I cooked again! Yayyy but unfortunately maybe not as well as my friend Lalala; check out her original recipe for Yan Suji chicken here:
Uhhh, how do you do that link thing where you just type here and its clickable......?
Ok well, i did my best cuz this recipe sounded and Lalalas pics look soooo good.
Warning: some of you know i am somewhat of a klutz in the kitchen.....
I was a little scared as i've still been experiencing difficulties with some foods, chicken included.
(over-reactive taste buds) I've found though that small pieces or parts of chicken are ok while 1/2 chicken breast or larger is not. I can't even deal with the smell of it cooking here at home or in restaurants. It has something to do with the density of the amino acids in a large piece. So anyway, this recipe was for drumsticks so that was great, so far.
BTW, i noticed Lalalas 5 drumsticks cost her a whopping $2.22
The same 5 cost me closer to $5.....whats that all about......!
Step 2 - tossed in the flour and let them air dry in the fridge.
Maybe i started to mess up right about here. Were they supposed to be air drying on a rack? I just had them on a plate.....they didn't really get very dryish.....
Step 4 - roasted in a 400º oven for about 40 minutes
Pretty good so far eh?
This is where i mess up royally cuz i remember we have some sea salt....oh yum, i can hardly wait, the thought is making my mouth drool....
And it probably would have been real yummy if it was a reg. fine grind sea salt. Or normal salt. But it wasn't and i happily proceeded anyway.
Here is my finished version. Looks a little burned but thats ok and kind of normal for me. But the salt. Oh dear, dam the salt. Salty. Way. Too. Much. Salt. Coarse. Sea. Salt.
You can see it and know that it had to be rubbed off and that action also rubbed off the skin.
But then i enjoyed my Yan Suji all by myself. Yayyyy, a good way for me to get it all!
OK all kid'n aside, it was really good and i'll make it again with regular salt, less too.
But for next time Lalala, i need to know how come yours looks so scrumptous and sort of dryish while mine looks sort of greasy and that made the salt easy to adhere.
Should it be patted dry or left to cool for a while before tossing in the salt and pepper?
I think some of the salt melted into the hot chicken. Lalalas salt is visible on her chicken yet so yummy looking, unlike mine. How did you do that?
Anyone up for making this recipe? Use Lalalas recipe, not mine. And show pics please.
Now, i'll go and have my 9th glass of water.........