Sweet and sour chicken with stir fried veggies, shrimp and kelp noodles
Redneck69 with help of my beautiful girl friend (aka wifey)
Brine mix for 2 whole chickens
2 bay leaves
1 TBL ginger root powder
2 TBL Chinese five spice
4 TBL sea salt
2 TBL black pepper
2 TBL Jamaican jerk seasoning
2 TBL garlic powder
2 TBL onion powder
8 TBL coconut sugar
1 gallon cold water
add all ingredients in the cold water and mix well, add chickens, cover and in fridge overnight
sweet and sour sauce
½ cup coconut sugar
½ cup water
2 TBL white wine vinegar
1 ½ TBL coconut aminos sauce
3 TBL ketchup
2 tsp potato starch mixed with 2 tsp water
Wisk water, vinegar, aminos sauce, ketchup and coconut sugar together in sauce pan over low heat till boiling. Add mix of starch and water to thicken
Hot mustard
¼ cup dry mustard
1/3 cup cold water
1/8 tsp olive oil
Mix and stir well, set aside covered
Veggie, shrimp mix
20 baby carrots shredded
3 cloves fresh chopped garlic
1 whole onion chopped fine
1 green pepper chopped into 1/4” pieces
2 cups mini shrimp
1/8 cup olive oil
Sauté all items but shrimp together over low heat, add shrimp when almost done
Chickens freshly pulled out of the MES 40 smoker, with the breast meat at 165 degrees, used some cherry saw dust in the AMS and some wine barrel chips in the tray
Close up shot
Veggies, shrimp and kelp noodles on low heat right before adding the sweet and sour sauce
Plated with some sliced chicken breast meat and a spoon full of hot mustard
Redneck69 with help of my beautiful girl friend (aka wifey)
Brine mix for 2 whole chickens
2 bay leaves
1 TBL ginger root powder
2 TBL Chinese five spice
4 TBL sea salt
2 TBL black pepper
2 TBL Jamaican jerk seasoning
2 TBL garlic powder
2 TBL onion powder
8 TBL coconut sugar
1 gallon cold water
add all ingredients in the cold water and mix well, add chickens, cover and in fridge overnight
sweet and sour sauce
½ cup coconut sugar
½ cup water
2 TBL white wine vinegar
1 ½ TBL coconut aminos sauce
3 TBL ketchup
2 tsp potato starch mixed with 2 tsp water
Wisk water, vinegar, aminos sauce, ketchup and coconut sugar together in sauce pan over low heat till boiling. Add mix of starch and water to thicken
Hot mustard
¼ cup dry mustard
1/3 cup cold water
1/8 tsp olive oil
Mix and stir well, set aside covered
Veggie, shrimp mix
20 baby carrots shredded
3 cloves fresh chopped garlic
1 whole onion chopped fine
1 green pepper chopped into 1/4” pieces
2 cups mini shrimp
1/8 cup olive oil
Sauté all items but shrimp together over low heat, add shrimp when almost done
Chickens freshly pulled out of the MES 40 smoker, with the breast meat at 165 degrees, used some cherry saw dust in the AMS and some wine barrel chips in the tray
Close up shot
Veggies, shrimp and kelp noodles on low heat right before adding the sweet and sour sauce
Plated with some sliced chicken breast meat and a spoon full of hot mustard
