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Rum Bar owner Adam Kanter's recipe for Admiral's Chicken
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Rum Bar owner Adam Kanter's recipe for Admiral's Chicken
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Rum Bar Owner Adam Kanter prepares Admiral's Chicken at La Cucina located in the |
| Photo Credit | Neal Santos |
We posted earlier in the week about the lunchtime cooking demos at La Cucina, located in the Reading Terminal Market, in honor of Restaurant Week. If you didn't get a chance to go, feel a part of the action by checking out this video feature.
Adam Kanter, owner of Rittenhouse's Rum Bar, concocted this recipe for Admiral's Chicken, a distant cousin of General Tso's. His recipe featured El Dorado rum. Kanter was feeding 25 hungry people that day. After the jump, check out a version I adapted to feed about about two.
Go Get This:
Rice:
1-2 cups of jasmine rice.
1-2 cups of chicken stock or water.
1 red bell pepper, diced.
1 yellow onion, diced.
1 small can of chipotle pepper in adobo sauce.
Chicken:
1lb chicken breast, cut into bite-sized pieces
Corn starch
Salt and pepper to taste.
Admiral's Sauce:
1 red onion, sliced
2-3 cloves of garlic, minced.
1/2 cup - 1 cup of El Dorado 5 year old rum.
1/4 worcestershire sauce
coriander and curry powder to taste.
salt and pepper.
1 oz. cilantro for garnish.
Then Do This:
Cook the rice in a covered pot in proper proportions with the chicken stock or water. Raise to a boil until rice is al dente. Add in diced red pepper, yellow onion, and chopped chipotle pepper. Stir to combine. Cook until rice is tender.
Season your chicken with salt and pepper. Coat the cut pieces of chicken in corn starch and set aside. Heat a large skillet with oil, and wait until light smoke appears from the pan. Add in chicken and cook until meat is a light yellow color. Set aside.
Coat the bottom of a second skillet with oil and heat. Add in the red onion and garlic and cook until soft. Pour your El Dorado rum away from the flame and into the pan and flambé by using a stick lighter, match, or the flame from your stove. Cook until the flame subsides and the alcohol is evaporated. Stir in worcestershire, a little adobo sauce leftover from the can, curry and coriander to taste. Once cooked, combine the sauce and the chicken until coated.
Plate your dish with a bed of rice. Top with chicken, ladle extra sauce over the top and garnish with cilantro:
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| Photo | Neal Santos |
Great clip, Neal! As you may remember, I reviewed Rum Bar last year. Kanter is an amazing guy. They're really doing special things over there. -Aaron
[...] District to sponsor chef-led cooking demos at La Cucina in the Reading Terminal Market. (Check out a recipe from last go-round, with Rum Bar owner Adam Kanter.) Two left this week — today, check out Gregory Aversa from [...]
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