BIG AL'S CHICKEN RECIPE | ALLRECIPES
An excellent marinade and basting sauce that will amaze you.
Provided by Al Cook
Categories Meat and Poultry Chicken
Total Time 8 hours 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- In a jar with a lid, combine the vegetable oil, apple cider vinegar, egg substitute, garlic powder, paprika, poultry seasoning, salt, and pepper. Close the lid, and shake to blend. Place chicken in a shallow glass baking dish. Pour about 3/4 of the marinade over it, and reserve the rest for basting. Cover chicken, and refrigerate 8 hours, or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard marinade from the dish. Cook the chicken for 10 minutes on each side, or until juices run clear. Brush reserved sauce onto chicken just before serving.
Nutrition Facts : Calories 296.6 calories, CarbohydrateContent 0.7 g, CholesterolContent 42.6 mg, FatContent 26.9 g, FiberContent 0.2 g, ProteinContent 12.5 g, SaturatedFatContent 4.8 g, SodiumContent 749 mg, SugarContent 0.2 g
SPICY BIG TRAY CHICKEN RECIPE - NYT COOKING
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 Negro Modelo and omitted the MSG, but you certainly don't need to.
Provided by Mark Bittman
Total Time 1 hours
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.
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