It’s always exciting when friends release cookbooks, and the newest guidebook, Easy Culinary Science to Improve Cooking, from Jessica Gavin, is one I’m particularly excited about. Science, indeed, is just one of many primary reasons I enjoy cooking. Jessica is a certified Culinary Scientist, so her new book is filled with fun and interesting scientific extras to assist you in becoming an even better and more adept cook. Jessica was gracious enough to allow me to post one of the recipes in her book Honey Hoisin Garlic Chicken on my website. I hope it ignites some curiosity in you and you decide to look through the remaining pages of her book. It’s a recipe I would strongly recommend to all novice cooks or people who are just fascinated by food science like me. 🙂 This is not a sponsored post. I’m just thrilled about it and believe you’ll enjoy it!
THE BOOK…
However, first, let me explain this book and why I suggest you check it out. Easy Culinary Science to Improve Cooking should be on your shelves if you’re beginning to cook and feel somewhat lost. It’s a fundamental review of the science behind various cooking methods, as well as tips on what and when cooking techniques should be employed and a selection of recipes that are easy and easy to follow but also sophisticated. When you better understand the reasons behind each cooking method, the process becomes easier to understand, and this is the way to become an expert cook! Check out the contents table to view all the topics Jessica is covering.
INGREDIENTS
2 lbs. skin-on, bone-in thighs of chicken* ($5.59)
A pinch of salt as well as pepper ($0.05)
Two tablespoons vegetable oil ($0.08)
1/3 cup hoisin sauce ($0.60)
1/3 cup soy sauce ($0.32)
1/3 cup honey ($0.64)
2 TBSP warm water ($0)
One teaspoon crushed ginger ($0.10)
Four cloves of garlic, minced ($0.32)
Sesame seeds as sprinkle (optional) ($0.05)
1/4 cup fresh cilantro for garnish (optional) ($0.22)
INSTRUCTIONS
The chicken should be seasoned on both sides. Chicken with salt and pepper.
In a large pan, heat the oil to medium-high heat. Add the vegetable oil, swirling it around to coat the outside of the pan. Place the chicken in the skillet, skin side up, and sauté until the chicken is golden (about five to six minutes). Turn the chicken over and cook for another 2 minutes. Transfer the chicken to the cooker in slow cook.
Mix hoisin sauce, honey, soy sauce, ginger, water, and garlic in a large bowl. Serve the dish over the chicken that is in the slow cooker.
Cook the covered chicken at high for 3-4 hours or low-on-low for 5 to 6 hours. Turn the chicken halfway through to ensure that all of the chicken is coated with the sauce.
For serving, pour the chicken onto a bed of rice. Drizzle the sauce you made in the slow cooker on the top, then sprinkle with sesame seeds, cilantro, and (if you wish).
