|
|
|
|
|
|
|
 Aris' Pairing For This Dish: 2005 Cakebread Chardonnay |
|
Ingredients
|
|
|
Chicken Cure
2 cups boiling water
1/2 cup ginger, peeled and roughly chopped
1/3 cup brown sugar
1/2 cup kosher salt
1/5 bottle sweet chili (how big bottle)
3 tablespoons fish sauce
3 lbs chicken pieces
7 cups ice water
Ginger Roasted Chicken
Oil for frying
1 tablespoon ginger, finely chopped
2 tablespoons Basic
Spicy Dressing (see below)
Shallot Nectarine Compote
5 shallots, peeled and thickly sliced
1 teaspoon peanut oil
1 tablespoon Shaoxing cooking wine
2 nectarines sliced
Cantonese Style Green Beans
1 pound green beans, cleaned
2 cloves garlic, thinly sliced
2 teaspoons peanut oil
1 tablespoon soy sauce
Basic Spicy Dressing
1 cup fish sauce
1 1/2 cups sweet chili
1 cup lime juice
1/2 cup rice vinegar
|
 |
|
|
|
|
|
Preparation
|
|
|
Marinade
Add the chopped ginger to the boiling water and allow to steep for 15 minutes. Place in a large container. Mix in the sugar, salt, chili, and fish sauce, and stir to dissolve. Add ice water and then the chicken. Cure for at least 8 hours.
After allowing chicken to cure, remove from brine and let drain on wire rack in the refrigerator. Preheat the oven to 400 degrees. Blot the chicken dry with paper towels. Heat oil to very hot in a oven-safe sauté pan, and sear chicken skin side down until browned. Turn the chicken over in the pan and place in the oven for 15 minutes (time will vary based on size of chicken pieces). Check beneath tender flap on breast for doneness. Take the pan out of the oven and remove the chicken. Add the chopped ginger to pan and deglaze with the Spicy Dressing. Toss Chicken in pan to coat and serve over Jujube compote with green beans.
Basic Spicy Dressing
Mix all ingredients together. Save extra for salad dressing or sauce for meat.
Shallot Nectarine Compote
Heat the peanut oil in a heavy stainless steel pot over medium heat. Cook the shallots in the oil until caramelized. Cover if necessary. After the shallots have caramelized, add the Shaoxing and nectarines. Toss to coat thoroughly.
Cantonese Style Green Beans
Bring a large pot of salted water to a rapid boil. Make an ice bath in a large bowl. Blanch the beans for about 30 seconds, then plunge them into the ice bath. Drain and set aside.
Heat peanut oil in a large sauté pan and cook the garlic until golden. Add in the beans and the soy sauce and toss well. |
|
|
|
|
|
|
|
|
 |
