Lately I've been on a real Asian inspired, Umami rich kick. We've been making loads of udon noodles with miso broth topped in assorted vegetables quickly tossed in a wok with tamari and sesame and sometimes a few slices of duck breast on top or Tori Kara Age. We had yellow curry with Thai eggplants and pineapple. There was gan bian si ji dou (dry fried green beans with pork) and ma la zi ji (Numbing and Hot Chicken) it's all rather addictive.
Today I'm going to make a miso glaze with red and yellow miso and rub it on a duck breast, shrink wrap it and cook it sous vide at about 53C. It will then be seared off and served with sautéed spinach, garlic and sesame oil and a side of cauliflower mash with mystery ingredients added. Don't worry they are still a mystery to me at the moment. Friday I'm going over to Porter Square to hit Kotobukiya market, since Super 88's recent decline, the Allston location is almost barren(!) I have to travel further afield to get ingredients. But today, today I want to tell you about Angry Chicken.
The recipe comes from the food porn cookbook that is Morimoto by Masaharu Morimoto . For days I've been flicking through the book over and over trying to decide what I was going to pull out and cook and for some reason Angry Chicken just caught my eye. Grrrrrrrr.
Morimoto has a restaurant in Mumbai and fell in love with Tandoor chicken and this was his interpretation, I knew we would love it since we both adore Indian spices and it uses my favourite go to hot sauce. Frank's Red Hot.* Frank's red hot has the perfect amount of heat and vinegar tang with a big bold punch of pepper taste without the blow-your-taste-buds-out-of-the-water for every subsequent bite that some hot sauces pack.
As usual lately, I made it and didn't get a chance to take a picture, but I'm sure you can make one up nicely in your head. Just picture some gorgeous laquered blistered skin chicken steaming on a plate with a side of darkly blistered long peppers. Mmmmm.
Make a marinade of 1/2tsp each of black peppercorns and cumin seed 1/4tsp each of cardamom and coriander seed, and grind in a coffee grinder or a mortar and pestle, add in 1tsp of chili powder, a little salt 1/2tsp of amchar or garam masala and pour all that in a bowl. Add 1-1/3 cups yoghurt (I prefer the Greek Fage), 1/2 cup cream, 1/3 cup tamari or soy sauce, we tend to have tamari in house and 1 and 1/2 cups of Frank's Red Hot. Yes, One and a Half cups of Frank's. Mix it all up. Reserve 1 cup for sauce later and pour the rest over your prefered pieces of chicken. We like thighs. Let this all hang out for at least 8 hours or even over night.
Crank the oven to 450F. Place the chicken on a sheet pan, discard the marinade and roast it for 30 - 45 mins depending on the cuts of chicken and size. 165F internally with a digital thermometer is what your looking to hit. Take 2 cups of chicken stock and reduce to 1 cup, I added some chopped leek and celery to the reducing stock. Off the heat add the reserved 1 cup of marinade and heat this gently being careful not to boil and cause the yogurt to separate.
I also took his advice to serve a side of peppers for those who like more heat. I took 4 nice Anaheim's rubbed them with oil and tossed them on a seperate sheet pan in the oven while the chicken roasted. Once I pulled the chicken I turned the broiler on and let the peppers get nice and blistered.
We served this with a side of butter beans (sadly tinned - I need a new Rancho Gordo order stat!) sauteed with some nice olive oil and a minced shallot. There was much food silence and reverence around the table with only the occasional clink of a wine glass hitting the slate tablemats as puncuation.
Simple, amazing, and just the thing for a snowy January night.
*this is more for those following primal over paleo. Too much vinegar in the hot sauce and the dairy would rule it out.