Saturday, April 21, 2007

One more dish, shamefully with no pictures: Chicken Legs.

Spring onions, chopped
Preserved lemon rind, chopped
Ginger, fresh, chopped
Soy sauce
Rice vinegar
White wine vinegar
Olive oil

Combined all these into a marinade for some chicken legs. Refridgerated overnight. The next evening, I put these into a braising sort of pan and cooked on 325 for about 45 minutes. They looked pretty good, but the marinade tasted BAD due to the spring onions - next time white onion, because it doesn't turn bitter like green onions when cooked. Bad idea. So I took out the chunky parts of the marinade to try to combat the bitterness (which could've come from the lemons, too, not sure, really), and cooked a bit longer hoping the marinade would thicken up more and the chicken would brown. Not so much, so broiler for 10 minutes one one side after basting the tops of the meat with the juices so it'd carmelize, then turn over and do same again for perhaps 10 more minutes. These were not 10 straight unmonitored minutes, though, I checked frequently to make sure there wasn't burning. The remaining marinade gelled into a sticky tarry mess on the bottom of the pan, which was delicious if ugly, so I saved it for later chicken-eating. They turned out great overall, juicy, fully cooked, tender, flavorful, not too bitter, interesting flavors. I'd definitely do this again.


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