RECIPE: Made this for dinner last night REC: Bourbon Chicken and Sesame Rice and a question...

RECIPE:
dawn_mo

dawn_mo

Well-known member
and they were both very good. Loved the Sesame Rice. The chicken tasted very similar the the Soy Simmered Chicken I have made before. I do have a question, the recipe called for 2 pounds of chicken breast which you brown and then simmer for 20 minutes. I pulled it off after about 5 minutes, and it was on the dry side. If I had simmered it for the full 20 minutes, would it have become more tender? I will definitely make both of these again, but I may use chicken thighs and drumsticks next time.

* Exported from MasterCook *

Bourbon Chicken Recipe #45809

Recipe By : LinMarie/RecipeZaar

Serving Size : 4 Preparation Time :0:00

Categories : poultry

Amount Measure Ingredient -- Preparation Method

2 lbs boneless chicken breasts -- cut into bite size pieces1 tablespoon olive oil -- (1 to 2)

1 garlic clove -- crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove Chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sesame Rice

Recipe By :Michelle in CA

Serving Size : 4 Preparation Time :0:00

Categories : Rice side dishes

Amount Measure Ingredient -- Preparation Method

2 cups water1 tsp. salt

2 Tablespoons dark sesame oil -- divided (2 to 3)

1 tsp. butter

1 cup rice

1 dash white pepper

1/2 tsp salt -- optional

1/4 cup toasted sesame seeds

1/4 cup green onions sliced -- include green

tops

Boil water in a medium saucepan and add salt, 1 tablespoon sesame oil and the butter. Bring to a boil and add rice. Boil for 2-3 minutes, then cover and simmer for 15 minutes. Fluff rice with a fork and add 1 or 2 more tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Soy-Simmered Chicken

Recipe By : Foster Farms

Serving Size : 4 Preparation Time :0:00

Categories : Poultry

Amount Measure Ingredient -- Preparation Method

1 whole chicken -- skin removed1 tablespoon oil

1/3 cup soy sauce

1/2 cup water

1 tablespoon ketchup

1/4 cup sherry or apple juice

1/2 teaspoon red pepper flakes -- or more to taste

2 cloves garlic -- minced or pressed

1 bunch chopped cilantro

1 bunch green onions -- sliced

1/4 cup brown sugar

2 tablespoons cornstarch

1 tablespoon water

2 teaspoons toasted sesame seeds -- to garnish

Brown chicken on all sides, in a heavy Dutch oven. Dissolve cornstarch in 1 tablespoon water, and set aside. Mix all other ingredients together except sesame seeds. Pour soy sauce mixture over chicken. Turn down heat and cover. Simmer for 30-45 minutes or until chicken is cooked through. Set chicken on platter. Stir cornstarch mixture into Dutch oven and cook until sauce thickens, about 3-5 minutes. Stir in chopped fresh cilantro leaves. Pour over chicken and garnish with sesame seeds and sliced green onions. Serve with cooked rice.

- - - - - - - - - - - - - - - - - - -

 
Hi Dawn smileys/smile.gif Whener I make curries, where chicken will be simmered, my cut of choice is

boneless skinless chicken thighs. They never dry out & have so much more flavour. I have retained the moisture of chicken breasts by marinating overnight in either yoghurt or sour cream, but they were for creamy dishes.

 
Dawn, I think the chicken pieces would have turned to rubber pellets if you'd cooked them any longer

You were wise to remove the breast meat before it got drier. I wonder if maybe this recipe originally called for bone-in pieces of chicken and was converted without changing the cooking time. Just a thought.

Sounds tasty, though.

 
Here is the link to the original recipe

it has so many high ratings, it makes me wonder if I shouldn't have simmered for the indicated time. It just goes against my common sense. I skimmed a few ratings and never saw anything about the chicken being overdone.

http://www.recipezaar.com/45809

 
Hi michelle! How are you, and how is your business going?

I haven't seen you in awhile, good to see you again.

 
I'm still sticking to my rubber pellet theory,LOL. I bet this would be great with skinless thighs.

If I were doing skinless boneless breasts, I might leave them whole so they could cook longer and get a glaze, then slice them before serving

 
LOL...Joe, I am going to have to try this recipe again, following the instructions

as written. It's bothering me. I have used pork loin to make chalupa, because my stepdaughter told me she does it all the time. Now I was certain that the pork would be tough, but it wasn't. It became tender with the longer cooking time. I have been craving good Chinese food lately. I am going to make this tonight:

Meanie's General Tso's Chicken Recipe #52488

Kirsten's notes:
I've adopted this one from Mean's recipes. I wanted this one to be mine as I have made it many many times and want to be able to help people out when they make it! I've not changed a thing as it is perfect just as it was posted originally! Good eats!!
by Kirstin in the 'Couv
4 servings
40 min 20 min prep
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.
© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

http://www.recipezaar.com/52488

 
There's definitely some food science going on here. How come rotisserie chicken...

...is nearly always super tender and moist? It's almost impossible to get in a saute or a short braise.

She blinded me with SCIENCE!

Michael

 
I still couldn't open it. It must be something quirky with my browser, I will fool around with

it and see if I can get it to open. Thanks!

 
I've not seen Bourbon Chicken on Chinese menus up here. Maybe it's regional? this is new to me.

 
You must log in or register to reply here.
Back
Top