Chef and writer Andy Barragani joins his cookbook today to share some of his favorite recipes for impressive entertainment, The Chef You Want to Be: Impressive Recipes for Every Day. He showed us how to make Glazed Grilled Chicken and Creamy Nori Rice.
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This chicken is inspired by the famous “garlic crispy chicken” at Wonton King in New York City. The key to perfect texture, brown skin, and minced meat is to start at a very high temperature and lower the temperature the moment the bird enters the oven. It takes a few rounds of firing for the icing to stick, so hang on. Since you’ve got that gooey chicken skin, you need the exxxxxtra crunch to create the textural contrast of the fried shallots, garlic, and ginger.
My goal is to show you how to make the perfect pot of rice – easy for some chefs, but for others, a source of uncertainty in the kitchen. An ancient ingredient like rice requires special care and patience to bring out its special and delicious taste. Great if you like your rice cooker, but I think knowing how to cook in an old pot is an important skill (sorry for the peer pressure).
Rice is lovely on its own, a bit sticky and nutty, if you want to enjoy it that way, leave it alone. But I couldn’t resist adding something else like nori and butter to it. Nori blossoms in oil, creating vibrant dark green greens while extracting the nori’s saltiness into fat. When you add it to the rice, you will see how each grain is covered in mottled oil and you are ready to dive into it.
Post time: Aug-29-2022