high smoke point, so basic white bitch canola?

Don't be a pleb. Try to use ghee. Higher smoke point than canola and more flavor.

[flipstah]

Appropriate way to use 'moist' in this situation.

[ExtraSlow]

White-boy fried rice again.