Chicken racks, also known as chicken frames, are a beloved dish in Northeast China, especially in cities like Shenyang. They are a perfect blend of savory and spicy flavors, making them an ideal snack or appetizer. This article will guide you through the detailed steps of making Northeast chicken racks, highlighting various cooking methods, tips, and tricks to ensure your dish is delicious and authentic.
Ingredients and Preparation
Before starting, it’s crucial to gather all the necessary ingredients and tools. Chicken racks can be prepared in multiple ways, including frying, grilling, baking, and stewing. Here’s a list of common ingredients for various methods:
Chicken Racks: The main ingredient, usually cleaned and cut into appropriate pieces.
Seasonings: Salt, pepper, ginger, garlic, soy sauce, cooking wine, and spices like five-spice powder, cumin, and chili powder.
Marinades: For deeper flavors, you can use marinades like yogurt, soy sauce, honey, and mustard.
Breading: Flour, cornstarch, or breadcrumbs for frying methods.
Sauces: Sweet chili sauce, soy sauce, barbecue sauce, or homemade blends for basting or dipping.
Oils: Vegetable oil, peanut oil, or any neutral-flavored oil for frying or grilling.
Garnishes: Sesame seeds, chopped green onions, cilantro, and lemon wedges for serving.
Equipment
To make the chicken racks, you’ll need some basic kitchen equipment:
Cutting Board and Knife: For preparing the chicken racks.
Mixing Bowls: For marinating and mixing ingredients.
Measuring Cups and Spoons: To ensure accurate ingredient quantities.
Skewers or Baking Sheets: Depending on whether you’re grilling or baking.
Deep Fryer or Large Frying Pan: For frying methods.
Oven or Grill: For baking or grilling.
Tongs and Spatulas: For flipping and handling the chicken racks during cooking.
Thermometer: To check the oil temperature for frying.
Plates and Serving Dishes: For presenting the finished dish.
Step-by-Step Cooking Methods
Method 1: Fried Chicken Racks
Prepare the Chicken Racks: Clean the chicken racks thoroughly and cut them into desired pieces. Pat them dry to remove excess moisture.
Marinate: In a mixing bowl, combine soy sauce, cooking wine, ginger, garlic, salt, pepper, and any other desired seasonings. Add the chicken racks and let them marinate for at least 30 minutes, preferably overnight for maximum flavor absorption.
Prepare the Breading: In a separate bowl, mix flour, cornstarch, and a pinch of salt. Set aside.
Heat the Oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed frying pan. Heat the oil to 350°F (175°C).
Bread the Chicken Racks: Dredge the marinated chicken racks in the flour mixture, shaking off any excess.
Fry: Carefully place the breaded chicken racks in the hot oil. Fry them in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes per batch. Use a thermometer to maintain the oil temperature.
Drain and Serve: Remove the fried chicken racks with a slotted spoon and let them drain on paper towels. Sprinkle with sesame seeds, chopped green onions, or your favorite garnishes. Serve hot with dipping sauces like sweet chili sauce or soy sauce.
Method 2: Grilled Chicken Racks
Prepare the Chicken Racks: Clean and cut the chicken racks as described above.
Marinate: Use a similar marinade as for the fried version, but add a bit of olive oil to help with grilling. Let the chicken racks marinate for at least an hour.
Preheat the Grill: Preheat your grill to medium-high heat. If using skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the Chicken Racks: Thread the marinated chicken racks onto skewers, leaving some space between each piece for even cooking.
Grill: Place the skewers on the grill grate. Grill for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. Turn occasionally and baste with any leftover marinade if desired.
Serve: Remove the grilled chicken racks from the grill and let them rest for a few minutes. Garnish with chopped green onions, cilantro, and lemon wedges. Serve hot with your favorite dipping sauce.
Method 3: Baked Chicken Racks
Prepare the Chicken Racks: Clean and cut the chicken racks. Pat them dry.
Marinate: Use a marinade similar to the grilled version, but add a bit of honey and mustard for extra flavor. Let the chicken racks marinate for at least an hour.
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Arrange the Chicken Racks: Place the marinated chicken racks in a single layer on the prepared baking sheet. Make sure they are not overcrowded.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and slightly crispy. Turn halfway through baking for even cooking.
Serve: Remove the baked chicken racks from the oven and let them rest for a few minutes. Garnish with sesame seeds, chopped green onions, and lemon wedges. Serve hot with dipping sauces.
Method 4: Stewed Chicken Racks
Prepare the Chicken Racks: Clean and cut the chicken racks. You can leave them in larger pieces for stewing.
Prepare the Stewing Ingredients: Gather ingredients like ginger, garlic, soy sauce, cooking wine, sugar, star anise, cinnamon, and water.
Cook the Chicken Racks: In a large pot or wok, heat a bit of oil over medium heat. Add sliced ginger and garlic, and stir-fry until fragrant. Add the chicken racks and brown them on all sides.
Add Seasonings: Pour in soy sauce, cooking wine, sugar, and enough water to cover the chicken racks halfway. Add star anise and cinnamon. Bring to a boil, then reduce the heat to low.
Simmer: Cover and simmer for about 40-50 minutes, or until the chicken is tender and the sauce has thickened. Taste and adjust seasoning with salt and pepper if needed.
Serve: Remove the stewed chicken racks from the heat. Serve hot with steamed rice or noodles, garnished with chopped green onions and cilantro.
Tips and Tricks
Marinating: Always marinate the chicken racks for at least an hour to allow the flavors to penetrate the meat. Overnight marinating is recommended for maximum flavor.
Temperature Control: For frying, maintaining the correct oil temperature is crucial. Use a thermometer to ensure the oil is at the right temperature (usually around 350°F or 175°C).
Don’t Overcrowd: When frying or grilling, avoid overcrowding the pan or grill grate. This ensures even cooking and crispy results.
Basting: For grilling or baking, basting the chicken racks with leftover marinade can add extra flavor and moisture.
Resting: After cooking, let the chicken racks rest for a few minutes before serving. This allows the juices to redistribute, resulting in juicier, more tender meat.
Conclusion
Making Northeast chicken racks at home is a rewarding experience that allows you to customize the flavors to your liking. Whether you prefer the crispy texture of fried chicken racks, the smoky flavor of grilled ones, the convenience of baked, or the tender texture of stewed, there’s a method to suit your taste. With the right ingredients, tools, and techniques, you can create delicious, authentic Northeast chicken racks that will rival any restaurant version. Enjoy experimenting with different methods and seasonings to find your perfect chicken rack recipe!
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