Chicken Hearts

Posted February 1st, 2017 in Food | No Comments »

IMG_6294

While I was in Japan I used to eat many parts of chicken including hearts, liver, and gizzards, especially at yakiniku and yakitori restaurants.  I love chicken hearts and gizzards as they have texture when biting.  Chicken hearts used to come with chicken livers when I shopped at a butcher near my house back in Japan.  Although I don’t hate livers, I used to pick only hearts to eat as they are chewy, and my family used to complain about it.

IMG_6291

When cooking livers and hearts we normally cook them with only ginger, soy sauce and mirin.  Ginger helps to remove any distinct smell that meat may have (though hearts don’t really have any gutsy smell), and the sauces give teriyaki-style sweet and salty flavour to the dish.  It really goes well with steamed rice!

IMG_6292

And here in Perth, I found chicken hearts and chicken gizzards at local Woolworths.  I had to buy those. (and they’re super cheap)

IMG_6293

How to cook… you will need:

  • Chicken Heart … 500g
  • Grated Ginger … 1 teaspoon
  • Soy Sauce … 1/8cup
  • mirin … 1/8cup

IMG_6296

  1. Place a frying pan over high heat and spray oil.  Cook hearts (out from the package) for 3 minutes.
  2. Add ginger, soy sauce and mirin to the pan.  Cook over medium heat until the sauce reduces and get caramelised.  Turn off the heat.
  3. Serve with steamed rice!

Chicken Teriyaki Mayo Donburi

Posted August 24th, 2015 in Food | No Comments »

chicken-teriyaki-mayo-don

 

This has been one of my regular dinner menu at home.  My family loves it, and it’s always a pleasure to see empty bowls after meal.

I’ve written few teriyaki recipes here, including spicy chilli version, salmon teriyaki, teriyaki spam onigiri, and teriyaki squid, but I realised I haven’t written the basic recipe for chicken teriyaki!  It’s so easy to make – and serving as donburi means less clean-up as everything is placed in a bowl 😉

After eating this, mayonnaise will be your best buddy whenever eating teriyaki chicken!

 

chicken-teri-mayo-don

 

<Chicken Teriyaki Mayo Donburi> serves 3~4

  • 4fillets (about 500g) Chicken thigh (recommend skin-on)
  • 3tablespoons Mirin
  • 1tablespoon Sugar (I used raw sugar)
  • 1tablespoon Sake
  • 3tablespoons Soy sauce
  • 2 Egg, boiled
  • 1cup Bean shoot (←optional)
  • 1cup blanched Spinach to garnish
  • steamed rice & Japanese mayonnaise to serve

 

  1. Heat a frying pan, and spray oil.  Grill chicken over high heat to colour both sides.
  2. Wipe any excess oil from the pan using kitchen paper.  Add bean shoots to the pan, and stir-fry.
  3. Meanwhile, place mirin, sugar, sake, and soy sauce in a small pan, and bring to gentle boil.  Simmer until it thickens slightly.
  4. Serve rice in donburi bowls.
  5. Place bean shoots over rice, using a tong.
  6. Place chicken into the sauce, and then place over the rice.  Drizzle extra sauce if required.
  7. Garnish with halved boiled egg and spinach.  Sprinkle sesame seeds.
  8. Enjoy with Japanese mayonnaise!

Spicy Chilli Teriyaki Chicken

Posted May 28th, 2015 in Food | No Comments »

spicy-teriyaki-chicken-2

Since I met my husband, I became a chilli eater.  I like spicy food now and love eating KFC chicken with chili sauce & rice.  It sounds weird, but it’s Indonesian style I think! When it comes to chilli, my husband loves anything including chili sauce, wasabi, chilli powder and Jalapeño.

He started eating chicken karaage with Japanese mayonnaise & Sriracha chili sauce ever since he had one at Mr Samurai restaurant on Barrac street in Perth.  (the restaurant closed few years ago)  I’m not really into this chili sauce and am just happy with Japanese mayonnaise, but this chili sauce is a must when he eats karaage.

chili

One day I was cooking teriyaki chicken and thought of  adding something extra. Something different for a change.  I added Sriracha.

spicy-teriyaki-chicken

I actually liked it.  Ordinal teriyaki sauce with some kick in it.  It went well with Japanese mayonnaise too.

chli teriyaki chicken

Here is the recipe.

Chilli Teriyaki Chicken
Recipe (serves 2)

  • Chicken Thigh Fillet … 2 (appx 350g)  with skin
  • Sugar … 1 tablespoon
  • Sake (cooking wine) … 1 tablespoon
  • Soy Sauce … 1.5 tablespoon
  • Mirin (sweet wine) … 1/2 tablespoon
  • Sriracha Chilli Sauce … 1 teaspoon

 

  1. Mix all ingredients except chicken.
  2. Heat 1/2 tablespoon oil in a frying pan, and grill chicken thigh over high heat – skin side first.  When golden coloured, turn the chicken over and cook on low heat.  Add the sauce, and simmer until the sauce thickens.
  3. Serve with steamed rice and Japanese mayonnaise.

 


Teriyaki Chicken Tsukune

Posted September 16th, 2012 in Food | No Comments »

Tsukune is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet soy sauce.  I often make them grilled in a frying pan as it’s the easiest method.  From grilling till covering the sauce can be done in one pan, so not many washing afterwards :p

I love the smell of caramelised sauce.  You must have steamed rice with it!  You can alter the 1/3 of chicken with mashed tofu for a healthier option.

I added chopped spinach, but spinach is not a common ingredient to tsukune. I just did it to boost my iron intake :p  Chopped water chestnuts or bamboo shoots give crunchy texture.  Adding finely chopped carrot, spring onion, or/and shiitake makes tsukune more nutritious.

<Chicken Tsukune>  serves 4

  • Chicken Mince 400g
  • Onion 1, medium
  • 1 Egg
  • 1 tsp chopped Spinach (optional)
  • Soy Sauce 2 tbs
  • Mirin 2 tbs
  1. Chop onion finely.  Place chicken mince, onion, egg and spinach in a bowl, and mix well using fingers.
  2. Shape into balls.
  3. Heat a frying pan.  Spray oil, and place chicken balls.  Grill until the bottom of tsukune is nicely brown colour.  Flip over.  Grill few minutes.
  4. Pour soy sauce and mirin over.  Turn down the heat, and cook until the sauce is caramelised and thicken.  Turn off the heat.
  5. Serve with steamed rice.

 


Ginger Chicken

Posted June 30th, 2012 in Food | No Comments »

Ginger chicken – I used chicken thigh and marinated in teriyaki-style ginger sauce before grilling.

What you need to be careful when grilling marinated meat is that it burns easily.  And especially for chicken, you don’t want the meat burnt and black but the inside remains uncooked.  I heat up the frying-pan then turn down just before cooking the chicken.  Cook over low heat – because the pan was hot, the bottom of the meat should have nice-looking colour.  Then flip it over.  Cook over low heat again for few minutes, then add little amount of water.  By adding water, the chicken will be surely cooked through.  The full recipe is below ↓

The meat is soft and juicy!  This dish isn’t a saucy one, but because it’s been marinated the flavour is inside the meat.

The bed of cabbage laying beneath the chicken is also cooked in the teriyaki-style sauce, so you pick a piece of chicken with little amount of flavour-soaked cabbage, then enjoy all together.

Here is the recipe;

<Ginger Chicken>

  • Chicken Thigh 2 fillets
  • Cabbage Leaves 2 leaves
  • Soy Sauce 1 tbs
  • Sake (cooking wine) 1 tbs
  • Crushed Ginger 1 tsp
  • sesame seeds to sprinkle (optional)
  1. Place chicken fillets in a container or a plastic bag. Add soy sauce, sake and ginger to it, and rub gently.  Leave in the fridge for 2 hours or so (or you can leave it overnight – it’s ok)
  2. Drain chicken (keep the marinade).
  3. Heat up a frying pan over high heat.  Add oil, then turn down to low.  Place chicken and grill until the bottom is coloured.
  4. Flip it over.  Cook over low heat for 3 – 4 minutes.  Add 1 table spoon of water, then cook until the water is gone.
  5. Remove the chicken and place on a chopping board.  (keep the frying pan)
  6. Slice up the cabbage leaves.  Place the cabbage & remained marinade sauce into the frying pan, and cook until the cabbage is soft.
  7. Slice the chicken.
  8. Spread the cabbage on a plate, then arrange the chicken on top.  Pour the sauce (from the pan) over.  Serve with steamed rice.

Tori-Kawa (Chicken Skin)

Posted December 1st, 2011 in Food | 2 Comments »

Stir-fried chicken skin with sweet ans salty sauce.  If you like tori-kawa (chicken skin), it’s a great dish at very cheap cost 🙂

Some people like soft texture of skin, but I like it crispy.  So I grilled the skin until golden before adding the seasoning sauce.  It goes with steamed rice, and also can be great accompaniment to alcohol drinks.

<Recipe> serves 3~4

  • 2 cups chicken skin
  • 2 cups beanshoots
  • few leaves cabbage
  • 3 tbs soy sauce
  • 2 tbs sugar
  • 1 tbs mirin

a

  1. Cut chicken skin into pieces.  Cut cabbage.
  2. Place chicken skin in a frying pan with no oil, and turn on the heat. When the skin starts to sizzle, turn the heat down and grill until golden and crispy.  Wipe away the excess fat with kitchen paper.  It makes the dish light and healthy.
  3. Add beanshoots and cabbage.  Stir-fry for 2 minutes, then add sugar, soy sauce and mirin.  Cook until the liquid is almost gone and the skin is caramelised.

a


Chicken Katsu

Posted October 19th, 2011 in Food | 1 Comment »

Katsu is a Japanese dish of deep-fried food with breadcrumb.  It’s usually pork when you say “katsu”, but it also can be chicken, fish and prawn.  (pork = ton-katsu, prawn = ebi-katsu)  There is a popular dish called kushi-katsu too, which is skewered, breadcrumbed, deep-fried foods.  Kushi-katsu can be made with variety of foods.  Nowadays I can find very unique ones in Japan such as fresh fruits and ice-cream.

The standard katsu (ton-katsu) usually uses thick meat, and is served sliced with shredded cabbage.  In Nagoya in Japan is famous for miso katsu as it’s Nagoya’s speciality food.  If you have chance going there, try one of those!

I used chicken to make katsu this time, and I sliced the meat pretty thin.  I did it so that it cooks faster and makes it crispier.

This accompanied sauce is not miso based.  Few different sauces are blended.  You can buy ton-katsu sauce at Asian grocery shops too.

<Chicken Katsu>  serves 2

  • 1 fillet chicken thigh *(you may use chicken breast if you prefer)
  • plain flour, egg, breadcrumb to coat
  • 1 cup cabbage, shredded

sauce

  • 1 tbs tomato sauce
  • 1 tbs Worcestershire sauce
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • 1 tbs grated onion
  • 1 tsp iri-goma (coarsley ground roasted white sesame seeds) ← optional

a

  1. Slice chicken fillet into two thin pieces.  Duct with flour, then dip in egg wash, and coat evenly with breadcrumb.
  2. Deep-fry the chicken until golden.  Set aside.
  3. Mix all the ingredients from “sauce”.
  4. Shred cabbage.
  5. Slice katsu, and arrange on a plate.  Serve with cabbage and sauce.

a


Miso Yakitori

Posted June 2nd, 2011 in Food | No Comments »

Yakitori, grilled skewered-chicken dish, is usually seasoned with either salt (shio) or soy sauce-based sauce (tare), but here is another option.  Brush the chicken with sweet miso paste while grilling –  it gives the shine and great sweet miso taste to the chicken 🙂

<Miso Yakitori> serves 4

  • 4 fillets chicken thigh
  • spring onion stalks / cucumber
  • 3 tbs red miso paste
  • 1.5 tbs sake (cooking wine)
  • 1.5 tbs mirin (sweet cooking wine)
  • 1.5 tbs sugar

a

  1. Soak the skewers in water for 30 minutes.
  2. Cut the chicken into cubes.  Chop onion and cucumber into 2cm.
  3. Skewer the chicken and spring onion/cucumber alternatively.
  4. Mix the miso, sake, mirin and sugar.
  5. Heat a grill pan and spray oil.  Place the chicken skewers and grill one side, then flip it around.
  6. Start brushing the miso mixture to the chicken.  (miso gets burned easily)  Brush one side, then flip it around, brush another side, … continue until the chicken is cooked.
  7. Serve with steamed rice ♪ or a glass or beer.



White Chicken Soup 2

Posted May 16th, 2011 in Food | No Comments »

It sure has been great Autumn days Lately. Some people don’t like cold weather and have winter-blue, but I love the quiet atmosphere and cold air outside.

On days like this, a plate of hearty soup shows up on my dining table at least once a week. I made white chicken soup again, but this time I made the soup little thick. Adding rice flour to the soup is a quick and healthy way to thicken the soup, compared with making butter roux. Today I had 2 bowls for lunch, and my body is warm and nourished 🙂

  • 2 fillets chicken thigh
  • 3 celery stalks
  • 2 baby carrots
  • 2 spring onion stalks
  • 1 potato
  • 1/2 broccoli (florets)
  • 2 cups chicken stocks
  • 2 cups milk
  • 3 tbs rice flour

  1. Cut vegetables and chicken thigh into cubes. For broccoli florets, cut into small pieces.
  2. Heat 1 tablespoon of oil in a deep sauce pan, and add cerely, carrots and onions. Sauté for a minutes, then add chicken. Sprinkle salt & pepper to the chicken, and cook for 3~4 minutes over low/medium heat.
  3. Add chicken stock, potatoes and broccoli. Bring to the boil, and simmer for 5 minutes.
  4. Mix rice flour into milk, and blend well. Add to the soup, and cook until the soup is thickened. Season to taste.

aa


White Chicken Soup with Cheesy Bagel Toast

Posted April 25th, 2011 in Food | No Comments »

It’s been a little warm again the last few days, but yesterday was raining and the air was nicely cool.  This Easter holiday has been a nice and quiet one for me, as all in-laws are overseas and D and I don’t have any plan.  It’s good, I like days like this 🙂

I made some white soup with chicken and leftover vegetables.  I love eating soup all year around.  It’s hearty, and you can eat many kinds of vegetables at once.

<White Chicken Soup>

  • 300g chicken breast
  • 1 onion (large)
  • 1/2 zucchini
  • 2 potatoes
  • 1/2 cup frozen mixed vegetables
  • 2 cups chicken stock
  • 1 cup milk

* You can add/replace with any kinds of vegetables!

a

  1. Slice chicken into bite pieces.  Dice onion, zucchini and potatoes.
  2. Heat 1 tbs of oil in a deep pan, and cook chicken and onion until the onion is almost transparent.  Add zucchini, and pour chicken stock to the pan.  Add potatoes and bring to the gentle boil.  Turn down the heat and simmer for few minutes.
  3. Add the mixed vegetables and milk to the pan.  Season.  Simmer further few minutes.

a