Two Recipes for Chicken
Chicken breast with beer
Marinades
Mix garlic, ginger, onion, chili, salt, black pepper, coriander seeds, green pepper, mustard, beer and oil and keep for 4 hours.
Steps
Mix 4 cloves of garlic, 3g of minced ginger, 1 sliced onion, 18g of diced pepper, 5g of salt, 5g of black pepper, 3g of coriander, 1/2 chopped green pepper, 60g of mustard, 500ml of beer and 60ml of oil in a bowl. Add 168 grams of chicken. Cover it and put it in the refrigerator for 4 hours. Turn the chicken several times. Heat 40 grams of butter in a pan and fry the chicken for 5 minutes on each side. After the chicken is cooked, put parsley and sliced lemon beside it. If you want your chicken breast to be tender, you can use a sous-vide cooker to cook it first.
Marinades
Mix garlic, ginger, onion, chili, salt, black pepper, coriander seeds, green pepper, mustard, beer and oil and keep for 4 hours.
Steps
Mix 4 cloves of garlic, 3g of minced ginger, 1 sliced onion, 18g of diced pepper, 5g of salt, 5g of black pepper, 3g of coriander, 1/2 chopped green pepper, 60g of mustard, 500ml of beer and 60ml of oil in a bowl. Add 168 grams of chicken. Cover it and put it in the refrigerator for 4 hours. Turn the chicken several times. Heat 40 grams of butter in a pan and fry the chicken for 5 minutes on each side. After the chicken is cooked, put parsley and sliced lemon beside it. If you want your chicken breast to be tender, you can use a sous-vide cooker to cook it first.
Fried chicken with buttermilk
Marinades
Mix buttermilk, salt, thyme, peppercorns and chili and keep them for at least 8 hours.
Steps
Put 950g of buttermilk, 7g of salt, 1g of thyme, 2g of black pepper and 0.5g of chili powder into a plastic bag, and put 8 chicken thighs in it. Seal it and put it in the refrigerator to marinate for 30 minutes. Take it out before cooking and continue to marinate for 30 minutes at room temperature. Pour 1000 grams of oil into the pot and heat for 20 minutes on high heat. Mix 240 grams of flour, 5 grams of salt, 2 grams of black pepper, a pinch of paprika and thyme in a bowl. Cover the chicken thighs with the flour mixture and fry it until cooked. Put some salt.
Marinades
Mix buttermilk, salt, thyme, peppercorns and chili and keep them for at least 8 hours.
Steps
Put 950g of buttermilk, 7g of salt, 1g of thyme, 2g of black pepper and 0.5g of chili powder into a plastic bag, and put 8 chicken thighs in it. Seal it and put it in the refrigerator to marinate for 30 minutes. Take it out before cooking and continue to marinate for 30 minutes at room temperature. Pour 1000 grams of oil into the pot and heat for 20 minutes on high heat. Mix 240 grams of flour, 5 grams of salt, 2 grams of black pepper, a pinch of paprika and thyme in a bowl. Cover the chicken thighs with the flour mixture and fry it until cooked. Put some salt.
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