Black Chicken

Black Chicken

Not very black...

I think this was the first dish I made that made me really like cooking. I don't really know why I named it 'Black Chicken,' but the sauce was really dark first time. Made me really understand how awesome sweet and savory is. 

Ingredients
-Skinless Chicken Breast (Thick)
-Roma Tomato (Diced and skinned)
-Potato
-Half a Medium Onion (Diced)
-Balsamic Vinegar
-Brown Sugar
-Chili Powder
-Splash of white wine

Creation
Years ago when I first made this I didn't really know what I was doing. Just a bunch of experimentation. But now I barely know what I doing and I experiment even more!

There is also chicken trimmings in with the veges.

So where to start? Chicken is prepared simply salt, pepper and lightly seared on one side in a pot. Just enough to get the pepper stuck. Then flip it and add the tomato and onion. Chicken will not be done at all. Saute with chicken till tomato juice is all but gone.

Low and slow

Throw on the potato sliced anyway you want. I chose to slice it like fries and saute them with the chili powder and a little olive oil. It will balance the dish.

Syrpy goodness

Deglaze chicken and veges with a splash of wine and add some balsamic and brown sugar. When the mixture becomes syrupy now is time check the chicken. It should be done by now... if it isn't then wait. I know right?

Plate and serve. This is the first dish I added to the menu I keep in my head of course that make it...

Braised Beef

Braised Beef in Black Sauce

Beef.... uhhh. Guess I need more of these dishes. So I turned Black sauce into a braising liquid which was then added back to finish the dish. Possibly the most tender beef I have made so far. Then the sweet Black sauce.. oh yeah baby.

Ingredients

-Beef Steak
-Celery
-Onion
-Garlic
-Ginger
-Vinegar
-Black Sauce

Creation

Should know by know Black sauce is a balsamic reduction with stuffs. Everything else is a marinade. Don't marinade for too long cause the acid can turn meat mushy.

To turn Black Sauce into a braising liquid essentially add water and vegetables. The water will boil away after simmering for over an hr and what you are left with is a sweet thick sauce.

And don't forget braising is two cooking methods so first sear the beef. Gotta love that sear. If only it wasn't so messy to make...

Chicken and Rice

Chicken and Rice the Brisket Way

Chicken and rice fit together like beef and potatoes. I always have three kinds of rice on-hand: Jasmine, Basmati and Arborio. Then there are the white long grain and what nots, but those are what I use the most. Yep, so how did I change up the classic chicken and rice? Well.. actually didn't do much change except braised the chicken in black sauce and made the rice a little sticky so it will look good. :-)

Ingredients

-Boneless Chicken Thighs
-Rice
-Black Sauce

Creation

Only three ingredients (Besides salt and pepper)?! Well there is a lot in the black sauce and that won't be getting divulged. Plus, everyone spices rice their one way. You know you do.

So braising. Yep. Means both dry and wet cooking. So, first sear chicken then let it finish in a bit of black sauce. Just let the sauce reduce until it can't anymore.

Chicken will be done and juicy. Dark meat. Yeah. Don't have to have the sauce in the final dish. It would overwhelm everything and then it wouldn't be a...