Name: Chicken amakara - sweet and sour with egg sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 persons
Ingredients: 700g boneless, skinless chicken breasts - cut into bite sizes; 60g katakuriko/potato starch; ; Ingredient A; 2 tbsp cooking sake or cooking white wine; 1 tsp white sugar; 1/3 tsp fine salt; ; For the seasoning sauce; 2 1/2 tbsp soy sauce; 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water); 2 to 3 tsp white sugar; 2 tsp vinegar (apple cider vinegar); ; For the egg sauce; 2 egg - hard boiled and chopped; 1/4 onion - finely chopped, soaked in water, then drained well; 60g mayonnaise; 1 garlic - grated; 1 tsp white sugar; 1/4 tsp fine salt

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy

Servings: 5 persons

Chicken amakara - sweet and sour with egg sauce

Ingredients

700g boneless, skinless chicken breasts - cut into bite sizes
60g katakuriko/potato starch

Ingredient A

2 tbsp cooking sake or cooking white wine
1 tsp white sugar
1/3 tsp fine salt

For the seasoning sauce

2 1/2 tbsp soy sauce
150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
2 to 3 tsp white sugar
2 tsp vinegar (apple cider vinegar)

For the egg sauce

2 egg - hard boiled and chopped
1/4 onion - finely chopped, soaked in water, then drained well
60g mayonnaise
1 garlic - grated
1 tsp white sugar
1/4 tsp fine salt

Instructions

1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
6. Uncover and cook them until both sides are nicely brown.
7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

https://www.atelierlalune.com/2020/04/chicken-amakara-sweet-and-sour-with-egg-sauce/

March 27, 2020

Homemade Shio Ramen

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Homemade Shio Ramen

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm)
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)

You can also add just boiled water to the shio soup base!

https://www.atelierlalune.com/2020/03/homemade-shio-ramen/

March 22, 2020

Japanese Teriyaki Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Uncategorized

Servings: 5 persons

Japanese Teriyaki Chicken

Ingredients

5 skinless boneless chicken thighs - cut the excess fatty skin
70ml soy sauce
70ml mirin
70ml white cook wine or cooking sake
3 1/2 tbsp white sugar
1/4 tsp hondashi powder

Instructions

1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
3. Flip the chicken and cook for 3~4 min or until nicely brown.
4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
5. Slice the chicken into bite-size pieces.
6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!

https://www.atelierlalune.com/2020/03/japanese-teriyaki-chicken/

February 13, 2020

Chicken wrap

Chicken wraps

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Cuisine, Everyday cooking

Servings: 4 to 5 people

Chicken wraps

Ingredients

4 boneless, skinless chicken thighs

For the seasoning sauce

80ml soy sauce
4 tbsp sugar
2 tbsp cooking sake or cook white wine
1 tsp fresh ginger - grated
2 1/2 tbsp vegetable oil
2 tbsp mirin
Some wraps (homemade)
1 leek - finely julienne

Instructions

1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!

https://www.atelierlalune.com/2020/02/chicken-wrap/

February 5, 2020

Chicken Yakitori

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Uncategorized

Servings: 5 persons

Chicken Yakitori

Ingredients

4 chicken thighs and skin - cut into bite sizes
1 chicken breast - cut into bite sizes
1 or 2 leeks - cut into about 3cm and cut in half

For the sauce

80ml soy sauce
80ml mirin
30ml cooking sake or white cooking wine
3 tbsp sugar
1/2 tbsp brown sugar

Instructions

1. In a small bowl, add all the sauce ingredients and set aside.
2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
3. Reduce the heat to low and cover. Simmer for about 5 min.
4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
Serve hot!

https://www.atelierlalune.com/2020/02/chicken-yakitori/

November 20, 2019

japanese-style Karaage fried chicken

Karaage (japanese-style fried chicken)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

Servings: 5 to 6 people

Karaage (japanese-style fried chicken)

Ingredients

1200g chicken thigh without bone

Ingredient A

50g cooking sake or white wine
1/2 tbsp soy sauce
1 tsp kosher salt
dash of pepper
150g katakuriko/potato starch
4 tbsp plain flour (T45)

Instructions

1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
2. In a small bowl add katakoriko and flour. Mix well.
3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
Serve hot!

https://www.atelierlalune.com/2019/11/karaage-japanese-style-fried-chicken/