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Japanese food Recipes Travel eats

Kiritampo nabe

Kiritampo nabe
Kiritampo nabe

I love surprise parcels, especially those involving food! So when we received such a parcel from my sister-in-law, I was ecstatic; she had sent us a set for making kiritampo nabe, a type of hot pot from Akita prefecture in Japan, complete will the soup base, raw hinai-jidori (free-range chicken from Akita that is famous all around the country) meat, vegetables, and of course, kiritampo.

Kiritampo is made from mushed-up cooked rice (if authentic, of the delicious Akita komachi variety, of course!) wrapped around a cedar stick and toasted. It can then be slid off the stick to be used in nabe. The set also included damako mochi, which is similar to kiritampo, but instead of cylinders, the mashed rice is formed into balls about 2 cm in diameter.

Kiritampo nabe set
Kiritampo nabe set- ingredients all included!

The soup base was included in the set, but since this nabe set is not available everywhere, I will describe the recipe for making the soup base from scratch, as well as the ingredients used in kiritampo nabe. As with all nabe, there is no strict rule for the amounts of ingredients that must be used, but here is a guideline that can be changed according to the ingredients on hand, and personal tastes.

200 g raw boneless chicken meat
1 leek
1 carrot
200 g maitake (Grifola frondosa or hen-of-the-wood mushrooms)
1 burdock root, peeled and sliced
1 bunch seri (Japanese parsley/dropwort greens)
400 g shirataki noodles
Kiritanpo (about 2/person)
Damako mochi

For making the soup:
1.5 L chicken stock or water
50 ml soy sauce
75 ml mirin
Salt (approx. 1 tsp or as needed)

– add the burdock root and chicken to the water/soup stock in a pot and bring to a boil
– add the soy sauce, mirin and salt, and allow to boil
– add the maitake, carrot and shirataki, then simmer for about five minutes
– add the leek, kiritampo and damako mochi, and simmer for several more minutes
– place seri on the top and allow to cook for a minute
– serve hot!

Kiritampo nabe and rice
Kiritampo nabe and rice
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Japanese food Meat Recipes

Miso fried chicken

In this recipe, chicken is marinated in a miso sauce and fried in a frying pan. I like this recipe because it is so easy to make and is very flavorful. I’ve made it without letting it marinate when I didn’t have time and it was still delicious.

Miso chicken
Miso chicken

600 g chicken
2 tbsp miso
2 tbsp soy sauce
1 tbsp sugar or mirin
Oil for cooking

Cut chicken into the desired sizes.
Combine miso, soy sauce and sugar.
Add the sauce mixture to the chicken and combine until chicken is well coated.
Allow to meat to sit for several hours in the fridge, wrapped.
Heat oil in frying pan.
Place chicken in the pan and fry until golden brown.
Flip the chicken and fry the other side.

Fry until brown and thoroughly cooked.
Serve hot.

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Chinese food Meat Recipes

Soy sauce chicken- Hong Kong style

Hong Kong style soy sauce chicken
Hong Kong style soy sauce chicken

Soy sauce chicken is popular in Hong Kong. It is often served with noodles or rice, or even alone, at restaurants and stalls.

In this recipe, I omitted Chinese cooking wine (simply because if didn’t have any at home), but the wine can be added to the sauce for a deeper flavor. Also, for those who dislike star anise, it can be removed from the sauce prior to the addition of chicken for a lighter flavor.

This recipe also works great for chicken wings!

Approx. 10 chicken drumsticks
3-4 cloves of garlic, crushed
A few slices of ginger, finely chopped
3/4 cup dark soy sauce
2 tbsp of sugar (or rock sugar)
1 star anise
3 cups of water
Dash of white pepper (optional)
1 tbsp cooking oil

– heat cooking oil in a pan or pot.
– add garlic and ginger and fry to bring out the aroma.
– add soy sauce, water, sugar and star anise, and bring to a boil. Add white pepper if desired.
– lower the heat and add the chicken one by one into the sauce.

– simmer for approx. 15 mins, then flip the chicken and simmer or another 15 mins. The chicken should take on the color of the soy sauce.
– remove chicken from the sauce and serve hot or cold on a plate. The sauce can be spooned onto rice and vegetable side dishes for added flavor.

About the leftover sauce- it would be a waste to throw it out! Most restaurants keep the sauce and reuse it a number of times for chicken, but at home, I like to add potatoes, carrots and boiled eggs to the sauce. Allow to boil for about 20 mins or until the potatoes are cooked through and the boiled eggs have turned brown, and voila! It’s delicious!

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Baking Meat Recipes

Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

Chinese food Recipes

Macau Baked Coconut Chicken Curry Rice


I’ve been having the craving for days. So today, I took the plunge… into the guilty pleasure of creamy, gooey, savory baked coconut curry chicken rice.

Originating from Macau, one of the most European-influenced Asian cities, the Chinese name for this dish literally translates into “Portuguese curry chicken”. Although frankly, I’m not sure there’s very much that’s Portuguese about it! Instead, it’s a fusion of European and South Asian ingredients, with a Chinese twist.

My first introduction to this electic dish was at a Hong Kong style casual restaurant. The type of place that served ham sandwiches with milky black tea, congee and salty fried donuts, and vermicelli noodle soup with sliced hot dogs. This particular restaurant apparently specialized in the Macau style baked rice. It came piping hot to the table, the sauce bubbling and slightly browned on top, with the heady smell of coconut cream wafting in the air. And the taste… it was sweet and savory and warm and faintly spicy… I wished I could make the casserole dish bottomless.

Surprisingly, I couldn’t find much about this dish online (or Macau foods in general). Most of the coconut curry recipes were Indian or Thai style. This curry is comparatively much milder and sweeter. There’s also surprisingly no curry powder or chillis, instead it relies on the tumeric to provide colour and slight flavour. When I was in Macau, I also noticed that chorizo, or olives, or pineapple may be added ingredients.

Try it, and you’ll see why it’s a guilty pleasure.


6 cups of fresh cooked white rice
4 chicken thighs or drumsticks (skinless or boneless optional)
1 carrot,chopped in 1 inch peices
1 potato, chopped in 1 inch peices
1 onion, roughly chopped
1/3 cup frozen peas
1 tomato, cut in small wedges
1 tbsp tumeric
1/2 tbsp paprika
1/2 tbsp thyme
1 tsp chopped ginger
1 tbsp chicken boullion powder
1 can coconut milk
1/2 cup evaporated milk
1 tsp sugar
Salt and pepper
2 tbsp corn starch
2 tbsp cooking oil
Season and dredge chicken pieces in cornstarch. Heat oil in a large pan or pot over med-high heat. Toss in the carrot, onion, potato, and thyme, and fry for 4-5 mins. Push to the side of the pan (or set aside) while browning the chicken pieces in the same pan.

Stir in the tumeric, paprika, and ginger and cook for 1-2 mins. Then add the coconut milk, boullion, peas, tomato, sugar, and milk. Cover and simmer for 15-20 mins, or until everything is cooked through. Salt and pepper to taste, then check consistency of the sauce (thicken as necessary).

Set oven to broil on high. In individual serving casserole dishes, layer about 1.5 cups of rice and top with about 2 cups of the curry mixture. Broil for 6-8 mins, until the sauce is bubbly and the top is slighly browned. Makes 4 servings.

(I didn’t have an individual serving casserole dish, so this picture is of a two serving portion. Still tasted just as good;)

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