Sunday, September 9, 2007

Americas Test Kitchen - Recipes

Although I have not tried the following recipes yet, I did see the American's test kitchen asian episode (chicken teriyaki and orange chicken) last saturday, 9/2. The recipes looked standard and simple. If you don't want to make your own teriyaki sauce from scratch, the bottled teriyaki sauce that won with the taste testers was Annie Chun's All NaturalTeriyaki Sauce. Second runner up (critized for the strong flavors and abundance of sesame seeds) was Soy Vay Veri Veri Teriyaki Sauce.

Chicken Teriyaki Serves 4 to 6
8 skinless, boneless chicken thighs
table salt and black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic minced
2 tablespoons mirin
1/2 teaspoon cornstarch

Season chicken thighs with salt and pepper; set thighs bottom side up in broiler pan. Broil until skin approximately 5 min each side. let chicken rest 2 to 3 minutes, cut into wide strips.

Teriyaki Glaze - combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

Serve immediately. Drizzle teriyaki sauce over chicken and rice.

Orange Chicken Serves 4

Marinade and Sauce
1 1/2 pounds boneless, skinless chicken thighs , trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar (3 1/2 ounces)
3 medium cloves minced garlic
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch , plus 2 teaspoons
2 tablespoons water (cold)

Coating and Frying Medium
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
4. TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
5. TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

Deep Fried Fish (from Fish and Chips Recipe)

3 quarts peanut oil (or canola oil), plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
teaspoon paprika
teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold (any beer except dark stouts or ales)

In heavy-bottomed Dutch oven, heat (medium-high) 3 quarts oil over medium heat to 375 degrees.

1st bowl. Whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; Separate 3/4 cup of flour mixture to another bowl (2nd bowl). Thoroughly dry fish with paper towels and dredge each piece in flour mixture in 2nd bowl, shaking off excess flour.

Add baking powder to 1st bowl and whisk to combine. Then add 1 1/4 cups beer and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream.

Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.

When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to paper towel to drain. Allow oil to return to 375 degrees.