Chief Longwind Of The North
Certified/Certifiable
I made this dish as part of a monthly challenge on another cooking sie. The rules stated that the meal codt $10 or less, and use leftovers, and scaps. You could only spend $10 or less on any ingredients. This is what I came up with.
I used leftovers to create my entry, except for a large bag of chicken leg quarters I found at the grocers for $7.00 for the entire package. The leg quarters were very large. I used 4 thighs, and two drumsticks after separating them from each other, leaving me with four drumsticks, and two thighs to put in the freezer. The rest of the ingredients were either partially used condiments, or left overs as follows:
1, 1.4 cup Kikkoman Light soy sauce
2. 2 tbs. Tabasco Original pepper sauce
3. 2 tbs. Louisiana Hot Sauce
4. small chunk Fresh ginger root
5. 1/2 yellow onion
6. 3 cloves fresh garlic from a partially used head
7. 3 tbs. Balsamic vinegar
8. Homemade creamed corn
9. 1 cup AP flour
10. 1 cup cornstarch
11. 2 tbs. Clabber Girl Baking Powder
12. 2 cups Canola oil
13. 3 cups tap water
14. Leftover Spanish rice
15. 2 tsp. cayenned pepper
16. 2 tbs. smoke paprika
17. 1 tbs. MSG
Cut the leg quarters into thigh and drumstick portions. Score 2thighs with a sharp knife to expose the flesh through the skin. Slice the ginger; mince the onion and garlic, and place into a large bowl. Add the hot sauces, soy sauce, balsamic vinegar, and1 cup of water to the bowl. Stir everything together. Add the thighs to the marinade. Cover and refrigerate for 1 hour.
Get out the creamed corn, and Spanish rice. When the marinating time is up, Make the tempura batter by combining the flour salt, corn starch, baking powder, and 2 cups of water in a large bowl.. Heat the oil to 360' F. Pour marinating liquid into a saucepan, and simmer over medium heat to reduce it by half.
preheat oven to 300' F.
Dip the unmarinated drumsticks in the batter, and place into the hot oil for 6 1/2 minutes. Turn over and repeat. Remove chicken to a wire rack over a foil lined backing sheet.
Add the cayenne pepper, and paprika to the batter. whisk to combine. Dip two thighs into the batter, drain to remove excess batter, and place in the hot oil. again, fry for 6 1/2 minutes per side. Place on wire rack. When all pieces are cooked, dredge the thighs in reduced sauce, and place all pieces place in the oven for ten minutes.
Heat rice and cream corn in the microwave. Serve hot, with your favorite beverage.
Total cost of this meal was the purchase of the chicken leg quarters for $7. There were 8 leg quarters, of which 4 thighs, and 2 drumsticks were used. The rest of the chicken now sits in the freezer for another meal. this brings the total cost down to about 80 cents per serving for 6 people, well under the $10 dollar limit.
I wanted something fresh, and tasty from available pantry, and refrigerator items.. I believe I nailed it. everyone loved the chicken, and the creamed corn, and Spanish rice, even after sitting in the fridge for a week(very cold fridge) were as good as the day they were made. So here are the pictures:
Seeeeya; Chief Longwind of the North
I used leftovers to create my entry, except for a large bag of chicken leg quarters I found at the grocers for $7.00 for the entire package. The leg quarters were very large. I used 4 thighs, and two drumsticks after separating them from each other, leaving me with four drumsticks, and two thighs to put in the freezer. The rest of the ingredients were either partially used condiments, or left overs as follows:
1, 1.4 cup Kikkoman Light soy sauce
2. 2 tbs. Tabasco Original pepper sauce
3. 2 tbs. Louisiana Hot Sauce
4. small chunk Fresh ginger root
5. 1/2 yellow onion
6. 3 cloves fresh garlic from a partially used head
7. 3 tbs. Balsamic vinegar
8. Homemade creamed corn
9. 1 cup AP flour
10. 1 cup cornstarch
11. 2 tbs. Clabber Girl Baking Powder
12. 2 cups Canola oil
13. 3 cups tap water
14. Leftover Spanish rice
15. 2 tsp. cayenned pepper
16. 2 tbs. smoke paprika
17. 1 tbs. MSG
Cut the leg quarters into thigh and drumstick portions. Score 2thighs with a sharp knife to expose the flesh through the skin. Slice the ginger; mince the onion and garlic, and place into a large bowl. Add the hot sauces, soy sauce, balsamic vinegar, and1 cup of water to the bowl. Stir everything together. Add the thighs to the marinade. Cover and refrigerate for 1 hour.
Get out the creamed corn, and Spanish rice. When the marinating time is up, Make the tempura batter by combining the flour salt, corn starch, baking powder, and 2 cups of water in a large bowl.. Heat the oil to 360' F. Pour marinating liquid into a saucepan, and simmer over medium heat to reduce it by half.
preheat oven to 300' F.
Dip the unmarinated drumsticks in the batter, and place into the hot oil for 6 1/2 minutes. Turn over and repeat. Remove chicken to a wire rack over a foil lined backing sheet.
Add the cayenne pepper, and paprika to the batter. whisk to combine. Dip two thighs into the batter, drain to remove excess batter, and place in the hot oil. again, fry for 6 1/2 minutes per side. Place on wire rack. When all pieces are cooked, dredge the thighs in reduced sauce, and place all pieces place in the oven for ten minutes.
Heat rice and cream corn in the microwave. Serve hot, with your favorite beverage.
Total cost of this meal was the purchase of the chicken leg quarters for $7. There were 8 leg quarters, of which 4 thighs, and 2 drumsticks were used. The rest of the chicken now sits in the freezer for another meal. this brings the total cost down to about 80 cents per serving for 6 people, well under the $10 dollar limit.
I wanted something fresh, and tasty from available pantry, and refrigerator items.. I believe I nailed it. everyone loved the chicken, and the creamed corn, and Spanish rice, even after sitting in the fridge for a week(very cold fridge) were as good as the day they were made. So here are the pictures:
Seeeeya; Chief Longwind of the North
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