image description April 4, 2013

Paul Qui’s Tori Meshi

Paul Qui’s Tori Meshi

Ingredient List Print Recipe

Brine

  • 1 cup water
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/2 cup fish sauce
  • 1/4 cup chopped garlic
  • 1/4 cup chopped thai chilies

Chicken

  • 24 oz chicken thighs
  • 1.5 fl oz of Chicken Brine

Sauce

  • 1 cup water
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/2 cup fish sauce
  • 1/4 cup chopped garlic
  • 1/4 cup chopped thai chilies
  • 1  1/2 cup Mae Ploy chili sauce

Liberty Rice

  • 1 quart jasmine rice
  • 1 quart water
  • 1 tablespoon julienne ginger
  • 1/2 cup garlic oil (heat chopped garlic in oil)

Veggies & Herbs

  • 10 jalapenos
  • 2 large yellow onions
  • 1/4 bunch basil
  • 1/4 bunch mint
  • 1 bunch cilantro

Chicken Karaage Over Liberty Rice

By Paul Qui

Serve the chicken piping hot with sliced onions and jalapenos. Top with mint, basil and cilantro.

Instructions

Servings: 4
Total Time: 8 hrs 30min
Actual Cooking Time: 7 min

Make the Brine

Place water, sugar, fish sauce and vinegar in bowl. Whisk until sugar is completely dissolved. Add garlic and thai chilies and whisk until both are well dispersed throughout the liquid.

Brine the Chicken

Take the chicken thighs and cut into 3/4-inch cubes, making sure to remove fat and tendons from the thighs. Place in bowl. Whisk previously prepared brine to redistribute garlic and chilies evenly. Ladle 1.5oz of brine into the bowl with the chicken and toss. Cover bowl with plastic wrap and let marinate for 8 hours before use.

Prepare the Sauce

Place water, sugar, fish sauce and vinegar in bowl. Whisk until sugar is completely dissolved. Add garlic and thai chilies to the mixture and whisk until both are well dispersed. Add mae ploy and whisk until combined with mixture.

Make the Liberty Rice

Wash rice in bowl until water runs relatively clear. Place rice in cooker and add 1 quart water. You want a 1:1 ratio of rice to water. Add ginger. Close lid and set the rice cooker to cook. Once the rice is done mix in garlic oil. Keep warm until ready to serve.

Meanwhile, Slice Jalapeños & Onions

Cut the ends and tips off of 10 large jalapenos. Using a mandolin slice the jalapenos into 1/8-inch slices. Cut the tops off of 2 large yellow onions. Peel onion halves making sure that the root of the onions remain. Slice the halved pieces of onion in half, so that the onions are now quartered. Using a mandolin slice the onion width wise into 1/8-inch slices. Place sliced jalapenos and onions in the fridge and hold until time to serve.

Prepare the Herb Mixture

Pick herbs, making sure that only the nicest green pieces are saved. Places herb mixture in bowl and toss herbs gently making sure that herbs are well mixed in the bowl. Place herbs in fridge and hold until time to serve.

Cooking and Serving

Place 1.5 pounds of brined chicken in a bowl. Pour cornstarch into the bowl and toss chicken, until well coated. Place coated chicken into sieve. Place sieve into empty metal bowl and shake chicken in the sieve until excess cornstarch falls into bowl underneath. Place chicken into fryer basket and drop into oil. Fryer should be at 375 degrees F. Cook chicken until crispy and golden brown. While chicken is cooking make sure to shake the basket so that the pieces are able to evenly cooked. Separate pieces using tongs if needed.

While the chicken is cooking take medium metal bowl and place small handful of onions and jalapenos in bowl. Set bowl aside until chicken is finished cooking.

When chicken is finished pull from oil and allowing excess oil to drain and the chicken to rest. Place chicken in the medium metal bowl that contains all the vegetables. Season chicken with 1/2 tablespoon of salt. Pour 1/4 cup chicken sauce over chicken. Toss chicken and vegetables in the sauce until all is evenly coated. The chicken and vegetables should have a nice glean to them but chicken should still be very crisp.

Place 3/4 cup cooking rice into individual bowls. Place chicken and vegetables on top of rice. Top with small handful herb mixture and your dish is ready to serve.

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