Post by Chickenman on Dec 21, 2023 6:17:21 GMT 1
Custard powder. 2 tbsp.
350 grams flour.
2 1/2 tsp. Salt.
Tad over 1/2 tsp. Msg.
3 tsp. Black pepper. Must not be completely powder, it should be like a mix of fine powder, semi fine powder, and grainy so you get specs on the chicken.
2 1/2 tsp. White pepper. I use a mix of Muntok, Kampot, and Indian. Must be fine powder, and needs to be good quality. Pepper is the heaviest spice in whole recipe so needs to be highest quality.
1 tsp Ginger.
Tad over 1/8 tsp (under 1/4 tsp) Saigon Cinnamon.
Tad over 1/8 tsp (under 1/4 tsp) Nutmeg.
Tad over 1/8 tsp (under 1/4 tsp Allspice.
Tad over 1/8 tsp (under 1/4 tsp) Cardamom.
1/2 Tsp Coriander. Coriander is a light lemony flavour so can be heavier, and needs to be to get any flavour off it. (basic cookery btw)
1/8 tsp Caraway Seed. The very first time i added this in the recipe, i couldn't believe how much closer the aroma was smelling to the O.R.
1/4 tsp Celery Seed. Celery seed adds a nice saltier flavour with hints of celery to the chicken. You won't be making the O.R without celery seed. The admin at the old tck called celery "dirty socks" this is wrong. Celery seed is a big part of the distinct flavour of the O.R.
Mustard powder. Touch over 1/8tsp. Mustard powder can ruin the recipe if not used carefully, and chokes out the aroma of the mix so use carefully. This is also another important spice which is a big part of the distinct flavour of the O.R. Adds a zingy, radishy, and nutty flavour to the chicken. I checked horseradish etc. Horseradish is disgusting. Mustard powder is the one.
1/8 tsp Fenugreek seed.
1/2 tsp Red pepper. . Can be any regular kind of red hot chilly, so cayenne, chilli powder will all work fine.
1/2 tsp Paprika.
Garlic Powder. tad over 1/2 tsp but under 1 teaspoon.
Onion Powder. Tad under 1/2 tsp.
1/2 tsp Parsley.
Sage. 1 tsp. Sage needs to be the heaviest herb by volume in the recipe. It is the most important herb of the whole recipe.
Rosemary. 1/8 tsp. Harmonizes with the sage.
Thyme. Touch over 1/8 tsp. I've done enough experimenting with thyme in, thyme out, and every time i added it back in, it took the chicken closer to the O.R!
Oregano. Tad under 1/4tsp. You know nothing about cooking if you think a chicken recipe wouldn't have OREGANO! in it.
Marjoram. 1/4tsp. Harmonizes with the oregano.
Basil. 1/4 tsp. Very important and 100% in recipe.
Bay leaves. Tad under 1/4tsp. Many, many recipes use bay leaves for chicken. So let's just assume the O.R includes it too based off that. I still am unsure about it, but it works great and i definitely notice the note smells closer to the O.R when i use it.
1 tsp Nigella Seeds. Must be tiny little specs. Any powder of it will ruin recipe, you can run it through pepper grinder and sieve powder out. Acts like a garnish on the chicken and a big part of the distinct flavour of the O.R. They are like tiny specs of chives, but better taste.
1/4 tsp Chicken bouillon powder. The 11th.
350 grams flour.
2 1/2 tsp. Salt.
Tad over 1/2 tsp. Msg.
3 tsp. Black pepper. Must not be completely powder, it should be like a mix of fine powder, semi fine powder, and grainy so you get specs on the chicken.
2 1/2 tsp. White pepper. I use a mix of Muntok, Kampot, and Indian. Must be fine powder, and needs to be good quality. Pepper is the heaviest spice in whole recipe so needs to be highest quality.
1 tsp Ginger.
Tad over 1/8 tsp (under 1/4 tsp) Saigon Cinnamon.
Tad over 1/8 tsp (under 1/4 tsp) Nutmeg.
Tad over 1/8 tsp (under 1/4 tsp Allspice.
Tad over 1/8 tsp (under 1/4 tsp) Cardamom.
1/2 Tsp Coriander. Coriander is a light lemony flavour so can be heavier, and needs to be to get any flavour off it. (basic cookery btw)
1/8 tsp Caraway Seed. The very first time i added this in the recipe, i couldn't believe how much closer the aroma was smelling to the O.R.
1/4 tsp Celery Seed. Celery seed adds a nice saltier flavour with hints of celery to the chicken. You won't be making the O.R without celery seed. The admin at the old tck called celery "dirty socks" this is wrong. Celery seed is a big part of the distinct flavour of the O.R.
Mustard powder. Touch over 1/8tsp. Mustard powder can ruin the recipe if not used carefully, and chokes out the aroma of the mix so use carefully. This is also another important spice which is a big part of the distinct flavour of the O.R. Adds a zingy, radishy, and nutty flavour to the chicken. I checked horseradish etc. Horseradish is disgusting. Mustard powder is the one.
1/8 tsp Fenugreek seed.
1/2 tsp Red pepper. . Can be any regular kind of red hot chilly, so cayenne, chilli powder will all work fine.
1/2 tsp Paprika.
Garlic Powder. tad over 1/2 tsp but under 1 teaspoon.
Onion Powder. Tad under 1/2 tsp.
1/2 tsp Parsley.
Sage. 1 tsp. Sage needs to be the heaviest herb by volume in the recipe. It is the most important herb of the whole recipe.
Rosemary. 1/8 tsp. Harmonizes with the sage.
Thyme. Touch over 1/8 tsp. I've done enough experimenting with thyme in, thyme out, and every time i added it back in, it took the chicken closer to the O.R!
Oregano. Tad under 1/4tsp. You know nothing about cooking if you think a chicken recipe wouldn't have OREGANO! in it.
Marjoram. 1/4tsp. Harmonizes with the oregano.
Basil. 1/4 tsp. Very important and 100% in recipe.
Bay leaves. Tad under 1/4tsp. Many, many recipes use bay leaves for chicken. So let's just assume the O.R includes it too based off that. I still am unsure about it, but it works great and i definitely notice the note smells closer to the O.R when i use it.
1 tsp Nigella Seeds. Must be tiny little specs. Any powder of it will ruin recipe, you can run it through pepper grinder and sieve powder out. Acts like a garnish on the chicken and a big part of the distinct flavour of the O.R. They are like tiny specs of chives, but better taste.
1/4 tsp Chicken bouillon powder. The 11th.
