Best 3 Asian Beer Can Chicken With Wok Fried Bacon Brussels Sprouts And Horseradish Mashed Potatoes Recipes
Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. This article presents you with an extraordinary recipe that combines the flavors of Asian-inspired beer can chicken with wok-fried bacon Brussels sprouts and horseradish mashed potatoes. Prepare to indulge in a delectable dish that offers a harmonious blend of savory, tangy, and smoky flavors, sure to impress even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN SESAME BEER-CAN CHICKEN
This tender chicken uses just a few ingredients, including one of our favorite dressings of all time, and is packed with bright, fresh Asian flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Place gallon-size resealable food-storage plastic bag in aluminum grill pan. Add 1/2 cup of the dressing to bag. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Add chicken to dressing in bag; remove air and seal. Turn bag to coat chicken, then place bag in pan, breast side down, and refrigerate at least 1 hour but no longer than 12 hours.
- Heat gas or charcoal grill for indirect cooking. Remove chicken from bag, and discard dressing. Carefully loosen skin at top of breast. Place green onion whites, gingerroot and garlic evenly under skin of breast, without removing skin. Sprinkle chicken all over with salt.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F.
- With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
- To bake chicken, place oven rack in lowest position, and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when lifted or twisted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with cilantro and green onion greens, remaining 1/4 cup dressing and the lime wedges.
Nutrition Facts : Calories 500, Carbohydrate 5 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g
CHINESE BRUSSELS SPROUTS
Make and share this Chinese Brussels Sprouts recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 15m
Yield 2 cups, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Stir fry sprouts in hot oil with garlic, onion and ginger until nearly done (about 3 min.). Mix slurry ingredients together and add to sprouts. Sprinkle with crushed red pepper. Stir-fry for 2 minutes more. Serve hot with Char Siu Ribs and Steamed Rice.
ASIAN STIR-FRIED BRUSSELS SPROUTS
Make and share this Asian Stir-Fried Brussels Sprouts recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
- Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
- Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
- Toss with sesame oil and serve warm.
Tips:
- When choosing a beer for this recipe, opt for a light or medium-bodied beer with a neutral flavor, such as a pilsner or lager. Avoid using dark or heavy beers, as they can impart a bitter taste to the chicken.
- To ensure that the chicken is cooked evenly, make sure that the beer can is placed upright in the center of the roasting pan. If the can tips over, the chicken will not cook evenly.
- If you don't have a roasting pan, you can cook the chicken in a Dutch oven or a large baking dish. Just make sure that the dish is large enough to accommodate the chicken and the beer can.
- To prevent the chicken from drying out, baste it with the beer and pan juices every 30 minutes or so. You can also add a little bit of butter or olive oil to the pan to help keep the chicken moist.
- When cooking the bacon-brussels sprouts, be sure to cook them over high heat so that they get nice and crispy. If you cook them over low heat, they will become soft and mushy.
- The horseradish mashed potatoes are a great way to add a bit of spice to the meal. If you don't like horseradish, you can substitute another type of spice, such as garlic or chives.
Conclusion:
This Asian beer can chicken with wok-fried bacon-brussels sprouts and horseradish mashed potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a weekend gathering. The chicken is moist and flavorful, the bacon-brussels sprouts are crispy and addictive, and the horseradish mashed potatoes are a creamy and tangy complement to the other dishes.
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