G Wiv wrote:Chinese style poached chicken thighs.
Bill/SFNM wrote:This dish looks really good. Is it served warm, cold? How do you poach the chicken?
G Wiv wrote:I used canned bamboo shoot which were mushy, I'll use fresh next time around or go sideways with daikon radish.
Bill, looking forward to seeing you spin on this dish.
Bill/SFNM wrote:Thanks so much for the info, Gary. I'm going to give it a try tomorrow. My first spin will be to use this instead of the canned bamboo shoots:
http://www.amazon.com/golden-smell-Preserved-Bamboo-Shoots/dp/B008GN1ER6/ref=pd_rhf_gw_p_t_3_P52A
Bill/SFNM wrote:Gary, you and I have traded many recipes over the years, but this one places me firmly in your debt.
Josephine wrote:2) I made a Szechuan dish with chiles de arbol this weekend - but I was not certain that they are the same as Chinese chiles. And they must be different than Chiles Japonicas - or are those the Chinese chiles? Either way, they seem to give the same heat as what I had in Yunnan. But I am wondering if there is some subtle aromatic difference.
Josephine wrote:1) What is gained in the Frugal Gourmet poaching method by removing the chicken when the water stops boiling and then adding it again when the water returns to the boil?
Josephine wrote:2) I made a Szechuan dish with chiles de arbol this weekend - but I was not certain that they are the same as Chinese chiles. And they must be different than Chiles Japonicas - or are those the Chinese chiles? Either way, they seem to give the same heat as what I had in Yunnan. But I am wondering if there is some subtle aromatic difference.
G Wiv wrote:Josephine wrote:1) What is gained in the Frugal Gourmet poaching method by removing the chicken when the water stops boiling and then adding it again when the water returns to the boil?
Its my understanding, and I am no Harold McGee, that when the cool air hits hot steaming chicken skin it seals. This, in combination with turning off the heat and letting the chicken gently coast to done, results in tender moist chicken.Josephine wrote:2) I made a Szechuan dish with chiles de arbol this weekend - but I was not certain that they are the same as Chinese chiles. And they must be different than Chiles Japonicas - or are those the Chinese chiles? Either way, they seem to give the same heat as what I had in Yunnan. But I am wondering if there is some subtle aromatic difference.
Japones and Chile De Arblo are similar in appearance with Japones having a slightly lower Scoville rating and, according to my internet search, the walls of the Japones are thicker. I use them interchangeably.
G Wiv wrote:[*Bill and I have been communicating on various BBQ/culinary forums for the better part of 20-years.
Bill/SFNM wrote:I am dubious about this method of poaching chicken. The chicken leaves more than a little of its juices in the poaching liquid - reminds me a bit of the dilution of flavor from parboiling ribs!!!
Bill/SFNM wrote:Here is my attempt, served with steamed rice and "assorted flavor" broccoli.
G Wiv wrote:Did you try it?
... will actually reabsorb some of the liquid it lost during the cooking."
Bill/SFNM wrote:Yes, it was very good. Although the amount absorbed when cooling may be minor, I'd rather the chicken absorb a rich broth or the undiluted SV cooking juices than chicken juices that have been watered-down in 12 quarts of water.
Bill/SFNM wrote:It's been that long since our halcyon Iron Chef years? Gary and I were insufferable, pretentious foodie snobs long before it was in vogue.
G Wiv wrote:Most, including myself, don't have SV capability or 6+ quarts of stock on hand and the Chinese water poaching method is a relatively quick no fuss way to achieve tender silky chicken flesh.Bill/SFNM wrote:It's been that long since our halcyon Iron Chef years? Gary and I were insufferable, pretentious foodie snobs long before it was in vogue.
Were, past tense? At least in my case.....
Bill/SFNM wrote:
I use about a quart of rich broth for poaching 8 thighs. Takes much less space in the freezer than a pork butt. I have a similar container of shrimp stock that I use for poaching shrimp. IIRC, it's now about 18 years old.
Yeah, I guess I can be just as insufferable, but at least I've come to better recognize the glazed look in others' eyes when I try to explain the nuances of wild starter culture doughs. Now, I just serve the bread without comment.
Geo wrote:Mala Market now has available a line of absolutely first rate Sichuan chiles, both whole and flaked. I've got several and they are simply marvelous. Makes my chile oil really pop!
Geo
Mala Market
https://themalamarket.com/collections/sichuan-spices-dry-goods