Tactical Tastes

Category: Chicken

  • Orange Chicken

    This sweet and tangy recipe has been a Drummond family favorite for years

    1. For the chicken: In a large bowl, whisk together the egg whites and cornstarch with a fork until almost frothy, about 1 minute. Add the chicken, toss to coat, and allow to sit for 5 to 10 minutes.
    2. For the sauce: Meanwhile, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, ginger, sesame oil, salt, crushed red pepper, garlic, and 1 teaspoon orange zest (if using) in a medium nonstick skillet. Heat over medium heat until bubbling and starting to thicken, 3 to 4 minutes.
    3. In a small bowl, whisk together the cornstarch and 1/4 cup water. Add 1 to 2 tablespoons of the cornstarch slurry to the sauce in the skillet. Mix and let thicken for 1 minute. If the sauce gets too thick, just whisk in another 1/4 cup water.
    4. In a large heavy-bottomed pot or Dutch oven, heat about 2 inches vegetable oil until a deep-fry thermometer registers 350°F.
    5. In batches, carefully drop a few pieces of chicken into the oil, one by one, to keep them from sticking together. Move them around until light golden, 2 to 3 minutes. Transfer the pieces to a paper towel–lined plate to drain for 2 to 3 minutes. In batches, return the chicken pieces to the oil and let cook until they are a deep golden brown to really solidify the coating and make them extra crispy, about 1 minute. Return the chicken to the paper towel–lined plate as they are finished.
    6. Rewarm the sauce over low heat if it has thickened. Add the chicken to the skillet and toss to coat. Serve immediately, sprinkled with the green onions and more orange zest (if using).
  • 宫保鸡丁：一口脆花生，一口滑鸡丁

    宫保鸡丁：一口脆花生，一口滑鸡丁

    宫保鸡丁大概是川菜里走得最远的一道菜。鸡丁滑嫩、花生香脆，酱汁带一点甜、一点酸，最后由辣椒和花椒收尾。在家做其实比想象中简单，真正的关键只有两条：料汁提前调好，以及下锅之后手不要停。

    材料

    • 去骨鸡腿肉 500 克，切丁
    • 清酒 2 汤匙
    • 生抽 2 汤匙
    • 香油 2 汤匙
    • 玉米淀粉 2 汤匙
    • 清水 2 汤匙
    • 辣椒粉 1 汤匙
    • 米醋 1 茶匙
    • 红糖 1 汤匙
    • 小葱 4 根，切段
    • 蒜 6 瓣，切片
    • 荸荠 220 克，切片
    • 花生米 100 克

    做法

    1. 鸡丁加清酒、1 汤匙生抽和 1 汤匙玉米淀粉抓匀，腌 20 分钟。
    2. 另取小碗，把剩下的生抽、米醋、红糖、辣椒粉、清水和 1 汤匙玉米淀粉调成料汁备用。
    3. 热锅下香油，中火把花生米炒到微黄，盛出放凉。
    4. 转大火，蒜片爆香，倒入鸡丁快速翻炒至表面变白。
    5. 加荸荠和葱段炒 1 分钟，倒入料汁，翻炒到汤汁浓稠、均匀挂在鸡丁上。
    6. 关火，拌入花生米，立刻上桌。

    小贴士

    花生一定要最后放。提前下锅它会回软，那口脆一没，宫保鸡丁就少了一半意思。

  • Ayam Percik

    Ayam Percik

    Ayam Percik is a malaysian chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 6 Chicken Thighs
    • 16 Challots
    • 1 1/2 Ginger
    • 6 Garlic Clove
    • 8 Cayenne Pepper
    • 2 tbs Turmeric
    • 1 1/2 Cumin
    • 1 1/2 Coriander
    • 1 1/2 Fennel
    • 2 tbs Tamarind Paste
    • 1 can Coconut Milk
    • 1 tsp Sugar
    • 1 cup Water

    Method

    In a blender, add the ingredients for the spice paste and blend until smooth.

    Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don’t burn the paste. Lower the fire slightly if needed.

    Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don’t worry if it’s slightly bitter. It will go away when roasting.

    When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

    Preheat the oven to 425 F.

    Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn’t exposed or it’ll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.

    Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

    Want to watch it come together? See the full walkthrough.

  • Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 Chicken Legs
    • 1 Chicken Breast
    • 3 Cups Water
    • 1 small Carrots
    • 2 Leek
    • 1 Celery
    • 100g Potatoes
    • 2 cloves Garlic
    • 1 Sprig Rosemary
    • 1 1/2 cups Cream
    • 2 Bay Leaf
    • 1 tablespoon Unsalted Butter
    • 1 Egg Yolks
    • Pinch Pepper
    • Pinch Salt

    Method

    Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.

    Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

    Then add the sliced vegetables. Season with pepper and salt.

    Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.

    Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

    Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream… This is Belgian comfort food!

    Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.

    Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.

  • Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tablespoons Olive Oil
    • 2 diced Onion
    • 1 tablespoon Ginger Garlic Paste
    • 2 diced Tomato
    • 1 tsp Cayenne Pepper
    • 1 tsp Curry Powder
    • 1 tsp Garam Masala
    • 1 tsp Ground Turmeric
    • 1 tsp Ground Cumin
    • 4 Chicken Breast
    • 2 large Red Potatoes
    • 1/2 cup Cilantro

    Method

    Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

    Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

  • Coq au vin : le vin doit être bon

    Coq au vin : le vin doit être bon

    Le principe du coq au vin est simple : une volaille, du vin rouge, du temps. Mais comme le vin constitue les trois quarts de la sauce, sa qualité se retrouve intégralement dans l’assiette. Un vin que vous ne boiriez pas donnera une sauce que vous ne mangerez pas.

    Ingrédients

    • 2 cuisses de poulet (460 g)
    • 4 hauts de cuisse (650 g)
    • 2 blancs de poulet (280 g)
    • 100 g de lardons fumés
    • 12 petites échalotes
    • 250 g de champignons de Paris
    • 3 gousses d’ail hachées
    • 3 cuillères à soupe de cognac
    • 600 ml de vin rouge corsé
    • 150 ml de bouillon de volaille
    • 2 cuillères à café de concentré de tomate
    • 1½ cuillère à soupe d’huile d’olive
    • 2 cuillères à soupe de farine
    • 1 noix de beurre
    • 3 brins de thym, 2 de romarin, 2 feuilles de laurier
    • Persil pour le service

    Préparation

    1. La veille, faites mariner les morceaux de poulet dans le vin avec les herbes. Égouttez-les et réservez le vin.
    2. Séchez soigneusement le poulet, salez-le et faites-le dorer dans l’huile, en plusieurs fois, jusqu’à ce que la peau soit bien colorée. Réservez.
    3. Faites rissoler les lardons et les échalotes dans la même cocotte, puis ajoutez l’ail 1 minute.
    4. Versez le cognac, flambez ou laissez réduire 1 minute, puis ajoutez la farine et remuez 2 minutes.
    5. Remettez le poulet, versez le vin de la marinade, le bouillon et le concentré de tomate. Portez à frémissement et laissez mijoter 1 h 30 à couvert.
    6. Faites sauter les champignons au beurre à part et ajoutez-les 10 minutes avant la fin. Parsemez de persil au moment de servir.

    Astuce

    Retirez les blancs au bout de 45 minutes et remettez-les en fin de cuisson : ils sèchent bien avant que les cuisses ne soient tendres.

  • 左宗棠鸡：脆皮不回软的关键在复炸

    左宗棠鸡：脆皮不回软的关键在复炸

    左宗棠鸡是美式中餐的招牌，但真正难的不是酱汁，而是让炸好的鸡块在裹上酱之后还能保持脆。答案是复炸：第一次低温炸熟，第二次高温炸脆，酱汁则要等到最后一秒才裹上去。

    材料

    • 鸡胸肉 350 克，切块
    • 中筋面粉 ¾ 杯
    • 鸡蛋 1 个
    • 淀粉 2 汤匙（挂糊用）+ 2 汤匙（勾芡用）
    • 泡打粉 1 汤匙
    • 盐 1 茶匙
    • 洋葱粉 ½ 茶匙
    • 蒜粉 ¼ 茶匙
    • 清水 ¾ 杯
    • 鸡汤 ½ 杯
    • 生抽 3 汤匙
    • 蜂蜜 2 汤匙
    • 米醋 1 汤匙
    • 香油 2 汤匙
    • 韩式辣酱 ½ 汤匙
    • 蒜 1 瓣，切末
    • 姜末 1 茶匙
    • 小葱 2 根，切段

    做法

    1. 面粉、泡打粉、盐、洋葱粉、蒜粉、2 汤匙淀粉、鸡蛋和清水调成糊，稠度像酸奶。
    2. 鸡块裹糊，油温 160°C 下锅炸 4 分钟至浅金色，捞出沥油。
    3. 油温升到 190°C，鸡块回锅复炸 1 分钟，炸到金黄酥脆，捞出。
    4. 另起锅，香油爆香蒜末姜末，倒入鸡汤、生抽、蜂蜜、米醋和辣酱煮开。
    5. 剩下 2 汤匙淀粉加水调匀，淋入锅中勾芡至酱汁能挂勺。
    6. 关火，鸡块下锅快速翻裹，撒葱段立刻上桌。

    小贴士

    裹好酱就得马上吃。这道菜放十分钟，再脆的皮也会软。

  • 鸡肉粥：米要先冻过，粥才开得快

    鸡肉粥：米要先冻过，粥才开得快

    广式白粥讲究「米水交融」，看不见米粒，只剩一锅绵滑。传统做法要熬一个多小时，但有个偷懒的办法：生米洗好后冷冻一晚，米粒受冻裂开，下锅二十分钟就能开花。

    材料

    • 鸡肉 225 克，切片
    • 盐、白胡椒各少许
    • 大米 ½ 杯
    • 清水 8 杯
    • 姜 1 茶匙，切丝
    • 姜汁 1 茶匙
    • 小葱 1 汤匙，切花
    • 香菜 55 克，切碎

    做法

    1. 大米洗净沥干，装袋冷冻一晚（时间不够就直接用，煮久一点）。
    2. 鸡肉片加盐、白胡椒和姜汁抓匀，腌 15 分钟。
    3. 冷冻的米直接下锅，加 8 杯清水和姜丝，大火煮开。
    4. 转小火，锅盖留条缝，煮 25 分钟，每隔几分钟搅一次防粘底。
    5. 粥变得浓稠时下鸡肉片，煮 5 分钟至刚熟。
    6. 加盐调味，撒葱花和香菜上桌。

    小贴士

    搅拌要用木勺贴着锅底划。粥底一旦糊了，整锅都是焦味，救不回来。

  • 鸡肉炒饭：隔夜饭才是正解

    鸡肉炒饭：隔夜饭才是正解

    炒饭这件事上，隔夜饭不是将就，而是正解。刚煮好的米饭含水量高，下锅只会黏成一团；冷藏一夜后米粒收干变硬，才炒得出粒粒分明的效果。

    材料

    • 鸡腿肉 450 克，切丁
    • 盐 1 茶匙
    • 菜籽油 3 汤匙
    • 鸡蛋 3 个
    • 洋葱 ⅔ 杯，切丁
    • 蒜 2 瓣，切末
    • 姜粉 2 茶匙
    • 胡萝卜 1 根，切小丁
    • 青豆 ⅔ 杯
    • 隔夜茉莉香米饭 4 杯
    • 小葱 2 根，切花
    • 五香粉 ½ 茶匙
    • 生抽 2½ 汤匙
    • 香油 1 茶匙

    做法

    1. 隔夜饭用手抓散，确保没有结块。
    2. 热锅下 1 汤匙油，炒散鸡蛋，盛出备用。
    3. 补 1 汤匙油，鸡丁加盐下锅，煎到两面金黄，盛出。
    4. 再下 1 汤匙油，炒香洋葱、蒜末和姜粉，加胡萝卜丁炒 2 分钟，下青豆。
    5. 转大火倒入米饭，用铲子压散翻炒 3 分钟，让每粒米都裹上油。
    6. 鸡丁和鸡蛋回锅，沿锅边淋生抽，加五香粉翻匀，关火后淋香油、撒葱花。

    小贴士

    生抽要沿着锅边淋，不要直接倒在饭上。碰到锅壁瞬间焦化的那点香气，正是炒饭和拌饭的区别。