http://www.cdkitchen.com/recipes/recs/283/Japanese_Chicken_Drumsticks54652.shtml
Ingredients:
1 cup water
1/4 cup vinegar
1/4 cup soy sauce
2 tsp sugar
1 clove garlic
White sesame
Put all ingredients in the pan. Mix well. Put chicken drumstick in the pan too.
Turn to high heat and bring to boil.
Then turn to low heat. Simmer for 30 mins.
Turn up the heat to reduce the liquid, till sticky glaze.
Take chicken drumstick out in the plate. Pour over glaze and sprinkle white sesame.
When my husband and I were in Hokkaido several days ago, we tried a famous local dish – soup curry.
A really nice dish that surprised us.
I wanted to try this dish at home.
1. Prepare vegetables you like.
I chose pumpkin, cabbage, potato, carrot, eggplant, shiitake and cauliflower. Add in a little olive oil, toss a bit.
Preheat oven to 190 degree C and bake for 30 mins.
2. While vegetables are in the oven, prepare curry chicken. Heat a little olive oil in the pan. Add in chopped onion, garlic and ginger. Stir fry till aromatic.
3. Add in 1 tsp cinnamon powder, 1/2 tsp nutmeg powder, bay leaf, 1 tsp paprika powder and 1 small curry cube ( I’m out of curry powder). Stir fry a bit.
4. Pour in 1 tsp mirin, 1 tsp light soy sauce, 1 tsp tomato sauce, 1 box of chicken stock and 1/2 cup water. Mix them all well.
5. Put chicken in the pan. Cover it with lid and simmer for 30 mins.
When the vegetables are done, check whether they are cooked.
Potato and carrot are a bit hard. Put them in the pan and simmer with curry chicken.
I also add in peeled tomato.
In a big bowl, put chicken at the bottom, then lay the vegetables above. Pour the soup over it.
Serve with half-boiled egg and rice. Sprinkle a little black pepper.
Mine tastes lighter. And my soup is much less. Next time, I should try with curry powder and improve.
1. Cut one whole chicken breast into two halves.
2. Use knife’s blunt edge to beat each side of chicken breast. Sprinkle salt and black pepper powder.
3. Pat chicken breast with corn starch. Shake off the extra.
4. Heat a little butter in a pan.
5. Put chicken breast in and fry each side till slightly golden brown. Then put them in a plate.
6. For the sauce, you can use the one you like. I put 2 tsp HP sauce, 1 tsp light soy sauce, 1 tsp sugar, 2 tsp water and 1/2 black pepper granule. Mix them in saucepan on the stove till condensed. Pour over chicken breast.
Clean chicken wings ( I used 4 ). Use a toothpick to poke several times and put them in a plastic bag.
Prepare sauce:
1 tsp salt
1 tsp black pepper powder
1/2 tsp dark soy sauce
1 tsp light soy sauce
2 tsp HP Sauce
3 chopped garlic cloves
Mix them well. Then pour into bag.
Rub the bag to let the chicken be coated with sauce for a little while.
Let the chicken be marinated for at least 3 hours.
Preheat oven to 200 degree C.
Roast for 20 mins. Flip over halfway.
My husband loved them.
Here I used one boneless chicken leg.
1. Heat a pan on stove. Add in a little oil. Add in 1 tsp dark soy sauce, 3 tsp light soy sauce, and 1 tsp sesame oil. Mix them well.
2. Put chicken into the pan. Flip it to let it be coasted with sauce.
3. Cover the pan with lid. Turn to low heat. Flip the chicken occasionally.
Cook for around 15 mins. Poke the chicken with a toothpick to see if the chicken is done.
If the toothpick comes out clean and no blood comes out, then it’s ok.
4. Add in a little Gigi we shreds and chopped garlic. Turn back to medium heat. Cook for 2 mins.
5. Take the chicken out.
Cut into slices.
Pour the sauce over chicken.
I put some lecttuce under chicken. With sauce, the lettuce also tastes very nice.
Preheat oven to 200 degree C.
Ingredients
1 boneless chicken leg ( cut into small pieces)
3 medium potatoes ( cut into small dices)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/4 cup mayonnaise
2 tsp HP sauce
1 tsp sweet & hot chili sauce
2 slice Bacon ( cut into small pieces)
Cheese
Green onion
1. In a bowl, mix chicken, potato, salt, black pepper, garlic powder, mayonnaise, chili sauce, and HP sauce. Mix them well.
2. Put them into baking pan or skillet evenly.
3. Bake for 40 mins. Stir a bit halfway.
4. Sprinkle bacon pieces over chicken and potato. Bake for another 10 mins.
5. Sprinkle cheese. Bake for 5-8 mins or till cheese melts.
6. Garnish with green onion.
Original recipe: (I couldn’t find the link)
1. Preheat oven to 180 degree C.
2. Clean chicken legs and sprinkle a little salt and black pepper.
3. In a bowl, add in 3/4 cup honey, 1/2 cup soy sauce, 1/4 tomato sauce and 3 cloves minced garlic. Mix them well.
4. Place chicken legs in a skillet. Pour the sauce in.
5. Bake for 45 mins. ( flip over halfway)
6. I put in some baby carrots. Then turn to 200 degree C. And bake for another 15-20 mins till sauce becomes condensed.
Baked carrots are perfect for pasta or rice.
1. Preheat oven to 220 degree C.
2. In a bowl, mix 1/4 cup flour, 1/4 tsp salt and 1/2 tsp black pepper.
3. Put chicken wings in mix flour. Shake off the excess.
4. Put chicken wings in the oven. And bake for 40 mins. Flip over halfway.
5. In another bowl, add in 1/4 cup HP sauce and 1/8 cup honey. Mix well.
6. Dip chicken wings in sauce and let them be coated evenly.
7. Bake for another 10 mins.
Very delicious!
Preheat oven to 200 degree C.
1. Marinate chicken thighs with a little salt and black pepper.
2. Chop cauliflower into small bits. Put them in a bowl. Add in 2 tsp olive oil, a little salt and chopped garlic. Mix well.
3. In baking pan, spread cauliflower. Then place chicken thighs over. Brush a little olive oil on the chicken skin.
Bake for 35-40 mins. Or till chicken skin becomes golden brown.
Serve hot with rice.
Every weekend, my husband and I will go to supermarket and pick meat & vegi for the next week’s meals. Last time, he went to me with a small bag of dried mini octopus and told me it would make soup more delicious. I really doubted that because my husband knows very little about cooking. But he persuaded me in the end. I tried it with a big fat chicken leg.
1. Clean chicken leg. In a deep pot, pour in enough water. Also put chicken leg in.
2. Turn to high heat. When water boils, remove the foam on the surface.
3. Turn to low heat. Add in a little ginger slice. Cut one dried mini octopus into the pot with scissors.
4. Cover the pot with lid. Slow cook for 30-60 mins. 30 mins will guarantee Chicken be cooked. Yet, a little longer cooking time will enable soup to be very tasty.
5. Chop Chinese cabbage into medium pieces. Put into the pot. Also sprinkle some salt. Cook for another 5 mins.
Serve hot.
I have to say dried octopus really did magic to the soup. We all loved it.
Cooking For Fun 