ChefSteps:Chicken Liver Paté Season 2015 Episode 3
2:41
ChefSteps:Chicken Liver Paté Season 2015 Episode 3
Jan 21, 2015
PBS
Fried chicken bigger than your face! Bubbly, craggy, fragrantly spiced and super juicy, dà jī pái (which literally translates to “big chicken cutlet”) is Taiwanese popcorn chicken, super-sized. You’ll need: 2 Chicken breast(s), boneless, skinless 75 g Light soy sauce 60 g Mijiu, or sake 7 g White pepper, ground, divided 3 g Five-spice powder 5 g Sichuan chile powder 3 g Kosher salt 2 g Totole chicken bouillon powder 5 g Granulated sugar 2 g Rice vinegar powder, optional 85 g Tapioca starch 30 g
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Chicken Fat Dinner Rolls. The taste of a roast chicken, but in a perfect, fluffy, bread bite. Timing 3 hrs 30 min total; 1 hr active Yield 10 to 12 servings Ingredients👇 346 g - Bread flour 120 g - Water 135 g - Whole milk 2 - Eggs 6 g - Instant dry yeast 25 g - Granulated sugar 6 g - Kosher salt 9 g - Totole chicken bouillon powder 57 g - Unsalted butter 130 g - Chicken Fat Recipe instructions at link in bio. | ChefSteps
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The secret to Smokerless Smoked Chicken is the glaze: liquid smoke, liquid aminos, and blackstrap molasses are a flavor triple threat that goes incredibly with the scent of a pine tree and the sounds of a roaring fire. chfstps.co/2dGGu6w | ChefSteps
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Crispy skin and perfectly cooked meat - the dream! Get it with a slightly unusual technique. You’ll need: 1 Chicken, whole Kosher salt, as needed 75 g Neutral oil 15 g Shallots, minced 60 g White wine, dry 175 g Chicken stock, low-sodium 3 g Totole chicken bouillon powder 0.2 g Thyme, fresh leaves 0.2 g Black pepper, freshly ground, plus extra as needed 25 g Unsalted butter, room temperature 5 g Lemon juice, fresh, plus extra as needed Flake sea salt, for finishing (optional) Chick on brick: Bre
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A perfect roast chicken does not need be in the shape of a chicken. At ChefSteps, we’ve spatchcocked and scored many flavor variations of roast chicken to level up the results. Spatchcocking flattens the bird to reduce any areas that are too thick and scoring increases surface area for juicier flesh and crispier skin. In this teriyaki-style variation our development chef Kyl shows you how to go from raw ingredients to perfectly roasted dinner in less than an hour, all details are at ChefSteps.co
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