Archive for the ‘34300 Poultry Dish’ Category

03/31/2011 Wontan Ravioli

Thursday, March 31st, 2011

Ingredients: 18 pieces

  • Vegetable Oil
  • Chicken Breast, cut small
  • Prego Spaghetti Sauce
  • Mozzarella Cheese, Shredded
  • 18 Wontan Skins

Procedures:

  1. Stir fry chicken with vegetable in a skillet.
  2. Mix chicken, Prego, cheese in a bowl.
  3. Wrap the filling in Wontan Skins.
  4. Deep fry them until skin is crisp.

03/29/2011 Chicken Curry Rice

Tuesday, March 29th, 2011

Ingredients: 3 servings

  • Vegetable oil
  • Chicken Breast, sliced very thin
  • onions, cut
  • carrots, sliced thin
  • Bell Peppers, cut
  • 425 cc water
  • (3 pieces x 21 g )House Vermont Curry Roux (Hot), sliced thin
  • ———————–
  • Cooked Rice

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry chicken and onions until cooked.
  3. Add carrots and bell peppers and stir fry.
  4. Transfer it to the Pyrex 2 QT Casserole Dish.  Add water.  MW (1.6kw) uncovered, for 14 min.
  5. Add Roux, mix well until Roux is melted completely.
  6. MW covered, for 30 sec.
  7. Serve with cooked rice.

03/21/2011 Broiled Chicken with Oven Toaster

Monday, March 21st, 2011

Ingredients:

  • 2 pieces Boneless Skinless Chicekn Breast
  • salt
  • pepper
  • Mitsuba (garnish)
  • soy sauce (topping)

Procedures:

  1. Place the chicken on the cutting board, cut some slits in grids on all surfaces of the meat, cover top with wider plastic wrap, bang with the bottom of the iron skillet to flatten the meat a little.
  2. Sprinkle salt/pepper and rub.
  3. Place the aluminum foil over the oven toaster pan, place the meat.  Broil for 25 min. (top heat only, MAX).
  4. Remove the aluminum foil and drain excess liquid.  Prepare new aluminum foil.  Place the foil on the oven toaster pan, flip the meat so that the browned surface is facing down and place on the foil.  Broil for 10 min until it browns.
  5. Change the mode to Oven Mode (both top and bottom heat) and bake at 350F for 15 min.
  6. Garnishh with Mitsuba, serve with soy sauce.

03/04/2011 Chicken Flour Tortillas Wrap

Friday, March 4th, 2011

Ingredients: 3 slices

(Flour Tortillas)

  • 100 g all purpose flour (or 50 g cake flour + 50 g bread flour)
  • 1/4 tsp baking powder
  • 1 TBS brown sugar
  • pinch salt
  • 1/2 TBS lard (or sesame oil or canola oil), melted with MW
  • 3-3.5 TBS water, warm with MW
  • Cooking Oil Spray (PAM)
  • bread flour (when rolling out.)

(Fillings)

  • Lettuce 
  • chicken salt grill, sliced
  • Colby and Monterey Jack Cheese, Shredded
  • Taco Sauce

Procedures:

(Flour Tortillas)

  1. Whisk first 4 ingredients, add lard mix.
  2. Add warm (about 42C) water mix.
  3. Knead the dough with hands until elastic and smooth.
  4. Divide it into 3 portions.
  5. Roll out into 18 cm diameter circle.  (Use bread flour when rolling if it sticks.) (If it is difficult to roll, rest for a while to relax gluent and roll again.)
  6. Cook 1 – 2 min with low heat each side in a skillet or griddle.
  7. Serve immediately, or wrap with plastic wrap for the later use.

(Assembly)

  1. If Tortillas is hard to roll, spray with water and wrap with plastic wrap and warm with MW oven.
  2. Place fillings in the center of the Tortillas, and fold each side to center.

Comments:

Reference for Tortilla : フラワートルティーヤ、徳永久美子、Book 46, Bibliography

Substitutions: きび砂糖ー>BROWN SUGAR,ごま油ー>ラード

Flour Tortillas got slightly tough and dry.  I might need to add more liguid or oil in the dough and/or while cooking.

03/04/2011 Chicken Salt Grill

Friday, March 4th, 2011

Ingredients:

  • chicken thigh
  • salt

Procedures:

  1. Rub salt into chicken.
  2. Heat chicken in grill.
  3. Slice into bite sizes.

Comments:

Reference: 鶏の塩焼き、徳永久美子、Book 46, Bibliography

03/03/2011 Ethnic Style Chicken Thigh

Thursday, March 3rd, 2011

Ingredients:

  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • some green onions, cut randomly
  • 1 TBS curry powder
  • 1 TBS soy sauce
  • 1 TBS Sake
  • 1 tsp sugar
  • —————————
  • 4 pieces Small Chicken Thigh (6 – 8 cm square size.  Use 2 pieces if each peace is large.) 

Procedures:

  1. In a medium bowl, mix first 7 ingredients.
  2. Add Chicken and rub the seasoning onto chicken with your hands.
  3. Rest for at least 1 hour.
  4. Bake at 180C (350F) for 20 – 25 min.  (I used the oven toaster.)
  5. Cut the chicken into bite sizes.

Comments:

Reference: とりもも肉エスニック風、Book 19,Bibliography

03/02/2011 Chicken Cream Soup Rice

Wednesday, March 2nd, 2011

Ingredients:

  • Vegetable Oil
  • Some Chicken Breast, thinly sliced
  • salt/pepper
  • ————————–
  • 1 TBS Parmesan Cheese, grated
  • 1/2 tsp garlic powder
  • 1 TBS basil leaves, powder
  • 1 can (305 g) Campbell Chicken Cream Soup
  • 120 cc milk
  • ——————-
  • cooked rice
  • some Cashew Nuts, roasted, chopped with mini-chopper or FP

Procedures:

  1. In a skillet, heat the oil, sautee chicken with high heat.  Pour enough water over the skillet, remove from the heat, pour through a strainer, wash the meat, wash the skillet, place the meat back to the skillet, heat the vegetable oil, sautee chicken until crisp.
  2. Season chicken with salt and pepper, slightly.
  3. Mix chicken, parmesan cheese, garlic powder, basil, Campbell Soup, and milk in a casserole dish or any Pyrex bowl.  Heat until warm with MW oven, covered.
  4. Place hot cooked rice in the serving dish, pour the chicken cream sauce over, sprinkle with Cashew Nut bits.

03/01/2011 Chicken Spaghetti

Tuesday, March 1st, 2011

Ingredients:

  • Chicken Breast, sliced thin
  • vegetable oil
  • salt
  • pepper
  • spaghetti, boiled in plenty of water, drained
  • Prego Spaghetti Sauce
  • spinach, MWP, cut
  • (optional) parmesan cheese, grated

Procedures;

  1. In a skillet, heat the oil, sautee chicken with high heat.  Pour enough water over the skillet, remove from the heat, pour through a strainer, wash the meat, wash the skillet, place the meat back to the skillet, heat the vegetable oil, sautee chicken until crisp.
  2. Season chicken with salt and pepper, slightly.
  3. Place spaghetti on the serving plate, top with chicken, spinach, and spaghetti sauce.  Serve with parmesan cheese.

02/28/2011 Bok Choy, Shiitake, and Chicken

Monday, February 28th, 2011

Ingredients:

  • Bok Choy, MWP
  • ———————–
  • vegetable oil
  • Chicken Thigh, cut into bite sizes
  • Shiitake Mushroom, remove the root, cut into quarters.
  • ———————-
  • Shao Hsing Wine
  • soy sauce
  • oyster sauce
  • sugar
  • ———————
  • potato starch
  • water
  • ————
  • sesame oil

Procedures:

  1. Place Bok Choy in the peripheral area of the serving plate.  Set aside.
  2. Heat the oil in a skillet, stir fry chicken, shiitake mushroom.
  3. Season with Shao Hsing Wine, soy sauce, oyster sauce  and sugar.
  4. Mix starch and water in a small container, pour it over the skillet, stir until it thickens.
  5. Add a littel sesame oil and stir.
  6. Pour the chicken/mushroom sauce in the center of the serving plate.

Comments:

Reference: チンゲンサイと干ししいたけ、貝柱の炒め煮、Book 44, Bibliography

Substitutions: Dried Shiitake Mushroom -> Fresh Shiitake Mushroom,  Scallop -> Chicken Thigh, Sake -> Shao Hsing Wine, Oyster Oil -> Oyster Sauce

02/24/2011 Spicy Chicken with Vietnamese Hot Sauce

Thursday, February 24th, 2011

Ingredients:

  • chicken breast, sliced thin
  • sugar
  • soy sauce
  • Chili Garlic Sauce (Tuong toi Viet Nam)
  • ——————-
  • vegetable oil
  • green onions, chopped

Procedures:

  1. In a medium bowl, mix first 4 ingredients and rest for at least 15 min.
  2. Heat oil in a skillet, add green onions and above mixture, stir fry until chicken is cooked, with high heat.