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Lamb Sausage Ragu with Conchiglie


(serves 3)
This is a speedy (relatively) and convenient method of making a Lamb Ragu Pasta that makes no compromises on taste. I avoid the arduous task of slow-cooking mutton by using the minced meat from lamb sausages. In fact I find the starch, fat, herbs and spices of the sausage actually make for a better pasta sauce. The result is a delicious wholesome and flavourful meat sauce that can’t be beat.
 
Ingredients Lamb Conchiglie 1200
  1. Lamg Sausage (350g)
  2. Brown or White Mushrooms (100g)
  3. Onion (1)
  4. Garlic(1 bulb = 12 cloves)
  5. Conchiglie (3 cups)
  6. Oxo Stock Cube (2)
  7. Red Wine (1 cup)
  8. Turmeric
  9. Coriander Seed Powder
  10. Oregano

Preparation

  1. Peel and then cut your onion into 6 wedges. Then slice them coarsely and pan fry in a large pan with some oil on low heat.
  2. In the meanwhile, slice your lamb sausages lengthwise on one side and peel off the skin. Place all the minced lamb in a bowl with half a cup of water. Mix well to loosen up the meat.
  3. Remove the onion from the pan, turn up the heat, add some oil and throw in the meat. Break up the clumps of meat as the water boils away. When the meat begins to brown, return the onion plus any drippings to the pan and continue stir-frying for another minute.
  4. Next add 1 cup of wine. Then add 2 oxo stock cubes (I normally use beef but you can also use lamb) dissolved in 2 cups of hot water.
  5. Peel your garlic bulb and throw the individual cloves into the pan. Quarter each mushroom into and add them to the pan as well.
  6. Add 1t sugar, 1t turmeric, 1t coriander seed powder and 1T oregano. Turn down the heat and simmer covered for 45 minutes to1 hour – until the sour taste of the wine is gone. Add water as needed such that you end up with a light sauce. You can make the sauce ahead of time, just keep it in the fridge til its needed.
  7. Boil your pasta in a pot of water with a dash of olive oil until it is about 2/3 cooked. Strain and then add your pasta to the pan and stir fry until the pasta is al dente. Add water as required such that you end up with a thick sauce just as the pasta is done. Splash on 4T of olive oil after turning the fire off.
  8. Sprinkle on some black pepper and perhaps some parsley after plating.

Notes

  • You can use 3/4 cup red wine plus 1/4 cup Marsala wine for a more authentic Italian taste – remember to skip the 1t of sugar in step 6.
  • Conchiglie a.k.a. seashell pasta is the best choice of pasta for this kind of sauce as it can hold the bits of meat better. Another type of paste suitable for this dish is farfalle, a.k.a. butterfuly pasta.
  • The picture would look nicer if I had just cooked the pasta separately and then poured the sauce over it, but then it wouldn’t taste nearly as good. Sometimes you have to sacrifice looks for taste.
  • Ragu and Ragout are both a dish made from gamey meat and chopped vegetables. Ragu is Italian and is usually cooked as a sauce. Ragout is French and is usually a stew.
 
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Posted by on July 18, 2016 in Italian, Main Courses, Pasta, Recipe, Red Meat

 

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Japanese Wafu-Style Orzo


(serves 3)
How does one cook a light pasta that still tastes good? For the answer we have to look not to Italy, but to the Far East where the Japanese have developed Wafu Cuisine, a style incorporating the best of Japanese and Western cooking. Miraculously, my Wafu Pasta recipe is not based on cream, cheese or oil, yet it’s still delicious and satiating. You will find this Italy meets Japan recipe great for the formal dinner table but also perfect for those times when you just want to have dinner on the sofa.      
 

Ingredients Wafu Orzo

  1. Scallops (12=200g)
  2. Shaved Ham (100g)
  3. Mushrooms (100g)
  4. Corn (1 ear)
  5. Scallion (4 sprigs)
  6. Orzo a.k.a. Risoni (200g)
  7. Miso
  8. Butter
  9. Sesame Oil
  10. Sherry

Preparation 

  1. Slice each scallop into 3 discs. Marinate them in a mixture of 1T of sesame oil and a flat 0.5t of salt.
  2. Cut the mushrooms into thin slices. Any kind of brown or white mushrooms will do. If they are large, cut them in half before slicing.
  3. Julienne the bottom 1/4 (white) of the scallion into one bowl and the second 1/4 (green) into a separate bowl. Discard the remaining tips.
  4. Cut the ham into small pieces. Brine soaked pre-sliced ham, the type that is sold for sandwiches, has the texture best suited for the Wafu style.
  5. Shave the corn kernels into a bowl. Retail the cob.
  6. Fry the white scallion bits with1T of sesame oil in a pan. When the scallion begins to brown, add the shaved ham. Continue to stir fry for a minute. Mix 1 heaped t of miso with 1T sherry and add this to the pan followed by 1 cup of water. You now have a ham and scallion miso soup base.
  7. While the mixture is simmering, rinse 200g or orzo in boiling water and then add the orzo to the pan, followed by the corn kernels and mushroom. Scrape the cob with the back of a knife blade over the pan. Leave uncovered on a low simmer.
  8. In the meanwhile melt a large knob of butter in a second pan over high heat. When the butter browns add the scallops. Stir fry for thirty seconds and then turn off the heat. Immediately add a second large knob of butter to cool the pan.
  9. When the liquid in the first pan thickens, test the texture of the orzo. If it is still hard, add 1/4 cup of hot water and continue simmering. Repeat until the orzo is just right, then pour the scallops and butter into the pan and mix well.
  10. Spoon the orzo into your serving dishes. Dust with black pepper and garnish with the green scallion bits.

Notes

  • I suppose I should start off by explaining what the Japanese Wafu-style is. It translates as ‘Winds in Harmony’ and refers to the way the Japanese prepare Western dishes to suit local tastes. Its a style of cooking that developed gradually after WWII and has now become immensely popular in family restaurants in Japan. You could go as far as to say it is a type of fusion cuisine. Salad dressing containing soya sauce, yozu or sesame oil and mayonnaise containing wasabi are both examples of Wafu.   
  • One important aspect of Wafu cooking is it tends to be balanced with delicate flavours. If you want to stay true to the Wafu style, stay away from strong tasting ingredients like garlic, olive oil, bacon, blue cheese. A little cream is ok, but not too much. 
  • This is quite a flexible recipe and you can substitute a number of ingredients to create many different varieties of the pasta. You could for example swap the corn for baby asparagus (you might want to add a bit of sugar though), the shaved ham for smoked turkey or the scallop for clams.
  • The prime flavour for the sauce is Miso. For more information on Miso, refer to this page
 

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Braised Dried Abalone with Mushroom


(serves 6)
Dried Abalone is one of the most exquisite of all Chinese delicacies and is served without fail at any respectable banquet. In Chinese cuisine, dried foodstuff when cooked properly is often preferred to the fresh original and Dried Abalone is considered to be the King of Dried Seafood. That’s why people take the effort to cook Dried Abalone over up to a weeks time. Compared to fresh abalone, Dried Abalone has a more intense flavour as well as a nicer tender texture to the bite.    
 

Ingredients Braised Abalone

  1. Dried Abalone (6 of 30g each)
  2. Dried Shiitake Mushrooms (6)
  3. Chicken Feet (12)
  4. Crushed Ginger (1T)
  5. Mini Chinese Cabbage (Bok Choy)
  6. Hon Dashi
  7. Chinese Wine
  8. Light Soya Sauce
  9. Oyster Sauce
  10. Brown sugar

Preparation 

  1. warning: this requires about a week of preparation.
  2. Soak the dried abalone in cold water. Keep in the fridge for 2 days changing the water every 12 hours or so. You can soak for a shorter period of time if you are using small abalone.
  3. The day after you put the abalone in the fridge start making the stock. Blanch the chicken feet in boiling water in a pot for a minute and then discard the water. Add 4 cups of fresh boiling water and bring to a simmer. Add 1T of Hon Dashi pellets. Simmer the stock for 20 minutesSnip This and allow to cool. Repeat the 20 minute simmer several times over a 24 hour period adding water as needed. If chicken feet make you squeamish or are hard to find, see my notes below for alternatives.
  4. After the long soak, you will notice you abalone have grown in size. Snip off the bits protruding from the round part of the abalone with scissors. It’s circled in red in the picture. This part contains the entrails of the abalone, so dig out any black bits you see as well. Then rinse well under running water.
  5. Place the abalone in a pot of cold water containing 1T of crushed ginger and 1T of Chinese wine. Bring to a boil and simmer for 15 minutes. This step removes some of the abalone’s seafood odour. Allow to cool and then discard the water.
  6. Pour the chicken stock through a strainer into the pot with the abalone. Add 1T soya sauce, 1T oyster sauce and 2T Chinese wine. Simmer for 20 minutes and allow to cool with the cover on. Do this 4 to 5 times a day for the next 4 to 5 days. Add more water as needed to ensure the abalone are submerged the entire time or else the exposed part will become dark and hard. At first you will notice a strong smell of dried seafood but do not be alarmed, this will diminish to a nice aroma before you are done. The danger of sticking to the pot’s bottom is greatest when you begin reheating, so check often until you see bubbling.
  7. On the third day of simmering, soak 6 shiitake mushrooms in cold water with 1t of brown cane sugar for an hour. Snip off the stems and add the mushroom caps together with the mushroom soaking liquid to the pot. Continue simmering as before.
  8. When the abalone is done it will be bigger yet again as the gelatin from the stock will have bloated it further. The circular bottom of the abalone is the hardest part so your abalone is done if that part has softened as much as the surrounding flesh.  When you cut the abalone in half the core should be of the same colour as the rest of the abalone.
  9. After the abalone is nice and soft, remove all the solids and boil down the liquid until it thickens into a light sauce. It is normal to serve the abalone with some baby bok choy or broccoli so add this to the sauce as you are boiling it down if you wish.
  10. Hydrating Abalone

Notesabalone in simmer

  • The best quality dried abalone is from Japan, they are the ones that soften most easily with braising. The medium sized ones are from Yoshihama while the large ones are from Amidori. They also happen to be the most expensive. For home cooking the ones from Dalian China are a good compromise in terms of price and quality. Abalone from South Africa is the cheapest, but they don’t tend to get as soft.
  • The size of dried abalone is measured in ‘heads’. This is the number of abalone in a catty (600g) and ranges from 6-30. The smaller the number, the bigger the abalone. The ones I used are about 20 head.
  • Dried abalone must be aged to draw out the correct taste. This is done (by the wholesaler) by alternately sunning the abalone and storing it in a jar over a few years, after which it will darken and develop a white dusty look. Beware of clean looking dried abalone of a light colour if you are buying through the internet, as they are un-aged.
  • The golden rule of rehydration is to use cold water. Do not use hot water as it makes rehydrated foodstuff tough and rubbery
  • The number of times you need to simmer depends on the size of your abalone. This recipe assumes size 20 head abalone. Smaller ones require less simmering and larger ones more simmering.
  • The best pot to simmer abalone in is one made of clay, as pictured. They spread and keep heat well. You can still use a metal pot if you don’t have one. 
  • Chicken FeetChicken feet is ideal for this recipe because of the gelatine it produces when boiled. They have very little fat but a lot of skin and connective tissue. Gelatine is the secret to the nice texture of rehydrated abalone. Pork tail also give off gelatine, but unlike chicken the taste of pork does not blend that well with seafood so you need to use pork that is not ‘porky’. I’ve also tried oxtail, taste-wise its not a bad alternative but oxtail leaves a lot of floaty bits and oil which you have to remove.
  • I have found hon dashi to be the easiest way to flavour the stock properly but a more traditional alternative would be to use dried scallops or conpoy.
  • A common use for any left over abalone sauce is to toss it with egg noodles, like a pasta sauce.
  • Don’t use fresh mushrooms as they have the wrong flavour and they would disintegrate with so much boiling anyway.
  • Here are some reference pages to Shiitake Mushrooms, Chinese Wine and Hon Dashi.
 
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Posted by on February 21, 2015 in Main Courses, Oriental, Poultry, Recipe, Seafood

 

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Simple and Easy Lobster Thermidor, in a Ramekin


(serves 5)
My Lobster Thermidor recipe avoids the main pitfall of the traditional in-the-shell method; You can have your lobster meat nice and tender since you don’t have to cook it an extra time to first remove the meat from the shell. It is also simple and easy, you don’t have to worry about procuring whole fresh lobsters, halving them without breaking the shell, removing meat from the claw, serving an odd number of servings etc. In addition, you avoid the hassle of making a béchamel sauce. And it still tastes rich and creamy.

IngredientsLobster Thermidor

  1. Lobster Tails (2=300g)
  2. Mushrooms (100g)
  3. Onion (0.5)
  4. Mascarpone (200g)
  5. Emmental (100g)
  6. Parmesan (70g)
  7. White Wine (0.75 cups)
  8. Cooked Rice (2 cups)
  9. Garlic (3t)
  10. Butter
  11. Tarragon

Preparation 

  1. Boil 3/4 cups of long grain rice, this will become 2 cups when it is cooked.
  2. Fully defrost your raw lobster tails if they come frozen. Separate the meat from the shell. Cut the meat into bite sized morsels.
  3. In a bowl mix 20g of warm butter, 3t of crushed garlic, 0.5t of salt and 0.5t of white pepper. Add the lobster and mix well. Leave it to marinate while you do the next steps.
  4. If your cheese did not come grated, grate it now. In any case leave the cheese out to warm.
  5. Julienne half an onion into small bits and slice the mushrooms into thin slices. Pan fry the onions on low heat with a large knob of butter, adding the mushrooms once the onion begins to brown.
  6. When the mushrooms become limp turn up the heat and add 3/4 cup of white wine. I tend to use chardonnay for its woody flavour. Let the mixture boil and reduce for 1 minute.
  7. Turn off the fire. Add the Mascarpone to the pan and stir till it has melted. Next, gradually sprinkle on and stir in the grated emmental as you bring the mixture back to a low simmer. Finally sprinkle on two thirds of the parmesan. Turn off the fire as soon as the cheese has melted. Season with 0.5t salt, 0.5t sugar, 1t black pepper and 1T of tarragon.
  8. Preheat your oven to 200oC (390oF).
  9. Divide your cooked rice into 5 ramekins. Press the rice down lightly till it is flat, but do not compact it. Arrange the lobster meat on top of the rice.
  10. Spoon the cheese sauce evenly into the ramekins and sprinkle the remaining parmesan over the top of each ramekin.
  11. Bake for 15 minutes or until brown spots begin to appear on the surface.

NotesThermidor in Ramekin

  • Make sure you let the emmental warm to room temperature before using it or it will separate into oily rubbery clumps.
  • You can use semi cooked orzo pasta if you are not used to cooking rice, but rice goes better with this dish. For more information on rice, refer to my White Rice Page.
  • The easiest way to separate the meat from the shell is to cut the shell in two lengthwise with a pair of scissors along the ‘spine’.
  • For alternative cheeses, refer to my Cheese Page.
  • Butter is essential to the taste of lobster thermidor, do not substitute with olive oil.
 
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Posted by on November 11, 2014 in French, Main Courses, Recipe, Seafood

 

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Slow Cooked Beef Shank Kebabs


(serves 4)
This is a very unauthentic recipe for kebabs, but it is however a great way to cook stew-type cuts of beef without actually making a stew. Its actually more of a cross between shish kebab and boeuf bourguignon. I think of it more as a Provencal-style dish than Persian. We start out by making a stew in white wine and end up drying up the stew into a nice tasty glazing for the beef chunks.

Ingredients Beef Kebab

  1. Beef Shank (800g)
  2. Carrot (1 large)
  3. Eggplant (1 large)
  4. Garlic (12 cloves = 1 bulb)
  5. Mushrooms (200g)
  6. Shallots (8)
  7. White Wine (1 cup)
  8. Oxo Beef Cube
  9. Pesto
  10. Oregano
  11. Thyme
  12. flour

Preparation 

  1. Cut your beef into large cubes after removing any chunky bits of connective (white) tissue. Besides using beef shank, other appropriate cuts would be rib fingers, brisket or cheek. Lightly salt the beef.
  2. Preheat your over to 150oC (300oF). Dissolve1 Oxo beef cube in 1.25 cups of hot water.
  3. Peel an entire garlic bulb and put half the cloves through a press. Peel the shallots but keep them whole. Cut the carrots, mushrooms and egg plant into pieces of the appropriate size.
  4. Put the beef cubes into a zip loc bag with 2T(heaped) of flour. Shake the bag until all the surfaces are thoroughly coated.
  5. Heat up a pan with 3T of oil and lightly sear all the sides of the beef cubes. Do this a few pieces at a time.
  6. Place the seared beef into a large pyrex dish, followed by the cut vegetables around the meat. Sprinkle on 2T of oregano and 2T of thyme. If you really want to you can skewer everything on metal skewers first like real kebabs (except for the garlic).
  7. Deglaze the pan with 1 cup of white wine. Add the beef stock. Add 2T of pesto and the crushed garlic. Cook for a minute. Pour over the beef and then cover the pyrex baking dish snugly with foil.
  8. Poke 3 small holes in the foil with a toothpick. Place in the oven and bake for 1 hour 40 minutes.
  9. Remove the foil and bake for a further 20 minutes to dry up the liquid and give the beef a nice glaze.

Notes Kebab before oven

  • You may have noticed I did not skewer the kebabs. I usually skip this as its tedious to do the skewering and the un-skewering. 
  •  If you are having a real BBQ, you can throw your pre-cooked kebabs (skewered) over an open flame BBQ to get the charcoal flavour.  
  • If you have a Dutch oven like le Creuset you can use that instead of the pyrex dish. 
 

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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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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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