What should I make for dinner? - Page 4

Steaming is a better method (more chickeny flavor, more moist), but I also wanted to make a stock for a noodle dish later in the week, and it would've taken longer. The leftover chicken can be used in a noodle dish,with the broth.

So, these are the recipes:

Boiled chicken:
1 chicken, washed, covered in cold water
3 stalks of scallion, chopped in big chunks
1 3-4" finger of ginger, chopped in big chunks
1 tablespoon salt (season to taste)
1 tablespoon fish sauce
a few peppercorns
- boil the chicken for 30-45 minutes (until internal temp reaches 165), then take it out and let it come up to room temp before chopping it up. Let the broth reduce further, until good flavor is achieved.
- this broth is a good basic broth for other noodle dishes, too, which I'll make tomorrow. It's a good idea to let the broth sit for a day or two to deepen the flavor.

Ginger dipping sauce:
1 3" finger of ginger, grounded up
3-4 tablespoons of fish sauce
1-2 thai chilis, thinly sliced
1/2 teaspoon sugar
juice of 1/2 lime, or more, to taste

Pickled cabbage:
1 small head of red cabbage, shredded
1 medium carrot, shredded
pickling liquid: 3 tablespoons fish sauce, 6 tablespoons rice wine vinegar, 1/2 teaspoon of sugar, pinch of salt, cracked pepper, 2 chopped garlic, 2 thinly sliced thai chilis
- combine everything in a stainless bowl, mix well, let marinate for at least 30 minutes (longer is better)

That's off the top of my head. If I forgot something, I'll add later.

I was just fucking around with you. Let's hug it out, biotch.

Re: the chicken. Presentation wasn't top of the priority list. I was hungry, and wanted food fast. It did look better in real life; the skin had better color. I suppose I could've taken a few retakes to get the lighting right so it looked more appetizing, but, as said, that wasn't a priority.

The chicken tasted great, IMO, for being what it was--store bought ordinary cheap chicken, boiled quickly, and chopped up into small pieces.

Or, you're just not used to seeing how ordinary food looks--simply, unadorned with fufu sauces and inedible garnishes.

The skin wasn't supposed to be crisp for this application. Properly, it was supposed to be chewy, yet snappy, and golden in color. Go get a good steamed chicken from Chinatown and see what I mean--albeit, the Chinese eat this with a soy sauce (and they use an older chicken, which I don't have access to locally). If you boil it for too long, the skin would be mushy and disgusting. This chicken didn't reach that point when I took it out.

You could take the skin off and fry it, chicharones style.