Comments on: Pressure Steamed & Deep-Fried Chicken a la Marketman :)

By: Khew

Khew — Thu, 27 Sep 2012 02:15:07 +0000

For your next experiment, you may want to try having the chicken quartered, seasoned and baked on a mirepoix in a covered pan( simply seal with foil ). Without pre-heating, dump into the oven, set at 250C thereabouts and bake for an hour. Turn heat off and leave it there to continue cooking in the residual heat for another 30 mins or so. Remove and let it cool, still covered.
Remove any bones you don’t want, deep fry as is or make a thin batter with the pan juices and coat the chicken with this followed by breadcrumbs. Excess pan juices make a nice sauce.

By: Carol

Carol — Tue, 28 Aug 2012 16:24:27 +0000

How do you brine meat? Do you just soak the meat in brine?

Thais use rice flour on their fried chicken to make it mind blowingly crispy. I’ve tried it at home and it does work!

By: cat

cat — Fri, 17 Aug 2012 02:38:36 +0000

Hi Marketman! Try boiling it to vinegar, salt and pepper. Then fry afterwards… so sarap! :)

By: nina

nina — Wed, 15 Aug 2012 05:33:50 +0000

here in brunei, one fast food chain serves ‘broasted’ chicken. It looks like fried chicken but they say it’s broasted instead of fried. I wonder how that is done. Wonderful moist and crispy chicken as well.

By: Gej

Gej — Wed, 15 Aug 2012 02:36:31 +0000

I can use these pressure cooker experiments! Thanks. Great color.

By: PITS, MANILA

PITS, MANILA — Tue, 14 Aug 2012 23:30:13 +0000

we love that too! we poach chicken in brine before deep-frying. just to make sure that there’s no blood showing …

By: angel

angel — Tue, 14 Aug 2012 22:19:47 +0000

lovely! Although for max’s style fried chicken, i do boil the chicken first in salted water with a few bay leaves, peppercorns and lots of parsley. Then let it cool and dry and fry away! Alternately, for a healthier version, we roast a whole chicken in a turbo broiler, simply rubbed with just salt and pepper. Simple, but requires lots of rice! My husband loves them!

By: netoy

netoy — Tue, 14 Aug 2012 20:56:17 +0000

Betty Q – what’s a thai batter? Thanks.

By: teny

teny — Tue, 14 Aug 2012 17:04:56 +0000

Betty Q – If I was to brine a whole chicken for roasting how much salt and water should I use per kilo of meat?

By: winter

winter — Tue, 14 Aug 2012 16:14:09 +0000

MM, I do something like this whenever I have a hankering for Max’s chicken :) Tweaked a recipe I found some years ago from a magazine.

I don’t have exact measurements so it kind’a tastes different every time but I also always get the soft/moist flesh and crisp skin. Instead of salt water, I mix maybe 4tbsp vinegar, a tbsp of salt, 3 or 4 cloves of garlic (mashed), plenty of crushed pepper, then rub the whole chicken inside-out with the mixture and leave it in the chiller for about an hour or so. Pressure-cook the whole thing with some additional water for about 10 minutes, drain and just deep fry it straight away. Recently tried doing it this way for cut-up pieces and still worked well!