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Alter's annual chicken thread - Page 2

post #16 of 71
Thread Starter 
Quote:
Originally Posted by iammatt View Post
put a steamer basket above with rice, a bit of liquid and some butter in a bowl. You really have to try it first to get a good sense of the timing on the rice, so probably not this time.

Got it...it will be a rice-free dinner anyways. Japanese folks need a break from it every now and then.

Quote:
Originally Posted by ChicagoRon View Post
Poaching goes along with the clay pot idea I was going to throw out.

I had forgotten about those. Do you mean one of those schlemmertopf things? That could work...but not sure if I could find one around here....and the small oven is a problem too.
post #17 of 71
Quote:
Originally Posted by iammatt View Post
Whole chicken, or pieces, poached in a soy sauce/rice wine liquid with ginger, star anise, sichuan etc. It turns red, and is delicious.
Damn that sounds tasty
Quote:
Originally Posted by iammatt View Post
put a steamer basket above with rice, a bit of liquid and some butter in a bowl. You really have to try it first to get a good sense of the timing on the rice, so probably not this time.
Could you also swing this with a bamboo steamer if you cut the chicken into pieces and lined the tray for the rice?
post #18 of 71
Im getting hungry reading everyone's replies. Im coming for dinner Alter. PM me your address please.
post #19 of 71
Quote:
Originally Posted by Alter View Post
Got it...it will be a rice-free dinner anyways. Japanese folks need a break from it every now and then. I had forgotten about those. Do you mean one of those schlemmertopf things? That could work...but not sure if I could find one around here....and the small oven is a problem too.
Yeah - space could be an issue: http://www.romertopfonline.com/recipes.html
post #20 of 71
I like to stuff a chicken with whole sprigs of basil and then roast. Normal spices on the outside.
post #21 of 71
Quote:
Originally Posted by iammatt View Post
Whole chicken, or pieces, poached in a soy sauce/rice wine liquid with ginger, star anise, sichuan etc. It turns red, and is delicious.

oh, wow. I'll be trying this.
post #22 of 71
Zuni all the way.
post #23 of 71
i've been making LOTS of chicken-and-rice dishes lately ... maybe the cool weather. they're perfect sunday suppers, always lots of leftovers for the rest of the week.
post #24 of 71
Quote:
Originally Posted by foodguy View Post
i've been making LOTS of chicken-and-rice dishes lately ... maybe the cool weather. they're perfect sunday suppers, always lots of leftovers for the rest of the week.
I'm over-due for making a jambalaya - I'll have to do that soon.
post #25 of 71
I clicked on this thread, assuming it was going to piss me off. Surprisingly, it has made me happy.
post #26 of 71
Quote:
Originally Posted by Thomas View Post
oh, wow. I'll be trying this.
It is really great. I'll post a full recipe later. It makes great picnic food as well.
post #27 of 71
Why don't you just stand in line for your Christmas chicken at KFC like everyone else in Japan?
post #28 of 71
Quote:
Originally Posted by Tokyo Slim View Post
Why don't you just stand in line for your Christmas chicken at KFC like everyone else in Japan?
Xmas might be a good time for Torihamu ? ? ?
post #29 of 71
Can you smoke it? You don't need a smoker but if your space is limited you'll probably have to cut it up.
post #30 of 71
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