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Momofuku style sous vide fried chicken and okra

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
edited June 29 in Off Topic
This was ridiculous. I got the Momofuku cookbook for Father’s Day. I have had several of the things in the book at his restaurants but the Bo Saam (pork shoulder) and fried chicken have been amazing. The fried chicken in his book is a little different than what I’ve had at the restaurant so this was a hybrid. In the book he steams the chicken and does not add any breading before frying. Just crisps up the skin in the fryer after steaming. I decided to Sous vide instead If steam  and It had a light beading when I had it In Vegas so I went that route as well. The “Octo Vin” dressing from the book is insane. 

We paired it with fried okra from the garden. Dredged in Sriracha buttermilk and then cornmeal/flour. 

Okra in the bath: 


Chicken and okra Drizzled with a little homemade chili oil and “Octo Vin” from the Momofuku cookbook. 



This was all crazy good. Pics don’t even do it justice. 
Keepin' It Weird in The ATX

Comments

  • Mattman3969Mattman3969 Posts: 9,780
    Damn dude!!  


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • LeopoldstochLeopoldstoch Posts: 970
    Looks awesome!! Great cook!

    Brandon - Ohio

  • calikingcaliking Posts: 14,205
    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    caliking said:
    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 
    I’ll send you the recipe and mods we made. You can decide what you want to from there. 
    Keepin' It Weird in The ATX
  • johnnypjohnnyp Posts: 3,828
    dayum son
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • lousubcaplousubcap Posts: 21,605
    Rolling in hot right there.  Great banquet.  
    Louisville; "indeterminate Jim" here; L&S BGE's, PBC, Lang 36; burnin wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    caliking said:
    Ya, this sounds like something I need in my belly. 

    I’ve made his Bo Saam, and it was delicious. This needs to be next 

    The Bo Saam is next for me. I've had it several times but never made it.
    Keepin' It Weird in The ATX
  • NDGNDG Posts: 1,990
    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    Columbus, Ohio
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    NDG said:
    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    I will post it here. 
    Keepin' It Weird in The ATX
  • CanuggheadCanugghead Posts: 7,279
    Damn, may have to look into that book. Made Bo Saam couple of times and loved it. 
    canuckland
  • FoghornFoghorn Posts: 7,909
    Dude.  You're killing it.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • LegumeLegume Posts: 10,592
    edited June 29
    Looks amazing.  I would crush a plate.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    edited June 29
    Brine the bird:

    you can just sprinkle with salt and let sit in the fridge for a few hours to overnight or do liquid brine

    liquid brine: 4 cups warm tap water (just hot enough to get things dissolved) 1/2 cup kosher salt 1/2 cup sugar. Submerge bird and brine 2-6 hours. 

    after the brine he steams his chicken and says to use bamboo steamers if you are steaming at home. Sous vide is easier so I do that. It gets to the same place- to perfectly Pre-cook the meat so you are only frying for a few minutes to get it crispy. If doing Sous vide and using  both dark and light meat, bag them separately and place dark meat in for 2 hours at 154. Add light meat and cook another hour at same temp. If steaming like in the book, place dark meat in the lower basket and light meat in the upper basket of a bamboo steamer and steam for 45 minutes. 

    Once the bird is cooked, for best results air chill in the forage for a couple of hours to overnight to dry out the skin. Bring to room temp before frying. I did not have time for this step and it was still perfect. For his version it may be more important. Because...

    in the book he does not bread the bird or add any more seasoning. He just fries a brined bird to get the skin super crispy. When I had it at Momofuku it was breaded and delicious. I had some awesome cornmeal/flour breading with 5-spice for the okra so we decided to use that. It was awesome. I’ll do his way next time but I really wanted to get close to what we had at the restaurant and this recipe is very different from that. 

    For the kicker- the “Octo Vin” as he calls it is pretty spectacular. It’s a vinaigrette of sorts with the oil/Vin ratio reversed (2x Vin to oil). They created it as the dressing for an octopus salad (hence the name Octo Vin) but they use it on everything. I can see why

    his chicken recipe:



    octo Vin recipe with my mods noted: (it was better after the mods btw) the shoyu (crack) in my notes is the Japanese Crack shoyu that I have mentioned on here a lot. It makes everything better but it has a very distinct flavor so I usually use it 50/50 with regular or light soy sauce. The tsp of fish sauce made a huge difference. Really added a lot of depth without being upfront. 




    The crack and the fish sauce (which is like super crack). These are amazing ingredients. They are pricey but they are very pronounced in flavor so I just use a little at a time. 


     I also drizzled the bird with our homemade chili oil along with the Octo Vin. 

    Go forth and make it. Not a difficult cook but the payoff is well worth the extra efforts. 
    Keepin' It Weird in The ATX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    NDG said:
    Amazing! I have had good luck with fried chicken going SV first . . yours looks like a smorgasbord of flavor!  Could you send me recipe with mods as well ??   

    I have never heard of "bo saam" . . something for me to research.  Nice cook.
     
    His Bo Saam may be the best piece of pork shoulder I have ever put in my mouth. It’s just a lot of salt and a lot of sugar and cooked in an oven. He steams them at the restaurant right before service though. Wrap in lettuce with a little rice and his sauces and oh my gerd it’s good. 
    Keepin' It Weird in The ATX
  • calikingcaliking Posts: 14,205
    what's the cornmeal:flour ratio?



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    caliking said:
    what's the cornmeal:flour ratio?


    1:1 for the okra
    3:1 AP to cornmeal for the chicken. 
    Keepin' It Weird in The ATX
  • calikingcaliking Posts: 14,205
    Bo ssam from a while ago: https://eggheadforum.com/discussion/1218732/bo-ssam-korean-pulled-pork

    Its a good cook. The meat is simple, but flavorful. And the world's your oyster re: sauces, etc. Fun cook for a crowd, too.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • NDGNDG Posts: 1,990
    Spank my Momma with a rigid yard stick !!
    Columbus, Ohio
  • thetrimthetrim Posts: 10,594
    Nicely done!  That looks pretty amazing!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • GATravellerGATraveller Posts: 7,827
    You have really been knocking it out of the park lately. Another bookmark! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • JohnEggGioJohnEggGio Posts: 1,092
    That looks and sounds awesome!
    Maryland, 1 LBGE
  • blind99blind99 Posts: 4,674
    niiiice work! you say the pix don't do it justice but the bite marks on my phone say otherwise!

    some day we should do a friday night zoom where we all cook a similar at the same time.  i'm pretty sure hilarity will ensue.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • YukonRonYukonRon Posts: 15,861
    Fried chicken? I am all in. This meal looks delicious. I have done the sriracha in the buttermilk for fried chicken before, without seeing this, with what I would call a moderate success, however, this cook, I want to try.

    Thank you for sharing. Beautiful results, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnInCarolinaJohnInCarolina Posts: 17,206
    Well I guess I am ordering this cookbook.  Good Lord.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • texaswigtexaswig Posts: 2,356
    I fried some chicken not too long ago without batter.Im not a fan.maybe the steam or sous vide makes it better.it looks good.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    texaswig said:
    I fried some chicken not too long ago without batter.Im not a fan.maybe the steam or sous vide makes it better.it looks good.

    yeah- I am a little skeptical of the no breading as well. He does not even season the bird after the brine in the book recipe. Like I said, I've had his fried chicken at Momofuku. It was breaded and it was amazing. I can't see this one being any better (or even as good) as the one I had at the restaurant. We had 8 people and reordered the chicken 4 times.
    Keepin' It Weird in The ATX
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