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.
1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.
2. Turn to high heat. When water boils, turn to low heat.
3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.
4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.
5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.
6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.
Nice taste.
1. Cut a small salmon fillet into small chunks. Coat them with a little corn starch.
2. Heat a little oil in the pan. Add in a little chopped garlic and ginger, sauté till aromatic.
3. Put in salmon chunks. Fry each side till a little light brown. Pour in enough hot water covers salmon.
4. When water boils, add in Tofu chunks, and a little kelp. Cover the pan with lid. Boil for 5 mins.
5. Add in 1 tsp miso. Stir to dissolve. When soup boils again, sprinkle chopped spring onion and a little salt.
1. Cut clean pig tripe into short slices.
2. Put pig tripe in a pot. Add in enough water. Heat on the stove. When the water is almost boiled. Take the tripe out. Rinse and drain. Pour the rest water out.
3. Put tripe back in the pot again. Also pour in enough water.
4. Add in several red dates, barley, ginger slices. Cover the pot with lid. Turn to high heat. When it boils, turn to low heat.
5. Keep heating for 1 hour. Sprinkle salt and white pepper powder.
Serve hot.
It tastes really good!
Ingredients:
1 onion chopped
1 potato peeled and chopped
1 small beetroot chopped
1 medium carrot chopped
3 clove garlic minced
2 tsp butter
A little chopped cabbage
Black pepper
Salt
4 tsp tomato sauce
1 box broth
200 ml water
1. Melt butter in the pot. Add in chopped onion and sauté a bit.
2. Add in carrot and beetroot. Stir fry for about 3 mins.
3. Pour in tomato sauce, broth and water. Cover the pot with lid. Boil for 10 mins.
4. Add in potato, garlic, cabbage and a little bay leaf. Put on the lid and boil for another 30 mins.
5. Sprinkle salt and black pepper to season.
Serve with baguette.
I love sweet pumpkin.
I found an easy way to cook pumpkin and fried it the other day.
1. Remove the seed and peel of pumpkin. And chop into medium chunks.
2. In a pan, pour in 200 ml water. Add in 2 tsp sugar, 2 tsp light soy sauce, 2 tsp mirin. And bring to boil.
3. Put pumpkin chunks into water. Cover the pan with lid. Turn to medium heat.
4. Keep heating till pumpkin is done or water is dry.
Cooking For Fun 