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Japanese Rice Paella


(serves 4)
Paella is a combination of meats from land, sea and air, simmered to perfection with saffron-infused rice in the pan, Spain’s culinary gift to the world. Not that many people cook Paella because they believe it requires a special variety of rice from Spain and a special Paella pan. It does not, everybody can cook a reasonably authentic Spanish Paella even if they are not from Spain. My recipe uses Japanese Rice, the ideal substitute rice for Paella – I suppose that’s why Paella is so popular in Japanese family restaurants, and it is cooked in a regular frying pan.       
 

IngredientsPaella

  1. Prawns (6 large)
  2. Chicken Legs with Thigh (2)
  3. Black Mussels (8)
  4. Smoked Pancetta (80g)
  5. Spicy Chorizo Sausage (80g)
  6. Onion (1)
  7. Tomatoes (2)
  8. Raw Japanese Rice (1 cup)
  9. Chicken Stock Cube (1)
  10. Lemon (1)
  11. Saffron Threads
  12. Garlic
  13. Parsley
  14. Paprika
  15. Oregano

Cooking paella is a bit more tricky than other rice dishes and the proportions need to be just right. For this recipe you’ll need a large frying pan that is 11 inches in diameter (top) and 2 inches deep. It can be a slightly bigger but definitely no smaller.

Preparation

  1. Debone the chicken legs and cut the meat into bite sized chunks. Cut the heads of your prawns just behind the carapace and snip off all whiskers. Shell and then devein the prawn bodies and slice lengthwise down the middle to halve each prawn.
  2. Boil 2 cups of water in a pot with 3/4 of a chicken stock cube. Add the chicken bones and prawn heads into the boiling stock pot and keep the stock simmering on a low flame.
  3. In the meanwhile marinate the chicken and prawn meat in a mixture of 1T oil, 1t oregano, 1t chopped parsley, 1t paprika and 0.5t of salt.
  4. Julienne the onion into small bits and roughly mince enough garlic to get 1T of raw minced garlic. Also dice 2 tomatoes into 1cm pieces.
  5. Soak and agitate the mussels in some cold water. Strain, then clean and de-beard the mussels. You can also use mussels that were pre-cooked in brine and frozen.
  6. Dice the Pancetta into small bits and slice the Chorizo. Pan fry them together in the pan with 2T of oil on low heat until the fat has been rendered from the meat.
  7. Place half the Chorizo pieces into the stock, and reserve the pancetta, but leave the oil andthe rest of the Chorizo in the pan. Turn up the heat and when the oil is really hot stir fry the chicken and prawns in the pan till you notice the chicken pieces begin to shrink.
  8. Remove the meat and keep aside in a bowl, again leaving the oil in the pan. Pan fry the onion pieces on low heat until they begin to brown. Pour the drippings from the chicken back into the pan, add the pancetta back together with one cup of Japanese rice and stir fry for a minute to coat the rice grains.
  9. Pour the stock through a strainer into the pan. Add the minced garlic, diced tomatoes together with 1t paprika, 1t oregano, 1t of saffron threads and 0.5t sugar. Add the juice from 1/4 of a lemon and the mussels. Mix well, then leave the rice to settle. Add enough additional hot water to bring the water level to 2/3 to the top and bring to a low simmer.
  10. You’ll need to keep the pan on a low simmer uncovered for about half an hour for the rice to be done. When the pan begins to dry, check the rice for texture and decide if you need to add additional hot water – drizzle only a little each time. Too much water will result in mush.
  11. Once you are satisfied that the rice is properly fluffed up and at its maximum size, drizzle on 3T of olive oil and mix it into the rice. Turn up the heat, arrange the chorizo, chicken and shrimp over the top and let the paella dry up almost completely.
  12. When the ‘socarrat’ or crust has formed at the bottom of the pan, serve your paella in the pan itself.

Notes

  • The ideal rice for Paella is a short-grained Spanish variety like Bomba, but those are not easy to buy outside of Europe. Many tend to use Italian Arborio as a substitute because it also happens to be short grained but that is entirely the wrong type of rice to use. Rice meant for risotto cannot absorb too much water without becoming mushy because of its high amylopectin content which is why risotto is eaten wet and al dente. Paella must be cooked until it is dry outside but fully hydrated inside which what makes Japanese rice ideal for the job.
  • A personal secret ingredient when I cook my paella is cod liver oil. I usually add some diced smoked cod liver and use some of the oil that comes in the tin in steps 3, 6 and 11. This adds tons of rich seafood flavour.
  • The only time you should disturb the rice while it’s cooking is in step 11, when it is almost done. These rice grains are delicate once you start boiling them and you don’t want to break them; do not keep stirring like you are cooking a risotto.
  • You will notice I boiled some of the Chorizo in the stock. In my opinion this is the best way to extract its flavour to the rice. Do not add the boiled Chorizo back to the rice, it will be mushy.
  • If you want to go the extra mile, bake the chicken and prawns instead of doing a pan fry, timing it such that they are ready at the same time as the rice. Spoon the drippings over the cooked paella and then arrange the meat on top as the final step.
 
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Posted by on August 2, 2016 in Japanese, Main Courses, Poultry, Recipe, Seafood

 

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Oven Cooked Creole Jambalaya


(serves 12)
Jambalaya is an all-in-one rice dish specific to the American South-east. If I’m not mistaken Jamabalay means Ham-Rice.  While some consider Jambalaya a spicy version of its cousin the Spanish Paella, I tend to think of it as a heavier meatier version, as is the way with all things American, and that’s the way I make mine, with lots of smoked or cured meat. I use a special extra ingredient, minced pork sausage filling, this flavours the rice really nicely. I also grill the chicken and seafood separately first, this flavours the fresh meats really nicely.      
 

Ingredients Jambalaya

  1. Clams in Shell (600g)
  2. Prawns (16 large)
  3. Scallops (6 Jumbo)
  4. Chicken Legs with Thigh (3)
  5. Smoked Pork Belly (400g)
  6. Breakfast Pork Sausages (400g)
  7. Chorizo Sausages (250g)
  8. Onion (2)
  9. Capsicum (2)
  10. Celery (2 cups, chopped)
  11. Chopped Tomatoes (1 can, 400g)
  12. Raw Jasmine Rice (4 cups)
  13. Chicken Stock Cube (1)
  14. Whisky
  15. Cayenne Pepper
  16. Paprika
  17. Cumin
  18. Oregano
  19. Thyme

Preparation

  1. Boil 7 cups of water in a pot with one chicken stock cube. Cut the heads of your prawns just behind the carapace and snip off all whiskers. Thrown the heads into the boiling stock pot and keep the stock simmering on a low flame.
  2. Shell and then devein the prawn bodies and cut into finger tip size pieces. Cut the scallops into similar sized pieces. Marinate together in a bowl using 0.5T paprika, 0.5T cumin, a pinch of salt and a dash of oil.
  3. In a second larger bowl rub 3 chicken legs with 1T paprika and 1T cumin and 1t of salt.
  4. Grill the chicken for 10 minutes and then the prawn and scallop for 5 minutes. Since the seafood cooks faster, you should not grill them together. Dissolve any left over marinade in hot stock and then pour the liquid back into the stock pot.
  5. Dice 2 cups of celery, 2 onions and 2 capsicum (i.e. bell pepper).
  6. Soak and agitate the clams in a bucket of cold water. Strain and then throw the clams into the stock pot with 1/4 cup of whisky. Boil for a minute on high heat with the cover on before turning the fire off.
  7. Debone the cooled grilled chicken and cut it into bite-sized chunks. You can mix it with the seafood bits at this stage. The bones can go into the stock pot.4 Bowls of Pork
  8. Dice the smoked pork belly. Cut the lard portions into smaller pieces (10 o’clock) and the meat portions into larger cubes (8 o’clock). Slice the Chorizo into slices (4 o’clock). Remove the skin of the pork sausages (2 o’clock) and mix the filling with 1/2 cup of water to loosen it.
  9. Spoon 4T of vegetable oil into a large frying pan. Add the pork belly and Chorizo and fry on medium heat till the lard renders. Next, add the sausage filling as well and stir fry until the minced pork browns.
  10. Remove the meat. Reserve 4T of the flavoured oil leaving the rest in the pan. Stir fry the celery and onion in the same pan until they are limp. Then add 4 cups of jasmine rice (or another type of long grain) and stir fry for a further minute.
  11. Pour the contents of the pan into a large iron pot (i.e. Dutch oven) or large casserole dish. Add the prawn heads and clams (discard those that did not open). Add all the cooked meat and diced capsicum. Mix well.
  12. Preheat your oven to 150oC (300oF).
  13. Reheat the stock and add 5 cups of boiling stock to the pot. Follow this with the can of diced tomatoes, 1T cayenne pepper, 1T oregano, 1T thyme, 1t salt, 1t sugar. Reheat the pot on the stove until is just begins to boil.
  14. Place the pot in the oven with cover on. After 45 minutes, check if the rice is cooked. If the jambalaya is already dry but the rice is still hard, sprinkle on 0.5 cups of boiling water and bake for a further 5-10 minutes. Check the rice deep under the surface. When the rice is perfect, allow it to rest inside the oven with the cover off.
  15. In the meanwhile, mix the reserved pork oil with the remaining stock in the same pan and boil down till it begins to thicken. Spoon this over your jambalaya and serve.

NotesJambalaya in pot

  • This is a recipe for a very large amount of food. You can halve the portions if you don’t have that many people. There shouldn’t be any scaling issues.
  • Between two pots of the same volume, use the one that is flatter. The Jambalaya will cook more evenly.
  • Why didn’t I just cook the jambalaya on the stove?
    Because there is a tendency for the bottom of the pot to burn. You can try that after you have perfected the oven method.
  • Why do we have to grill the chicken and seafood first?
    This is a great way to sear some flavour into them so they don’t taste like boiled meat. The high heat will also remove freezer taste and ensure the prawn does not get mushy, which tends to happen if it is cooked too slowly.
  • Why do we need to make the sauce at the end?
    The varieties of rice which can absorb the taste of the stock will go mushy if they are cooked with too much water. Adding the sauce after the rice is cooked is the best way to ensure the rice is fluffy and yet moist. 
  • Many recipes I have come across use equal parts of water and rice. Not sure what kind of rice they are using (instant?) but I find more water is required than rice.
  • Add more cayenne pepper if you like your jambalaya spicy.
  • I have made some substitutions. I used Chorizo as Andouille it is not easily found in many parts of the world. I also swapped scallops in for calamari as squid gets very hard when it is over cooked. If you can’t find smoked pork belly, use a brined ham hock or cubed pancetta (but not sliced bacon). 
  • I usually use capsicums of 2 different colours for a better visual impact.
 
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Posted by on August 25, 2014 in Main Courses, Poultry, Recipe, Seafood

 

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Soya Sauce Braised Chicken


(serves 4)
Braising in soya sauce is one of the most basic Chinese cooking styles. My recipe is slightly modernized but its essentially the same Chicken In Soya Sauce that my mother used to cook for me when I was young. My ‘trick’ is to cook the chicken for only a short amount of time but have it soak in the braising liquid for a long time. The result is chicken that is really tender but still tasty. Its a great for to cook chicken if you don’t have an oven.   
 

Ingredients Soya Braised Chicken

  1. Chicken Leg with Thigh (4)
  2. Dark Soya Sauce (1/4 cup)
  3. Chinese Wine (1/4 cup)
  4. Onion (1)
  5. Maple Syrup
  6. Five Spice Powder
  7. Nutmeg
  8. Black Pepper

Optional Ingredients in photo

  1. Potatoes
  2. Bok Choi
  3. Egg
  4. Konnyaku Vermicelli (aka Shirataki)

Preparation 

  1. Defrost the chicken completely and pad dry with kitchen towels. Trim off any visible chunks of fat on the the thigh with a pair of scissors. The skin tends to shrink so leave any excess skin on.
  2. Marinate the chicken in 4T of maple syrup.
  3. Prepare your optional ingredients (see notes below) at this stage. If they require more than 7 minutes of cooking time, par-boil them for a while, otherwise, just cut them to the right size.
  4. Next, cut an onion into thick rings. Choose a pot which the chicken will fit snugly in a single layer. Stir fry the onions in the pot with 3T of vegetable oil over a very low flame.
  5. After the onion becomes soft and starts to caramelize, this will take some time, mix 1/4 cup dark soya sauce, 1/4 cup Chinese wine with 1 cup water and add this to the pot.
  6. Turn up the heat and bring to a strong boil. Add 1 heaped T of sugar, 1T five spice powder, 1T nutmeg and 1T black pepper.
  7. Arrange the chicken legs nicely into the boiling pot upside down and pour in all the left over maple syrup marinade. Top up with the optional ingredients to bring up the level of the liquid. Ensure the chicken is fully submerged. The vegetables don’t need to be completely covered as the liquid will be splashing about as it boils.
  8. Boil the chicken for exactly seven minutes. Leave the pot uncovered so the liquid can thicken and place the cover on only for the last 30 seconds. After turning the fire off, leave the pot covered for several hours, preferably overnight. This is the part where the flavour soaks into the chicken.
  9. You don’t want the meat to be overcooked, so remove the chicken first when reheating. When the braising liquid comes to a boil, turn the heat off before putting the chicken legs back in the pot. Give the chicken 5 min to warm up before serving.

Notes

  • You can swap in or add all kinds of other flavours to the soya sauce at step 6 depending on your preference, for example ginger slices, cinnamon, cloves.
  • There are many optional ingredients you can add to the pot with your chicken, just remember they must be of a type that does not adsorb too much flavour. For the photo I used potatoes, bok choy and shirataki, a yam based vermicelli which is already mostly water. Other possible options are chestnuts, yam and any kind of leafy vegetables.
  • If you don’t have Chinese wine, try sherry. My favourite for this recipe is actually sake. Do not skip the alcohol as it is needed to mellow out the soya sauce. It will evaporate anyway.
  • If you are using chicken breast meat, consider brining it first.
  • There will be lots of chicken-flavoured braising liquid left over. It is very useful. You can use it to braise additional vegetables that cannot be left in the braising liquid overnight, like eggplant, carrots, mushrooms. You can also use them to marinate boiled eggs (as in picture), as a BBQ marinade, to fry noodles etc. If you strain the liquid before storing it in an air-tight container in the fridge, it can easily last a fortnight (it should congeal into a gel).  
 
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Posted by on July 1, 2014 in Main Courses, Oriental, Poultry, Recipe

 

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Chawanmushi – Japanese Steamed Egg


(serves 5)
Chawanmushi is a steamed egg custard commonly served in Japanese Cuisine. Unlike its Western counterparts, it is a savoury custard. A variety of bite sized food items are burried within the custard, given it a subtle meaty flavour that lingers in the mouth. Chawanmushi contains no milk or cream, giving it a light and delicate texture that is as smooth as tofu. It can be served as an appetizer in any meal, formal or casual, making it a very versatile dish.
 
Main Ingredients ChawanMushi
  1. Eggs (3)
  2. Mirin
  3. Sake
  4. Hon Dashi
  5. Soya Sauce

Other (Optional) Ingredients

  1. Chicken
  2. Shrimp
  3. Kamaboko (fish cake)
  4. Shiitake (mushroom)
  5. Carrot
  6. Ginko Nuts

Preparation DobinmushiCM Ingredients

  1. First we start by making the dobin mushi, which is a stock with bits of meat and vegetables in it. You can basically use any kind of ingredients but I’ll assume you are using the ingredients listed in the photo.
  2. Marinate 5 finger tip sized pieces of chicken and 5 small shrimp in 2T mirin and 1t soya sauce.
  3. Slice a large fresh (i.e. not dried) shiitake mushroom into 5 segments. Cut 5 thin slices of carrot and 5 slices of fish cake.
  4. Bring to a strong boil 1.75 cups of water with 1 heaped T of hon dashi pellets.
  5. Add all the cut and marinated ingredients into the pot, including the marinade. Give it a quick stir and immediately turn off the fire. Leave covered for five minutes.

You may do everything in part I ahead of time

Preparation Chawanmushi

  1. Beat 3 eggs in a pitcher with 2T sake.
  2. When the dashi stock has cooled, fish out all the boiled ingredients and distribute them equally into the tea cups.
  3. Pour the dashi into the pitcher, mixing it well with the egg.
  4. From the pitcher, pour the custard mixture through a strainer into the cups. Don’t fill the cups beyond 85% of their capacity.
  5. Add a cup of water into a large pot with a steaming rack. In any case, ensure that the water does not reach up the rack.
  6. Arrange the cups onto the rack with their covers on. Bring the water to a boil with the (pot) cover off. This serves to warm up the custard a bit.
  7. When the water is boiling, cover the pot and leave on a low simmer for 10 minutes. Leave the pot covered with heat off for a further 5 minutes for custard to firm up.
  8. Serve hot in the original cups, covers still on and with a tea spoon. It is normal for a small amount of dashi(soup) to remain after the chawanmushi is cooked.

Notes

  • ‘Chawan’ means tea cup while ‘Mushi’ means steamed, so chawanmushi translates as ‘steamed cup (of egg)’. Similarly, ‘Dobin’ means teapot and dobinmushi transalates as ‘steamed teapot (of soup)’. It is not an intermediate ingredient but a distinct soup in itself; note the version here is not the way to make a proper dobinmushi. 
  • If you don’t have tea cups with covers, you can just use a double sheet of foil which you crumple snugly over the top of each cup seperately. The cups should however be the oriental type made of thick porcelain. 
  • Do not leave the cups uncovered; condensate will mar the custard surface while the chawanmushi will get cooked unevenly.
  • It is very important to strain the custard mixture. Do not skip this step or there will be bubbles in the chawanmushi. There will also be sediment from the stock and also bits of egg white which do not steam well.
  • If you like, you can put various decorative or fragrant items on the chawanmushi surface immediately after it is steamed, like a perilla leaf or a slice of kamaboko. 
  • If you can’t get some of the other ingredients listed at the beginning that’s ok; you can substitute anything you like as long as you follow these guidelines:
    • it is small (like a ginko nut) 
    • it doesn’t bleed colour (portobello for example stains the custard)
    • it doesn’t have too strong a taste (fisk ok, lamb not so much)
 
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Posted by on January 8, 2014 in Appetizers, Japanese, Poultry, Recipe, Seafood

 

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Coq au Vin with Chicken Breasts


(serves 3)
Coq au Vin is a wholesome simmered dish which hails from France. Traditional Coq au Vin recipes typically get you to boil your chicken to death as the flavour of the red wine matures and seeps into the meat. This method doesn’t work too well with chicken breasts which become dry and hard. To keep your chicken breasts tender, you’ll see from the recipe that I’ve taken a different approach. Since the aim is to cook a (more) healthy dish with white meat here, I’ve also factored in a way to bypass the need for chicken skin or lardons to react with the tannin in the wine
 
Ingredients Chicken Breast - Coq au Vin
  1. Chicken Breasts (600g)
  2. Luncheon Meat (200g)
  3. Onion (1)
  4. Shallots (8)
  5. Mushrooms (100g)
  6. Carrot (1)
  7. Garlic (1 bulb = 12 cloves)
  8. Red Wine (1 cup)
  9. Port (1/4 cup)
  10. Brandy (1/4 cup)
  11. White Rice (1T)
  12. Butter
  13. Chicken stock cube (1/2)
  14. Sage
  15. Thyme
  16. Oregano
  17. Paprika

Preparation

  1. Before proceeding with the rest of the recipe, brine your chicken breasts overnight or for at least 8 hours according to the recipe in this earlier post.
  2. Dry the brined chicken breasts with kitchen towels and rub on a dusting of paprika.
  3. Peel the garlic, shallots and onion. Cut the onion into 8 ‘quarters’ and slice the carrot into 1/3 inch pieces.
  4. Slice the luncheon meat (a.k.a. spam) block into 5 slices. Place this into a pot with half a mashed chicken stock cube, 1 cup of red wine, 1/4 cup port and 3 cups of water. Turn on the heat and bring to a low simmer.
  5. Add the garlic cloves, onion, shallots and carrot pieces. Sprinkle in 1 heaped T of raw rice  that has been rinsed (2T if cooked, without the rinse).
  6. Add 1t each of chopped sage, thyme and oregano. Simmer on low heat for 1 hour, uncovered. Top up with a bit of water as and when needed.
  7. OK, its one hour later. Melt 20g of butter in a second pot which is just big enough to fit the chicken breasts flat and without overlapping. When the butter begins to darken, sear the chicken breasts briefly in the butter to seal them and then quickly add the wine stew minus the luncheon meat.
  8. Top off with 1/4 cup brandy and the mushrooms (cut into halves). Make sure all the chicken is completely submerged.
  9. Bring to a boil for about 5 minutes, or until you notice that the meat is just beginning to shrink. Turn off the fire and leave covered for half an hour while the chicken continues to slow cook. You can serve your Coq au Vin anytime thereafter, but its best to leave the pot to sit for a few hours as more wine flavour will be infused into the chicken.
  10. Briefly bring to a second boil before serving. If you need to thicken the stew further, boil it down but with the chicken breasts temporarily taken out – return the chicken to the pot for a final quick reheat. Taste and add salt if needed at the very end.

Notes

  • As you’ve noticed, we do the cooking in two stages. Making the wine vegetable stew first without the chicken is the ticket to getting the wine to mature without overcooking the chicken breast. This is followed up by a short cooking time and long soaking time for the chicken to get tender flavourful chicken, a technique they use in making Hainanese Chicken Rice.
  • Normally chunks of salted pork fat called lardons and chicken skin are needed to neutralize the tannin of red wine. This is where the luncheon meat comes in. In fact since luncheon meat contains ground up connective tissue, it works even better to mature the red wine. The other good thing about using luncheon meat is that it can be removed easily.
  • The rice is a convenient way to thicken the stew without the trouble of making a roux with flour.
  • Burgundy, which is light, is normally the wine of choice for Coq au Vin while a heavier wine like Bordeaux is used for braising collagen rich beef cheek and oxtail. With all the collagen in luncheon meat, you can afford to use a heavier wine for a more robust stew.  
 
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Posted by on September 30, 2013 in French, Main Courses, Poultry, Recipe

 

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Claypot Chicken Rice – Rice Cooker version


(serves 3)
Claypot Chicken Rice is Cantonese comfort food classic where rice is flavoured with sausage and sweet soya sauce. Traditionally, Claypot Chicken Rice is cooked in a claypot as the name implies but in modern times it is very often cooked in a rice cooker at home so it is done perfectly every time. The recipe is somewhat special in that the rice and chicken are cooked separately, and then again together. Additional items used to flavour the rice are fragrant Chinese sausages and Shiitake mushrooms. The chicken is tenderized with bicarbonate of soda, making it super tender and juicy. 
 
Ingredients Claypot-style Chicken Rice
  1. Chicken Thigh & Leg (1)
  2. Red Chinese Sausage (2)
  3. Brown Chinese Sausage (2)
  4. Dried Shiitake Mushrooms (4)
  5. Raw Jasmine Rice (1.5 cups)
  6. Minced Ginger (2t)
  7. Dark Soya Sauce
  8. Chinese Wine
  9. Vinegar
  10. Sesame Oil
  11. Golden Syrup
  12. Coriander Seed Powder
  13. Corn Starch
  14. Bicarbonate of Soda

Preparation

  1. Soak 4 dried shiitake mushrooms in 1 cup of cold water plus 1T soya sauce and 1t sugar for 1 hour. Midway through the soaking, snip off the stems and discard them.
  2. Debone the chicken leg and cut it into bite sized chunks, you can leave the skin on. Mix 1t golden syrup into 2T soya sauce and further add 1T sesame oil and 1T Chinese wine in a big bowl and marinate the chicken with this. Separately mix 1t (heaping)corn starch and 0.5t (flat) sodium bicarbonate with 1/3 cup of cold water and add this to the marinating chicken.
  3. Cut off the tip of the sausages with the string attached and slice them into 1/3 inch pieces.
  4. Rinse the raw rice a few times in the detachable rice cooker pot. Use Jasmine Rice or any other type of long grained rice. Mix the sausage pieces into the rice evenly and pour in the mushroom water (but not the mushroom). Top up with water until the water level is half a finger over the rice (i.e. less than the amount of water you would normally use) and set the rice cooker to ‘cook’.
  5. After an hour or more has passed since step 2 add 1T of vinegar to the marinating chicken to neutralize the bicarbonate and mix well. Wait 10 minutes and then strain the marinade into a separate container.
  6. Cut the mushrooms into quarters and put them in the marinade.
  7. Coarsely mince 2t of ginger. Fry the ginger in 3T of vegetable oil in a pan on high heat. When the ginger begins to brown and the oil is really hot, add the chicken. Stir fry the chicken until no visible part of the meat is raw.
  8. Next, add the marinade and mushrooms to the pan. Bring to a simmer briefly and sprinkle in 1t white pepper and 1t coriander seed powder.
  9. By now the rice cooker has gone to ‘keep warm’ mode. Arrange the contents of the pan on top of the rice inside the rice cooker (see picture below). Sprinkle all the left over liquid from the pan over the chicken in the rice cooker evenly.
  10. Set the rice cooker to cook a second time. When it returns to ‘keep warm’ mode again, your chicken rice will be done. You can make your claypot chicken rice well ahead of time and reheat with the ‘keep warm’ function of your rice cooker.

Notes CP Chicken Cook

  • Chinese sausages should be easy to find in any Chinatown. If you really hate liver, use 4 red sausages instead. If you can’t find any, use Chorizo as a substitute for the red sausages and use braunschweiger (i.e. liverwurst) for the brown ones. They will be different in size to the Chinese sausages, so adjust the quantity accordingly. For reference, a Chinese sausage is 6 inches long and 3/4 inch in diameter.
  • If you have one of those rice cookers with fuzzy logic and all kinds of settings, just use the simplest one- usually labelled as ‘quick cook’ or something similar.
  • If you want to skip the bicarbonate for a natural chicken texture, remember to skip the vinegar as well.
  • If you don’t have a rice cooker, it will be very difficult to cook this in a metal pot so I suggest you don’t try. The rice gets burnt very easily.
  • If you like this recipe, have a look at my Oyakodon recipe, which is the Japanese version of chicken rice. 
 
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Posted by on July 23, 2013 in Main Courses, Oriental, Poultry, Recipe

 

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Oyakodon – Japanese Chicken and Egg Rice


(serves 3)
Oyakodon a.k.a. Oyako Donburi a.ka.a Oyako Rice Bowl is a scrumptious mixture of tender simmered chicken pieces with scrambled eggs served on piping hot rice. The chicken is marinated in a semi-sweet sauce which when combined with the flavour from shiitake mushrooms and dashi broth results in the perfect sauce to go with rice. It’s no wonder Oyakodon is one of the most popular rice dishes in Japan. As it is an all-in-one complete meal, Oyakodon is quite a convenient dish to serve, it can be made in under an hour.  
 
Ingredients Oyakodon
  1. Chicken Thigh & Leg (2, boneless)
  2. Onion (1)
  3. Eggs (4)
  4. Dried Shiitake Mushrooms (4)
  5. Cooked Japanese White Rice (3 bowls)
  6. Scallion (3 shoots)
  7. Ginger (1t)
  8. Dark Soya Sauce
  9. Mirin
  10. Hon Dashi
  11. Sesame Oil
  12. Dried Seaweed (optional)

Preparation Part I

  1. Julienne the scallion into small 1/8 inch slices, keeping the white bits seperate from the green bits.
  2. If you didn’t buy your chicken legs deboned, you’ll need to debone them yourself. Seperate the skin from the meat as well. Trim off any large bits of fat from the meat and then cut the meat into bite sized chunks.
  3. In a bowl mix 4T soya sauce, 2T mirin, 1T sesame oil, 1t sugar, 1t pureed ginger and the white part of the scallion. Marinate the chicken pieces in this.
  4. Fry the skin in 1T of vegetable oil in a pan on low heat until the skin gets crispy. There is no need to move the skin save to flip it once.
  5. In the meanwhile dissolve 1t hon dashi pellets and 1t sugar into 1 cup of room temperature water. Soak your shiitake mushrooms in this.
  6. Peel and slice the onion into half rings.
  7. Rinse your rice and set it to cook in a rice cooker.
  8. At this stage the mushrooms would have softened a bit. Snip the stems and discard them. Slice the mushrooms into 1/4 inch strips and continue to soak them in the same liquid.
  9. Remove the skin from the pan, leaving the oil in the pan.
  10. Let the chicken marinate while the rice gets cooked, for about thirty minutes.

You may do everything in part I ahead of time

Preparation Part II

  1. Beat 4 eggs in a bowl with 1T mirin. Leave them in the open to warm up.
  2. Pan fry the onion pieces in the pan with the chicken oil until they begin to soften.
  3. Turn up the heat. When the pan is hot, drain any remaining chicken marinade into the bowl with the mushroom.
  4. Add the chicken pieces to the pan and stir fry the chicken, ensuring all surfaces are browned. Turn the heat down when the meat begins to shrink. Next, add the mushroom slices, including all the liquid. Sprinkle liberally with pepper and continue cooking until the liquid has been reduced by half in volume.
  5. Push the chicken pieces to the side of the pan and pour the egg mix into the middle (which will still contain sauce). Turn off the heat after 30 seconds or until just half of the egg mixture begins to solidify. Mix everything in the pan one last time without smashing up the soft egg too much.
  6. Scoop your cooked rice straight from the rice cooker into 3 large bowls, filling them 3/4 of the way up. Top off each bowl with the contents of the pan, including all the sauce. The egg should continue to cook til it is slightly runny.
  7. Sprinkle on the green bits of the scallion immediately while everything is still steaming hot. You may also add some thin strips of dried seaweed (Nori) if you like.

Notes

  • Oyako means Parent and Child, a reference to main ingredients being Chicken and Egg .  
  • If you are going out to buy mirin for the first time, check out my What is Mirin? page first. If you really cannot get your hands on some mirin, you can also find out how to make a substitute there.
  • What if I can’t find any shiitake mushrooms? The flavour from the shiitake (She-tar-kay) mushrooms is important too. If you really need to, try substituting with dried Porcini or Morel. Don’t use fresh mushrooms as they will impart an unwanted bitter gamey taste.
  • What if I don’t know how to cook rice? Refer to my White Rice Page. It goes without sayinh, it’s best to use Japanese rice for this dish.
  • If you like, you can cut the chicken skin that has been fried crispy into little pieces and sprinkle it on with the scallion at the end. You should not however leave the skin on the chicken. Together, there is no way to cook the skin properly and yet leave the chicken meat tender. 
  • Please note – the egg in the photo is a bit over cooked, it should be a bit runnier. My bad. If you want your egg to have a nicer colour and texture, use 4 yolks with 3 egg whites instead.
 
4 Comments

Posted by on June 11, 2013 in Japanese, Main Courses, Poultry, Recipe

 

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