ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
My recipe for roasted chicken: Whole chicken breast (with or without bones). Smear whole thing with mixture of mayonaise, mustard and black pepper. Marinade overnight. Add oil and butter (I used "Can't Beleave It's Not Butter") to cold electric skillet, heat to 400 degrees, add chicken and brown on each side then put breast side down, reduce heat to 300 and cook for an hour, add bottle of beer ( I used Michelobe Ultra) reduce heat to 250 and cook until inside chicken temp registers 190 degrees. It turned out really moist and tender.
"WHOSE CUISINE WILL REIGN SUPREME?" IC SAKAI'S. Just call me "Sakai's Ichiban Fan!"
Post by missteetheironchef on Jun 12, 2006 11:50:40 GMT -5
Sweet n’ Sour Chicken Strips on the Stick
Serves 6 (2-3 sticks per serving)
3 lbs Boneless Skinless Chicken Breasts
2.5 cups all-purpose flour
Sweet & Sour Sauce – any brand
Salt & pepper
1 cup of chopped scallions
2.5 cups fine canola oil
30 bamboo skewers (soaked)
Cut the breasts in to strips, like 1” thick, add salt and pepper and chicken seasoning to season the chicken, place the strips on to the bamboo sticks. Dip the strips into the flour (egg wash: add the water into the eggs and beat them for 30 seconds), then into the egg wash, then into the flour again. Heat up the oil in the frying pan. When the oil is nice and hot, place the chicken into the hot oil, 10-15 minutes on each side. When it’s done, take them out and place into the plate, be sure the plate is covered in napkins, For the sauce, use a brush, mainly a barbecue brush and glaze it on the fried chicken stick on both sides. Then top it off with scallions.
Future Miss Iron Chef USA and Miss Universe Iron Chef
For garnish: 1/2 pound mixed salad greens 1 lemon, cut into 4 wedges 1 small onion, sliced
4 tablespoons melted butter, for basting
*Garam Masala can be found at specialty Indian markets.
To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate. To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
Preheat an oven or charcoal grill to 350 degrees F.
To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
missteetheironchef Aug 24, 2006, 4:23pm » Main Course: Chicken Piccata
8 boneless chicken breasts One half cup flour 2 tsp. fresh ground pepper 2 tsp. salt One half cup milk 4 Tbsp. olive oil 1 cup chicken broth 4 tsp. Worcestershire sauce 4 Tbsp. fresh lemon juice Caper (optional) One half cup fresh parsley, chopped
Combine flour, salt and pepper on a plate. Pour milk into shallow bowl. Dip each breast in milk and then coat with flour mixture. Heat oil in large frying pan to high heat. Add chicken breasts and cook for 5 minutes on each side until golden brown and juices run clear. Remove chicken from pan. Add broth and Worcestershire sauce to pan and cook for 3 minutes while stirring occasionally. Stir in lemon juice and capers and then add chicken to pan. Cover with parsley and allow to warm for 2 to 3 minutes. Serve chicken with sauce from pan.
The Skinny: Use low fat milk and make sure to use skinless chicken breasts to cut down on some fat and calories.