(Or Maybe Its The Other Way Around)
There have been too many film based blogs lately (too many holidays and so too many movies to see) so today I thought I’d do one on a great and simple recipe I tried over the weekend.
POULET A LA CANARD
(To serve 2)
OK Ok I admit I just jazzed it up…actually you can jazz up anything as long as you say it in French but anyway its just chicken that looks like duck.
Ingredients:
2 Chicken Thigh (with skin on please and if you are on a diet forget this and go munch on a celery stick)
2 tbsp chilly flakes
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
2 tbsp red-wine vinegar (if you don’t have this add 1 tbsp vinegar and 2 tbsp red wine)
Fresh black pepper
2 tbsp Extra Virgin Olive Oil (I wonder if humans can also be extra virgin?)
1 tbsp garlic powder
1 tsp ajinomoto
1 peg vodka (good vodka please)
2 glasses of rum (Old Monk works best here)
Procedure:
Take the remaining glass of rum and mix all the ingredients into it. Add Salt as per your taste.
Marinate chicken thighs in mixture for about 30 min minimum (overnight works best) and while it is marinating keep sipping and refilling the 1st glass. Feel free to take your glass of rum and wander around the house during this 1/2 hour.
Heat oven to 250 degrees.
In a suitable sized (just big enough for the 2 thighs) baking tray/dish arrange the chicken (with all the marinade). The marinade will seem a lot with the chicken almost drowning in it but that is what will make the bottom juicy.
Cook till the top skin is crispy and crackling. You will be a couple of glasses of rum down by this time so do try and see that you can differentiate between crispy and burnt.
While removing do not baste the chicken with the juices. The remaining marinate can be thrown away. I know it has rum and vodka in it but its probably not fit to drink.
The chicken will be soft and succulent with a nice crispy skin a la Peking Duck.
Serve on a bed of mashed potatoes and a side of fresh sautéed veggies.
Some might find the vodka plus rum a little excessive (certainly not any of my friends) but I have recently found that the vodka helps to make the skin even more crisp.
And for the cold days there is another brilliant cocktail idea courtesy my neighbor from Darjeeling who shall remain unnamed due to religious and cultural reasons (gettit ???)
THE HOT-NOT VODKA
In a tall highball glass add the following
60 ml (1 large shot) of good quality vodka (unflavored). Grey Goose is a but expensive but works best.
2 fresh green chillies split through the middle
60 ml of 7-UP
60 ml of lemonade.
Top with soda (or water).
The best part is that the chillies can be sensed (esp as you lift it to drink) but not tasted.
And for all the Nepalis who are reading this post, our famous ‘dalle’ will probably NOT be a good substitute for the green chillies.
Enjoy the winter.
Luv
Vishal
How can you truthfully recommend adding MSG/Ajinomoto to your wonderful cooking? It is a proven poison; it is a neurotoxic carcinogen, causes cancer, etc. Just google and read this article, please: AJINOMOTO, ASPARTAME & BRAIN TUMORS: RECIPE FOR DEATH! Here is the URL:
ReplyDeletewww.wnho.net/recipe_for_death.htm
Sincerely,
Stephen Fox
Founder, New Millennium Fine Art
Santa Fe, New Mexico
First off thank you for visiting my blog.
ReplyDeleteAnd as far as the MSG controversy goes, well as long as you are not eating too much i guess its ok.... i have been using it for ages as have the chinese and frankly if it was as toxic as its made out to be then the FDA should have banned it by now.... or so i think... but yes, it should be used in extreme moderation and definitely not as a subsitute for sea salt.... maybe i can do a post on MSG sometime..