Text 36281, 85 rader
Skriven 2010-04-30 19:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fried, steamed 983
==========================
 ML> I almost always eat fried chicken at all buffets. ...
 DS> We don't.  Two reasons -- Popeye's is so much better, and there are
 DS> usually better things on the buffet -- either at Chinese Buffet or at
 DS> American (e.g. Golden Corral, Cactus Willies, etc.).

For me, reason 1 is inoperative, as Popeye's is usually not
accessible to me. Reason 2 I grant, but I still have a piece
or two if I find nice crunchy-looking thighs or drummers.

 DS> We did try our hand at fried chicken at home a while back, but did it
 DS> in a large fry pan with only about 1/2 inch of oil -- not deep fried.
 DS> Turned out pretty good.

When I crave the crunch of fried chicken at home, wherever that
may be, I take skin and render it down to cracklings, using the
fat for something else; perhaps cooking the skinned chicken, or
not as the case may be. All this to the olfactory detriment of
my clothing and the neighborhood. Shallow-fried and oven-fried
might be adequate, but they just aren't the same as good kettle-
fried fried chicken, even the Colonel's.

 DS> I've never seen the name below before.  Might have had them at one of
 DS> our dim-sum trips.  I suppose that they end up looking like the
 DS> bean-stuffed buns that we have seen.
 DS> Title: Bo-Pe - China

It took me a while to figure out what they were talking about.
As I keep noting, transliteration is an inexact science.
Bo = bao = steamed bun
pe = p'i = skin

so that the title means outside of steamed buns. The
suggested fillings don't look authentic - or in fact
very interesting to me.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fried Pies
 Categories: Chinese, Breads
      Yield: 18 - 24

  2 1/2 c  Flour
    3/4 c  Boiling water
    1/4 c  Cold water
           Filling:
    3/4 lb Ground pork
      1 tb Sesame oil
      1 ts Soy sauce
        ds Cornstarch
      2 tb Scallion greens, chopped
      1 ts Sour pickle relish
           For frying;
      6 tb Oil

  Mix hot water with flour. Add cold water and knead until smooth. Let
  rest a few minutes. If the dough is not the right consistency,
  correct with a little flour or a little cold water. Roll dough out
  into a long thin baguette and divide into 18 to 24 pieces. Make each
  into a 3" circle by pressing with the palm of your hand against a
  work board, twisting just a little with each press. Place 1 portion
  of filling (a little over 1 T) on each circle, bring up the sides,
  seal the edges, and roll carefully into a ball. Flatten each ball
  into a hamburger shape.

  Heat oil in a flat-bottomed pan. Fry cakes 2 - 3 min on each side or
  until golden. Drain on paper towels and serve hot.

  Filling: Just about any pie filling, sweet or savory, can go into
  these, just so you make sure the stuff is not too wet - lots of juice
  or gravy will prevent these pies from browning. If you use a filling
  that has not been precooked, cook for at least 3 min on a side.

  Wei-Chuan suggests 1 1/2 cans of Wei-Chuan brand pickled cucumbers
  with meat. Alternatives include just about all bao fillings (see the
  many roast pork and sweet bean filling recipes that are floating
  around the net), taco filling (with or without cheese), etc. etc.

  Adapted from Wei-Chuan

MMMMM


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