Grill Hen Like David Chang -

Grill Hen Like David Chang -

Most hen recipes prepare dinner up tasteless and boring, says David Chang, government chef of Momofuku eating places in NYC. However that’s not hen’s fault.

The key to cooking unbelievable hen—similar to a tremendous burger—comes from realizing what flavors deliver out the true fantastic thing about the chook. You want greater than a shake of paprika or dollop of ranch dressing—that’s elementary.

After we requested Chang for his model of BBQ hen, he responded with a recipe loaded with flavors: the bitterness of charred meat, the sweetness of apple juice and honey, the deep umami of miso, the candy warmth of Korean sizzling pepper paste, the chew of garlic, and the piquant hit of onions.

“After I consider barbecue hen, I consider the Korean barbecue hen I grew up consuming,” Chang informed me in his undisclosed secret check kitchen as he cooked the dish. “We used to take a seat within the park and grill, and the odor of that spicy meat was so intense.”

Chang recommends serving the dish with steamed white rice, which is greatest made with a rice cooker. However, in case you don’t personal one, right here’s his kitchen-tested recipe for excellent stove-top rice, tailored from Momofuku by David Chang and Peter Meehan.

Quick-grain rice

What you’ll want:
2 cups short-grain white rice (typically labeled “sushi rice”)
2 cups water

The way to make it:
1. Put the rice in a big massive bowl and add sufficient water to submerge it by an inch. Use your fingers to stir the rice—stirring the rice like it will loosen the powdery rice starch from the grains and cloud the water. Tilt the bowl to empty the rice, utilizing your hand to maintain the rice from happening the drain with the water, and repeat till the rice now not clouds the water.
2. Put the rice in a medium saucepan with a lid, add the water, cowl the pan, and produce to a boil over medium-high warmth. As soon as the water boils, scale back the warmth to low and prepare dinner, coated, till the rice has absorbed all of the water within the pot, about 20 minutes.
3. When the rice is prepared, paddle it. Use a brief, vast, picket rice paddle to take action, however any picket spoon will work. Simply stir and fluff the rice, letting the steam escape, then let it sit for an additional 10 minutes with the lid of the pan or the cooker barely ajar earlier than serving. Makes 4 cups

For Chang’s full hen recipe, click on right here.

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