Mei Lin’s Nam Yu Roasted Chicken is as impressive as it is comforting – Mei’s dad used to make this for her when she was little! 🔥🤤

Get the recipe👇

Nam Yu Roasted Chicken
Recipe Courtesy of Mei Lin
Level: Intermediate
Total: 6 hr (includes marinating and resting times)
Active: 30 min
Yield: 4 to 6 serving

Ingredients

Chicken:
One 3- to 5-pound whole chicken
3 tablespoons kosher salt
1 tablespoon ground white pepper

Marinade:
One 10-ounce jar nam yu (fermented red bean curd)
1/4 cup Shaoxing wine
3 tablespoons dark soy sauce
2 tablespoons granulated sugar
2 tablespoons grated ginger
2 tablespoons light soy sauce
1 tablespoon grated garlic
1/2 cup honey

Ginger-Scallion Relish:
5 1/2 ounces ginger, peeled
1 cup grapeseed oil
1/2 cup packed chives
1 teaspoon kosher salt
1/2 cup shaved scallions greens

Directions

For the chicken: Lay the chicken back-side up on a cutting board. Use kitchen shears to cut out the backbone. Flip the bird breast-side up, fold the wings under and press down with your palms to crack and flatten the breast plate. Transfer the chicken to a baking sheet and rub the salt and white pepper on the chicken to season it. Let sit, uncovered, for 30 minutes.

For the marinade: Puree the nam yu in a blender, then add it to a medium bowl. Add the Shaoxing wine, dark soy sauce, granulated sugar, grated ginger, light soy sauce and garlic and mix.

Coat the chicken with half of the marinade. Refrigerate the chicken, uncovered on the baking sheet or in a ziptop bag, for at least 4 hours and up to 24 hours.

Add the remaining marinade to a small saucepan with the honey. Bring to a boil over medium-high heat, lower to a simmer and simmer until reduced by half, 5 to 8 minutes. Reserve for basting.

For the ginger-scallion relish: Puree the ginger, grapeseed oil, chives and salt in a blender, stopping and scraping down the sides once, until pulverized to a paste.

Heat a sauté pan over medium heat. Add the ginger-chive paste and scallion greens and cook until the sauce turns green, 3 to 5 minutes.

About an hour before cooking the chicken, remove it from the refrigerator.

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.

Place the chicken on the rack, spread it out and roast, basting occasionally with the reduced marinade toward the end of cooking, until crispy, charred and cooked through, 40 to 50 minutes, depending on size of your chicken.

Allow the chicken to rest about 20 minutes, then place on a serving platter with the ginger-scallion relish.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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Guy Fieri rolls through San Antonio to dig into the city’s boldest bites, from Corned Beef Hash to Pastrami Reuben and Torta Ahogada!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
00:06 – Pastrami Reuben
04:22 – Roast Pork
07:38 – Empanadas
08:33 – Gumbo and Fried Pork Chops
09:23 – Jerk Chicken
13:18 – Torta Ahogada
18:59 – Lamb Burger
22:04 – Chuleta Kan-Kan (Fried Pork Chop)
22:35 – Puffy Tacos
25:02 – Corned Beef Hash

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Ma Harper’s Creole Kitchen – https://www.facebook.com/maharperscreolekitchen/
The Jerk Shack – https://thejerkshacksatx.com/
Ro-Ho Pork and Bread – https://ro-hoporkandbread.com/
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The Magnolia Pancake Haus – https://www.magnoliapancakehaus.com/

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Top #DDD Videos in San Antonio with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Have you ever tried a FIREWORKS Oreo? How about Cinnamon Bun? Watch as our FN Staffers try to guess these fun flavors on this week’s #TasteTest!

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Have you ever wondered if you can really taste without smell? Seen a meal on TV and wanted to give it a try? Or just wanted to test out a new food trend? Food Network staffers test out some of the most delicious, outrageous, and straight-up crazy food trends and myths so you don’t have to!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Can You Guess These OREO Flavors? 🍪TASTE TEST! | Taste Test | Food Network


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Ree is serving the perfect dish to help you chill out in the summer heat! This Salmon Nicoise Caesar is hearty, bright and guaranteed to cool you down with every bite!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Nicoise
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Get the recipe ▶ https://foodtv.com/4lbQO9g
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Salmon Nicoise Caesar
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 40 min
Yield: 4 servings

Ingredients

12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan

Directions

Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.

Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.

Preheat the oven to 425 degrees F and line a baking sheet with foil.

Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.

Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.

Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.

Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.

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Ree Drummond’s Salmon Nicoise Caesar | The Pioneer Woman | Food Network


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Chefs Ariane Duarte and Adil Fawzi face off in a chestnuts dish battle! The winner will face Bobby in a filet mignon round. Watch #BeatBobbyFlay Thursdays @ 9|8c, or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: Filet Mignon Challenge | Full Episode Recap | S6 E12 | Food Network


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