Directions
- 1Make the gravy: In a medium saucepan, add 10 cloves of peeled garlic and cover with 1 cup of vegetable oil. Set over medium-low heat and cook until golden brown and ultra soft.
- 2Strain the oil, and chop the garlic into a fine paste using the flat side of your knife.
- 3In a separate medium saucepan, add 2 tablespoons of unsalted butter and 2 tablespoons of chicken fat or vegetable oil. Once melted, add 4 tablespoons of all-purpose flour and cook, stirring for about 45 seconds.
- 4Whisk in 2 cups of chicken stock until thickened to a gravy consistency; add more chicken stock if it becomes too thick.
- 5Remove from heat and season with 1-2 tablespoons of Silver Swan soy sauce, the confit garlic paste, and salt to taste. Add a little MSG to taste.
- 6Strain the gravy through a fine mesh strainer.
- 7Prepare the tomato sauce: In a four-quart saucepan, add enough vegetable oil to coat the bottom. Heat over medium-high heat until hot.
- 8Add 0.5 pound of diced smoked ham, and 5 hot dogs sliced into half-inch coins. Once browned, lower the heat to medium, and stir in 5 cloves of finely chopped garlic.
- 9Add 0.5 cup of tomato paste, cooking and stirring until caramelized. Add 1.5 cups of chicken stock and stir.
- 10Add 1 (24-ounce) can of crushed tomatoes, 0.25 cup of granulated sugar, and salt to taste. Bring to a light boil, reduce heat to low, and simmer for 15 minutes, or until slightly thickened.
- 11Prepare the chicken: In a large bowl, whisk together 2 cups of buttermilk, 2 teaspoons of garlic powder, 1 teaspoon of ground white pepper, 1 teaspoon of ground coriander seeds, and 2.5 tablespoons of Silver Swan soy sauce. Add a touch of MSG to taste.
- 12Add 4 chicken drumsticks and 4 chicken thighs, toss to coat, and marinate for 5 minutes (or ideally, overnight).
- 13For the dredge, combine 2 cups of all-purpose flour, 1.5 tablespoons of kosher salt, 2 teaspoons of MSG, 1 teaspoon of ground coriander seeds, 2 teaspoons of garlic powder, and 1 teaspoon of ground white pepper.
- 14Whisk well. Coat the chicken by dipping into the marinade and then into the flour, pressing aggressively to adhere.
- 15Fry chicken at 350°F for 8-10 minutes, adjusting as needed to prevent overcooking.
- 16Cook the spaghetti al dente in heavily salted boiling water.
- 17To plate, add the spaghetti to a plate, followed by tomato sauce, shredded cheese, and the fried chicken (thigh and drumstick). Drizzle with the gravy.
Ingredients
- 10 cloves garlic cloves peeled
- 1 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons chicken fat or vegetable oil
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon Silver Swan soy sauce
- 1 confetti garlic paste
- 1 salt
- 1 tablespoon MSG
- 2 cups buttermilk
- 2 teaspoons garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander seeds
- 2.5 tablespoons Silver Swan soy sauce
- 1 tablespoon MSG
- 1 teaspoon ground coriander seeds
- 2 teaspoons garlic powder
- 1 teaspoon ground white pepper
- 0.25 teaspoon onion powder
- 1 teaspoon ground ginger powder
- 4 drumsticks chicken drumsticks
- 4 thighs chicken thighs bone-in skin-on
- 1 cup fry oil
- 0.5 pound diced smoked ham
- 5 hot dogs hot dogs
- 0.5 cup tomato paste
- 1.5 cups chicken stock
- 24 ounces crushed tomatoes
- 0.25 cup granulated sugar
- 1 box spaghetti
- 1 cup shredded cheese
Equipment
medium saucepanwhiskknifefine mesh strainerlarge bowlbaking sheetlarge potmeat grinder
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