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- ~ Chinese Chicken ~
- Chinese Chicken is made by taking two frozen boneless, skinless chicken thighs
- (cheap at grocery outlets) and baking them on an oiled baking sheet. The two times
- I've done this were as follows:
- 350 degree bake -> 1 hour -> flip -> 30 min -> diagonal slice -> 30 min.
- 350 degree bake -> 1 hour -> flip -> 1 hour -> diagonal slice -> 30 min.
- The first trial was simply eaten directly off of the pan. The chicken was hot and
- very moist in the middle. It reminded me of chicken I have eaten in Chinese
- Restaurants. Thus the extremely retarded, half-racists title. The thickest cut
- seemed too close to raw in the middle. I never checked with a thermometer.
- The second trial the chicken was a little bit too dry in the crust but still moist
- in the center and good tasting. It turns into a nice blend, and the fact that some
- liquid based sauces were going to be added, I wasnt too displeased. Each sample was
- tested after washing with a little Coca-Cola. In order:
- Stubb's Smokey Mesquite BBQ: delicious with the mildest tang and jerky after-taste.
- Reminds me of baseball. Great party appetizer.
- Yucatan Habanero Pepper: real sharp and spicy. Protein slows it to a lingering burn.
- Mix this into a burrito with egg, potato, and cheddar.
- Soy Vay Spicy'n Sweet Chili Heat: gives it a good pan-fried onset. Thai tastes turn
- into a good pepper burn. Hot but a hair milder!
- Would taste great on a stick.
- TryMe Tiger Sauce: multiple hints of various things not Chicken. Real broad-base
- flavor profile. Lingering taste of Oyster is unique. Great combo.
- I would drink a Hillcrest Pino-Noir with a side of white rice.
- Crosse & Blackwell Premium Ham Glaze: delicious Cherry-candied Chicken. It's a meal
- and a desert at the same time. Would go great
- with lighty sugared white rice and a Rose'.
- Definitely an easy meal to cook.
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