Japanese-style Chicken Curry

Curry is no stranger to our table, but we usually have the Thai kind, and our usual local variety… but this time I wanted to try Japanese-style – a thick, sweet-ish curry.

I decided to follow the recipe for the curry base here, from scratch with only 5 ingredients!!!

1/4 cup butter
1/4 cup flour
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon sugar
pinch of cayenne pepper (optional)

First make a roux – melt the butter then add the flour.  Stir and cook over low heat until the roux is browned.  add the other ingredients.  Set aside while the curry dish is cooked.

400 grams boneless, skinless chicken thighs, cut into serving pieces (cleaned and patted dry)
4 ginger slices
2 cloves garlic
1 small onion, sliced
2 potatoes, cubed
3 to 4 cups chicken stock
1/3 cup curry roux
2 tablespoons sweetened applesauce
salt and pepper to taste
1 small red bell pepper, cubed

Saute the ginger, garlic and onions until soft.  Add the chicken and stir fry a couple of minutes.  Add the cubed potatoes. Add about 1 cup of the chicken stock; set the heat on low.

Add about a cup of chicken stock to the curry roux, to loosen it a bit and then put it into the pot. Stir to dissolve and mix everything; add remaining stock and applesauce. Let simmer until the chicken and vegetables are cooked through. Add the cubed bell peppers last (to keep them crunchy) Season with salt and pepper.

Serve hot over rice!!!

 

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Chicken Chilindron

Aside from cookbooks, I also collect cooking magazines… but real books and magazines are bulky!  So sometime ago, I began subscribing to electronic versions…

It is in one of these electronic subscriptions that I saw this recipe by Jamie Oliver… I largely followed the recipe except for skipping the olives, using chicken drumsticks, substituting a couple of ingredients, as well as halving the recipe –

about 700g chicken drumsticks, cleaned, rinsed, pat dry
sea salt and pepper

2 pieces Italian garlic sausages, sliced

1 onion, sliced
2 cloves garlic, sliced
8 medium tomatoes, skins removed, sliced into halves or quarters
1 small can sliced pimientos, drained
splash of rice wine
200 ml chicken stock
1 teaspoon dried rosemary
a pinch of saffron, steeped in a little hot water
zest from half a lemon
2 anchovy fillets

Season the chicken legs with salt and pepper and brown in hot oil for a few minutes.  Remove and transfer to a plate.

In the same, stir fry the sausage slices until cooked.  Remove and transfer to the same plate as the chicken.

In the same pan, on low-medium heat, sauté the onion and garlic, until fragrant and soft, taking care not to let them get burned.  Splash the pan with a bit of rice wine to deglaze then add the tomatoes and squish them (!), as well as the sliced pimientos (left them whole largely since they were not big pieces anyway).  Add the chicken stock and rosemary.

When the pan starts simmering/boiling, put back the chicken and sausages.  Cook on low-medium, uncovered, for about an hour, or until sauce is thickened.

After 30 to 40 minutes, add saffron and steeping liquid. Add the lemon zest and anchovies. Season with salt, if necessary (I added a large pinch of sea salt).

Serve hot, with rice!!!!

This stew is so delicious!  According to Jamie Oliver, this stew comes from Aragon in northeastern Spain, and it works with lamb, too.  But lamb is uncommon where I’m from but I think I will try it with pork!!!

Steamed Chicken

The problem with my mom’s recipes is that they need decoding!

My mom writes her recipes in weird ways.  Most of the time, there are no instructions; instead there are groups of ingredients with a brief sentence at the end.

Like her recipe for steamed chicken… there are 3 groups of ingredients and a short sentence at the end – Steam for 10 minutes.

Hmmmmm….

Someone else would (probably) throw this recipe out the window but it’s a good thing that I know my mom (pretty) well and can speak her “language”…  As she explains to me, it is deliberate on her part so that her recipes remain her secret.  (As I mentioned before, she rarely shares her recipes!)  So, given her preference, I will not (well, I can not) share her recipe.  I can, however, share mine (even if it is based on hers, it is NOT the same…)

750 grams boneless chicken thighs, skin on, rinsed and dried with paper towels

Slice the chicken thighs into serving pieces (if the thighs are large, cut into 4). Mix together slices of ginger, 1 tablespoon EACH of sesame oil, oyster sauce, and light soya sauce, 2 tablespoons cornstarch, and 1 teaspoon rice wine.  Marinate the chicken pieces in this mixture for about 20 minutes.

Meanwhile start boiling water in the steamer.

Prepare:

5 stalks of leeks, sliced at a diagonal, separate the white and green parts
ginger, slice into thick matchsticks
about 12 slices of lotus root, parboiled then drained
about 80 grams fresh black fungus (tenga ng daga), sliced into strips
re-hydrated banana blossoms, thick hard end/s removed

In a round Pyrex dish (a deep pie plate works), scatter the white parts of the leeks. Arrange the lotus root at the base of the pan.  Scatter the black fungus on top, then the banana blossoms.  Arrange the chicken thighs, skin side up, and stick the ginger pieces in between the chicken thighs.

When the water in the steamer boils, put the plate in.  Steam for 10 to 15 minutes (depending on the size of the chicken pieces); start counting minutes when the water reboils.

Before serving, garnish the top with the green part of the leeks.

Note – the dish has a delicate and mild taste, should you wish for a stronger flavor, adjust the seasonings as desired, or add slat and pepper, according to personal taste.

Easy Chicken ‘n Rice

This recipe is easy because it is basically a dump-the-ingredients-into-the-pot recipe.  The secret to this dish is a rice cooker!  A rice cooker is a staple in Asian kitchens, and while I’ve seen high-tech ones (with goodness-knows how many settings), for me, nothing beats the simple standard!

First thing to do – make the Ginger Dipping Sauce!

Grate some fresh ginger to measure about 2 tablespoons. Squeeze ginger juice out of the grated ginger in a bowl (keep the ginger juice!!!) Mix the grated ginger with 1 teaspoon minced spring onions, green part only, 1 tablespoon sesame oil, 1 tablespoon canola oil, and a pinch of salt. Let the mixture sit in the fridge until the dish is ready.

Next, rinse 700 grams of boneless chicken thighs and pat dry.  Slice the chicken into bite size pieces, then marinate, for 30 minutes, in a mix of:

1 tablespoon oyster sauce

1 tablespoon light soya sauce
1 tablespoon dark soya sauce
the reserved ginger juice from the grated ginger earlier
1/2 tablespoon sesame oil
1/2 tablespoon shao xing wine
1/2 tablespoon cornstarch

Meanwhile, prepare the following:

1 piece Chinese sausage, sliced thinly (but I omitted this)
about 6 large pieces dried mushrooms, rehydrated and sliced into strips
(reserve 1 tablespoon of the mushroom soaking liquid)

1-1/2 cups white rice grains, rinsed clear (I use Dinorado, not laon variety)

1 thumb-sized piece of ginger, sliced into matchsticks
2 cloves of garlic, minced
1/2 tablespoon sesame oil
1 tablespoon mushroom soaking liquid
1 tablespoon dark soya sauce
3 cups chicken stock, more or less, depending on the type of rice used

Place the rice grains into the rice cooker (I don’t remember the capacity of our rice cooker but it is definitely not a big one. This recipe fills it to the brim). Place all other ingredients in it (do not include the chicken pieces). Stir lightly, cover, then turn the rice cooker on. Cook until the mixture is bubbly and rice grains are puffed but not yet done.

Using tongs, place the marinated chicken on the rice (do not pour in the marinade). Cover and cook further. If the rice cooker goes on “keep warm” check if the rice is done (move chicken slightly to expose rice and get a small teaspoonful to check). If the rice is done, leave on “keep warm” 5 more minutes then turn off. If the rice is still undercooked, press the “cook” button after 5 to 10 minutes to cook further.

When the rice is done, garnish with sliced spring onions and serve with ginger dipping sauce.

NOTE #1 – the chicken pieces should not be too big or it will not cook fully.
NOTE #2 – the dish can be served as faux “Claypot Chicken Rice”. When the rice is done, mix the rice and chicken together before serving.

Enjoy!

I served this to “the boys” and it was gone in an instant!!!

Braised Chicken Thighs & Eggs

This recipe is a winner! I know because the extremely picky kid ate everything on her plate!

The recipe –

about 8 thin slices of ginger, cut into thin matchsticks
5 cloves garlic, sliced thinly
about half or whole tablespoon of whole black peppercorns

8 pieces chicken thighs

12 pieces dried shitake mushroom, rehydrated, reserve soaking liquid
100 grams cooked chestnuts, optional
boiled eggs, optional

4 tablespoons light soy sauce
2 tablespoons oyster sauce
1/2 tablespoon sesame oil
2 pieces star anise
2 pieces whole cloves
1 piece cinnamon stick
1 to 2 pieces dried chili

Rinse the chicken thighs and remove the fatty membranes. Pat dry.

Sauté half the garlic, ginger and peppercorns. Add the chicken skin side down. Cook (don’t stir) chicken about 2 to 3 minutes.

Add the mushrooms on top of the chicken, and all the seasonings. Add enough water to just cover the chicken. When the sauce starts to simmer, turn the chicken over and lightly mix. Leave to simmer, uncovered, stirring occasionally, until the chicken is done (don’t overcook). If the liquid evaporates too much, add some hot water. To add more flavor, use the mushroom liquid, by tablespoons.

Don’t forget the chestnust and eggs, if using – add them in the last 5 minutes of cooking. Make sure that the eggs get enough color from the sauce.

Serve immediately and enjoy.

Roast Chicken over Scalloped Potatoes

My little electric oven is such a treasure!  While my gas-fired baby oven is my ultimate favorite (after all I have been baking with it for more than 3 decades – so now you know how old I must be!), my little electric is really more convenient since there’s usually just 4 or 5 of us.  It is just a bit larger than a toaster oven (but yes, it is a fully functioning oven, with rotisserie too!). The largest sized pan that can fit in it is a 9-inch square and even that is a bit pushing it.

Still, it is absolutely perfect for half a batch of cake, 6 cupcakes, a regular brownie or a dozen cookies or so. And for meals? It is just right! A whole chicken with the rotisserie function (but no, a turkey or a super jumbo chicken won’t fit) or half a chicken in a baking pan.

Take this roast chicken meal… quick and easy, and best of all, tasty!

6 pieces chicken legs, cleaned and patted dry
salt and pepper, to taste

5 to 6 medium potatoes, peeled and sliced very thinly
1/2 cup shredded mixed cheese (mozzarella, cheddar, parmesan mix)
butter
1/4 cup 35% whipping cream
3/4 cup milk
salt and pepper, to taste

Make slits on the chicken legs.  Rub the chicken legs with salt and pepper (I like using sea salt), place some between the skin and meat as well.  Set aside.  Preheat oven to 375F.

Butter a baking dish (mine is about 6 by 8 inches.  Arrange half the sliced potatoes in the pan, sprinkle the shredded cheese all over.  Top with the remaining half of potatoes.  Sprinkle with salt and pepper.  Pour the cream and milk over the potatoes.

Arrange the chicken legs over the potatoes.  Bake for about 45 minutes or until the chicken is done, at 165/170F internal temperature.  Let rest for about 10 minutes before serving.

 

 

Adobong Manok at Atay

Chicken and Liver Adobo

My family prefers the pork variety of adobo to the chicken variety. But hubby and B’s lola like liver; and liver cooked adobo-style is especially tasty for them. So, since the other family members do not particularly care for liver, I mix in chicken so that everyone can eat! Win-win, right?

My recipe for Chicken and Liver Adobo is a bit different from our favorite pork adobo, although the basics are similar – adobo is adobo after all.

500 grams boneless, skinless chicken thighs
300 grams chicken liver (remove any other attached organs)
5 to 6 cloves garlic, smashed
1 tablespoon whole peppercorns
1/4 cup dark soy sauce
1 to 2 tablespoons sukang puti
1/2 cup chicken stock or plain water, or more as needed
Bay leaf

First thing to do is to mix the adobo sauce together – soy sauce, vinegar and half of the smashed garlic. Let it sit for a minutes while the chicken and liver are being cleaned. I remove the white fatty, slimy thingies from the chicken and slice each piece in half to form chunky pieces. Clean the liver as well and remove any slime, and other non-liver parts.

Marinate the liver in about 2 tablespoons of the adobo sauce, and the chicken in the remainder of the sauce. Do not marinate together in the same bowl.

Meanwhile, heat some canola oil in a pan. Flash fry the liver but do not cook all the way through. Remove from the pan and set aside. Add oil in the pan, if needed. Sauté the garlic until fragrant. Add the peppercorns. Add the chicken pieces (don’t pour in the marinade yet). Stir fry a couple of minutes, until the surface of the chicken is lightly browned. Pour in the rest of the marinade and the chicken stock; add the bay leaf as well. Simmer about 20 minutes or until the chicken is cooked just about through.

Pour in the liver and simmer several seconds more or until the liver is just cooked. It is crucial not to over-cook the liver.

This is the saucy, soupy kind of adobo. For the other kind – the oily kind, take the chicken (and liver if desired) out of the sauce/soup and sauté for a few minutes in hot oil, adding adobo sauce if necessary. And that’s it!

Now, I have beed asked a few times why I flash fry the liver first and add it again later. Honestly I don’t know the reason. All I know is, that has been the way it has been done in the family. I will admit, however, that at one time I was feeling lazy and skipped the flash frying of the liver and just dumped it toward the end of the cooking. It just was not the same… so even if I was feeing lazy, I didn’t skip the flash frying… instead I would skip the pre-marinating part! 🙂

Braised Chicken with Chestnuts and Mushrooms

Once in a while I cook for my mom and when I do, I always try to make the dish no-salt-added.  Why?  Because she developed hypertension early (in her late 30s I think) and since then she has tried to reduce her salt intake.  So her taste buds (and ours, too because she cooked reduced salt for everyone!) favors the blander side of food.

When I cook of course I use soy sauce and other condiments to flavor the dish, but if the dish is for my mom, I would never add table salt or sea salt, or fish sauce.  Of course it goes without saying, we don’t use MSG.

It is not easy to please my mom, but somewhere along the way, I stopped trying.  I just send over the dish and if she has no complaints, then it’s good news to me!

Braised Chicken with Chestnuts and Mushrooms, no salt added.

400 grams boneless, skinless chicken wings
12 pieces dried shitake mushroom, rehydrated, reserve soaking liquid
100 grams cooked chestnuts
4 tablespoons light soy sauce
2 tablespoons oyster sauce
1/2 tablespoon sesame oil
about 8 thin slices of ginger, cut into thin matchsticks
5 cloves garlic, sliced thinly
1 medium onion, sliced thinly
2 pieces star anise
1 piece cinnamon stick
1 to 2 pieces dried chili
3 stalks leeks, sliced diagonally, white and green parts separated
boiled eggs, optional

Rinse the chicken thighs and remove the fatty membranes.  Slice each into 2 or 3 chunks.  Marinate for at least 30 minutes in the mixture of soy sauce, oyster sauce, sesame oil, 2 tablespoons of mushroom soaking liquid, half the ginger, half the garlic, star anise, and cinnamon stick.

Saute the remaining garlic and ginger, onion, dried chili, and white part of the leeks.  Add the chicken and marinade.   Add the mushrooms and chestnuts.  Bring to a boil, stirring occasionally.  If the mixture seems too dry, add reserved mushroom liquid by tablespoons.  Simmer for about 15 minutes, until the chicken is cooked through.  Add the boiled eggs in the last 3 to 5 minutes, if using.  Thicken with cornstarch slurry.  Garnish with the green part of the leeks.  Serve immediately.

The secret to the dish is the very flavorful mushroom soaking liquid!

Marjoram Citrus Roasted Chicken Thighs

One my most favorite chicken dishes! The best part is it is soooooo easy to make. Here is the recipe:

5-8 pieces chicken thighs, with bone
2-3 tablespoons olive oil
5 cloves of garlic, minced
1 teaspoon rock salt, or to taste
1/2 tablespoon freshly ground black pepper
1 lemon, sliced thinly
1 lime, sliced thinly
1/2 an orange, sliced thinly
2 tablespoons fresh marjoram

Rinse the chicken pieces clean and pat dry.
(note re the chicken, if using large pieces 5 will do, for smaller pieces, use 8.)

Mix together the oil, garlic, salt and pepper.

Arrange the chicken in a 9-inch pie plate (I used a glass baking dish), skin side up. Pour the olive oil mixture over the chicken pieces and make sure that they are well coated. Arrange the slices of lemon, lime and orange all around and even under the chicken. Sprinkle the fresh marjoram all over.

Bake in a preheated 400F oven for 45 to 60 minutes.

 

Chicken Gyros

The “boys” haven’t been around for a while, but tonight they’re here!  So they are having something that hubby really likes!

Chicken Gyros with Tatziki, My Way…

Chicken:
1/3 cup olive oil
juice from 1 large lemon
6 cloves of garlic
1 tablespoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Greek-style yogurt

750 grams boneless, skinless chicken breasts, sliced into strips

Mix all marinade ingredients together. Add the chicken and mix until the chicken is well coated with the marinade. Set aside in the fridge for at least 2 hours. When it’s time to cook, heat a skillet until very hot and cook the chicken until done (do not over-cook!)

Tatziki:
1 large cucumber, grated, water squeezed out
1 cup Greek-style yogurt
3 cloves garlic, minced finely
juice from half a lemon
1/4 to 1/2 teaspoon salt, or as desired
fresh ground black pepper
splash of olive oil

Mix all ingredients and store in the fridge until ready to serve/eat.

tomatoes, sliced thinly
onions, sliced thinly
iceberg lettuce, sliced thinly

pita bread or soft tortillas

To serve, warm the pita bread and/or tortillas. Add shredded lettuce, onions and tomatoes. Top with chicken and tatziki. Fold the tortilla and enjoy!