Post by Ken_Griffiths on Mar 21, 2017 9:19:08 GMT
Here is a reduced portions recipe using 3 to 4 chicken pieces and a small or medium saucepan to help so that you don't have to use as much resources, nor a pressure cooker on this as a test:
A. SPICE & HERB MIX
1. Pepper
a. Black Tellicherry Pepper 2 Tbsp
b. White Pepper 1 1/2 Tbsp
2. Ginger 1/2 Tbsp
3. Sage 1/4 tsp
4. Mustard Powder 1/4 tsp
5. Celery Salt 1/2 tsp
6. Crushed Red Pepper 1/8 tsp
7. Coriander Seed 1/8 tsp
8. Cardamom 1/8 tsp
9. Cinnamon 1/8 tsp
10. Cloves 1/8 tsp
11. Mace 1/8 tsp
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B. SALT Morton Plain Table Salt.
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C. CHICKEN
3 or 4 good to high quality fryer pieces.
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D. MARINADE
Salt 3/4 tsp
MSG 3/4 tsp
Water 1 1/2 Cups (or enough to cover chicken).
+++++++++++++++++++++++++++++++
E. EGG WASH
Skim Milk 1/2 Cup
Egg 1/4 Whole (Beat the whole egg separately, then add 1/4)
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F. COATING
All-Purpose Flour 1/2 cup
Herb & Spice Mix 1/2 Tbsp
Salt 3/4 tsp
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G. Crisco Shortening
Use enough to cover chicken pieces for immersion cooking.
+++++++++++++++++++++++++++++++
Follow the same instructions 1 to 10 as stated above, then:
11. Add the shortening (G) to the sauce pan, and test the temprature of the oil by making a pebble-sized dough from the coating and water, then drop in the oil. When the dough begins to cook at a medium sizzle, remove it and add the chicken pieces.
12. Let the chicken cook in the oil to form a light brown crust, about 1 to 2 minutes.
13. Place the cover on the sauce pan, then adjust the flame to it's lowest setting.
14. Let the chicken cook for 6 minutes.
15. Turn the chicken pieces over then replace the cover; let cook for another 6 minutes.
16. Remove the cover and let cook uncovered until satisfied with the smell and color.
17. Remove the chicken to a plate lined with paper towels to drain the excess oil.
A. SPICE & HERB MIX
1. Pepper
a. Black Tellicherry Pepper 2 Tbsp
b. White Pepper 1 1/2 Tbsp
2. Ginger 1/2 Tbsp
3. Sage 1/4 tsp
4. Mustard Powder 1/4 tsp
5. Celery Salt 1/2 tsp
6. Crushed Red Pepper 1/8 tsp
7. Coriander Seed 1/8 tsp
8. Cardamom 1/8 tsp
9. Cinnamon 1/8 tsp
10. Cloves 1/8 tsp
11. Mace 1/8 tsp
+++++++++++++++++++++++++++++++
B. SALT Morton Plain Table Salt.
+++++++++++++++++++++++++++++++
C. CHICKEN
3 or 4 good to high quality fryer pieces.
+++++++++++++++++++++++++++++++
D. MARINADE
Salt 3/4 tsp
MSG 3/4 tsp
Water 1 1/2 Cups (or enough to cover chicken).
+++++++++++++++++++++++++++++++
E. EGG WASH
Skim Milk 1/2 Cup
Egg 1/4 Whole (Beat the whole egg separately, then add 1/4)
+++++++++++++++++++++++++++++++
F. COATING
All-Purpose Flour 1/2 cup
Herb & Spice Mix 1/2 Tbsp
Salt 3/4 tsp
+++++++++++++++++++++++++++++++
G. Crisco Shortening
Use enough to cover chicken pieces for immersion cooking.
+++++++++++++++++++++++++++++++
Follow the same instructions 1 to 10 as stated above, then:
11. Add the shortening (G) to the sauce pan, and test the temprature of the oil by making a pebble-sized dough from the coating and water, then drop in the oil. When the dough begins to cook at a medium sizzle, remove it and add the chicken pieces.
12. Let the chicken cook in the oil to form a light brown crust, about 1 to 2 minutes.
13. Place the cover on the sauce pan, then adjust the flame to it's lowest setting.
14. Let the chicken cook for 6 minutes.
15. Turn the chicken pieces over then replace the cover; let cook for another 6 minutes.
16. Remove the cover and let cook uncovered until satisfied with the smell and color.
17. Remove the chicken to a plate lined with paper towels to drain the excess oil.