• Top Parisian Noshes - 06

    From Dave Drum@1:3634/12 to All on Tue Feb 28 14:41:00 2023
    The Fried Chicken at Reyna: Maybe you don't go to Paris to eat wings,
    but that might change after trying the chef Erica Paredes's twice-fried chicken, which comes topped with one of three sauces: adobo, a balsamic,
    sugar and soy glaze topped with garlic yogurt (not much heat); the Patis Caramel, made from fish sauce (lip-tingling heat); and the Pinatubo, a
    spicy mango habanero option with chile oil and bird’s-eye chiles
    (full-mouth fire).

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Twice Fried Chicken
    Categories: Poultry, Sauces
    Yield: 10 servings

    9 oz (250 g) chicken wings; drum
    - and center joint separated
    - tips reserved for stock

    MMMMM---------------------------BATTER--------------------------------
    1/4 c Rice flour
    1/3 c Cold water
    1/3 c A-P flour; for dredging
    Palm oil; for deep-frying

    MMMMM----------------------SOY GARLIC SAUCE---------------------------
    1/4 c Soy sauce
    1/4 c Corn syrup
    1 tb Red chile paste
    2 tb Chinese rice wine
    2 cl Garlic; crushed
    2 tb Cornstarch
    +=DISSOLVED IN=+
    1/4 c Water

    Combine rice flour and cold water. Set aside.

    Preheat oil to 350ºF/175ºC in a frying pan.

    Dip chicken wings in batter then dredge in rice flour.
    Deep-fry for 5 minutes. Drain on paper towels or baking
    paper. Cool for 2 minutes then fry again for another 2
    minutes over high heat.

    To make the sauce, combine soy sauce, corn syrup, rice
    wine, garlic, and bring to a boil. Lower heat and mix in
    cornstarch, simmer until thickened. Toss chicken in
    sauce before serving.

    Yield: 10 drummettes and 10 wing tips

    By: Erica Paredes

    RECIPE FROM: https://cooking.nytimes.com

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