Archive for » November 16th, 2007«
Yet another recipe by a recipezaar member. I will be making some more of my own over the next few days, but as I have said before I like trying other peoples recipes and being able to give a review on recipezaar, especially when I enjoy them, it is nice to be able to share them again with others.I made this tonight and thought it was quite good, it would make for a great starter or a main meal, always nice when a recipe is versatile. I did a couple of things extra which I will note below in the recipe, but otherwise followed the ingredients exactly.
My son is not a great fan of chicken still on the bone and he even asked for seconds, that is saying something. I will make again but I am keen to see how this works with chicken breasts next time. If you enjoyed this recipe and would like to see more by this chef or read more reviews on this recipe click here.
Ingredients
Marinade
3 tablespoons sake
3 tablespoons balsamic vinegar
2 tablespoons sugar
3 tablespoons soy sauce
1 clove garlic, chopped
1 tablespoon vegetable oil
Chicken
4 bone-in chicken thighs, skin on
salt and pepper, for taste
1/2 cup cornstarch
oil, to deep fry
Method
1. Marinade, mix all the ingredients together.
Chicken
1. Trim off all the yellow fat from the chicken.
2. Prick it all over with a fork.
3. Rub the salt and pepper into the chicken.
4. Marinate the chicken for about 30 minutes. (I marinated mine for the day the flavour was gorgeous.)
5. Heat the oil for deep frying in a wok or deep pan.
6. Dry the chicken with the kitchen paper.
7. Coat the chicken with the corn starch.
8. Shake off any extra corn starch.
9. Deep fry until nice and golden colour and cooked through.
10. We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.
11. I reserved the marinade, boiled it and added some corn flour to thicken slightly and used as a dipping sauce it was delicious.
All photo’s taken by me unless otherwise stated.
Here is another recipe from a recipezaar member, a delicious pork tenderloin. It was very tasty, I did strain and reserve the marinade, added a couple of tablespoons of wine, brought to the boil and added some cornflour to thicken. A couple of other people had suggested this in their reviews, my son loved it, I have to say I thought it was better as is, it had loads of flavour from being marinated and was very moist and tender. If you like this recipe and would like to view more from this chef or see all reviews given to this dish click here.
Ingredients 
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 (1 1/2 lb) packages pork tenderloins
Method
1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
2. Prick pork with a fork, and place in marinade, turning to coat.
3. Cover dish, or seal bag; Chill 2 hours.
4. Remove from marinade, discarding marinade.
5. Place pork on a rack in a roasting pan.
6. Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
All photo’s taken by me unless otherwise stated.
