Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I've been looking for the bourbon sauce to make bourbon chicken with. Any idea w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I've been looking for the bourbon sauce to make bourbon chicken with. Any idea w),it will help you,my kids.
It's not in the local grocery stores here in Fla.
Answer:
Chinese Bourbon Chicken
There are so many different versions of bourbon chicken and so many different brands of so called “bourbon” to experiment with that one could easily become engrossed in tasting these wonderfully different flavors as I have! There is the southern bourbon chicken, the Cajun bourbon chicken, the Louisiana bourbon street bourbon chicken, and finally the Chinese bourbon chicken. The recipe below, of course, is for a Chinese bourbon chicken which is an American born tradition found mainly at your local mall’s food court.
The next question that arose in creating this recipe was, “which part of the chicken should I use, the thighs or the breasts?” There are many Chinese versions that use the thigh meat for both flavor and texture. However for this recipe I chose to use boneless, skinless chicken breasts out of simplicity. They also make for a healthier version of bourbon chicken.
Then there is the question of cooking method. Should the chicken be stir-fried, baked, or even grilled. There are some great recipes out there that call for the chicken to be baked. However, stir-frying keeps the chicken moist inside and takes a lot less time than baking.
Finally, there was the question of which bourbon to use. There are claims that a good Kentucky bourbon is the best. I chose to use Jim Beam which is a “middle-of-the-road” bourbon. It’s widely available and quite inexpensive, and it made a wonderfully flavored bourbon chicken! Try this recipe and let me know what you think. You can post any comments, questions, or suggestions in the Chinese food forum. Enjoy!
3 boneless chicken breasts
? cup soy
1 tsp thick soy
? cup brown sugar
? cup bourbon
1 tsp ground ginger
? tsp garlic salt
1 tsp peanut oil
1 tsp cornstarch
Cut all of the fat off the chicken and cut the breasts into about 1 inch pieces.
In a large marinating container, mix together the soy, thick soy, brown sugar, bourbon, ginger, and garlic salt. If you don’t have thick soy you can substitute with just a ? tsp of molasses. Stir until all the sugar is dissolved. Then add the chicken making sure that each piece is coated with the marinade and refrigerate over night. Be sure to have a container with a tight fitting lid, the alcohol is quite strong and will leave an odor in your refrigerator. That is one of biggest my pet peeves, so I always make certain to store food tightly. A great trick is to place a piece of plastic wrap over the container and then place the lid on top, sealing it tightly.
When you are ready to cook the chicken, drain it from the marinade, but reserve the marinade to be used later.
Heat the peanut oil in a large non stick pot or wok then add the chicken and cook on high until all sides of the chicken are brown. Remember, you have to wait for all the liquid in the chicken to evaporate before it can brown. This takes about 7 minutes.
As the chicken browns, mix the cornstarch with just a little water to dissolve. Then add the cornstarch mixture to the reserved marinade. Make sure to thoroughly mix this together.
Once the chicken is brown, keep the heat on high and slowly stir in the marinade. Continue to stir until it becomes thick, about 1 minute.
Serve with fried rice. Makes 2 generous servings
Try making it from scratch~
From all of the recipes I've seen, you don't really need a "bourbon sauce". You really just need to add the bourbon to the chicken at a certain time.
Here's a recipe I've tried that is mighty tasty!
1 tbsp. each olive or vegetable oil & butter
2 1/2 lbs. chicken parts, skinned
1 tsp. salt
1/2 c. bourbon, divided
1/4 c. chopped shallots
2 to 3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1/2 c. half & half
In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots, parsley and thyme.
Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.
Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.
Yes it is.
It's by Jack Daniels, and is in the condiments section at Publix.
At least, in Jacksonville it is.
You can also try a Super Walmart, which has all types of BBQ sauces.
Good Luck!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I've been looking for the bourbon sauce to make bourbon chicken with. Any idea w-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I've been looking for the bourbon sauce to make bourbon chicken with. Any idea w),it will help you,my kids.
It's not in the local grocery stores here in Fla.
Answer:
Chinese Bourbon Chicken
There are so many different versions of bourbon chicken and so many different brands of so called “bourbon” to experiment with that one could easily become engrossed in tasting these wonderfully different flavors as I have! There is the southern bourbon chicken, the Cajun bourbon chicken, the Louisiana bourbon street bourbon chicken, and finally the Chinese bourbon chicken. The recipe below, of course, is for a Chinese bourbon chicken which is an American born tradition found mainly at your local mall’s food court.
The next question that arose in creating this recipe was, “which part of the chicken should I use, the thighs or the breasts?” There are many Chinese versions that use the thigh meat for both flavor and texture. However for this recipe I chose to use boneless, skinless chicken breasts out of simplicity. They also make for a healthier version of bourbon chicken.
Then there is the question of cooking method. Should the chicken be stir-fried, baked, or even grilled. There are some great recipes out there that call for the chicken to be baked. However, stir-frying keeps the chicken moist inside and takes a lot less time than baking.
Finally, there was the question of which bourbon to use. There are claims that a good Kentucky bourbon is the best. I chose to use Jim Beam which is a “middle-of-the-road” bourbon. It’s widely available and quite inexpensive, and it made a wonderfully flavored bourbon chicken! Try this recipe and let me know what you think. You can post any comments, questions, or suggestions in the Chinese food forum. Enjoy!
3 boneless chicken breasts
? cup soy
1 tsp thick soy
? cup brown sugar
? cup bourbon
1 tsp ground ginger
? tsp garlic salt
1 tsp peanut oil
1 tsp cornstarch
Cut all of the fat off the chicken and cut the breasts into about 1 inch pieces.
In a large marinating container, mix together the soy, thick soy, brown sugar, bourbon, ginger, and garlic salt. If you don’t have thick soy you can substitute with just a ? tsp of molasses. Stir until all the sugar is dissolved. Then add the chicken making sure that each piece is coated with the marinade and refrigerate over night. Be sure to have a container with a tight fitting lid, the alcohol is quite strong and will leave an odor in your refrigerator. That is one of biggest my pet peeves, so I always make certain to store food tightly. A great trick is to place a piece of plastic wrap over the container and then place the lid on top, sealing it tightly.
When you are ready to cook the chicken, drain it from the marinade, but reserve the marinade to be used later.
Heat the peanut oil in a large non stick pot or wok then add the chicken and cook on high until all sides of the chicken are brown. Remember, you have to wait for all the liquid in the chicken to evaporate before it can brown. This takes about 7 minutes.
As the chicken browns, mix the cornstarch with just a little water to dissolve. Then add the cornstarch mixture to the reserved marinade. Make sure to thoroughly mix this together.
Once the chicken is brown, keep the heat on high and slowly stir in the marinade. Continue to stir until it becomes thick, about 1 minute.
Serve with fried rice. Makes 2 generous servings
Try making it from scratch~
From all of the recipes I've seen, you don't really need a "bourbon sauce". You really just need to add the bourbon to the chicken at a certain time.
Here's a recipe I've tried that is mighty tasty!
1 tbsp. each olive or vegetable oil & butter
2 1/2 lbs. chicken parts, skinned
1 tsp. salt
1/2 c. bourbon, divided
1/4 c. chopped shallots
2 to 3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1/2 c. half & half
In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots, parsley and thyme.
Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.
Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.
Yes it is.
It's by Jack Daniels, and is in the condiments section at Publix.
At least, in Jacksonville it is.
You can also try a Super Walmart, which has all types of BBQ sauces.
Good Luck!
correctness,It's Non-profit and only for informational purposes.
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