chicken

Korean Fried Chicken and Caviar

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Korean Fried Chicken and Caviar
Yield 4
Author Chef Tu David Phu
Prep time
2 H & 30 M
Cook time
35 Min
Total time
3 H & 5 M

Korean Fried Chicken and Caviar

Have you ever tried Fried Chicken with Caviar? It’s mind-meltingly good. There's a stigma that caviar is reserved for "preferred taste." It's my conviction that caviar can be enjoyed by anyone. It's nothing more than clean, salted fish eggs. And we seafood aficionados like myself go crazy over it. Similar to fish sauce, it’s umami, earthy, and briny; which makes it a super delightful garnish, such as brined olives, smoked salmon, or even bacon. If you love any of the aforementioned, you would love this Korean Fried Chicken, drenched in ranch dressing, and sprinkled with Tsar Nicoulai’s White Sturgeon Malassol Reserved Caviar, and Gold Pearl Salmon Roe.

Ingredients

Korean Fried Chicken (Marinating)
Korean Fried Chicken (Batter)
Garnishes
Other

Instructions

Season the Chicken
  1. Place the chicken drumsticks and thighs into a large mixing bowl.
  2. Season the chicken with salt and black pepper.
  3. Mix the bowl to thoroughly incorporate the seasoning with the chicken.
  4. Cover the bowl and store it in the refrigerator for 2 hours.
Make the Fried Chicken Batter
  1. In a large mixing bowl, combine the egg, iced water, ap flour, baking soda, potato starch, and salt.
  2. Use a fork (or whisk) to incorporate the mixture until it becomes a smooth batter.
  3. Allow the batter to rest for 30 minutes before whisking it again.
Fry the Chicken
  1. Fill a large cast iron pot with frying oil.
  2. Heat the oil to 350 F on medium heat.
  3. Take a chicken [thigh or drumsticks] and fully submerge it into the batter.
  4. Allow the excess batter to run off. Then gently lay the battered chicken into the frying pot.
  5. Cook 3-4 pieces at a time.
  6. Fry the chicken for 10 minutes. Or until the chicken is golden brown and the internal temperature reaches 165 F.
  7. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Assemble
  1. Assemble the fried chicken in a latter shallow bowl (or platter).
  2. Dollop ranch on all the fried chicken pieces.
  3. Dollop caviar and salmon roe on the fried chicken as well.
  4. Garnish the chicken with sliced scallions (optional)

Notes

—About Tsar Nicoulai Caviar—

For over 30 years, Tsar Nicoulai Caviar has sustainably cultivated world-renowned caviar from 100% American White Sturgeon. And is the first caviar farm in the world to produce food in an aquaponics system, which is a complete ecosystem that includes growing fish, plants, and bacteria. Not only is their caviar sustainable but their farm is a zero-waste facility.

Recommended Products:

White Sturgeon Malassol Reserved Caviar
Tsar Nicoulai Gold Pearl Salmon Roe
Primal Kitchen Ranch Dressing

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Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

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Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)

Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes. That’s it.

Ingredients

Lemongrass Chicken
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Vermicelli Rice Noodles
Vietnamese Pickles
Scallion Oil
Garnishes

Instructions

Lemongrass Chicken
  1. In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.
  2. Mix thoroughly
  3. Allow the chicken to marinate for 30 minutes, covered at room temperature
  4. Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.
  5. Then broil in the oven to finish (1-2 minutes)
  6. All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.
Vermicelli Rice Noodles
  1. Put on a pot of boiling water
  2. Put noodles, stirring occasionally
  3. Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]
  4. Drain noodles in a colander
  5. Rinse to remove starch and cool down noodles
  6. Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Scallion Oil
  1. In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
  2. Turn off heat
  3. Add 1 cup of sliced scallions
  4. Add a soft pinch of kosher salt
  5. Add fish sauce and rice vinegar
  6. Cook until tender. Turn off the heat.
Assemble
  1. In a large soup bowl, first, start with rice noodles
  2. Nestle the Lemongrass Chicken on the noodles
  3. Garnish with mint, cucumber, and pickled carrots
  4. Generously ladle the Nước Mắm Chấm in your bowl
  5. Finish with one spoon full of scallion oil

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Cơm Gà Hải Nam (Hainanese Chicken and Rice)

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This recipe was made in partnership with:

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Cơm Gà Hải Nam (Hainanese Chicken and Rice)
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Cơm Gà Hải Nam (Hainanese Chicken and Rice)

Cơm Gà is a dish composed of poached chicken, seasoned rice, a spicy dipping sauce, and (usually) a cucumber garnish. The dish’s origin is from China’s largest Island, Hainan, in Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia, and Myanmar) nations; one of them being my grandpa onto Phu Quoc Island, Vietnam. This is my family version. Nothing fussy. Just all-around comforting chicken and rice.

Ingredients

Poached Chicken
Seasoned Rice
Garnishes

Instructions

Sauces
  1. Nước Mắm Gừng [Ginger Fish Sauce]
Poach Heritage Chicken
  1. Skewer the chicken with a pair of wooden chopsticks. Make an incision that pierces between the thigh and tail; in the armpit, and underneath the wing (this makes for easy removal of the chicken when it's fully cooked)
  2. Add the chicken to a medium-size pot
  3. Fill the pot with 4 cups of Chicken Stock and 4 cups of filtered water.
  4. Add [fish sauce, sugar, and salt] to the pot.
  5. Bring to pot simmer. Then turn down to medium.
  6. Continue to cook at a soft simmer for 15 minutes
  7. Remove the chicken from the pot and place it into an ice bath for 10 minutes,
  8. Place the chicken back into the pot.
  9. Bring the pot back up to simmer.
  10. Continuously skim, reserve chicken fat
  11. Set the heat to medium. And continue to simmer for 35 minutes. Or until internal temperature reaches 165 °F (62.8 ºC) for 15 seconds. Check by probing the thickest part of the flesh, towards the bone.
  12. Remove the chicken from the broth and allow it to cool at ambient temperature for 30 minutes on a roasting rack.
Make the Chicken Rice
  1. In a medium-size pot, Rinse 2 cups of rice until the water runs clear [at least 3-4 times]
  2. Strain aromatics from the reserved chicken broth (and fat)
  3. Pour 3 cups of chicken broth and fat into the pot of rice
  4. Bring the pot to a simmer. Then immediately turn the heat down to low heat
  5. Stir the rice with a spoon and cover with a lid
  6. Cook the pot of rice on low heat for 15 minutes.
  7. Stir occasionally. Make sure to keep the lid on the pot
  8. After 15 minutes, take the pot off the heat, with the lid on
  9. Stir again, and let the rice sit off the heat for another 15 minutes.
  10. Stir again then serve.

Notes

Stirring prevents the rice from burning and allows for even heat distribution.

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Phở Gà [Chicken Pho]

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ChickenPho1.jpg
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Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.

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Phở Gà [Chicken Pho]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
2 H & 10 M
Total time
2 H & 40 M

Phở Gà [Chicken Pho]

The dish’s origin is from China’s largest Island- #Hainan, Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various Mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia and Myanmar) nations; one of them being my grandpa onto Phu Quoc Island, Vietnam.In the latter half of the 20th century, the communist government of North Vietnam imposed food rationing on its citizens. Some called it social restructuring; others called it a purge. I agree with the latter. The suspicion of anything grilled, baked, or roasted would cause extreme animosity amongst neighbors, as they were most likely dining without. And often, enticed neighbors to report each other to local authorities. Naturally, chicken dishes such as Cơm Gà (Chicken Fat Rice) and Pho Gà (Chicken Pho) became staple recipes. Unlike grilling, baking, or roasting; their aromas from being poached (or boiled) were less intrusive.

Ingredients

Pho Broth
Pho Noodles
Ginger, Scallion and Bacon Sauce
Garnishes

Instructions

Prepare the Chicken - Brining
  1. In a large pot, fill it with 2 quarts of cold water
  2. Add 2 tablespoons of kosher salt, mix until salt is dissolved
  3. Brine the whole chicken for 15-20 minutes
  4. Drain the pot
  5. Rinse chicken under cold water, until water runs clear
Roast the Aromatics [Oven Broiler]
  1. Set oven on broil (low) preheat for 5 minutes
  2. Slice ginger into 1” chunks, do not peel
  3. Slice onion into 1 “ chunks do not peel
  4. Break apart garlic cloves, do not peel
  5. Place all aromatics in the oven to broil for 5-7 minutes. Then rotate the alliums for even charring. Broil for another 5-7 minutes
  6. Roast the aromatics until they are charred on all sides.
  7. Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.
Flame Roast the Aromatics [Butane Torch]
  1. Place the whole, skin-on (garlic, ginger, or onion) in a thick bottom pan.
  2. Place the pan on the stove.
  3. Turn on the butane torch. Make sure to reference the device's user's guide.
  4. Brush the flame evenly across the skin of the (garlic, ginger, or onion) until it's black in most spots—you want it to be charred.
  5. Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.
Make the Broth
  1. In the same large pot, fill the pot with 4 quarts of chicken stock and 2 quarts of filtered water.
  2. Add the roasted aromatics and Spice Tribe/Chef Tu Pho Seasoning.
  3. Add brined chicken to the pot and place pot on medium heat
  4. Add 2 tablespoons of kosher salt to the pot
  5. Bring the pot to a simmer and continue cooking for 40 minutes
  6. Remove chicken from the pot and check the chicken for doneness. Use a probe thermometer to penetrate the thickest part of the chicken. Internal temperature must reach 165 F. for 30 seconds.
  7. Continue to cook the broth on medium heat for another 20 minutes.
  8. Set aside the poached chicken to cool to ambient temperature before carving. [15 minutes]
  9. Carve the chicken: remove the breast off the bone; remove the legs and place them back into the broth; place the chicken bone carcass and chicken wings back into the broth as well.
  10. Please see [this YouTube] tutorial on how to carve your chicken (start at 1:47 mark)
  11. Continue to cook the broth on medium heat until it comes to simmer.
  12. Keep the broth at a simmer for 60 minutes - simultaneously use a skimmer to remove any scum that rises to the surface.
  13. Drain the broth through a fine-mesh strainer
  14. Return broth to the pot. Season broth with 1 tsp of Kosher salt, 4 tbsp fish sauce, and 2 tbsp organic sugar. Taste, and adjust the seasoning by adding more fish sauce, if needed.
  15. Bring the broth back to a simmer. Then, turn the heat to low, to keep the soup hot.
  16. While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready.
Cook Pho Noodles
  1. Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque.
  2. Drain the noodles.
  3. Simultaneously. bring a separate medium-sized pot of water to a boil.
  4. Add noodles, stir occasionally to prevent sticking and burning
  5. Cook until the noodles are done (2-3 minutes)
  6. Once the noodles are done, drain the noodles into a food colander.
  7. Rinse them thoroughly with cold water until the water runs clear.
Assemble
  1. In a large soup bowl, first, start with your pho noodles to a bowl.
  2. Garnish with the bowl with 3-4 thin slices of chicken breast.
  3. Ladle boiling broth into the bowl.
  4. Garnish serrano slices, sliced scallions, and cilantro leaves.
  5. Serve immediately.
Ginger, Scallion, Bacon Sauce [optional]
  1. In a small saucepan, preheat the pan with 3 tbsp of avocado oil on low heat for 30 seconds
  2. Add 1/4 cup, Small Diced Lap Xuong (or Sub Applewood Smoked Bacon). And Add minced ginger to the saucepan and cook for 2 minutes, while stirring
  3. Add sliced scallions to the saucepan and cook for 1 minute
  4. Take the saucepan off the heat
  5. Add ½ tsp fish sauce
  6. Add ¼ tsp rice vinegar
  7. Add a 1/8 tsp of kosher salt
  8. Mix thoroughly before serving

Notes

Pho History 

[Pre-Occupation]

Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t the 19th century [In the era of French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically n Hanoi.


[French Occupation, 1900-1950s]

There are many contributing factors and theories. However, there was on the main fact gave birth to Beef Pho;  

Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, and the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.


Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts and cultural intersections, going into the 20th century, Pho would be a an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.


[Vietnamese Communism & Food Rationing, 1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho. As chicken pho stalls overtook Vietnam’s street with popularity, different regions in Vietnam started to form their own styles. Most notably, in the north and south.


[North Vietnam Chicken Pho] embraces the minimalistic approach. It’s about the broth, noodles, and meat; garnishes are kept to a minimum; broth seasonings are fatty and salty.


[South Vietnam Chicken Pho] is reflective of the abundance of herbs and spices found in South Vietnam. Pho styles in the south are always seasoned with a medley of warm spices; an abundance of herb garnishes are preferred; broth seasonings highlights are of licorice and alliums.


I love both (north and south Vietnam) iterations of Phở. And in homage to that, my recipe is an amalgamation of both styles. It’s a holiday favorite in the Phu house. Hopefully, in yours also.



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