Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on May 18, 2013 15:54:03 GMT 1
Base ingredients as pictured on KFC Japan website.
3 tsp Mixed Peppercorns, medium ground (President's Choice)
1 tsp Sage, ground (Marion-Kay)
1/2 tsp Coriander, ground (Marion-Kay)
3/8 tsp Jamaican Ginger, fine ground (Marion-Kay)
1/4 tsp Allspice, fine ground (Spice Islands)
1/4 tsp Garlic, powdered (Spice Islands)
1/4 tsp Rosemary, ground (Spice Islands)
My added ingredients.
1/4 tsp Nutmeg, ground (Spice Islands)
1/2 tsp Thyme, ground (Spice Islands)
1/8 tsp Celery Seed, ground (Club House)
1/4 tsp Caraway Seed, ground (Bulk Barn)
1 tsp MSG (Accent)
2 1/2 tsp Fine Flake Salt (Marion-Kay)
Delicious chicken, but I don't think Caraway belongs. I may replace it with Mustard.
L
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Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on May 19, 2013 3:07:12 GMT 1
The only way I'm going to be able to post photos is if nobody is home while I'm cooking the chicken.
You see, I live in a home with a wife, a daughter and 2 ravenous grandkids. As soon as they smell my version of O.R. chicken cooking, they crowd around like vultures over a dying animal.
I've told them a million times that the chicken needs to rest in the oven for 20 minutes, but I can't remember it being in there longer than 10.
My gawd, my grandkids are like eating machines. Even the dog stays out of their way when food is served.
But next time I cook, I'll try to take some photos.
And btw, I do pressure fry at a much lower temperature than most people do; 338F/170C because I like my breading "finger lickin' good" as Colonel Sanders intended.
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Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on May 19, 2013 6:39:59 GMT 1
What you need to realize is that the "Pot Cooking Checklist" is based on cooking 2 head (18 pieces) of chicken. The oil needs to be much hotter when you drop that many cold (45F) pieces into it.
I usually use my 10 quart pressure cooker and cook no more than 6 pieces at a time so I don't need the oil to be that hot when I drop the chicken.
Btw, The Colonel always cut a chicken into 9 pieces; 2 legs, 2 thighs, 2 breasts, 2 wings and 1 keel.
L
p.s. I saved a copy of your last recipe from the nutjob site so you don't need to send it to me. I'm sure when Captain Nutjob reads this, he'll make an issue out of it.
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Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on May 26, 2013 21:18:15 GMT 1
OMW, Murasaki, I've read your reply several times, but just now realized that you said "2.5 kg" chickens which you purchased rather than "2.5 lb" which is what I would have expected.
Here is a quote directly from the Kentucky Fried Chicken Franchisee booklet from the early 70s regarding the correct size chicken to be used.
The most common problem we have here in North America is that the broiler or fryer chickens which CHS used are now almost as big as roaster chickens which is probably what you purchased. You really need to search for chickens which are no heavier than 1.5 kg, but 1 kg is still best.
Sorry I didn't mention that sooner.
L
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Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on May 31, 2013 20:42:57 GMT 1
I've created a new recipe which I'll post here next week after I've cooked it. It keeps the base ingredients shown on the KFC Japan website but changes some of the others.
L
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Lumpy
Dishwasher
Posts: 11
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Post by Lumpy on Jun 7, 2013 13:29:31 GMT 1
Here's the recipe I cooked up yesterday. No photos again because my whole famn damily wanted boneless, skinless chicken breasts so I figured there was no point in taking pictures. B/S chicken only takes 4 minutes to pressure fry.
Base ingredients as pictured on KFC Japan website.
3 tsp Mixed Peppercorns, medium ground (President's Choice)
1 tsp Sage, ground (Marion-Kay)
1/2 tsp Coriander, ground (Marion-Kay)
3/8 tsp Jamaican Ginger, fine ground (Marion-Kay)
1/4 tsp Allspice, fine ground (Spice Islands)
1/4 tsp Garlic, powdered (Spice Islands)
1/4 tsp Rosemary, ground (Spice Islands)
My added ingredients.
1/4 tsp Nutmeg, ground (Spice Islands)
1/2 tsp Thyme, ground (Spice Islands)
1/8 tsp Celery Seed, ground (Club House)
1/4 tsp Chili Powder, ground (McCormick)*
1 tsp MSG (Accent)
2 tsp Fine Flake Salt (Marion-Kay)
1/2 tsp Onion Salt (Club House)
*PLEASE NOTE: Chili Powder is quite different than ground Chili Pepper. The ingredient list on a 50g jar of McCormick Gourmet Chili Powder is as follows: Chili Pepper, Cumin, Salt, Oregano, Dehydrated Garlic.
The flavor is more intense because of the short cooking time and although it has the O.R. "note", it still needs some work. I may increase the amount of both Rosemary and Nutmeg on my next attempt.
The Onion Salt is a definite keeper.
L
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smallgree
Chef
Here is a vial recipe:
Posts: 1,392
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Post by smallgree on Nov 20, 2018 17:55:22 GMT 1
Wish I'd had a chance to converse with Lumpy. He was correct about the chicken. Heritage birds are a necessity today. Mexican markets down here in Oklahoma have 2 to 3 lb Heritage birds. Better all the way around.
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