Chicken and Egg on Rice

This is a classic Japanese comfort food dish, I love the combine of rice, chicken and egg . There is something about the way the egg gives flavor and texture to the rice.  At the same time it thickens the seasoned chicken broth in the dish so that is clings to the rice, making a hot and comforting meal. It is an easy meal to make but adding eggs to the broth can be a bit tricky because when you look at the pan it will seem it is still runny when it is not.  Actually, it’s better if it’s still a little runny. I like to cook this dish with chicken but you can make it with any meat, eel, beef, lamb and for vegan you can use firm tofu in exchange of the meat. I used onion and scallions but you can use various vegetables and even mushroom, as long as they don’t give out lot of liquid.  For fresh mushrooms you should cook them first to reduce the liquid. This is for two people and it keeps well for leftovers.

3 cups hot cooked rice, about 1 lb (450 g)

1 tbsp chicken broth (can use other broth)

4 tbsp water

2 tbsp soy sauce

1 tbsp plus 2 tsp sugar

1 chicken breast, cut into bite-sized pieces.

½ onion, thinly sliced

2 scallions cut half inch

6 eggs, beaten

2 scallions, chopped for topping

crushed chili pepper (or shichimi spice powder) for topping if you like.

1.     Make sure you finish cooking the rice first.

2.     Combine the broth, water, soy sauce and sugar in a medium saucepan or frying pan.

3.     Add the chicken, onion and scallions and bring to a simmer over high heat. Simmer until the chicken is just cooked through.

4.     Immediately pour in the beaten egg slowly around the pan. Reduce the heat to low, and cook the eggs to desired doneness by shaking the pan without stirring. Make sure it is still little runny.

5.     Take off the heat, arrange the rice in individual bowls and spoon the mixture over the top. Garish with chopped scallions and crushed chili pepper.

Chicken Lettuce Wrap

 I made this for my good friend Ann, she asked me to prepare a recipe that is similar to one she loves at her favourite restaurant P.F.Chang. It is also one of my favourite restaurants because they serve great Asian food.

I did some research and came up what I thought is close but not exactly the same. It still tastes good!

You use lettuce as the wrap, it is fun way to eat with a group. Through it can be messy, what is good food without a bit of mess. I used Boston lettuce in this wrap because it is shaped in a ball and has a nice curved shape. You can use any lettuce as long as it is big enough to wrap.

For the Chicken:

1 large egg white

1 tablespoon cornstarch

1 tablespoon Chinese rice wine or dry sherry

1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce

¼ cup water

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sesame oil

2 teaspoons cornstarch

For the Stir-Fry:

4 tablespoons vegetable oil

3 cloves garlic, minced

1 teaspoon minced peeled ginger

1 jalapeno pepper, seeded and minced

4 scallions; 2 minced, 2 cut into 1-inch pieces

Salt

1/2 pound shiitake mushrooms, stemmed and diced

3/4 cup diced water chestnuts

Small lettuce leaves, for serving

Soy sauce, chili paste, hoisin, and/or hot mustard for serving

Directions

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Make the stir-fry: Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes (make sure it is cooked). Remove to a plate. Add the remaining 2 tablespoons oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and stir-fry 30 seconds. Add the mushrooms, chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Serve with two plates, one with chicken and the other lettuce. You can add any of the cooking sauce to the wrap to add taste.

Adapted recipe from the food network. 

Chicken and Green Bean Salad with Apple and Radish Dressed with Miso Mayonnaise

     It has been a month since I last cooked in the kitchen and now I am back! I am sorry for keeping you waiting. I have two new recipes to share, I hope it is worth the wait. 

     The weather is becoming warmer and warmer, it is a great time to make these recipes because they can be served cold. They are good for a summer party.  These recipes are great to make ahead and these are also fantastic for leftovers.

    I love apple and radish, because they go well together, they have a slightly sweet taste and are refreshing to eat. 

    You can serve these dishes with any rice if you want. 

   

  

Chicken and Green Bean salad

2 chicken breasts

2 green part of a spring onion (shallot)

2 tbsp ginger, peeled and crushed

4 tbsp sake

1 2/3 cups green beans

3 tbsp mayo

1 tbsp hoisin (add more if you like)

1 tbsp milk

1 tsp chicken stock powder

salt and pepper

1. To measure the amount of water needed, put the chicken breast into a medium pot and add just enough water to cover, then remove the chicken and bring the water to coil.
2. Return the chicken to the pot with the spring onion, ginger and sake
3. Simmer until the chicken is cooked, about 10 to 15 minutes, cut the chicken to check  to make sure it is cooked throughly but don’t overcook. Remove and leave to cool.
4. Cut top and tail off the beans and chop in half diagonally
5. Bring water in the pot to boiling, put beans in for 1 minute or 2. Be very careful not to overcook them. Drain and pat dry
6. Roughly shred the chicken when it is cool enough to handle
7. Place the beans and chicken in a bowl.
8. Combine the mayo, milk, chicken powder and hoisin and stir into the beans and chicken.
9. Season with salt and pepper.

Apple and Radish Dressed with Miso Mayonnaise

Serves 4

Dressing:

2 tsp white miso

1 tsp superfine sugar

1/2 cup mayo

1 tbsp rice vinegar

2 1/2 Tbsp shelled walnuts

3/4 cup red apple

2 1/2 cups radish

1. In a bowl, combine miso, sugar, mayo, and rice vinegar.
2. Cook the walnuts uncovered in a microwave on very low heat for one and half minutes. Leave to cool and roughly chop
3. Wash the apple complete with skin. Cut into 4 wedges, removing the core, then slice each wedge thinly pieces. Soak the apple in the water to keep it from discolouring.
4. Slice the radishes into thinly sliced round pieces
5. Combine the apple and radish together then put a bit dressing in at a time, don’t put all dressing in at once. 
6. Arrange in a serving bowl and sprinkle the walnut pieces on top
   

Pari Pari Style Chicken

     I have been debating over which first recipe to put in. I decided to put in a dishes from country, the food I love the most which are Japan.

     I love this dish because as a student I don't have lot of money or time to prepare dish especially if it is just me.
     It is wonderful and easy dish to prepare because the oven does the most of the work. I like to brush the chicken with sesame oil halfway though cooking cuz it make the chicken crispy.
      I like to dip chicken with worcestershire sauce, it give great flavour. You can do without if you like but I am recommending you to try it. Have fun!

For 4 people

8 chicken thighs on the bone with skin on
3 tbsp dry sherry
3 tbsp soy sauce
1 1/2 tbsp sesame oil
3 tsp freshly grated garlic
pepper
3 tbsp sesame oil (to coat the chicken)
Worcestershire oil (optional)
Rice enough for 4 people (I like white or brown short grain)


1. De-bone the chicken. Leave skin on. (I put video in below to show you how to debone chicken.
2. Mix together the dry sherry, soy sauce, sesame oil, garlic and pepper then marinate the chicken and cover for about 15 minutes
3. Preheat the oven to 425 F. Cover the baking tray with foil the put chicken on it with skin up.
4. Bake for 20 minutes then remove and brush with sesame oil.
5. Continue cooking for about 10 minutes more until the skin is crispy
6. Remove from the oven. While it is hot, cut the chicken into smaller pieces.
7. In this picture I put rice in the bowl then chicken on top. You can put in separate dishes if you like.
8. Service with worcestershire sauce if you want. (try it!)