Bourbon Chicken With Fried Rice
February 13, 2012 § Leave a comment
E: I apologize in advance for the fact that this post has 2 recipes and a 4 pictures. Yes, you read that correctly. That ratio is not very good. But that’s because we made this for a dinner party, and spent much of the time rushing around and entertaining our guests. The camera didn’t get used very much. But we deemed these recipes too good to waste, and so we have to present them to you in their present fashion.
We decided to try the bourbon chicken since it was a combination of Chinese food and bourbon. Bourbon is excellent stuff, we had just purchased a bottle of it, and we were ready to do some cooking with it instead of simply drinking the whole bottle. Ergo we looked up recipes with bourbon, and settled on this since it seemed down-to-earth and good to make for a big group of people. To go with it we made a version of my standard fried rice recipe, which I got initially from The Joy of Cooking. As you can see we also made some broccoli, which was so simple it doesn’t make sense to introduce it as a recipe.
Ingredients for the bourbon chicken:
1 1/2 lb. chicken (we used chicken breasts, the original recipe calls for thighs)
2 Tbsp. olive oil
1/4 C. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. bourbon
2-3 Tbsp. brown sugar
2 scallions, sliced into 1 inch sections
1/2 inch ginger, cut into slices
2 cloves garlic, crushed
Ingredients for the fried rice:
2-4 C. cooked rice (leftover rice is good, but we cooked it specially for this)
1-2 inches of ginger, minced (1 per 1/2 cup of rice)
2-4 eggs (1 per cup of rice)
1/2 to 1 C. bean sprouts, or to your preferences
About 1-2 Tbsp. canola oil
A dash or two of soy sauce & toasted sesame oil, to taste
[Ingredients for the stir-fried broccoli (this isn’t a recipe): Some broccoli, canola oil, equal parts soy sauce and orange juice (fresh squeezed), garlic, ginger, cornstarch, black pepper. Add the broccoli to the hot oil in a frying pan and cook. Mix everything else into a sauce. When the broccoli is about 3-5 minutes from done, add the sauce. Go wild!]
The bourbon chicken recipe is seriously easy. So easy, in fact, it almost excuses the fact that this is the only picture I have of the process. Cube up the chicken, cut the garlic, ginger, and scallions, and place everything in a ziploc bag. You can also marinate in the dish you are baking this in, but I have often found using a plastic bag provides a better result since everything gets immersed in the sauce.
Just add the liquids and the brown sugar to the bag, squeeze out most of the air over the sink (don’t spray soy sauce everywhere), and seal. Toss the bag in the fridge, and marinate the chicken for 4 hours or so. You can turn it once, but if you use the plastic bag method you should get pretty even marination even if you forget.
You can take out the bag about 30 to 45 minutes before you are ready to cook, but if you don’t just be aware the dish may need another minute or two in the oven. When you want to cook this, preheat an oven to 300F. Bake in a shallow baking dish for about 30 minutes (if you cut larger cubes your chicken may need longer to cook). When you think it is ready, take the dish out of the oven, and check one of the larger pieces of chicken to make sure it is cooked through. That’s it!
If you don’t get the timing perfectly, you can just leave this in the oven for a few minutes to keep warm while you finish other things.
It would be too much to claim we make the fried rice all the time, but it is certainly a recipe I love and use a lot. I’m going to give you the directions I use for our nonstick pan. If we had a wok I would use more oil, and set the heat higher, but alas that’s one piece of kitchen equipment we do not have at present. Begin by heating up about half of the oil in a nonstick frying pan over medium to medium-high heat. When the oil is hot, add the eggs (the Joy suggests whisking them together with some salt, but I usually break them directly into the pan and start from there), scramble them, and cook until done. Remove to a bowl.
Then add the other half of the oil, and a drip of toasted sesame oil, and heat on medium-high heat. Add the rice and toss/stir to coat the rice in oil. Add in the ginger just after that. By now this should smell fragrantly of ginger and toasted sesame. Cook until the rice is hot and possibly a little crispy in places. Add in the cooked eggs, the scallion, and the bean sprouts. Toss/stir again, and remove from heat after about 1 minute.
Serve together (with the broccoli, if you made some, or a vegetable of your choice) and enjoy some home-cooked Asian-Southern flavors. We hope you like it as much as we did!