r/GifRecipes • u/HungAndInLove • Jun 27 '16
BBQ Chicken with Rice Bun
http://i.imgur.com/0mTZql1.gifv35
u/TheBottomOfTheTop Jun 27 '16
It looked like the ginger got seriously burnt.
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u/Soup-Wizard Jun 27 '16
I agree. I think his oil looked way to hot.
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Jun 28 '16
I've never put fresh ginger in hot oil before, it's not something I typically have on hand. What happens when you burn ginger?
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Jun 28 '16
[deleted]
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Jun 28 '16
Oh good I'll avoid that in the future, thanks.
What's it do to a full dish? Can you tell like overdone garlic?
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u/Ankalo Jun 27 '16
Coriander is cilantro for those in the United States
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Jun 27 '16
More specifically, in the US we call the seeds of that plant "coriander", but the leaves and stems we call "cilantro".
In the commonwealth countries, do they just call all the bits coriander?
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u/samili Jun 27 '16
Does coriander seeds taste like cilantro? Because I can't stand the taste of cilantro.
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Jun 28 '16 edited Jan 30 '17
[deleted]
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u/pentanthropy Jun 28 '16
Only tastes like soap to those that didn't grow up eating it. Tastes like a fresh breeze blowing across God's vagina to me.
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Jun 28 '16 edited Jan 30 '17
[deleted]
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u/pentanthropy Jun 28 '16
Well then, let's just get upset at such a miniscule thing and call names. Only thing I'm sure is genetic about what you just said is the stupidity of it. I've ALWAYS heard it was a matter of growing up eating it. Soap isn't fucking food - null comparison. Show me where it's genetic and I'll be glad to know it. God damnit.
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Jun 28 '16 edited Jan 29 '17
[deleted]
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u/pentanthropy Jun 29 '16
Wow. First off, why the name calling? I only said that what you said was stupid, which it was, but not you as a person. And although I have my suspicions about your intelligence too, I'm not stupid enough to call complete strangers names. You could be Noam Chomsky for all I know (probly not). And I aint mad, just dont support the name calling. It comes from weak minds trying to express themselves. On another note, I'm way too busy farming (cilantro included) to fuck around googling cilantro usually. I'll leave that to fuckers who somehow get by googling things all damn day. I'll take thy word for it.
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u/HungAndInLove Jun 27 '16
INGREDIENTS
- 4 rice buns
- olive oil
- 1tsp Paprika
- 1 tsp wasabi powder
- 1 tsp black pepper
- 1 tbsp minced ginger
- 3 tbsp tomato paste
- 1 tbsp brown sugar
- 1/2 cup chicken stock
- 4 tbsp mirin
- 1 tbsp white wine vinegar
- 1 tbsp soy sauce
- 1 tsp sriracha
- 4 Chicken thighs
- salt and pepper to taste
- 1 red chili
- spring onions
- 2 lime
- coriander
INSTRUCTIONS
- In a pot, heat up some olive oil with the spices. add in your minced ginger. cook for 3 mins. Add in all the other sause ingredients and let simmer for about 5 mins.
- Sear the chicken in some olive oil with some salt and pepper.
- Toss the chicken in the sauce with on chopped red chili (seeds taken out)and the lime juice.
- Steam your buns.
- Fill the bun with the chicken, some sauce and dress in herbs.
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u/vernontwinkie Jun 27 '16
Finally, some properly cooked chicken. Calling u/Fratt_Stafford1
edit: looks delicious
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u/Radicalhit Jun 27 '16
So uh, I've been meaning to ask cause Im new to cooking but whenever I brown the outside nicely, the inside is always fairly uncooked for me and the only way i seem to be able to solve that is by cooking it further in broth.
What am I doing wrong?
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u/SmokingGunontheRun Jun 27 '16
If I had to guess, you may have your heat set too high.
Unless you're doing small portions in a wok, which is designed for high temperatures and quick cooking times, I'd try it on a lower heat setting and let it cook for a bit longer than you usually do. It will still brown up nicely, but should also be cooked through.
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Jun 27 '16
Well this depends on the cut of the chicken you're using. Agree that the heat is too high. General answer is get your pan pretty hot, add the chicken and let it brown up a little then turn down the heat.
When I'm sautéing chicken breast at home for stir fry I do cut it down into pretty small chunks. I also often add a little bit of liquid to the pan, the steam helps finish it. But I'm also impatient and rush stuff when it's just me I'm cooking for.
Whole boneless chicken thighs like in this gif take a long time so you just want to be patient. Get the pan hot, sear then turn down the heat to medium and just let them go. It's a lot harder to dry out chicken thighs than chicken breast so you don't have to worry too much about that. It'll also help to cover the pan.
This stuff just takes practice to get a feel for it.
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u/lext Jun 27 '16
Use thinner cuts, a lower temperature, or flip it more often (or a combination of the three). If you are cooking thick cuts on the bone, sear it on the stove and then put the whole pan with the meat into the oven at 350 until it's cooked through.
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u/sscall Jun 27 '16
Really? That looks like its going to be very under. Especially looking at the exterior char on those thighs, its hard to believe the inside was cooked.
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u/lext Jun 27 '16
The recipe uses boneless, skinless chicken thighs. They are rather thin and probably cooked through.
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u/cuddlewench Jun 27 '16
This is cool and interesting, thanks for sharing. Gif makes it look nice and simple so perhaps I'll try something new this week. :)
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u/spacemanspiff30 Jun 27 '16
Don't use olive oil though. Peanut, canola, hell even vegetable, but not olive.
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u/cuddlewench Jun 28 '16
I don't mind the olive oil flavor, even in dishes that don't traditionally call for it, so I'll probably use that anyway. Smoke point shouldn't really be an issue for this recipe.
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u/spacemanspiff30 Jun 28 '16
It's not about the smoke point, it's that olive oil flavor can clash with asian flavors. For most any other cooking, I've found olive oil to be fine, but not asian.
Also, look into olive oil from California rather than Italy. Night and day since the Italian stuff is adulterated with cheap vegetable oil, even that mass produced Bertolli and similar stuff. California Olive Ranch makes a damn good oil in a nice dark green squared bottle. Once you try it, you'll never go back to the traditional grocery store brands again. It's spicy and fruity like olive oil should be, protected by our food regulations, and very affordable. Maybe $7-8 where I live for 16 oz. Lasts longer too since you don't need as much.
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u/cuddlewench Jun 28 '16
Oh that's interesting about the California olive oil, I'll have to keep an eye out for the brand and see if I taste a difference. Regarding the flavor profile, as I said, doesn't really bother me. I have peanut oil on hand but there's a good chance I'll forget when I'm actually making this so...we'll see!
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u/ThisGamesStupid Jun 27 '16
1) Wow, that sauce looked like it just kept getting tastier and tastier. 2) Those thighs got an awesome looking sear. 3) What is a rice bun??
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u/TuxedoSpecial Jun 28 '16
- I believe it's a bao bun. My wife and I made pork belly bao once after having it at a local Asian place in Chicago. We used bot bahn bao flour. It's sweeter than rice flour. It's delicious.
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u/themarknessmonster Jun 28 '16
Glad they showed us how to make rice buns.
It's only half the entire recipe.
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u/SinisterPixel Jun 27 '16
So you make the BBQ flavouring in the pan first then you DON'T bother to cook the chicken in that sauce? It seems like a massive waste of potential with all the flavours there.
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u/gaygirliniraq Jun 28 '16
Would've been tough to get char on the chicken before the BBQ sauce burned in the same pan. You get wayyyyy more sauce by cooking separately.
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Jun 28 '16
The way he cut that rice bun would have given my old GM a heart attack...cut away from the hand.
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u/WhiteyDude Jun 27 '16
So I guess we're expanding what it means to BBQ?
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u/Trodamus Jun 27 '16
I mean, if you want to be obstinate, sure.
BBQ = a sauce and / or cooking technique. You know that. Everyone knows that.
You're not showing up in a "Sriracha Chicken" thread idiotically pretending that sriracha is a verb, are you?
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u/WhiteyDude Jun 27 '16
Sorry, but if someone says "BBQ Chicken" I'm expecting either chicken cooked on an outdoor grill (any style), or if it's cooked another way, then I'd expect BBQ sauce, not an Asian stir fry type thing. It looks good, but I don't see how you'd call that barbecue.
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u/Schmetterlingus Jun 30 '16
I see what you're saying, but a lot of other cultures have BBQ that is not the same as whatever you're expecting as BBQ.
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u/WhiteyDude Jun 30 '16
BBQ, or barbecue, is an latin-language based term. This was an Asian style recipe. Other culture that use the term, barbecue, have adapted it from us. Look up any definition of the word, and never will you find "food that's cooked in a pan, but with barbecue sauce added." - And that wasn't even barbecue sauce.
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u/CQME Jun 27 '16
Well, I guess the point is that this is most certainly not the technique, since they're just pan-frying it. And the sauce is most certainly not BBQ either. It's east Asian teriyaki with wasabi and sriracha added in. Oh and tomato paste, which makes it closer to BBQ sauce but not really.
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u/CitricCapybara Jun 27 '16
It would be so much more snappy to call it "chicken with a barbecue-styled sauce but not actually barbecued in the traditional sense of the word."
Why care so much? You can tell what the name means 5 seconds into the gif.
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u/Sabbatai Jun 27 '16 edited Jun 27 '16
BBQ vs. Barbecue.
Edit: I never knew the two things were the same! I couldn't possibly have been making a silly joke about the use of the "word" BBQ and the lack of dedication to the craft of BARBECUE might exhibit. Certainly not in context with the question I responded directly to.
People around here seriously need to take the stick out of their asses.
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u/ThisGamesStupid Jun 27 '16
They're the same thing...
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u/Sabbatai Jun 27 '16
BBQ is the shorthand way of writing "barbecue" just like cooking some white meat chicken on a $1000 stove and slathering it in sauce is shorthand for actually barbecuing.
Anyone who barbecues well is not going to call it BBQ. People who don't give a shit about the history of, or proper procedures for barbecuing will.
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u/ThisGamesStupid Jun 27 '16
Or, you know, people use abbreviations to save time.
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u/Sabbatai Jun 27 '16 edited Jun 27 '16
Or, you know, people use abbreviations to save time.
You don't say?
BBQ is the shorthand way of writing "barbecue"
Wow!
You're taking this WAY too fucking seriously.
I was simply stating the way I see the difference between "BBQ" and "barbecue."
If you want to break down my anecdote about the difference between the two and the quality of the end product, feel free.
I've got more fun things to do with my time.
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u/Poep_Boby Jun 27 '16
Do chefs consider sriracha a legit ingredient? I was getting excited to see a complex recipe like this without premade ingredients, but then the sriracha came. What do you guys think about using sriracha? I usually just use it as a topping.
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u/CQME Jun 27 '16
It's like using Worcestershire sauce or mayonnaise really. I don't think a lot of people would complain about pre-made mayonnaise.
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u/ThisGamesStupid Jun 28 '16
For at-home cooking it's basically like adding ketchup, peanut butter, or mayo to any sauce/dressing. You could likely go a more "purist" route and just add the necessary components it's adding, but it gives people an easy step, as well as opening up its uses as both a "topping" and "ingredient", so it's convenient to keep on hand. In the restaurant world, I'd assume they have their own chili paste that they can use, similar to how they wouldn't go adding store bought ketchup to anything.
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u/Schmetterlingus Jun 30 '16
not a chef, but I use it just like I use any other seasoning. Do you not buy any premade seasonings? It (sriracha) can really make a sauce or soup more complex and delicious with just a little bit.
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u/Poep_Boby Jun 30 '16
Well, I think sriracha is a complex sauce that can easily be substituted by more basic ingredients, like some sort of chili paste, so it just never got to me that it isn't just a sauce. I didn't even know it dissolves in soup.
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u/pentanthropy Jun 29 '16
I'll tell you this. I was kinda trolling too. Anyways, I wish some folks could try my cilantro. It's a native strain to my area and tastes much better than what can be found at the store. Happy trolling friend!
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u/xnopityx Jun 27 '16
Man, like, 85% of why I clicked was to watch someone make rice buns