From French Countryside to Eastern Delight
The renowned 40-clove garlic chicken, an emblem of the idyllic French countryside, initially seems to drown in garlic. Yet, as it cooks, the garlic mellows, sweeping you into a pleasant culinary experience. This dish diverges from the sharp punch familiar with raw garlic.
However, I adore that robust essence of raw garlic, like in the quick 15-Minute Hot Oil Noodles I often relish.
When I decided to reshape this quintessential French dish with an Eastern touch, it was more than just an experimental whim. Lack of vermouth led me to the aromatic Shaoxing wine, and I dared to splash some soy sauce for depth. Parsley and thyme gave way to the vibrant cilantro, adding freshness to the final dish. The fusion turned out to be serendipitously delightful.
If the idea of peeling 40 garlic cloves seems daunting, trust me, it’s worth every bit. But there’s a quicker way – a trick to peel them all in mere seconds, which I wished I’d discovered sooner. Nevertheless, the effort paid off with a meal that’s pure bliss.
Ingredients:
- 3 tablespoons oil
- 4 lbs chicken pieces (bone-in, skin-on; prefer breasts, thighs, or legs)
- Salt and pepper (as per preference)
- 40 garlic cloves (meticulously peeled)
- 3 ginger slices
- 1 tablespoon soy sauce
- 1/4 cup shaoxing wine (60 ml)
- 1/4 cup dry vermouth (60 ml)
- 2/3 cup chicken stock (160 ml)
- A handful of refreshing cilantro
Steps to Culinary Fusion:
- Warm oil in either a cast-iron skillet or Dutch oven over a medium-high flame. Rinse and pat dry the chicken. Season it generously with salt and pepper. Sear it until both sides gleam a crispy golden hue. Meanwhile, ensure your oven’s getting ready at 350° F.
- Nestle the chicken into a deep roasting container, and keep it aside. It’s time for the garlic cloves and ginger in the previous pan; stir until they turn golden, roughly taking about 8 minutes.
- Douse in soy sauce, the Shaoxing wine, and vermouth, stirring for around 2 minutes to capture all the flavors. Add the chicken broth, allowing it to reach a simmering boil. Drizzle this sumptuous blend over the chicken and usher it into the oven. Roast it for a good 25-30 minutes. Finally, sprinkle a generous amount of cilantro.
A Fusion Worth Savoring
This 40-Clove Garlic Chicken isn’t just a dish; it’s a tale of two worlds merging on a plate. It’s about the love for tradition and the thrill of experimentation. Every bite carries the legacy of the French countryside, infused with the warmth of Eastern hospitality. As the aromas fill your kitchen and the flavors dance on your palate, you’ll be reminded of the beauty of culinary exploration and the joys it brings. So, here’s to old classics, new twists, and the endless journey of taste!