There’s
no fried chicken (at least to me) that’s epic fail. The simplest way to cook it
is just by seasoning it with salt and pepper then deep fry it. There are so
many ways to have and enjoy it. Others use flour, egg and breadcrumbs to coat
the chicken and yield a crunchier version. I once saw a ready-mix for buffalo
wings and that we also liked. Korean version that’s sweet is also irresistible.
Chef Boy has this version where he steams the chicken first and then proceeds
with deep frying. And that’s what I replicated.
Fried Chicken by Chef Boy
Procedure:
Rub
chicken with salt and pepper. Set aside.
Add
spring onion stalks, 2pcs bay leaves and 1-2 tbsp fish sauce (patis) to water
in steamer.
Steam
chicken for 30 minutes.
Remove
chicken to cool down and rub a little more patis all over it.
Deep
fry for 5-8 minutes or until golden brown.
Enjoy!
P.S.
When the chicken cooled down and I had to rub patis all over again (before deep
frying it), it scared me that it might end up a very salty fried chicken so I went
low with fish sauce. It actually ended up kinda bland so I guess rubbing it all
over the chicken won’t make it salty much (don’t go all out though), besides if
Chef Boy said rub more patis all over it, go rub it all the way :)
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I’m
into soups these days, not the canned or pouched version (where you’ll only add
boiling water) but the kind where you’ll painstakingly do it from scratch. I
once saw on TV how pumpkin soup was made, of course its squash to us so I tried
the show’s version since it only needed a few ingredients. This is good for
babies too.
Squash Soup
Procedure:
Boil
squash in a pot full of water with salt, pepper and garlic until soft. Let
cool.
Blend
the boiled squash with onions and chicken broth (diluted with water) in blender
until smooth.
In
a pot, add the squash puree, boil.
Once
boiled, add salt and all purpose cream. Cook for 15 minutes.
Garnish
with parsley.
P.S. I
tried doing it again and made a few edits because I didn’t like it the first
time. For one, I didn’t like the onions there so I omitted it the second time.
You might try doing it as is if you like onions. Or maybe had I used white
onions I would have liked it more. I thought of using red onions initially
because I never liked the sweeter white ones, so that would be your call. Use
the water where you boiled the squash, to dilute the chicken broth because all
the nutrients of the vegetable were left in there. It would defeat the purpose
of having a healthy soup if we just throw it away, so if you want to adjust the
thickness of the soup have it on hand. And since all purpose cream is yummy but
not really healthy I tried pouring in milk as a substitute. There was no
evaporated milk available (again) so I tried using powdered milk (which I have
in my pantry) diluted in hot water instead. Surprisingly, I liked it all the
better.
any suggestions for these dishes?
