100 year old fried chicken recipe

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Fried Chicken In The 18th Century? 300 Year Old Recipe

We usually think of fried chicken as well, traditionally an American dish, but today,I’m going to share with you an old English recipe from 1736 that I think will change,the way you make fried chicken. Thanks for joining us today on 18th Century Cooking.,The recipe today comes from the little recipe book by Nathan Bailey called “Dictionarium,Domesticum” from 1736 and it’s an odd little cookbook. It’s set up like a dictionary,so it’s in alphabetical order and this recipe you’ll find under marinade. So that’s,where we need to start with this recipe, with the marinade. Now this one’s actually pretty,simple. It starts off with the liquid portion which is lemon juice and verjuice or vinegar.,Verjuice is actually a very common ingredient you’ll find in early 18th century recipes.,It comes from the juice of unripe grapes, unfermented, and while it’s very sour, it,actually has a very mild flavor. If you’re going to use vinegar, the vinegar that would,have been typical in an 18th century, especially English, setting would be malt vinegar. In,the time period, they called it wine vinegar, but it’s actually malt vinegar today. If,you can’t find that or you want to use something that doesn’t quite have that kind of a flavor,,then you can use cider vinegar or even distilled vinegar. Lemons were available as well, depending,on your location and your social position and interestingly enough, lemon zest or lemon,peel was the second most common type of spice you’ll find in many of the 18th century,cookbooks, so very common. In this case I’m opting for the juice of two large lemons and,an equal amount of distilled vinegar. The recipe suggests salt, pepper, cloves and bay,leaf, but no real amounts here, except for the number of bay leaves, two bay leaves,,so we’re guessing maybe a teaspoon of salt, a teaspoon of black pepper, and a quarter,of a teaspoon of cloves, and the last ingredient is something called chaebols and we had to,look that one up. That’s a spring onions or as we would call it, green onions. I’ve,got about a half a cup. Shallots are something that you could substitute in in this place,as shallots were very common in the 18th century and it would probably make a very interesting flavor addition.,The recipe calls for quartering your chicken. I’ve actually cut it up into individual,pieces so that it’ll go a little farther. The recipe suggests marinating this chicken,for 3 hours and you should probably stick to that. If you used some of the more powerful,,like the malt vinegar, it can really enhance the flavor too much so 3 hours is a good time.,We’re coming up on our 3 hour mark and it’s time to work on the batter portion and this,is a little bit different than what I’m used to. Like our marinade, the batter is,also very easy to make. I’m using about a cup and a half of flour, just regular all-purpose,flour will work fine and enough white wine, like a Rhine wine, would be good, adding enough,to make this into a thin pancake batter, and finally I’m going to add the yolks of 3,eggs. You can top this off with a little more wine if you need to to get to the right batter,consistency, and finally a teaspoon of salt will finish this off and mix it so that it’s,nice and even. If you don’t want to use wine, you could use cider instead or maybe,just water. There was no suggestion of the particular kind of oil to fry it in. In the,18th century, they would have used lard probably or even a clarified butter. You can use the,modern oil of your choice. We are deep frying with oil right over an open fire. Obviously,you have to be very careful when you’re doing it like this. You want to heat your,oil to about 350 degrees. You should see a little shimmer in the top, definitely not smoking.,We’re going to fry this in batches of 3 or 4 pieces, maybe 5 pieces. Really it depends,on the size of your pot, and I’m not sure exactly how long you want to cook it, but,you want to get to the point where the color is a nice light mahogany brown.,Now before we serve this, there’s just one more component that we need to do, fried parsley.,Now you may think that’s strange, but trust me, you’ll love it. Before you fry this,parsley, make sure it is very, very dry. Completely dry, blot it as much as possible, or the results,can be disastrous. Fry it in small batches for several minutes until it gets nice and crispy.,We’ll crumble this over the chicken as a tasty garnish.,Well, there it is. It looks wonderful, let’s find out just how it tastes.,Wow, 18th century fried chicken, and the flavors are definitely a little different than what,you’re used to. That marinade does something really special. You get a little bit of that,lemon flavor comes through just a little bit, a hint of that wonderful flavor and the crispiness,,the fried parsley is really interesting. Mmm, I really love this recipe. This one is great!,Who would have thought 18th century fried chicken? It’s great. If you give this one,a try, I really hope you go down in the comments section an

Meet the 93-year-old Woman Behind New Orleans' Best Fried Chicken | Eat. Stay. Love.

Meet the 93-year-old Woman Behind New Orleans' Best Fried Chicken | Eat. Stay. Love.

what is Dooky chase when my grandparents,started this place 75 years ago they,said this place is dedicated to,fun-loving people in our great city we,want you to feel welcome enjoy what we,have cooked think of it as our home,because it is an extension of our home,this day you have the opportunity to,meet my mom Leah,chef Leah mrs. chase I believe chase,been in this kitchen about 70 years I,guess she say it's time to get out but I,still have work to do so here I am you,met on a great date on her birthday,a 93rd birthday and we are so thankful,for that Alba you know you got to be,grateful when I tell you I'm the,luckiest woman in the world I don't have,to tell people it's my birthday they,know it I pick up the paper this morning,here I'm in the paper I didn't tell the,paper it's my birthday,the president knows it's my birthday,when we see her walk over at 8 o'clock,in the morning and she will stay here,until 12:00 and after she is the,inspiration to everyone on the staff,it's good to have people think about you,and all you have to do is think about,other simple it's so easy to do to me,she has so much still she wants to give,tonight we have a set menu shrimp it's,an Italian salad where we call a yard,and pour chicken and fish seasoned right,put it over there I get the red bell,pepper harsh red pepper and some tumeric,put it in put it in put it right in for,four come on all that all of it I don't,know where I was when they were passing,out patients I must have been behind the,door somewhere because I don't have any,staff works hard to keep that spirit,that was started with my grandparents 75,years ago that welcoming spirit that,spirit of service mr. poori has been our,customer for years in years he said you,know I'm going to use this opportunity,today to do bonding with my son it's,been a while yeah since we did lunch,together at me and that's a song this is,a tree I'm paying for this of course,Oh in Orleans we don't meet unless we,eat no gentlemen how are you today are,you good good to see you all we are just,stalling we are so you came to the right,place sorry don't invite us the meeting,if you know service and food we're not,that's not going to work I'm gonna have,red beer okay hot sauce,and fried chicken and no one,you know Paul it's online I like I like,to get drunk and I like the ring okay,red means and ready for me and I sighs,okay,as usual I am paying for that's we are,filled with memories if ever the same,was true you wish these walls could talk,cuz I would love to hear what they have,to say I've been coming here since 1945,I don't get excited all the celebrities,but when you go home and then you think,about it step dad I actually got to meet,President Omar anybody who was everybody,came through here came through here and,I got to meet Oprah Winfrey and Stevie,Wonder,Jim Brown Willie May Rachel's Thurgood,Marshall all of those people into one,little tiny place on Orleans Avenue,anybody who was somebody who was black,right was right here right at digger,Chase this was always called the,restaurant they never said I'm gonna,take your dick you tainted this was the,only restaurant what do you say what's,the restaurant the restaurant go into,the restaurant and that was always a,good feeling but they said this is our,restaurant because one time it was all,they had no other place I always say we,change the course of American history on,bobba bobba kappa but the Freedom Riders,came from this area they left from here,they always met here,we always had gumbo and fried chicken,gentlemen I have your entrees ready just,thinking about the beans coming all,right chicken the food is what you need,to bring people back it's like coming,into your home and you've done my famous,this is when I first had that dalla,tater than that sensing that Fried,Chicken I did I thought it was a joke,when I started out with me and then it's,so know you're gonna get nominated for a,best fried chicken i won,oh my god y'all can't really be serious,I have nobody thinking like this chicken,there you go I just do what my mom,taught me how to do season it up let it,sit there for a couple hours and then I,fry it the fried chicken one I was like,pretty good that's a pretty good feeling,my soul is been satisfied you know I can,say it it really easy off the chest,yeah hooked it so their office knowing,you learned so much about people if you,know what they eat this is not a,restaurant this is an institution of,learning of culture this is an,institution of love because what's in,that pool,there's not the amount of ingredients,that goes in the pot there's what comes,from the heart,sometimes your food you come together,you say well that's the same thing we,eat maybe we do it a different way but,food brings you together it is so,important you all into me is the,greatness I have never seen the city I,could live in other than the world we,know how to live we enjoy life,you don't just serve food you serve love,right out to Katrina when everybody was,in trou

How a 77-Year-Old Indonesian Chef Cooks 300 Lunches Every Day — First Person

How a 77-Year-Old Indonesian Chef Cooks 300 Lunches Every Day — First Person

setengah tujuh masa,lu Kak ekong kalau pagi masak ya 3 jam 4,jam ya bisa 20 macam 30 macam saya kalau,udah di driver maka happy,kacang panjang,ini buncis,ini,saya punya makanan,fresh setiap hari masak pagi udah jualan,habis sudah habis masak yang baru lagi,saya,di dapur masak Saya,suka masak aja,kalau pagi Masak mau cepet jadi biasa,Udah tiap hari masa yang baru jadi orang,suka makan,saya kalau masak masak-masa ini semua,saya sendiri masa belum cari dapat yang,bantu masak lagi karena,rasaelain ini takut langganan nggak,pulang Makan lagi nanti kalau nggak enak,gitu jadi terpaksa saya masak sendiri,ini sambal kentang,goreng telur ini telur balado,saya sekarang,77 waktu 75 saya buka restoran ini saya,happy Buka pada masa masakan kalau di,rumah kan nonton tidur takut pikun ini,sekarang masa-masa happy tambah semangat,buncis,labu labu siam Saya nonton punya ini,kacang panjang untuk tauco punya,dari supermarket gampang,ini orang Indonesia banyak sekali,ini ini tempe ini mau sambal goreng,tempe,sambal goreng tempe tahu,sambal cabe ijo,sadar resepnya ini orang suka makan aja,masak nggak ada resep telur resep ya,datang ke Amerika tahun,1997 Saya datang dari Medan sementara,Saya di rumah masa tahun 20 ada covid,tak bisa masak di rumah saya ingin buka,restoran saya ambil,restoran ini waktu bulan 7 saya buka,waktu covid saya baru buka restoran nih,temen-temen bilang gila,ini untuk masak tauco,Saya orang-orang suka makan ini saya,suka hobi masak jadi suka masak-masak,diri kalau udah masak teman-teman bilang,enak ya,orang induk sini banyak Spot saya semua,suka,makan-makan masak saya saya ya buka,restoran tak tahu rame orang sampai,mana-mana cerita enak-enak semua,teman-teman,ke teman datang sini semua,ini saya tambah semangat tambah suka,masak tambah lagi masak,tauco lontong sayur ya,labu masak lontong sayur ya,bawang ketumbar,serai,daun jeruk lengkuas,pilih ini semua,di semua daging,jadi dimasak jadi ini,ya,ini daging daging,buat rendang,eh rendang,waktu nggak jualan di rumah dua minggu,nonton tidur macam kena sakit berat gitu,kena sakit itu bisa pikun,saya semangat gitu kalau nggak pikiran,nih kacau,Saya dari umur 17,nengok Emak saya masa,belajar masa sama Mamanya,masak Chinese Indonesia,campur-campur sayurnya gitu waktu saya,masak lontong sama Emi teman nasi lemak,nasi kuning ingat Mama saya,dan salam pandan teri ya,garam sedikit,nanti,nasi uduk ya,nah nasi kuning,nasi kuning,wah,setengah jam udah tak capek kalau udah,setengah jam istirahat masak lagi,setengah udah tak capek udah bisa masak,lagi,hobi masak,Oke ini,kalau di Medan pagi-pagi Buka orang,belanja pakai daun bungkus rontong nasi,semua gitu Ini nasi kuning bungkus,rendang ayam goreng,tempe,sambal terasi,nasi kuning,bungkus,Nasi sayur Medan,di sini Amerika aja baru pakai kotak,baru-baru bisa orang bawa pulang kalau,orang udah bungkus pakai kotak jual,orang ambil aja jalan udah bisa pulang,nggak apa-apa nggak Kena nggak Kena,takut penyakit coffee,yang biasa kami jual ini,nasi kuning kotak ya di Chili belacan,ikan ini nasi kuning,nasi kuning kotak ini paling laku di,restoran satu hari bisa 70 kota,saya ada masak keripik kacang ikan teri,ikan asin,keripik kentang ada di depan jualan itu,ini kalau buka kan kecil-ketik jadi,orang beli nasi sekali beli belanja itu,ya kalau sini saya masak semua ini,kacang sama teri ini kentang,nama kacang teri ini empeng ini ikan,asin ini barang-barang ini laku sekali,ini semua orang suka,saya Happy anak-anak saya udah dateng,menantu,ya Mbak semua bantu saya anak cucu semua,bantu menantu bantu di depan semua saya,sekarang anak udah di sini semua jarang,pulang Indo di sini bareng induk pun,udah banyak sendiri nggak susah juga mau,makan apa semua ada gitu,kalau orang suka makan masakan saya saya,happy

How LA's Honey's Kettle Has Been Perfecting Fried Chicken for 40 Years — First Person

How LA's Honey's Kettle Has Been Perfecting Fried Chicken for 40 Years — First Person

- I wanna be that Colonel that was famous for the old,,because now, today, we have reinvented fried chicken,,and have you noticed how popular it is?,I have cooked millions and millions,of pieces of chicken over my lifetime.,We just pulled in a delivery of chicken,,and we wanna right away get this chicken marinated.,That's one of our secrets, marinating.,This is a one and a half size cup of marinade.,I learned practically everything you need to know,about a chicken from the farm to the table.,We have a farm that is absolute highest standards,for producing chicken in the country.,My middleman and I have been doing business,for over 25 years.,He knows what I need as a chef.,So it starts with this raw product,that comes here fresh every day, six days a week.,So that's the process for seasoning the chicken.,Now we're gonna take it to the cooler.,- The new goes to the top.,The stuff from the day before it goes to the bottom.,And then we kind of cycle it in the middle,,is what's used in the day.,Make sure that it's marinated for at least 24 hours or so.,You can only imagine how many biscuits,and how much chicken we go through,if we get these once a week.,And the brown mix is for chicken.,The white is for the biscuits.,So we load them here.,We count it, make sure we have enough,,and then we bring it in and we load it for the restaurant.,So right now I'm gonna get the batter,and I'm gonna walk you guys through how we get,that process going.,Yes, we used to do this back in the restaurant in Compton,,and that was actually one of my first jobs in high school.,I would have to drive all the way out to the restaurant,that my dad had in Compton and make this by hand.,- Trenton is my middle son,and he works real closely with me,on everything Honey's Kettle.,He's an amazing chef, a truly amazing.,- So here's the mix and it has all, you know,,the ingredients, the flour of course,,different spices and seasonings,and different types of salts.,So we start with filtered water, fresh filtered water.,That gives us the best flavor, the best crisp.,My dad has been doing these recipes,and creating his recipes for years.,So every so often he changes up the amount of water we use,'cause he wants it to be a perfect consistency.,- We're probably going through something like 100 pounds,a day of batter mix.,That would be two of those bags you just saw.,- We pour that in.,So we ready.,And it's like the perfect consistency,after the three minutes and the amount of mix we did.,I like to call it like a melted ice cream milkshake,type of consistency.,- So what we do is we come to the raw chicken here.,This is the marinated chicken,and we put it to one side like that.,And the purpose for that is when we go to dip,the chicken in it, we don't want the batter to fall,off really slow because then it's gonna be caked on batter.,And we don't want it falling off so fast,that it has no bubbles to it.,We dip it in our batter,,and you see that nice creaminess and how it shakes,,and we shake off the excess and then we drop it in there.,And you see that batter, see how it's dripping off?,You're already an expert, as you say,,it's not running off like water.,It does have a certain thickness that's holding.,Our chicken is made through a process.,We call it the reinvention of kettle fried chicken.,A kettle is a deep vat of oil.,We're talking like 50 pounds of oil.,We use 100% peanut oil.,It's the highest grade of oil you can use.,When we drop our wet chicken, it goes to the bottom.,So what it's doing is locking a crust,of crispy crackling crust.,And that crust is gonna lock in all,the natural flavor of the chicken, the marinade,,and it's going to cause the chicken to basically pulverize,inside of it because of the heat.,Where does the heat come from?,The heat comes from the bottom.,So this is a modern kettle, right?,So that heat is gonna be more intense,at the bottom than at the top.,This is an invention of mine.,It looks like, you know, a sword.,But we call it a kettle fork.,We can't put our hands in there,,but we can reach down here in the bottom of the kettle.,And you'll notice when I get to the bottom,,the chicken has lodged itself onto this heavy duty grate.,I had these purposely made.,It's a heavy duty process of cooking the chicken,,so you need heavy equipment.,So then now, I take the fork,and I dislodge all the chickens,and any batter crumbs from the bottom.,So we're gonna take that and boom!,And there it goes down to the front,and that's ready for the production line.,My mother, who is from New Orleans,,my father who's from Shreveport,,are two of the best cooks that ever was.,And I used to just kind of be in the kitchen,around my mother, just sort of watching her.,But it's based on all my experiences.,We've been around here for 20, 22 years.,I think we had something to do with the popularity,of fried chicken because now people realize you,can get healthy fried chicken,,fried chicken that leaves the oil where it belongs,and gives you only the final prod

Best Chicken Wings! - 200 Year Old Recipe

Best Chicken Wings! - 200 Year Old Recipe

welcome to 18th century cooking I'm your,host John Townsend and today we're doing,amazing 18th century chicken wings I,don't even believe it thanks for joining,us today as we savor the flavors in the,aromas of the 18th century the recipe is,in the professed cook by Claremont this,is actually sort of an interpretation or,translation of an earlier French cook a,French cookery cookbook and this one,their title at least the English title,is chickens without art I believe the,French title was probably more closely,chickens the easy and friendly way right,and we think of maybe chicken wings that,way although they don't call them,chicken wings cut off the wings of four,middling chickens flatten them with the,handle of a knife marinade them with,salt and pepper chopped parsley green,shallots mushrooms and a little good oil,then put them in a stew pan separately,with the marinade on a good brisk fire,turn them soon they will require only a,quarter of an hour to do so take the,wings out lay them on a dish that you,intend for the table add two spoonfuls,of Cullis to the sauce skim it well when,ready add a good lemon squeeze and serve,upon the meat so it doesn't necessarily,you know may be something like you know,basically barbecued chicken wings like,we might be expecting today but it's,gonna probably end up something like,that very very interesting recipe most,of the recipes you find it in English,cookery cookbooks don't talk about,specific parts of the chicken they,generally tend about cooking the whole,entire chicken so I thought this one was,quite interesting in that they are,talking specifically about chicken wings,and kind of doing them in a fancy way so,this is probably kind of really close to,the reason why and what we do with,chicken wings today we need to start,with our our marinade first we've got,parsley I've already chopped up a good,bit of parsley here we're just going to,put it in our large mix,Boal mushrooms chop those up in a nice,medium kind of size we're gonna put a,good bit of mushrooms in there they make,a great component of this marinate we've,got our green onions or they call for,green shallots in that recipe so either,one of those is gonna work fine I'm,going to go ahead and put salt and,pepper in the marinate and we'll also,put them on the chicken wings but let's,go ahead and put a little salt and,pepper in there there we go and now,we've got our good oil you can use,whatever standard cooking oil you like,to use and we're just gonna pour a good,bit of that in here and now let's get it,nice and mixed up so it can start,marinating we're gonna set this aside,and we're gonna start working on those,chicken wings get them here and,obviously the author of this was worried,about the chicken wing being flat enough,so that when it was cooking it didn't,have pieces that were sticking up like,that so we want to make sure that our,chicken wings are nice and flat we can,take our back of our knife and just make,sure those are flattened out and usually,it's this small joint that we can,flatten out a bit now for a little salt,and pepper on the outside of these,chickens,so our chicken wings are now buried in,this nice marinade and we're gonna set,this aside maybe an hour two hours three,hours so that all those flavors can mix,together nicely then we can start to,cook them,well here they are they're amazing that,look great,you know while cooking them they scented,the kitchen the perfect way this is just,smell wonderful and so at the end of,this process we took the chicken wings,out we left the you know all that,marinating in the pan we added some,broth to that and sort of made the gravy,just like that the direction said and,that came back out and went on top so it,it looks like it's gonna be great I,can't wait to try these guys out go,ahead and just pick up one of these,flavors are tremendous that lemon comes,in it does right up on top gives you,that wonderful sort of acidic spicy,flavor that really adds a tremendous,quantity to this now now the real,question is what's the rest of this,gonna be like Wow not just the chicken,wings themselves but the sauce that came,on top hmm those mushrooms are,tremendous everything cooked down into,this just really really tasty sauce,they're all that wonderful you know salt,and pepper in there and then all the all,the spices are all the wonderful flavor,that comes in with the onion and the,mushroom this is just one of those,you've got to try it because it is such,a wonderful way to cook a a very,inexpensive meat cut chicken wings but,yet it's boy it's like 10 stars this is,really good another thing to remember,about this recipe is that it's so very,very simple I mean it has actually kind,of few ingredients very simple,ingredients the prep time is very short,if you already have chicken wings to,work with I mean you just basically mix,this up and set it aside so it only has,5 minutes of prep time and then a 15 20,minutes of cooking and it's done so it,is a,very fast and very good

The Village Has Its Own Best KFC! Crispy Chicken Legs For All Children

The Village Has Its Own Best KFC! Crispy Chicken Legs For All Children

فخذ دجاجة.,ملح.,مزيج التوابل.,فلفل أحمر مطحون.,كركم.,فلفل أسود مطحون.,مزيج التوابل.,مسحوق الثوم.,فلفل أحمر.,دقيق القمح.,مسحوق الخبز.,مسحوق الثوم.,فلفل أسود مطحون.,ملح.,كركم.,بيضة.,زيت الذرة.,البطاطس.,ملح.,فلفل أحمر.,فلفل أسود مطحون.,بطيخ.,ممتاز.

🐓 How my dad cooks the JUICIEST Whole Chicken (豉油雞)

🐓 How my dad cooks the JUICIEST Whole Chicken (豉油雞)

我们今天来学爸爸的,豉油鸡,一道粤式经典美食,通常都会在唐人街橱窗内看到,有着吸引的深褐色外皮,和柔嫩多汁的鸡肉,我觉得豉油鸡,是一道非常容易又受欢迎,,适合在排队场上或家庭聚会时享受的一道美食,感激Butcher Box赞助今天的视频,和我们今天用到的鸡肉,待会儿再和大家分享他们,首先爸爸会教导我们几个小技巧,如何得到最入味的豉油鸡,今天我选择了这只比较健康的鸡,这是一只有机的鸡,皮薄,肉厚,整只鸡没有很多的肥油,这只鸡很漂亮,传统豉油鸡,是用小只的鸡,大概2-3磅左右,今天我用的鸡是4磅多一些,所以我浸泡鸡的时间会比较长,也会用更多的豉油,首先,把鸡洗干净,首先,把鸡洗干净,这只鸡已经是很干净了,很干净,准备鸡肉最重要是,要清洗干净鸡胸的内部,鸡胸肉,已经是很干净了,洗一洗就很干净了,鸡洗干净以后,接下来就是关键步骤,得到完美的口感和色泽,这锅水已经烧开了,大一点的锅子,把开水倒进来,漂一漂皮,看到皮已经开始收缩了吗?,看到吗?,为什么要让皮收缩?,浸泡鸡的时候,皮就会比较脆一些,浸泡的时候,也比较容易上色,确保热水也流入鸡的内部,Patreon的Mumbles问到,必须要用整只鸡煮吗?,可以只用鸡胸肉,鸡腿肉或者鸡翅膀吗?,当然,可以用鸡腿肉或鸡胸肉,一样的方法浸泡,还是需要先浇热水,先烫一烫再浸泡,就算是没有皮,也是要先川烫,把表皮的油分去除,川烫的方法能够去除部分的油脂,鸡会更容易上色,因为没有了脂肪的阻隔,如果大家想要得到均衡的色泽,颜色不会不均匀的话,花少许时间,利用热水川烫鸡只,的每一个部位和隙缝,爸爸利用了另一只,比较小的鸡只来做示范,和锅子使到翻转鸡只,更加方便,鸡只越大,这部分需要花的时间更长,这个川烫步骤,会使到鸡只,更加容易吸取酱汁,呈现这道美食的经典金黄色,豉油鸡,是一道深受喜爱的粤式佳肴,为的是富含味道和柔嫩的鸡肉,和白切鸡的煮法相似,但白切鸡主要的是,鸡肉的原汁原味,配合香味扑鼻的姜葱酱,今天这一道,反而,取的是豉油和香料的鲜香味,煮的时候慢慢被鸡肉吸收,和其他的鸡肉菜肴一样,中国人喜欢招待一整只鸡,包括头部,尤其是在农历新年这种节庆日子,寓意家庭美满和丰盛,当然,大家也可以用鸡的各个部位来煮,出来的效果也是一样无与伦比,鸡肉川烫好后,放在一旁沥干,准备别的材料,接下来,切其他材料,3粒八角,如果家里没有八角,可以不用八角,想拍碎的,就用厨房纸包起来,才不会溅到四周,像这样拍碎,这样就好了,拍碎之后,就好像这样了,看到吗?,青葱,切段,把3条青葱切段,姜,切片,姜已经洗干净,不需要削皮,大概1盎司就足够了,好了,红葱头,切开红葱头,把红葱头切成4片,好了,这就是全部的材料,这些所有成分都会列在我们的博客madewithlau.com,以及一步一步的说明和视频剪辑,以指导你在家里做这道菜,首先,把材料用油爆香,开火,锅烧热了以后,加入2汤匙油,油烧热后,或者大概30秒后,加入姜片,把姜先爆香,1到2盎司的姜片,随大家喜欢,1盎司姜,20秒后,加入红葱头,爆香红葱头,再过20秒后,加入八角,八角,再过10-15秒,加入葱段,加入葱段,爆香,青葱爆香了15秒后,加入米酒,接下来,加入3汤匙的米酒,倒进来,再过15-20秒后,加入豉油,好了,接下来,加入豉油,12盎司的生抽,因为我们的鸡比较大,12盎司的生抽,再加入少许,2盎司,1瓶是10盎司,哪一种豉油是最好的呢?,用大家平时用的豉油就好了,不一定要选择特别牌子的豉油,把生抽煮了大概30秒后,加入热水,16盎司的热水,过了30秒后,加入冰糖,冰糖,可以酌量,如果大家不想要太甜,我用了3盎司,广东人喜欢比较甜,北方人喜欢稍微少甜一些,冰糖,糖有三种,白砂糖,黄糖和冰糖,其实也是一样的原料做成的,如果家里没有冰糖,也可以以白砂糖或者黄糖代替,一般的餐馆都会用冰糖或黄糖煮豉油鸡,由于冰糖黄糖有他的特殊味道和颜色,再过了30秒后,加入老抽,1汤匙,如果颜色不够深,可以再加入少许,如果大家想要经典的深褐色的表皮,可以多加老抽,当作食用色素使用,我们准备比较小只的鸡只,利用了6汤匙,有些食谱甚至会用到更多,The Woks of Life利用了20汤匙,或者1.25杯的老抽,准备和我们今天4-5磅的鸡只,加了老抽大概20秒后,再加入3汤匙的米酒,加了米酒以后,把火关小,慢慢地煨酱汁,让酱汁煮上2-3分钟,让味道散发开来,就可以把鸡放入锅里,慢慢地把酱汁淋上,开始时是大火吗?,开始是大火,现在是小火,先看看冰糖是否已经融化了,冰糖必须要先融化,继续以小火煨酱汁,大概2-3分钟,不停地搅拌,豉油远在2200年前,中国汉朝时期就有了,和粥一样,豉油是为了拉长食物供应而被创的,因为盐是一种很昂贵的商品,从那时起,豉油已经是所有亚洲美食里,最普遍和最重要的材料之一,今时今日的豉油,被分成两种,生抽,是大部分人都视为普通豉油,比较咸,被常用来提升咸香味,老抽,的味道比较温和,比较甜,也因为添加了焦糖而比较浓稠,还有比较长的发酵过程,今天的视频用了tamari,和老抽一般通用,爸爸主要是用来加深,好像今天豉油鸡,的深金黄色泽,好了,差不多了,现在放入鸡,淋上酱汁,把酱汁淋在鸡的各个部位,确保全部范围都被覆盖,若要更均匀的颜色,就多花时间用豉油淋在鸡的全面,刘爸爸用了比较小的鸡只来示范,我们第一次用的鸡比较大,用一个大锅比较方便浸泡整只鸡,浸泡在这里,这个是电饭煲来的,拿着鸡腿,拿过来,放在这里,将汤汁倒进来,小心地把汤汁倒进锅里,放在火炉上,通常在餐馆是没有开火的,他们用一大桶的豉油来浸泡,在家里,因为这个锅不是很大,所以做法略有不同,把盖子盖上,用最小火浸泡15分钟,再翻动鸡肉,把鸡的这一面,用最小火煮15分钟,这样慢的熬煮方式,让汤汁慢慢地被鸡肉吸收,让我们得到最柔软多汁的鸡肉,鸡浸泡了15分钟,我要把鸡翻转了,慢慢地翻转,确保不弄烂鸡皮,15分钟后,小心地翻转鸡肉,让鸡肉均衡地受热,放下去,现在,再浸泡15分钟,盖起来,盖上盖子,再熬煮15分钟,我们翻转的原因是因为鸡有一点太大了,传统上用的鸡比较小,大概2-3磅,在美国超市买到的全鸡大概是4-5磅左右,如果大家在亚洲市场,买得到比较小只的鸡,煮的时间会较短,也不需要翻转鸡,如果大家有关注我们的频道,都应该有听过我们说过,关于买可持续性来源的肉类,以鸡肉来说,最理想的是有机自由放养的鸡只,如果方便,也应该被全球动物伙伴机构所认证的,今天我们用的鸡只是ButcherBox所提供,符合了以上所有的条件,基本上,ButcherBox是一个高品质的肉类订购服务,使我们能够很轻易地,买到可持续性来源的肉类,直接配送到家门口,不需要再到杂货商店搜寻,100% 的草饲牛肉,有机自由放养的鸡只,野生捕获的海鲜等等,订购过程非常简单,浏览butcherbox.com,点击几下,就可以购买到他们特配的箱子,或者自己调配,所需要的肉类或者海鲜箱子,ButcherBox会在最新鲜的时候将食材冷冻,装入环保盒里,几天以后,这箱装有8-22磅优质肉类的盒子,就会配送到家门口,大家可以自行设定配送频率,和随时取消订阅,如果大家注重肉类的品质,和是否来自可持续性来源,如果大家没有时间到商店内购物,这是一个完美的方案,如果大家有兴趣尝试ButcherBox,可以点击以下说明栏的连结,在会员有效期内,每一盒可以得到2磅的草饲的免治牛肉,现在,我们再翻转,味道很香!,过了15分钟后,我们再翻转鸡,再熬上10分钟,Patreon的Winnie问到,如何让鸡更入味?,要视乎鸡只的大小,如果是3磅的鸡,鸡会比较容易入味,3磅左右的鸡,肉会比较薄,就算是普通的鸡,浸泡30分钟就应该足够,鸡肉会很够味了,好了,鸡已经浸泡了45分钟,试试看是不是熟透了,要试试鸡肉是否熟透,在最厚的这一部分,戳一戳,用一根筷子戳一戳鸡腿和鸡胸中间的部分,出来的鸡汁是透明而不是红色的,就证明鸡肉已经熟透了,完全没有血水了,已经熟透了,还没继续之前,我们来总结一下,准备和煮鸡只的过程,首先,利用热开水川烫鸡只,想要得到均衡的色泽,川烫鸡只过程,一定不能马虎,然后让鸡只沥干,煮好酱汁之后,用勺子淋到鸡只上,确保每个部位都可以均匀上色,过后,用小火在酱汁里煨鸡只,比较普遍4-5磅的鸡只,煨煮的时间大概是40-45分钟,在15分钟和39分钟点上各翻转一次,小只2-3磅的鸡只,只需要煨煮25-30分钟,不需要翻转,利用筷子,测试鸡只是否熟透,火关了,把鸡拿出来,这里有两袋冰块,一袋在下面,这袋在上面,这样的好处是,把鸡皮快速地收缩,把里面的鸡汁封锁着,在鸡翅膀下方拿起,放在这里,把另一包冰块放在上面,让鸡快速冷却和收缩,一定要用袋子把冰装起来吗?,这样,冰水才不会渗透入鸡里面,等鸡肉冷却10-20分钟左右,冷了才可以切开来,现在切就不会漂亮,让鸡冷却,这些豉油要重新烧开,烧开后才可以再储存比较久一些,才可以重复使用,是吧?,等下鸡肉好了以后,可以把这些汁勾芡,淋在面上,把鸡汁烧开,把鸡汁烧开,可以保存比较久,烧开了,关火,煮好了!,鸡汁烧开后,等待鸡肉冷却的同时,我还想特别鸣谢所有,Patreon出色的支持者,使到这段视频能够变得栩栩如生。,如果您喜欢我们的视频,并且有兴趣直接支持我们,请浏览patreon.com/madewithlau了解更多信息!,鸡只在冰里冷却了10-20分钟,我们准备一把刀子和砧板,鸡已经可以切了,在中间切开两半,在中间把鸡分开两半,鸡肉非常软嫩,把中间的骨头,分开,把一边先切开,把鸡翅膀切开来,在关节这里把鸡翅膀切开,接下来把鸡腿切开,拉出来,把剩余的在中间切半,转90度,切成大概宽1寸的鸡肉块,把这些放在右边,另一半也是一样的做法,摆在一起,这个是鸡腿,现在,把鸡腿切块,鸡骨头不会很硬,最后,鸡翅膀,另一半的鸡肉也是以一样的方法切开,入之前所说,完整的鸡只代表了完美和丰盛,所以完美地摆盘,呈现整只鸡的形状,是极其重要和关键的,每一部分分别和其身体的部位排列好,当然,要记得摆上鸡头,好了. 整只鸡已经完完整整地切好了!,鸡肉切好后,我们来做一个待会儿淋在面上的酱汁,把少许刚才的鸡汁放入锅里,加入大概2-3勺的鸡汁,不需要太准确,开火,烧开就可以了,等待鸡汁烧开的同时,准备芡汁,混合2汤匙玉米淀粉和4汤匙清水,加入芡汁时,确保火候是最小的,小火,不然,就会成块了,不停搅拌,大家可以随意以自己的喜好,添加或减少芡汁,好了,这就好了,稍微浓稠就可以了,不用太浓,再加入几滴的麻油,好了!,转成中火,不停地搅拌知道烧开为止,再关火,好了以后,浇在鸡肉上,这个就是豉油汁,倒在面上,用勺子把酱汁浇在鸡肉上,确保覆盖着每一片鸡肉,我们看看爸爸妈妈在中国时有没有吃过这道美食,鸿仔,下来吃鸡咯!,在乡下有没有吃过豉油鸡?,没有!,没有机会吃那么多鸡,也没那么多豉油,最主要是没有那么多鸡,你有养鸡?,如果养鸡就是为了过年的时候,有时我们养了就拿去卖,换钱,朋友们,豉油鸡做好了!,希望大家喜欢!,吃饭!,YouTube觉得您会喜欢这个食谱,看他们猜对了吗?

My 105 years Grandma's Yummy Chicken Drumstick Recipe || Tasty Chicken Drumsticks||Country Foods

My 105 years Grandma's Yummy Chicken Drumstick Recipe || Tasty Chicken Drumsticks||Country Foods

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