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Monday, June 8, 2020

HONEY SOY BRAISED CHICKEN WINGS

See You Gai (Red Cooked Chicken)

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Ready 45 minutes

6 Servings

See You Gai (Red Cooked Chicken) recipe,

INGREDIENTS

3 1/2 lb Roasting chicken

1 1/2 c Cold water

2 Inch piece fresh ginger,

1/4 c Chinese wine or dry sherry

10 Sections star anise

2 ts Sesame oil

1 1/2 tb Sugar

1 Garlic

1 1/2 c Dark soy sauce

Servings

INSTRUCTIONS

Here is the second chicken recipe from a really comprehensive and beautiful cookbook, THE COMPLETE ASIAN COOKBOOK by Charmaine Solomon. "Red cooking" is the term applied to cooking in dark soy sauce. The liquid that remains after cooking is called a "master sauce", and can be frozen or refrigerated for future use. It should be used to cook meat or poultry at least once a week to keep it "alive." Cook chicken drumsticks this way for taking on picnics or serving at buffet parties. Fragrant with ginger and anise, red-cooked chicken will surely become one of your favorites. Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with rice Wash chicken well. Choose a saucepan into which chicken will just fit so that the soy liquid covers as much of the bird as possible. Put chicken into saucepan, breast down, then add all the ingredients except sesame oil. Bring slowly to the boil, then reduce heat, cover and simmer very gently for 15 minutes. Using tongs, turn chicken over, replace lid and simmer 20 minutes, basting breast with liquid every 5 minutes. Remove from heat and leave covered in the saucepan until cool. Lift chicken out of sauce, put on a serving platter and brush with sesame oil. This gives the chicken a glistening appearance as well as some extra flavor. Traditionally the chicken is put on a chopping board and cut in two lengthways with a sharp cleaver. Each half is chopped into 1 1/2 inch strips and reassembled in the original shape. If this proves too much of an undertaking, simply carve the chicken into joints. Serve at room temperature with some of the cooking liquid as a dipping sauce.

RED COOKED CHICKEN

See You Gai (Red Cooked Chicken)

SAVE RECIPE

Review this recipe

Ready 45 minutes

6 Servings

See You Gai (Red Cooked Chicken) recipe,

INGREDIENTS

3 1/2 lb Roasting chicken

1 1/2 c Cold water

2 Inch piece fresh ginger,

1/4 c Chinese wine or dry sherry

10 Sections star anise

2 ts Sesame oil

1 1/2 tb Sugar

1 Garlic

1 1/2 c Dark soy sauce

Servings

INSTRUCTIONS

CHICKEN SATAY

Chicken Satay

Serving Size: Makes 3-4 servings

Ingredients

For Chicken Satay
1/2 cup coconut milk
1 Tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound boneless skinless chicken, breast or thighs
~20 wooden skewers
For Peanut Sauce
3/4 cup coconut milk
1 Tablespoon roasted chili paste
3 Tablespoons peanut butter
2 teaspoons sugar
1 teaspoon fish sauce
1 teaspoon white vinegar
For Cucumber Salad
1/4 cup cucumber, cut into thin quarters
1/4 cup shallots, sliced thinly
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 small serrano pepper, sliced thinly

Instructions

For Chicken Satay
Soak the wooden skewers in water for 30 minutes before grilling.
Cut the chicken into 1/4" thick slices.
Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.
For Peanut Sauce
Heat the coconut milk over medium heat.
Add the roasted chili paste and simmer until the oil rises to the top.
Then add the rest of the ingredients and adjust to your tastes.
For Cucumber Salad
Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
Add the rest of the ingredients. Chill until you're ready to serve.

TANDOORI CHICKEN

There's a recipe for tandoori chicken in a Charmaine Solomon cookbook I own that I've made many times and really love. The paste in the recipe has great flavour and colour, yet is pretty easy to make -- that said, often I don't feel like skinning a whole chicken! I used her paste recipe as a jumping-off point and came up with one that works for us with anything from chicken, to pork, to cubed tofu on skewers! Ingredients:

1 tsp saffron strands
2 tbsp boiling water
2.5 tbsp garlic, peeled and chopped
1/4 cup fresh ginger, finely grated
2 tbsp lime juice
1 tsp chili powder
1/8 tsp cayenne powder
2 tsp paprika
1/2 tsp ground cumin
1 tbsp garam masala
2 tsp salt

Soak the saffron strands in boiling water for 10 minutes. Add to small blender container (or use a mortar and pestle), along with garlic, ginger, lime juice, chili powder, cayenne powder, paprika, ground cumin, garam masala and salt. Blend until smooth.

Apply to meat or tofu, and marinate for 12-24 hrs, mix with some melted butter and use as a basting sauce for skewered veggies and meat. If you need to stretch it a bit further, mix it with a bit of yogurt and use as a marinade or dipping sauce. This would also make a yummy condiment for burgers or steak. :)

HOW TO PICKLE FISH

How to Pickle Fish

Co-authored by wikiHow Staff| References

Updated: January 2, 2020

Explore this Article

Ingredients

Brining the Fish

Pickling the Fish

Serving and Storing

Things You'll Need

References

Article Summary

Pickled fish is a popular food the world over, largely because pickling allows the meat to last longer than simple refrigeration or open-air storage. Pickling also gives fish a slightly salty and acidic bite, which can help cut through some stronger fish flavors. While there are almost endless pickled fish recipes out there, the general process is the same. First, brine the fish using a diluted salt water brine. Then, pickle the fish in a brine of salt, vinegar, and flavorful spices. Working with a basic recipe, you can test and tweak your brine until you get the exact flavors you want for your own special pickled fish recipe

Ingredients

Weak Brine

•
1 cup (200 g) kosher salt
1 quart (1 liter) water

Pickling Brine

•
10 pounds (4.5 kg) Fish fillets
5 cups (1.25 liters) water
2 quarts (2 liters) distilled white vinegar
1-2 tbsp (14-28 grams) ground black pepper
1 tbsp (14 grams) whole cloves
2 tbsp mustard seeds (28 grams)
3-4 bay leaves
4-5 onions
5 Lemon slices

PICKLED FISH

There are Eight ingredients that go into pickling fish. Here is what you will need:

1 Distilled White Vinegar

2 Red Wine Vinegar

3 White Wine – Any brand of white wine will do.

4 White Sugar

5 Pickling or Canning Salt

6 Peppercorn

7 White Onion

8 Fish Fillets

That’s it just eight easy to find ingredients to pickle fish. You might have all these ingredients in your kitchen right now. If you don’t, it will take a quick trip to the grocery store to get them. Or if you are lucky enough to live in a big city that has Amazon grocery delivery, you could do that as well.

The white wine can be substituted with blush if that’s what you have on hand. And all these ingredients can be any brand you choose. By the way, the fish tastes better if you catch it yourself lol! You can use just about any kind of freshwater fish for this pickling recipe.

How To Pickle Fish – The Recipe

The recipe to pickling fish is very straight forward, and you don’t have to have a degree in fine cuisine to do this. Here is what you need and how to go about whipping this pickled fish recipe out.

Fish Fillets – First you want to get four to five pounds of fish fillets. Make sure that your skin and debone the fillets before proceeding.

Onion – You will want to have a medium white onion. Slice the onion thin like you would for when slicing them up to put on a hamburger. Don’t dice the onion.

Distilled Vinegar – 1 ½ Cups of Distilled White Vinegar.

Red Wine Vinegar – ½ Cup of Red Wine Vinegar.

Pickling Salt – ½ Cup of Pickling or Canning Salt

White Sugar – 1 Cup of White Sugar

White Wine – ¾ Cup of White Wine

Peppercorn – 2 Tablespoons of Peppercorn. You can use more if you like a stronger spice taste to your pickled fish.

Pickled Fish Recipe Directions

1 First, you will want to freeze the fish fillets for about three or more days. After the fish has been frozen you will want to thaw them out in the refrigerator this helps keep the fish fillets firm.

2 You will want to cut the fish fillets in 2” pieces. You can cut them up smaller if you wish. The size of the fish pieces depends on what size jars you will be putting the pickled fish in.

3 For this recipe, we will be using five-pint sized jars. You can use smaller containers if you want smaller servings, but you will need more jars. Also if you are using smaller than pint-sized jars, you will want to cut the fish fillets smaller at about 1” pieces. Next, place the fish pieces and onions in layers in the jars.

4 Now tighten the lids on the jars and put them in the refrigerator.

Preparing The Pickling Brine

While the fish pieces and onions are marinating in the refrigerator, it’s time to cook the pickling brine that will go in the jars of fish and onions.

1 You will need a saucepan. Pour in the saucepan the wine, sugar, peppercorn, pickling salt and both kinds of vinegar.

2 Bring the pickling brine to a boil. Dissolve the sugar by stirring the brine mixture constantly. Once the sugar is dissolved turn the heat off and let the brine mixture cool.

330 MaNiaC

34K subscribers

How to Make Pickled Fish Minnesota Style "eh"

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How To Pickle Fish – Final Steps

1 Now that the pickle brine is completely cooled you will want to take the jars of fish pieces and onions out of the refrigerator. Pour the brine into each jar covering the fish pieces and onions completely.

2 Put the sealing lids on the jars and tighten so that the jars are completely sealed.

3 Once the jars are sealed, you will want to refrigerate the jars for ten to twelve days. Doing this lets the pickling brine do its magic. Believe me; it’s well worth the wait!

Once the fish has had time to marinate for the ten to twelve days you can take the jars out of the refrigerator. All that’s left to do is enjoy the delicious pickled fish!

The pickled fish can be stored in the refrigerator for about a month or two. Some people say you can store it longer, but I would stay on the safe side and consume it within a month or two.

Alternative Fish Cooking Method

If you are worried about killing all the bacteria and larvae that the fish might have in them, you can add the fish to pickle brine cooking process and cook the fish. Doing this will ensure that you kill all the harmful bacteria. The one bacteria you will want to avoid is found in northern pike, and it’s called the broad fish tapeworm or Diphyllobothrium.

Of course, you don’t want to be getting this tapeworm in your intestines so if you are pickling northern pike make sure to cook the fish in the pickling brine. Make sure not to overcook the fish if you can pierce it with a fork it is done. After you have cooked the fish in the brine, you put it in the canning jars with the onions and put it in the refrigerator.

Enjoy!

Now that you have the information you need on how to pickle fish you can enjoy pickled fish all year long. I enjoy my pickled fish on Ritz crackers with a little cheddar cheese. Some people like pickled fish with tomatoes or other fresh vegetables. The combinations of things you can add with your pickled fish are endless. I have heard certain wines pair well with pickled fish.

How to Pickle Fish Summary

Let’s breakdown how to pickle fish in a quick summary.

Ingredients – there are 8 ingredients that go into my pickled fish recipe. They are:

Distilled White Vinegar

Red Wine Vinegar

White Wine – Any brand of white wine will do.

White Sugar

Pickling or Canning Salt

Peppercorn

White Onion

Fish Fillets

Recipe – First, debone and skin the fish fillets. Slice thinly a medium white onion the long way. Refer to the recipe section for ingredient amounts. Next, you want to freeze the fish fillets for three or more days. Then you thaw them in the fridge this helps keep them firm for pickling.

Second, cut them up into two pieces or smaller so they fit in the jar.

Third, get five pintsize jars or smaller depending on the serving size you would like. Layer the fish pieces and onions in the jars. Tighten the lids on the jars and put them in the refrigerator.

Prepare the brine – now you will cook the pickling brine. Get a saucepan and pour the wine, sugar, peppercorn, pickling salt and both kinds of vinegar in the pan.

Bring all of this to a boil and mix the brine constantly until the sugar is dissolved. Then turn the heat off and let the brine cool.

Finally, pour the brine in the jars of fish fillets and onions. Seal the jars and put them in the refrigerator for ten to twelve days.

This is a very easy and straight forward recipe that will provide you with delicious pickled fish year-round! You will appreciate that you pickled fish especially in the middle of the winter when you can just open up a jar and enjoy.

Conclusion

Get creative and enjoy your pickled fish with whatever suits your fancy. Fish is a great source of protein and it has fatty acids that your body needs. And of course, it tastes great! Although I recommend keeping it refrigerated it will last at room temperature for months. Do yourself a favor give pickling fish a try you will be glad you did.

I hope you enjoyed this article and got some useful information on how to pickle fish. If you have any questions or comments, please leave them in the comments section below. Happy Fishing and happy eating! And as always remember you can Catch Your Fish and Eat’em 2!!

PICKLE HINTS

In addition to reverse-engineering Grandma Minnie's recipe, McClellan offers these tips for getting crisp pickles:

1. Trim the ends off the cucumbers before you pack them into jars. "Depending on how well you've washed your cucumbers, there can also be an enzyme in the blossom end of a cucumber that can lead to softening, and nobody wants a soft pickle," she says.

2. Try certain leaves. "It could be that your grandmother may have put some cherry leaves or grape leaves in the barrels with her cucumbers, which is a natural way to encourage cripsness because those leaves have tannins in them," McClellan says. (Tannins are naturally occurring plant polyphenols that can affect the nutrition and astringent taste of food and wine.)

3. Add alum "to encourage that nice texture," she says. Alum can be found in the spice section of the grocery store.

Listener Joan Vick wanted to re-create her Grandma Minnie's secret pickle recipe.

Courtesy Joan Vick

Here's McClellan's version of Grandma Minnie's recipe:

Kosher Dill Pickles

1 quart water

4 tablespoons kosher salt

1 pound Kirby cucumbers

4-5 peeled garlic cloves

2-3 tablespoons homemade pickling spice

Homemade Pickling Spice

2 tablespoons black peppercorns

2 tablespoons mustard seeds

2 tablespoons coriander seeds

2 tablespoons dill seed

2 tablespoons allspice berries

1 tablespoons crushed red pepper flakes

10-12 bay leaves, crumbled

In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let the brine fully cool before using.

Wash a wide-mouth quart jar and a small four-ounce jelly jar and let them dry.

Wash Kirby cucumbers well and trim the ends. Pack them into the clean quart jar with the garlic cloves and the pickling spice. Pour the cooled brine over the cucumbers. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles.

Place the four-ounce jelly jar into the mouth of the quart jar and fill it with some of the remaining brine. Press it down so that it holds the cucumbers in place.

RECIPES

Walnut Meringue Cookies Sealed With A 'Kiss'

Put a small square of cheesecloth or a tea towel over the jar and secure it with a rubber band. Set the jar on a small plate or saucer and tuck it into a corner of your kitchen that's cool and out of direct sunlight.

Check the jar every day to ensure that the cucumbers remain submerged in the brine. After a week, slice off a small amount of cucumber and taste. If you like the level of sourness that the pickle has reached, remove the jelly jar from the mouth of the quart, place a lid on the jar and move it to the fridge.

If you think they need to continue to sour, let them sit out for a few more days. Pickles can continue their fermentation process for up to three weeks.

They will last up to a year in the fridge.