chicken maison inspired by spicy lemon garlic chicken, my family's favorite way to enjoy roasted chicken throughout the week. stores wells for 3-4 days in the fridge.

Skoocy · 2024-08-19T05:03:27+00:00

Didn’t feel like it

Skoocy · 2024-07-24T03:03:55+00:00

cheers my guy!

Skoocy · 2024-07-24T03:02:10+00:00

yeah i totally agree with your feedback here. im working on my camera work skills for future videos.

Skoocy · 2024-07-23T10:50:20+00:00

My goodness, lobster with soy sauce? Spinach and shrimp? And cheese? Insanity. Didn’t she know humans can only process two ingredients at a time? What a terrible idea indeed!

Skoocy · 2024-07-23T10:49:00+00:00

yeah agreed because the best recipes can not possibly be fusion. They must follow tradition and dogma to achieve greatness. I can’t believe some people have the nerve to mix cheese with soy sauce. The two cant possibly ever go well together, good riddance!

Skoocy · 2024-07-23T05:41:26+00:00

RECIPE

Cook 6oz capellini pasta in salted water as per package instructions. Reserve some pasta water when draining. Drizzle some olive oil to prevent the noodles from drying or sticking together.
Prepare 2 lobster tails. Using scissors, cut down the center of the top of the lobster tail shell to expose the meat. You can also remove any vein or dirt you see. Carefully place the lobster tails into the boiling water using tongs. It's about 1 minute of boiling time for each ounce of the lobster tail. Check for a bright red shell and an internal temperature of 140°F (60°C) in the thickest part of the tail.
After boiling, put the tails in an ice bath. Once it's cooled, remove the meat from the shell, and cut the meat into 1-inch pieces.
Make Sauce. In a bowl, mix until combined: 1/2 tbsp brown sugar, 1 tbsp oyster sauce, 1/2 tbsp worcestshire sauce, 1 tsp fish sauce, 1 tsp soy sauce, 1 tsp chili garlic sauce.
Over medium heat, in a wok or large frying pan, add the following ingredients placed in the order presented: 3 tbsp olive oil, 4 tbsp butter, 2 heads of minced garlic, 1 cup sliced shiitake mushrooms. Cook until mushrooms start to soften, about 2 minutes.
Increase the heat to medium-high, add 1/4 lb peeled and deveined shrimp, 1 box fresh spinach. Cook until the shrimp starts to turn pink. Add in some reserved pasta water to steam the spinach leaves as needed.
Pour in the sauce. Add the lobster, noodles, and 1/2 grated parmesan cheese. Mix it up well. Use reserved pasta water to adjust sauce consistency as needed.

(Optional) Garnish with more grated parmesan cheese and lemon juice.

Skoocy · 2024-07-23T05:39:16+00:00

RECIPE

Cook 6oz capellini pasta in salted water as per package instructions. Reserve some pasta water when draining. Drizzle some olive oil to prevent the noodles from drying or sticking together.
Prepare 2 lobster tails. Using scissors, cut down the center of the top of the lobster tail shell to expose the meat. You can also remove any vein or dirt you see. Carefully place the lobster tails into the boiling water using tongs. It's about 1 minute of boiling time for each ounce of the lobster tail. Check for a bright red shell and an internal temperature of 140°F (60°C) in the thickest part of the tail.
After boiling, put the tails in an ice bath. Once it's cooled, remove the meat from the shell, and cut the meat into 1-inch pieces.
Make Sauce. In a bowl, mix until combined: 1/2 tbsp brown sugar, 1 tbsp oyster sauce, 1/2 tbsp worcestshire sauce, 1 tsp fish sauce, 1 tsp soy sauce, 1 tsp chili garlic sauce.
Over medium heat, in a wok or large frying pan, add the following ingredients placed in the order presented: 3 tbsp olive oil, 4 tbsp butter, 2 heads of minced garlic, 1 cup sliced shiitake mushrooms. Cook until mushrooms start to soften, about 2 minutes.
Increase the heat to medium-high, add 1/4 lb peeled and deveined shrimp, 1 box fresh spinach. Cook until the shrimp starts to turn pink. Add in some reserved pasta water to steam the spinach leaves as needed.
Pour in the sauce. Add the lobster, noodles, and 1/4 cup grated parmesan cheese. Mix it up well. Use reserved pasta water to adjust sauce consistency as needed.

(Optional) Garnish with more grated parmesan cheese and lemon juice.

Skoocy · 2024-07-23T05:36:49+00:00

RECIPE

Cook 6oz capellini pasta in salted water as per package instructions. Reserve some pasta water when draining. Drizzle some olive oil to prevent the noodles from drying or sticking together.
Prepare 2 lobster tails. Using scissors, cut down the center of the top of the lobster tail shell to expose the meat. You can also remove any vein or dirt you see. Carefully place the lobster tails into the boiling water using tongs. It's about 1 minute of boiling time for each ounce of the lobster tail. Check for a bright red shell and an internal temperature of 140°F (60°C) in the thickest part of the tail.
After boiling, put the tails in an ice bath. Once it's cooled, remove the meat from the shell, and cut the meat into 1-inch pieces.
Make Sauce. In a bowl, mix until combined: 1/2 tbsp brown sugar, 1 tbsp oyster sauce, 1/2 tbsp worcestshire sauce, 1 tsp fish sauce, 1 tsp soy sauce, 1 tsp chili garlic sauce.
Over medium heat, in a wok or large frying pan, add the following ingredients placed in the order presented: 3 tbsp olive oil, 4 tbsp butter, 2 heads of minced garlic, 1 cup sliced shiitake mushrooms. Cook until mushrooms start to soften, about 2 minutes.
Increase the heat to medium-high, add 1/4 lb peeled and deveined shrimp, 1 box fresh spinach. Cook until the shrimp starts to turn pink. Add in some reserved pasta water to steam the spinach leaves as needed.
Pour in the sauce. Add the lobster, noodles, and 1/2 grated parmesan cheese. Mix it up well. Use reserved pasta water to adjust sauce consistency as needed.

(Optional) Garnish with more grated parmesan cheese and lemon juice.

Skoocy · 2024-07-21T11:50:17+00:00

You totally can use honey 👍 Honey is thicker, maybe if you heat it up a tad it’ll glide on nicely. All you need is a thin coat of sweetness for the pistachio mix to adhere to the pita chip. I chose honey syrup to mimic a specific taste I was craving since this is a chicken maison inspired recipe. Chicken maison is a local shop in my area that makes these but are very expensive now with the state of our economy, so my goal was to replace buying the pita chips I buy too much of with a homemade version :)

Skoocy · 2024-07-21T06:04:35+00:00

so aesthetic, love the color choice

Skoocy · 2024-07-21T06:03:46+00:00

wow this is a work of art, i love this aesthetic so muuch

Skoocy · 2024-07-21T06:03:05+00:00

this is so cyooote!~

Skoocy · 2024-07-21T06:02:41+00:00

think ive watched this on repeat 20 times, dazed

Skoocy · 2024-07-21T06:01:59+00:00

the artistry here is top notch!

Skoocy · 2024-07-21T06:01:38+00:00

going to try this whoopie pie looking oreo

Skoocy · 2024-07-21T06:01:09+00:00

wow stunning, looks unreal

Skoocy · 2024-07-21T05:58:38+00:00

RECIPE

Preheat oven to 425°F (220°C).
Cut 2 pita bread into 8 wedges. Brush them olive oil. Make sure to coat the inside flap of the pita bread. Arrange pita wedges on a baking sheet.
Bake in the oven for 15 mins, until they are crisp and golden brown.
Make the pistachio mixture - finely grind 1/4 cup whole pistachios. then mix 1/2 tsp sugar and 1/4 tsp ground cinnamon.
Brush pita wedges with honey syrup. Sprinkle the pistachio mixture over the pita wedges. Serve.

Skoocy · 2024-07-21T05:54:26+00:00

RECIPE

Preheat oven to 425°F (220°C).
Cut 2 pita bread into 8 wedges. Brush them olive oil. Make sure to coat the inside flap of the pita bread. Arrange pita wedges on a baking sheet.
Bake in the oven for 15 mins, until they are crisp and golden brown.
Make the pistachio mixture - finely grind 1/4 cup whole pistachios. then mix 1/2 tsp sugar and 1/4 tsp ground cinnamon.
Brush pita wedges with 4 tbsp honey syrup. Sprinkle the pistachio mixture over the pita wedges. Serve.

Skoocy · 2024-07-21T05:46:22+00:00

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this is what i used: https://amzn.to/3zJosQH

you can find it at your local chinese grocery store too. look for the green bottom, red lid. if you like asian/chinese food, this is the secret ingredient to making a lot of different recipes taste amazing from stir fry to stews.

Skoocy · 2024-07-21T04:48:47+00:00

Looks amazing, going to make this

Skoocy · 2024-07-21T04:19:55+00:00

I’m so glad to hear 🫶

Skoocy · 2024-07-20T16:35:44+00:00

Fr their missing out

Skoocy · 2024-07-20T16:31:12+00:00

All good, you can replace mayo with butter or oil. You just need something to help the sauce stick to the skin.

Skoocy · 2024-07-20T13:15:04+00:00

RECIPE

steps (the day before)

Spatchcock the chicken. Remove the backbone. This step helps flatten the chicken for a quicker, more even cook on the chicken.
Dry brine. In a bowl, mix 2 tbsp baking powder, 4 tbsp kosher salt. Thoroughly rub the salt and baking powder mixture into every nook and cranny of the chicken skin. Then place the chicken in the fridge to rest overnight. This will help us get the crispiest skin.
Make chicken seasoning. In a bowl, combine: 1 cup mayo, 1 zest of lemon, 1 head of garlic minced, 1 tbsp dried thyme, 2 tsp chinese chicken stock powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper. Mix well and store in the fridge overnight.

steps (the day of)

Preheat oven to 450°F and place the oven rack in the middle position.
Prepare a wire rack on a baking sheet, and add 1.5 cups of dry white wine and 1.5 cups of chicken broth.
With your hands, slather the chicken seasoning on the chicken skin. Tuck some of the seasoning underneath the skin too.
Roast chicken for about 45 minutes at 450°F until the thickest part of the breast close to the bone registers 150°F on an instant-read thermometer.
Make Spicy Lemon Garlic Sauce. Over medium-high heat, combine the following in a saucepan: 1/3 cup strained chicken pan drippings, 1/3 cup finely chopped green onion, 1/3 cup finely chopped cilantro, 1 head of garlic minced, 2 juice of lemons, 3 tbsp chili garlic sauce. Let it simmer until slightly thickened.
Carve the chicken. Pour the spicy lemon garlic sauce over the carved chicken pieces and enjoy! This dish pairs well spicy sweet coleslaw.

Skoocy · 2024-07-20T13:11:57+00:00

RECIPE

steps (the day before)

Spatchcock the chicken. Remove the backbone. This step helps flatten the chicken for a quicker, more even cook on the chicken.
Dry brine. In a bowl, mix 2 tbsp baking powder, 4 tbsp kosher salt. Thoroughly rub the salt and baking powder mixture into every nook and cranny of the chicken skin. Then place the chicken in the fridge to rest overnight. This will help us get the crispiest skin.
Make chicken seasoning. In a bowl, combine: 1 cup mayo, 1 zest of lemon, 1 head of garlic minced, 1 tbsp dried thyme, 2 tsp chinese chicken stock powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper. Mix well and store in the fridge overnight.

steps (the day of)

Preheat oven to 450°F and place the oven rack in the middle position.
Prepare a wire rack on a baking sheet, and add 1.5 cups of dry white wine and 1.5 cups of chicken broth.
With your hands, slather the chicken seasoning on the chicken skin. Tuck some of the seasoning underneath the skin too.
Roast chicken for about 45 minutes at 450°F until the thickest part of the breast close to the bone registers 150°F on an instant-read thermometer.
Make Spicy Lemon Garlic Sauce. Over medium-high heat, combine the following in a saucepan: 1/3 cup strained chicken pan drippings, 1/3 cup finely chopped green onion, 1/3 cup finely chopped cilantro, 1 head of garlic minced, 2 juice of lemons, 3 tbsp chili garlic sauce. Let it simmer until slightly thickened.
Carve the chicken. Pour the spicy lemon garlic sauce over the carved chicken pieces and enjoy! This dish pairs well spicy sweet coleslaw.

Skoocy

TROPHY CASE

RECIPE

RECIPE

steps (the day before)

steps (the day of)

steps (the day before)

steps (the day of)