Tag Archives: Chicken

Blueberry Chicken


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


-Sprinkle chicken with the salt, pepper and flour.

-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.

-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.

-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.

-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)

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

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


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
-Oil for frying
-Black sesame seeds and finely chopped thin leeks for topping


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.


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.


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!


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!


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


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.


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

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Chicken Ham: Recipe


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!).


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.


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

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


Get rid of all skin and fat.
“Puncure” chicken shallowly on both sides.

Sprinkle sugar on both sides and

throughly brush it in on both sides.

repeat procedure with coarse salt-black pepper mixture.
Water will start oozing out.

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!).

After the first 24 hours inside the fridge, throw out the water that has accumulated, reseal and put back inside the fridge.

That’s how it looks when you take it out of the fridge after 48 hours.

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.

Take out of water and carefully get the chicken rid of water with kitchen paper.

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

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

Wrap tightly into cellophane paper.

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

In a big enough pan bring water to boil.

Put the foil paper-wrapped chicken inside water and switch off fire.

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.

Get Chicken ham out. Discard foil paper and thread.

Cut it to your liking.

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!

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24 Ways of Preparing Chicken by Mira of Malaysia!

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

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Coq Au Vin/Chicken Burgundy Stew

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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


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!

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

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(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!

-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.

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!


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