Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [36]
4. Melt the butter in a 12-inch skillet over medium-high heat, add the reserved dumplings and the parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve the chicken garnished with the remaining frying peppers and dumplings on the side.
Indonesian Chicken Curry
Opor Ayam
In this dish, based on a recipe in saveur editor-in-chief James Oseland’s cookbook Cradle of Flavor, cinnamon and lemongrass lend vibrancy to the silky sauce.
1 tbsp. coriander seeds
½ tsp. crushed red chile flakes
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 4-inch piece ginger, peeled and thinly sliced
3 tbsp. peanut oil
5 fresh or frozen Kaffir lime leaves
4–6 4-inch sticks cinnamon
1 stalk lemongrass, smashed and tied into a knot (shown in photo)
3 lbs. mixed chicken thighs and legs
2 cups coconut milk
¾ tsp. kosher salt
4 cups cooked jasmine rice, for serving
Serves 4–6
1. Finely grind coriander and chile flakes in a spice grinder. Put spice mixture into a small food processor with garlic, onions, and ginger; purée to a paste. Add 1–2 tbsp. water, if necessary.
2. Heat oil in a 5-qt. Dutch oven over medium-low heat. Add paste; cook, stirring frequently, until fragrant, 5–7 minutes. Add lime leaves, cinnamon, and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes. Increase heat to medium, add chicken, and cook, turning once, until golden brown, 8–10 minutes. Stir in 1 cup coconut milk, 1¼ cups water, and salt. Simmer, stirring occasionally, until chicken is tender, 40–50 minutes.
3. Add remaining coconut milk to the curry; cook for 2 minutes. Let cool for 20 minutes before serving with the rice.
Fit to Be Tied
Lemongrass is a tough-fibered aromatic herb that’s used as a flavoring in countless dishes in Southeast Asia, including ones like Indonesian chicken curry. A stalk or two of the pale green herb infuses soups, braises, and curries with a citrusy taste. Lemongrass can be pulverized to make an ingredient in spice pastes or finely sliced for stir-fries, but it’s often used in its whole form, in much the same way a bouquet garni is: dropped into the pot as a dish cooks and then removed at the end. First, trim the tip and the root end and peel away the stalk’s fibrous outer layers. Next, use a meat mallet (or, in a pinch, the back of a kitchen knife) to smash and bruise the stalk until it’s pliable. Finally, tie the stalk into a knot and put it into the pot.
Sweet-and-Spicy Korean Fried Chicken
Yangnyeom Dak
The South Korea–based, internationally popular Kyochon restaurant chain guards its recipe for fried chicken closely, but we think we’ve managed to crack the code. Our version has the same spicy-tangy flavor and incomparable crunch.
Canola oil, for frying
5 cloves garlic
1 ½ -inch piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
2/3 cup flour
1 tbsp. cornstarch
16 chicken wings or drumettes (about 1¾ lbs.)
Serves 2–4
1. Pour oil into a 6-qt. pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350°F.
2. Mince the garlic and ginger in a food processor. Add the soy sauce, gojujang, vinegar, sesame oil, and honey and purée. Transfer the sauce to a bowl and set aside.
3. Whisk together the flour, cornstarch, and 2/3 cup water in another bowl. Add the chicken and toss to coat. Working in 3 batches, fry the chicken until golden, 6–8 minutes. Drain on paper towels.
4. Return the oil to 350°F. Fry the chicken until crisp, 6–8 minutes more. Drain again. Toss the chicken in the sauce and serve.
The Other KFC
Twice-fried