My mom bought of of those six-pack things of chicken thighs from Costco. But don’t be decieved – each pack had 4 thighs in it. Intense, right? As a result, I got a few quick tips on cooking chicken. I love this fast-paced photographed spur of cooking lessons from my mom, they’re really funny. But I digress!
When you wash it, be sure to get rid of the yellow junk stuck on the skin and (if you want) the big chunks of fat. Cutting them off with a pair of meat-designated scissors works best. Sometimes there are bits of the feather stems stuck on the skin as well, they come off easily. Pat dry before doing anything to it.
That day, we were preparing the chicken for a BBQ, so we marinated it in a mixture of pepper, garlic powder, and soy sauce for as long as you want. (The stronger/longer you marinate it for, the more flavorful it’ll be, duh.) Those are the three easiest ingredients to marinate with (for Asian-style foods). For cooking chicken atop a stove, they can also be cooked plain, relying on the natural taste/flavor of the chicken. In a pan, put them skin-side-down to use the chicken meat’s natural oil instead of using “EVOO” (haha). In an oven, place the chicken skin-side-up, so that the heat from the top of the oven doesn’t dry out the chicken as much. In an oven, cook time is about 30-45 minutes, while stovetop deliciousness can be ready in 20-30 minutes (chicken cooks relatively quickly).
I also got directions from my mom on how to cook hong shao ji (ç´…ç‡’é›ž), which is definitely one of my favorite things to eat at home. First, just put the (clean) raw chicken skin side down in a pan/pot. Wait for it to brown slightly, then flip. (Leave it not completely cooked so that it doesn’t get overcooked during part two.) Add soy sauce and water (to looks) to cover the chicken half way in the pan/pot. Keep it at medium heat for at least 20 minutes, until the sauce has thickened to what looks normal. (Haha, normal to me, at least.) Serve, and save the sauce because it is super delicious mixed with rice 😀
For chicken soup, the Chinese way… first let a pot of water come to a boil, then add the chicken. Put a slice of (skinless) ginger. Make sure there’s enough water to cover the chicken (so flipping is unneeded). Optionally, add (rinsed dried) shiitake mushrooms and a bit of rice wine. Keep it at medium-low heat, and let it simmer for about 45 minutes. Nomnomnom! For noodles, use super thin Asian noodles and cook them separately, before mixing with the chicken soup individually.
Here’s my barbeque-ing skills at their best! Haha, I’m using a shovel to add/mix more coals to the BBQ, and a pair of tongs to guard the chicken. They were sooo tasty. (I forgot to mention the sauce I always make for when my dad and I BBQ things. It’s gotta be applied every ten minutes after flipping until finished, which is usually about three or four times. I use an ad-lib mixture of honey, lemon juice, soy sauce, and whatever else I feel like at the moment.)