Tag Archives: Chicken

Japanese Cuisine: Nankotsu Tsukune

March 10, 2010 dragonlife 4 Comments

I have already introduced many ways to make “Tsukune”, or chicken patties in yakitori fashion.

Nankotsu/軟骨/ means cartilage or cartilageous parts of the chicken (and other animals) bones. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones!

INGREDIENTS: For 3~4 people

-Chicken: 200 g (minced)
-Nankotsu/cartilage: 90 g
-Onion: 1/3 of a medium-sized one
-Fresh ginger: a piece of 5×5 cm
-Salt: a pinch
-Black pepper: a pinch
-Cornstarch: 1 tablespoon
-Japanese sake: a little (for boiling wate)
-Water: for boiling
-Soy sauce: 2 tablespoons
-Sugar: 2 tablespoons
-Japanese sake: 1 tablespoon (for seasoning/cooking)
-White sesame seeds: for seasoning before serving
-Leeks: cut to length appropriate for skewers

RECIPE:

-In a food processor drop the minced chicken, onion, ginger, salt and pepper cornstarch. Let turn for a little while. Stop and drop in the cartilages/nankotsu. Turn until the cartilages have been broken into small pieces.

-Make chicken balls either by hand or with two spoons. Boil them in water added with alittle Japanese sake. Scoop balls out once they have started foating on the surface.

-In a small frypan pour the soy sauce, sugar and sake. Fry the chicken balls with pieces of leeks (broccoli is fine, too) in the sauce till they are well coated.

-Skewer the chicken balls and leek as shown on top picture. Grill them in toatser or oven until they attain the right colour and crispiness. Baste them with the remaining sauce half way!

Makes for a great snack withh beer, or a good addition to bento!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu & Chicken Burgers

March 7, 2010 dragonlife Leave a comment

The Japanese love hamburgers, or any burger/patty for that matter, but they are not afraid to experiment and make them lighter and healthier.

Here is a simple recipe that can expanded and enjoyed by anyone, whatever their age!

Tofu & Chicken Burgers!

INGREDIENTS: for 10 small burgers

-Tofu: 1 block/400g (kinu/silk tofu)
-Eringe mushrooms: 1 large (if not available, chose a large and soft mushroom)
-Shiitake: 6=7 small ones (fresh if possible. If not, soften them in lukewarm water first)
-Panko/Breadcrumps: 1 and a half cups/300 ml/cc
-Boiled burdock root (or salsifis): 100 g
-Chicken (breast if possible): 100~200g (according to preferences)
-Onion: Half a large one.
-Egg: 1
-Black pepper: a little
-Daikon (grated): as much as you like
-Ponzu: as much as you like (can be replaced with soy sauce)

RECIPE:

-Rub some salt on the tofu, place a weight on it, and take out as much water out of it. Chop the eringe mushroom, onion and shiitake finely and separately. Drop the chicken and burdock root in a food processor and mince.

-Leave the chopped onion in a microwave for 4 minutes at 500W. This way,you won’t have to fry it separately. Definitely healthier!

–

-In a bowl, drop all the ingredients except the daikon and ponzu.

-Mix well by hand.

-Make 10 small realatively thin burgers/patties between your palms, and press them in their middle.

-Fry them in a little oil in a non-stick frypan over a low fire.

-Fry them slowly on both sides until they attain a nice brown colour.

-Mount them on a bed of greens. Press the water out of the grated daikon. make a ball of it and place it on top of the burgers. Pour some ponzu (or soy sauce) on the grated daikon ball, just enough to colour it.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Cuisine: Taro & Chicken Stew

January 31, 2010 dragonlife Leave a comment

Taro/sato imo are a very eclectic vegetable. Like potatoes, they can be cooked with almost anything!

ere is a simple very Japanese recipe:

Taro & Chicken Stew!

INGREDIENTS: For 3~4 people

-Taro/sato imo: 400 g
-Chicken breast: 1
-Japanese sake: 1 tablespoon
-Salt: to taste

-Sugar: 2 tablespoons
-Japanese sake: 2 tablespoons
-Soy sauce: 2 tablespoons

RECIPE:

-First cut the chicken into bits-sized pieces. Marinate for a while in Japanese sajke and a little salt.

-Peel taro/sato imo and cut into bite-sized pieces.
Sprinkle with a little salt, than wash thoroughly.

-In a saucepan pour some oil (not included in above ingredients) and heat. Fry the marinated chicken until it has changed colour.

-Add the taro/sato imo. Lightly fry until the oil has covered all the taro/sato imo. Add sugar, Japanese sake and soy sauce. Bring to boil first, then lower fire to low. Cover with lid. Stew for 15~20 minutes until taro/sato imo are soft.

-Stir from time to time. When you are satisfied with the tenderness of the taro/sato imo, it is ready to serve!

-Place in a dish and eat while hot.
Decorate/season with a few sprigs or leaves.

NOTE:

-There is no need to add water.
-Season with a little sesame oil at the end!

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

Uncategorized

Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe

January 20, 2010 dragonlife 2 Comments

I was going to post an interesting Japanese Avocado Recipe when I realized that it involves a chicken bones soup stock. Well, to put things simply, I will first introduce the chicken bones soup stock first and the avocado soup next! LOL

It is called “Tori-gara soup”/鶏がらスープ in Japanese, meaning “Chicken carcass soup”.

The following recipe is basic and can be expanded and amended at will. It has also the merit to be useful for any kind of gastronomy, be it Asian, American, European, or African soups or sauces!

INGREDIENTS: As for quantities, do experiment!

-Chicken carcass and bones
-Long leeks
-Garlic
-Ginger (fresh if possible)
-Laurel (fried leaves)
-Black pepper (coarsely ground)
-Japanese sake
-Fruit (apple are best)
-Soy sauce

RECIPE:

Chicken carcass:
This is cheap and can be bought whole, unless you buy a whole chicken, dress it for another recipe and keep the bones and carcass. The latter can be deep-frozen, so don’t throw them away!

Break the bones roughly as the soup ingredients come from their insides. Clean then in running cold water. Drain them and leave them expaosed in a recipient in the refrigerator for a whole night.

Leeks:
You will need a large pot to make your soup.
Use long leeks of the variety above if you can get them. Actually any leeks should do. Cut them in practical pieces.

Ginger:
If possible get it fresh. If slightly dried up as found in Asian markets abroad, no problem.
A piece 5×5 cm (2×2 inches) should be enough.
Peel it and cut into rough slices.

Garlic:
Use it as fresh as possible.
Take out their core out as it is almost indegistible.
One clove should be enough. Slice it roughly after crushing it.

Laurel:
2 dried leaves are enough.

Black pepper:
Grind it over the soup. Quantity is much up to preferences.

Japanese sake:
Use real sake or cooking sake.
You definitely need it.
If unavailable, use dry white wine.

Soy sauce:
Here too, quantity is much up to your preferences.

Fruit:
Fruit will provide you the right balance.
Apples are best.
Cut them in small pieces beforehand.

Fill the pan with water.
Drop in the whole carcass and bones.
Bring to boil.
Switch off fire.
Throw all the water and refill with clean water. This is an important point. It might be troublesome, but if you don’t proceed accordingly the soup will be a failure!
Throw in all the ingredients cited above and stew over a low fire, scooping out unwanted matters regularly.

After 3~4 hours, taste the soup, which should have become whitish and slightly opaque with bone fat floating on top. If it is still too bland, continue stewing.

Strain the soup into a clean pan.
The soup, whenever reheated, should be done so without a lid.

Having strained the soup, you will find there is still plenty meat left on the bones.
It would be a shame to throw it away!
Just taste it and you will understand!

Pick the bones out carefully and throw away the rest.
The meat should come off easily enough to be done by hand.

Do be careful though when you do so as the meat will contain hidden bones piece, which are sharp!

I’m sure you can use all that meat for another succulent recipe!

Please check the new postings at:
sake, shochu and sushi,
—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu & Chicken stuffed Green Peppers

November 4, 2009 dragonlife 4 Comments

TOOFU-CHICKEN-PIMAN

Tofu when mixed with other ingredients opens a door on an infinite number of easy recipes!

Here is a very simple Japanes-style snack:
Tofu & Chicken stuffed Green Peppers!

INGREDIENTS: For 4 people

-Green peppers: 6
-Kinu tofu: 400 g
-Minced chicken: 175 g
-Japanese Sake: 1 tablespoon
-Soy sauce: 2 teaspoons
-Cheese powder: 1 tablespoon
-Salt: 1/2 teaspoon
-Black or white pepper: to taste
-Cornstarch: a small amount according to preferences

RECIPE:

-Leave a weight on top of the tofu to drain water and reduce it about two thirds of its volume.
-Wash the green peppers, cut in halves and wipe off humidity.
-In a bowl drop the tofu and minced chicken. Mix well by hand until you obtain a soft smooth paste.
-Add Japanese sake, cheese powder, salt and pepper and mix well.
Sprinkle insides of peppers with cornstach and fill each pepper half with tofu/chicken mixture.
-Place on oven plate and cook at 200 degrees Celsius for 15 minutes.
Serve with a little salt or soy sauce.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Mint & Orange Peels Chicken

July 15, 2009 dragonlife 7 Comments

MINT-CHICKEN

I love chicken! I probably eat some three times a week.
Not only is it to cook, but recipes are illimited.
Just found the following recipe in an old cookbook of mine:

Mint & Orange Peels Chicken!

INGREDIENTS: For 4=5 people
-Chicken: 1 whole
-Butter: 100 g
-Onions: 2 large/finely chopped
-Chicken stock: 400 ml
-Chiselled (thinly cut) mint leaves: a quarter of a cup/50 ml
-Chopped coriander: a quarter of a cup/50 ml
-Chopped parsley and ciboulette (very thin leeks): 2 large tablespoons
-Orange juice: 2 oranges freshly pressed
-Grated orange skin (peel): 2 above
-Crushed walnuts: 50 g
-Salt & pepper: to taste

RECIPE:
-In a large thick pan (le Creuset style), drop 50 g of butter and cook onions on a strong fire until they become translucent. Lower fir to medium. Add chicken stock. Add salt and pepper. Put the chicken inside the pan. Cover with lid. Simmer for an hour.

-In a frypan, on a low fire, drop the other 50 g of butter and cook gently all herbs and half of the chiselled mint.

-Pour onto the chicken with the orange juice, grated orange skin and crushed walnuts. Let simmer again for 30 minutes.

-Cut the chicken and serve hot decoarated with the other half of chiselled mint.
Best savoured with plain steamed rice or butter rice!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Blueberry Chicken

July 14, 2009 dragonlife 14 Comments

BLUEBERRY-CHICKEN-1

Blueberries and other red fruit (cassis, redcurrants, raspberries, etc.) can be married to certain meats, especially chicken and game.
I’ve always found the sweet and salty combination intriguing.

Here is a very simple suggestion that can be easily developped into a superlative creation:
Blueberry Chicken!

INGREDIENTS: For 2~3 persons
-Chicken, preferably thigh: 300 g
-Blueberries: 100 g
-Garlic: 1 clove
-Laurel: 2 leaves
-Salt: 1 small teaspoon
-Black pepper: to taste
-Sugar: 1 large tablespoon
-Flour: 1 large tablespoon
-Grapeseed oil: 1 large tablespoon
-White wine: half a cup
-Water: 300 ml
-Vegetable accompaniment: to taste and avaibility

RECIPE:

-Sprinkle chicken with the salt, pepper and flour.

BLUEBERRY-CHICKEN-2
-In a frypan over a medium high fire pour grapeseed oil and heat. Fry the chicken skin down utntil golden brown. Turn over and repeat.

BLUEBERRY-CHICKEN-3
-When both sides of the chiken have attained a rich golden-brown colour, pour out oil (do not wipe the frypan. Leave the chicken inside.) Pour water as to reach half of the height of the chicken. Add fresh blueberries.

-Fr0m this moment prepare the vegetables you wish to accompany the chicken with. You will be able to time their cooking with the chicken and serve all at the same time.

BLUEBERRY-CHICKEN-4
-Add crushed and minced garlic, laurel leaves (whole). Cook untill “stock” has been reduced to half. Turn over chiken halfway.

-When the stock has reduced to half, take chicken out and place on a dish or plate.

BLUEBERRY-CHICKEN-5
-Add the sugar to the sauce and heat until the sauce becomes syrupy. Discard laurel. Pour over the chicken. Serve with vegetables (boiled or sauteed)

NOTE:
There is naturally plenty of scope as far as spices are concerned. I personally like to add a little nutmeg and thyme.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Chicken and Sweet Potato in Sweet and Sour Sauce, Japanese Style

June 30, 2009 dragonlife 2 Comments

CHICKEN-SATSUMA-1

I’ve been posting recipes for vegans and vegetarians for quite a while and since I haven’t any introduction of a fish or else ready right now, I thought an easy chicken recipe was in order! Great with a beer in this hot weather!

INGREDIENTS: For 2 persons
-Chicken thigh: 180 g
-Salt, pepper, Japanese sake (rice wine, or white wine if not available) for the chicken marinade: to taste
-Sweet potato (satsuma imo): 150 g
-Cornstarch: according to your preferences
-Cashew nuts: 30 g
For the sweet and sour sauce:
-Sugar: half a large tablespoon
-Soy sauce: half a large tablespoon
-Rice vinegar: 1 large tablespoon
-Water: half a cup, 100 ml
-Ginger: 2 slices finely cut
-Cornstarch: 1 teaspoon
Others
-Oil for frying
-Black sesame seeds and finely chopped thin leeks for topping

RECIPE:
CHICKEN-SATSUMA-2

Take unwanted fat from chicken and discard. Cut into one bite size.
Put into a bowl with salt, pepper and Japanese sake. Let marinate for 10 minutes.

CHICKEN-SATSUMA-3

In another bowl, cut sweet potatoes.Leave skin on. Not need to add water as they are to be fried immediately. If dirty, wash thoroughly with clear cold water and dry them.

CHICKEN-SATSUMA-4

Pour some oil on a frypan and fry sweet potato and cashew nuts on a low fire. Take cashew nuts out once they have attained a nice light g\brown colour. Cook sweet potato on low fire until a knife get through them easily. Fry them a little more over a strong fire and lay on a kitchen paper.
Keep the frypan with its oil for the chicken!

CHICKEN-SATSUMA-5

Prepare the sweet and sour sauce:
In a different deep pan pour in Sugar, Soy sauce, Rice vinegar, Water, Ginger, and Cornstarch. Heat over a low fire, stirring slowly all the time with a wooden spoon.
Careful about the timing. If you heat it too long,it will solidify!

CHICKEN-SATSUMA-6

Drop the sweet potato and cashew nuts in the sweet and sour sauce. switch off fire and wait for a while.

CHICKEN-SATSUMA-7

Take chicken out of its marinade and sprinkle it with cornstarch.
Fry the chicken in the frypan used for the sweet potatoes and cashew nuts (add oil only if absolutely necessary!).
Fry until crispy, then add to deep pan containing the sweet potato and cashew nuts in sweet and sour sauce.
Cook on a low fire long enough for taste to spread equally.

CHICKEN-SATSUMA-8

Transfer onto a plate and season it with black sesame seeds and finely chopped thin leeks.

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Chicken Ham: Recipe

May 14, 2009 dragonlife 15 Comments

CHICKEN-HAM-SALAD

Following queries by Jenn and the unamed-yet friend at Food to Make you Miss your Plane about the Missus’ chicken Ham included in some of my bentoes, I decided to do some personal research (complemented by some comments from the Missus who is very cagey about her own recipes!).

CHICKEN-HAM-ROLL1

Now, the following recipe is for Chicken Ham in the shape of a “ham”.
Natyrally, you can, like the Missus keep the original shape of the chicken breast.

CHICKEN-HAM-SALAD-2

You can slice or shred the chicken as shown above in the combination chicken/avocado salad. Variations are almost endless!

Ingredients:
-One large chicken breast: 250g
-Sugar: 1 large tablespoon
-Coarse salt-black pepper mixture: 1 large tablespoon

Recipe:

CHICKEN-HAM-RECIPE-1
Get rid of all skin and fat.
“Puncure” chicken shallowly on both sides.

CHICKEN-HAM-RECIPE-2
Sprinkle sugar on both sides and

CHICKEN-HAM-RECIPE-3
throughly brush it in on both sides.

CHICKEN-HAM-RECIPE-4
repeat procedure with coarse salt-black pepper mixture.
Water will start oozing out.

CHICKEN-HAM-RECIPE-5
Tightly seal inside zip-lock type vinyl envelope and leave it 48 hours inside the fridge (Get as much air out as possible before sealing!).

CHICKEN-HAM-RECIPE-6
After the first 24 hours inside the fridge, throw out the water that has accumulated, reseal and put back inside the fridge.

CHICKEN-HAM-RECIPE-7
That’s how it looks when you take it out of the fridge after 48 hours.

CHICKEN-HAM-RECIPE-8
Take chicken ou, clean lightly with running water, and then let it rest in clear water for 30 minutes to get rid of the excess salt.

CHICKEN-HAM-RECIPE-9
Take out of water and carefully get the chicken rid of water with kitchen paper.

CHICKEN-HAM-RECIPE-10
“Roll” the chicken breast into a “hm” shape and secure it with a wooden toothpick 8avoid any contact with naked metal!).

CHICKEN-HAM-RECIPE-11
Bind the chicken with cooking thread tightly until you have attained a ham shape. Take toothpick out and discard.

CHICKEN-HAM-RECIPE-12
Wrap tightly into cellophane paper.

CHICKEN-HAM-RECIPE-13
Wrap into foil paper twice.
Note: the Missus does not wrap it into anthing and just lowly directly boil the chicken into chicken bouillon.

CHICKEN-HAM-RECIPE-14
In a big enough pan bring water to boil.

CHICKEN-HAM-RECIPE-15
Put the foil paper-wrapped chicken inside water and switch off fire.

CHICKEN-HAM-RECIPE-16
Cover with lid and leave it as it it is for 7~8 hours.
Take chicken out with its foil paper and let it rest inside fridge for 24 hours.
Note: The Missus will put the chicken and the whole broth inside a Tupperware box before puttin it inside the fridge.

CHICKEN-HAM-RECIPE-17
Get Chicken ham out. Discard foil paper and thread.

CHICKEN-HAM-RECIPE-18
Cut it to your liking.

CHICKEN-HAM-RECIPE-20
Serve.
That is when the fun starts!
Great as salads, in sandwiches and of course bentoes!

Note: The Missus sometimes, as an extra last step, smokes the whole chicken in green tea leaves!

————————-
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

24 Ways of Preparing Chicken by Mira of Malaysia!

January 28, 2009 dragonlife 2 Comments

myra-2
Glancing Thru My Crystal Ball

Mira of Malaysia (from Sarawak, Borneo, now living in Kuching) is a student from Malaysia who has been recently chosen by Foodbuzz, a world-wide Food Bloggers Community counting more than 18,000 (in only 2 years!), with 23 other bloggers to post a food event article and pictures for the pleasure of all!

Glancing Thru My Crystal Ball

So Mira, with a little help of her friends prepared, cooked and presented no less than 24 different chicken dishes, including Malay, Chinese, Indian and Sarawak, her home, in as many pictures and recipes!

Do visit her blog at Glancing Thru My Crystal Ball, I can guarantee you will not only enjoy every recipe, picture and comment, but you will feel the more cognizant for it!
I forgot to mention it: Mira is apparently setting a record (as far as I know!) as the youngest blogger chosen by Foodbuzz for their 24, 24, 24 Worldwide Event!

Now, you can be sure the Missus will ask me to do all Mira’s recipes! LOL

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Coq Au Vin/Chicken Burgundy Stew

November 22, 2008 dragonlife 2 Comments

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

You’ve got a one-too-many bottle of red wine　(it does not have to be Burgundy!), or “unwanted” present!
No worries! Here is a simple recipe to use it! As the alcohol will disappear during the cooking, everyone can enjoy it!

Ingredients (6 people):
Cockerel or chicken (cut in appropriate-sized pieces): 2kg
Butter: 40g
Lard: 100g
Onion: 1
Echalotes (highly flavoured small onions): 2
Carrot: 1 small one
Garlic: 3 cloves
Flour: 40g
Cognac ( or marc or brandy): 50cc
Tomato puree: 1 tablespoon
Red wine (the stronger, the better): 750cc
Bacon: 125g
White mushrooms (champignons de Paris, white agarics): 250g
Bouquet garni (fresh thyme+parsley+laurel)
Salt & pepper to taste

Recipe:

In a deep saucepan heat 40g of butter and the lard cut in pieces (if soft, just as it is). Cook the pieces of chicken until golden. Then add onion, echalotes, carrot, garlic (all finely cut). Sprinkle with flour. Mix well. Pour in the Cognac and flambe on high fire (light the alcohol). Then pour in the wine and one cup of water, and the tomato puree. Add salt and pepper and the bouquet garni. Pit lid on. Let simmer on small fire for 1 hour and thirty minutes to two hours depending on the chicken’s firmness.
Cut the bacon in pieces. Put them in cold water. Bring the water to boil for a few seconds and drain the bacon. Cut the bottom of the mushrooms stems. Clean and slice. Cook the bacon in a small saucepan on small fire for a few minutes. Add the mushrooms. Saute (fry) on high fire for five to eight minutes. Pour the lot in a deep serving dish. Keep warm.
Take the chicken pieces out of the saucepan. Put them on the bacon and mushrooms.
Sieve the sauce and reduce on high fire for a few minutes if necessary. To make the sauce thicker and richer add the chicken liver crushed. Pour the sauce onto the chicken. Sprinkle with freshly minced parsley and serve with plain boiled potatoes.

Here is another variant: I served it with vol au vent filled with some finr ratatoulle!

Uncategorized

Deep-fried Chicken: “Japanese home-made style” (1?)

July 3, 2008 dragonlife 2 Comments

The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

(unfortunately, the Missus refused to comply to my request to the point of having a demonstration photographed. This pic of a bento concocted last February will have to suffice till I come up with a more satisfactory solution!)

Me and my big mouth! Why do I have to make promises on somebody else’s behalf when I should know better! LOL.
But a promise is a promise. Even if it took a whole evening, night (do not ask me why or how, uh!), and next (this) morning of badgering a Missus surprised (pleased by?) at the sudden attention!
I know one big guy, namely Bill, who might find himself in the exactly opposite situation. One piece of advice mate, do not give away your little (cooking) secrets all at once and you will find yourself basking in a lot of attention (why am I saying that? No way I will translate that in my Japanese blogs, or our Japanese apartment will become a unilateral point-blank shooting gallery!).
In any case, Rowena, you might need the help of the likes of Taste Memory Girl as far as some ingredients are concerned, unless you want to send a SOS all over Foodbuzz!

The recipe I managed to extract from the Missus is open to variations. Do not hesitate to do your own research and discover new ways, although I can already hear (and welcome) advice from Foodhoe and others!

Ingredients:
-chicken: thigh chicken only. Breast chicken being too lean, you will end up with dry coarse chicken. Thigh chicken contains the right amount of fat to make for juicy morsels. No skin please, as this will become a different recipe I will hopefully explain one day. Enough for at least 5 pieces a person (probably double for me!)
-Marinade: Japanese sake (cheap cooking variety). If unavailable, a strong dry white wine should do. Grated garlic. (Chinese) oyster sauce.
You will have to experiment there as far as the amounts are concerned.
Nota bene: The Missus, depending upon her “mood” will add grated ginger, reduce the oyster sauce and add rice vinegar, sesame oil or Thai Sweet Chili Sauce. Plenty of scope again to please everyone!
-Rice powder, called “yoshinko” in Japanese. I do not know the Chinese or Korean equivalent. That is where you will need a little help from your friends all over the world!
-Cornstarch (katakuriko in Japanese).

No salt or pepper needed. Oyster sauce contains enough salt as it is.

Recipe:
Marinade the chicken cut to pieces with the sake (or wine), grated garlic and oyster sauce (or whatever combination) in a Tupperware (or cellophane paper-covered bowl) in the fridge for at least a night.
“Deep-frying” is actually “shallow-frying” as the Missus uses a large teflon coated pan with just 2 or 3 millimeters of oil. Oil temperature should be around 180 degrees Celsius.
Roll the chicken pieces (do not wipe them, just shake them to get rid of excess liquid) and roll them in a equal mixture of rice powder and cornstarch.
Drop in the pieces and fry until colour start changing. Take them out and put them on sheet of kitchen paper to prevent them from absorbing oil.
Let rest for a minute or two or until you have fried everything once. Fry a second time until the chicken pieces have attained a rich brown colour. Put them on a sheet of paper chicken to absorb excess oil.
Can be served at once, or later in a bento/lunch box after having let them cool down sufficiently.
The Missus will usually serve them with lettuce to wrap chicken in and cut lemon for seasoning.
Again, “depending upon her mood”, she will serve in separate dipping dishes tartare sauce, rice vinegar, Thai Sweet Chili Sauce, or a mixture of mayonnaise and Thai Sweet Chili Sauce!

Enjoy!

Next to come will be recipes for Japanese omelette/Yakitamago as promised to Bill!