As the title says,
Chicken Bacon Sandwich,
Homemade Fries
And Strawberry Spongecake.
That sounded a lot for breakfast doesn’t it?
It seems like i might go overboard with my breakfast menus at times.
I think i might be just a lil bit obsessed.
Nevertheless, obsessed or not, lets get started shall we?
So we were eating out the other night, and ordered one half of a roasted chicken. And though the chicken was not dry, it was pretty bland and lacked flavour. So instead of trying to finish the chicken, we packed it in a doggie bag.
The doggie bag went into the fridge when we got home, and i scoured the internet for ways to somehow salvage the poor chicken.
Of course, it seems like Martha Stewart knows the answer to everything.
She came up with the idea of shredding the chicken and re sautee-ing it in bacon fats. Yes! what better ways to add flavour than add bacon fats!
So i first pan fried the bacon, and using the leftover grease from it, i dumped the shredded chicken in. And for good measure, a pinch of salt, and a dash of pepper.
As for the fries,
I made this fries from scratch. Like from the real potatotes.
Well, the truth behind these fries is that a new toy i just bought. A mandolin to be exact. The kind that allows you to shred, cut, slice, grate etc, etc..
I was reading the instruction manual and saw the settings for shoestring fries. And what do u know, i do happen to have potatoes in my kitchen! So there it is!
But of course, being a newbie in cooking, i did a lil bit of research before embarking on this french fries-ing.
It seems like the trick to getting your fries to crisp up is to first soak in in cold water to get rid of the starch on the surface, and fry it TWICE.
I found this instruction from the food network website. And i guess it did work, and the browning of the fries was quite even. On the other hand, this method is not totally foolproof as after sometime, the fries did get soggy like all fries would.
And for dessert, it was a sponge cake sandwiching leftover strawberry preserve and with a dollop of pastry cream on the top.
Just another shot for the record,
I am officially full.
Chicken Bacon Sandwich
Adapted from Martha Stewart.com
Ingredients
- 2 slices bacon
- 1/3 cup shredded rotisserie chicken
- coarse salt and ground pepper
- 1 tablespoon mayonnaise
- 1 garlic clove, minced
- 2 slices Batard *
*Note: I dipped the batard in a mixture of eggs and milk and pan fried (french toast style) it to soften
Directions
- In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on batard and layer with chicken, then the bacon. Top with the other slice of batard.
Perfect French Fries*
*Note: I didnt exactly bothered with the measuring of the temperature of the hot oil. I went by whatever instincts i had.
Taken from Foodnetwork.com
Ingredients
- 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
- 2 quarts peanut oil
- Salt and pepper
Directions
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
