Saturday, September 09, 2006
Chicken, chinese pancakes, and a griddle
I don't drink beer or soda, but I happened to have a can of soda that I took from a meeting with the intent on making this chicken. The orignal name for this chicken is "beer-butt chicken", which I got from allrecipes. Instead of beer, I emptied out a sprite can and filled it about halfway full with cooking wine instead. The moisture from the liquid in the can provides a source of steam to keep the inside of the chicken moist. I rubbed the outside with a mixture of salt, black pepper, cayenne pepper, and paprika. Then I rubbed some olive oil on the outside just before baking. I baked it for 1.5 hour at 300 F, then turned up the heat to 400 for the last 30 minutes to crisp the outside.
So how did I serve this chicken? I made some asian lotus-style pancakes, meaning that 2 pieces of dough are sandwhiched together prior to rolling, then peeled apart after cooking. This was a fairly basic recipe: using 2 cups of bread flour and slightly less than 1 cup hot water. Mix and knead well, then let it rest for 30 minutes before cutting and rolling. Fiance and I wrapped these pancakes with the chicken, cucumbers, hoisin sauce, and some fried eggs. I didn't manage to snap a shot of this assembly, but it was quite good.
After a few days, I got quite tired of eating the same wrap and was getting quite desperate to finish the chicken and pancakes. I decided to use my griddle and make a different version, with chicken, tomatoes, and cheese. Now I'm finally finished with the chicken! I still have about 3 pancakes left but I stuck that in my freezer as I'm a little tired of eating that!