Comments on: Land of Plenty – Dry-Fried Chicken http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/ Cooking, Dining, & General Food Philandering, Mostly in ATL Wed, 08 Feb 2012 04:57:00 +0000 hourly 1 http://wordpress.org/?v=3.3 By: jimmy http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-127216 jimmy Tue, 25 Jan 2011 16:01:00 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-127216 Thanks, that makes sense. But they must use the breast meat for something, no? Thanks, that makes sense. But they must use the breast meat for something, no?

]]> By: Kyokunthecat http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-127215 Kyokunthecat Tue, 25 Jan 2011 08:09:00 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-127215 yes.. try thigh meat with a bit of fat still attached.. usually this type of long cooking is called for b/c you want the fat to work with the soy/sugar marinate to create a crispy coating on the outside(it's very similar to honey glazed bbq or chicken teriyaki) so the fat on the meat is key.. w/o the fat it'd be dry/leathery. in general, chinese don't use breast meat too much in cooking. you can buy boneless thigh meat from the market. they taste better and work well in chinese wok-type dishes. yes.. try thigh meat with a bit of fat still attached.. usually this type of long cooking is called for b/c you want the fat to work with the soy/sugar marinate to create a crispy coating on the outside(it’s very similar to honey glazed bbq or chicken teriyaki) so the fat on the meat is key.. w/o the fat it’d be dry/leathery. in general, chinese don’t use breast meat too much in cooking. you can buy boneless thigh meat from the market. they taste better and work well in chinese wok-type dishes.

]]> By: Jimmy http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-6371 Jimmy Wed, 19 Aug 2009 19:39:48 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-6371 Sakkarin - Your photos look fantastic. It's about time to give the dry fried chicken another go. I haven't tried the pork with bean curd yet. I've only cooked with the fermented bean curd and it was quite pungent, but that one deserves another shot too. Thanks for posting the pics. Sakkarin – Your photos look fantastic. It’s about time to give the dry fried chicken another go. I haven’t tried the pork with bean curd yet. I’ve only cooked with the fermented bean curd and it was quite pungent, but that one deserves another shot too.

Thanks for posting the pics.

]]> By: Sakkarin http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-6370 Sakkarin Wed, 19 Aug 2009 19:33:12 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-6370 Found your blog article after I made this. Wow it's fab. Next time you make it, I suggest you have a bash with the leek and celery she suggests - in particular the celery takes on a whole new dimension when cooked, against the texture of the chicken. http://www.carta.co.uk/foodpix/dryfrychick06.jpg Have you tried the Pork with Fermented Bean curd? That is another one that smashes the taste buds. I included a hunk of chinese bacon, which I've had lurking in the fridge for ages. http://www.carta.co.uk/foodpix/porkfermcurd02.jpg Think I will be working my way through Fuchsia's book! Found your blog article after I made this. Wow it’s fab. Next time you make it, I suggest you have a bash with the leek and celery she suggests – in particular the celery takes on a whole new dimension when cooked, against the texture of the chicken.

http://www.carta.co.uk/foodpix/dryfrychick06.jpg

Have you tried the Pork with Fermented Bean curd? That is another one that smashes the taste buds. I included a hunk of chinese bacon, which I’ve had lurking in the fridge for ages.

http://www.carta.co.uk/foodpix/porkfermcurd02.jpg

Think I will be working my way through Fuchsia’s book!

]]> By: Chris http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-4024 Chris Wed, 03 Jun 2009 21:39:52 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-4024 Hey, that picture from Photograzing you linked to is mine! Your ultimate goal should not be leathery or tough chicken, but somewhat crispy on the outside and chewy on the inside. Also, what kind of chicken are you using? Definitely use dark meat to avoid toughness. All in all though, looks good! Hey, that picture from Photograzing you linked to is mine! Your ultimate goal should not be leathery or tough chicken, but somewhat crispy on the outside and chewy on the inside. Also, what kind of chicken are you using? Definitely use dark meat to avoid toughness. All in all though, looks good!

]]> By: gaga http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/comment-page-1/#comment-3598 gaga Mon, 25 May 2009 04:00:02 +0000 http://www.eatitatlanta.com/2009/05/18/land-of-plenty-dry-fried-chicken/#comment-3598 Haha, I'm glad you enjoyed it. 15 minutes does sound excessive, but it looks good! Haha, I’m glad you enjoyed it. 15 minutes does sound excessive, but it looks good!

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