Rockin' the West with Chef Larry Edwards: Twice Cooked Asian Chicken

If you've ever been to a decent and real Chinese restaurant, you have seen this dish on the menu. If you've only been to those rip-off Chinese places which only make Americanized versions of Chinese food, you haven't -- then again if you go those places you've never had Chinese food either! You've had MSG loaded crap!

This is actually a brilliant way to prepare chicken. Why cook chicken once when you can cook it twice. Yeah, we know, you might be complaining to your screen "I barely have time to cook it once." Well lay off the damn internet porn and put that time to better use -- like cooking good, decent and healthy food!

So here is the deal. You first steam the chicken, This is a very healthy way of cooking. Once the chicken is steamed, it's actually cooked! Then you slap the parts of the bird under the broiler and you crisp up the skin. Simple enough!

Unlike all the other cooking features and sites out there, you'll never find us opening cans or boxes. You'll never find us using processed crap. You'll never see us using fake pictures of the dishes off the Net. We'll give you step-by-step pictures because we actually cook this stuff. This is the way we do it in the West... REAL!

Ingredients needed for Asian Twice Cooked Chicken (serves 2):

• 4 chicken thighs
• 1 tsp. grated ginger
• 4 cloves garlic, minced
• 1 Tbs. chili oil
• 1 Tbs. toasted sesame oil
• 1/2 cup strong green tea
• 2 Tbs. oyster sauce
• 1 Tbs. soy sauce

Steps:

1. Remove any excess fat from the chicken (do not remove the skin).
2. In a shallow bowl combine and whisk the remaining ingredients.
3. Place the chicken in the marinade and let marinate at room temperature one hour.
4. In a steamer (or pot with a steaming basket) bring the water to a boil.
5. Remove the chicken from the marinade, place into the steamer and steam 35 minutes.
6. In a small saucepan over medium heat, add the marinade and cook until it is a glaze (thickens up).
7. Pre-heat your broiler.
8. Remove the steamed chicken and place in a pan or a broiling pan.
9. Spoon the glaze over the chicken.
10. Place the chicken under the broiler 7 - 10 minutes per side (depending on the crispness you want).
11. Remove the chicken from the broiler, place on plates and pig-out!

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!