Hi guys, Welcome to the Advanced Video Search Engine, and you are watching this is my go-to weeknight chicken thigh dinner #shorts. That video is uploaded by h woo at 2022-01-15T12:00:13-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [0ZskdrITm-Y]
| Name | this is my go-to weeknight chicken thigh dinner #shorts |
| Video Uploader | Video From h woo |
| Upload Date | This Video Uploaded At 15-01-2022 20:00:13 |
| Video Discription | cooking for myself · part xli @chefsteps i love y'all chicken thigh · kale salad · sweet potato purée drink · Tokyo Black [Porter] (Yo-Ho Brewing Co) #chicken #kale #sweetpotato #puree #chickenthigh #asmrfood #korean #foodie #foodasmr #cooking #cookingathome ________________________________________ RECIPE • CHICKEN + KALE + SWEET POTATO CHICKEN THIGHS serves as many thighs as you can fit comfortably on a skillet chicken thighs salt + black pepper chicken fat or any oil cast iron skillet thermometer method salt and pepper both sides of your chicken thighs optional - trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work) place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight) preheat oven to 400F heat a skillet over medium heat, add 1 tbsp chicken fat/oil place chicken, skin-side down, and let skin cook check periodically for 5-8min, you want have a golden brown skin once skin is done, flip thigh skin-side up place skillet into oven cook for about 7min, depends on thickness of thighs use a thermometer and cook until min. 165F, all the way up to 185F be careful not to bare-hand that pan handle, use towels/mitts!!! plate on top of kale salad and sweet potato purée SWEET POTATO PURÉE serves 4 ~1.1 lbs / 500 g - sweet potato or yam 7.5 tbsp butter / 100 g butter ~0.5 cup / 100 g - water 0.5 tbsp / 4 g - salt (or to taste) method peel the skin off sweet potatoes/yams slice into approx. 1cm pieces in a pot over high heat, add all ingredients place lid on until you hear boiling, then remove lid reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min) add everything to a blender (or use an immersion blender) and blend until smooth adjust seasoning if need be either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross) KALE SALAD with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well. salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together. ~0.5 lb / 200 g - kale (lacinato variety) ~2 tbsp / 28 g - extra virgin 👶🏻 olive oil 🫒 ~4 tbsp / 80 g - fresh lemon juice 🍋 80 g - golden berries (dried) 60 g - pine nuts salt + black pepper fresh grated parmigiano-reggiano method wash your kale, drain, and drizzle some olive oil + lemon juice on optional - massage kale leaves, this helps break down fibers in the plant with a sharp knive, cut very thin slices of kale (include the stem too) in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan mix thoroughly, taste, and adjust to your liking too acidic? add olive oil/parmigiano too salty? add olive oil/lemon juice/kale too bitter? add lemon juice/kale/salt/parmigiano 0ZskdrITm-Y |
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