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Sep 06, 2010
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Recipe Listing for Asian
Drunken Chicken in Rice Wrapper
Recipe courtesy Ai Takayama |
Ingredients
Chicken
1 piece chicken breast
4 oz sake
2 oz ginger, sliced with skin on
2 oz green onion, cut into 1/3
pinch of salt and pepper Sauce
5 oz mayonnaise
2 T miso
2 T peanut butter
1 T lemon juice
1 T fish sauce
1 T chili sauce
2 T sesame oil
1 T sugar Vegetable
4 sheets of Vietnamese rice paper
3 oz celery, julienne cut
12 pieces Oba (Japanese basil)
4 oz green head lettuce
4 oz bean sprouts, blanched
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Instructions
Season whole chicken breast with salt and pepper. Wait for 10 minutes. Place chicken, sake, ginger and green onion in a bowl. Cover the bowl with plastic wrap. Put the bowl in the steamer and steam for 15 minutes. Set bowl aside to cool. After cooling, shred the chicken breast into small pieces. Combine all the sauce ingredients into a mixing bowl. Add the shredded chicken and mix well. To assemble: dip the rice paper in a bowl of warm water. When the rice paper becomes pliable, remove it from the water and lay it flat on a paper towel. Place vegetables and chicken mixture on the paper. Roll it tight. Cut into three pieces. Repeat with the remaining rice papers.
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| Yield: 4 |
| Prep: |
Cook Time:
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Mini Chicken Cutlet Japanese Style
Recipe courtesy Ai Takayama |
Ingredients
1 piece boneless chicken breast
2 oz cream cheese, diced large
4 pieces oba leaf (Japanese basil)
2 T peanut butter
2 T dijon mustard
4 oz tonkatsu sauce
4 oz mayonnaise
4 cherry tomatoes, for garnish
4 grapes, for garnish
2 oz flour
1 egg, beaten
4 oz bread crumbs
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Instructions
Cut chicken into four pieces. Pound each piece with a meat tenderizer. Season the chicken with salt and pepper. Wait 10 minutes. Spread peanut butter and dijon mustard over chicken. Place oba leaf and cream cheese and roll. Lightly coat the chicken with flour and pat them. Dip the chicken in the egg. Coat the chicken with bread crumbs and press firmly. Heat the oil in small, deep saucepan to 340 F. Fry chicken until it golden brown. Garnish each serving with tomato and grape.
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| Yield: 4 |
| Prep: |
Cook Time:
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Chicks in the Spring Sushi
Recipe courtesy Ai Takayama |
Ingredients
Sushi Rice
2 C rice
2 C water
4 oz sushi vinegar (2 T sugar, 4 oz vinegar)
3 oz sesame seeds
5 pieces oba leaf (Japanese basil)
pinch of salt
2 pickled plums, for garnish Sweet Chicken
2 boneless chicken breasts, minced
4 oz soy sauce
2 oz sake
4 oz sugar
1 T ginger juice Egg omelet
2 eggs salt to taste
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Instructions
To make sushi rice, wash rice gently until water gets clear. Cook in a rice cooker. In a small pan, combine vinegar, sugar and salt. Simmer over low heat while stirring until the sugar dissolves. Remove from heat and set aside. Transfer the rice into a large bowl. Pour vinegar mixture, sesame seeds and oba leaves over the rice and mix. To make sweet chicken: place a frying pan over medium heat. Add cooking oil and ginger juice. When the aroma of ginger is released, add the chicken. When chicken is half cooked, add sake and cook for another 4 minutes. Add sugar and soy sauce. Cook until the liquid evaporates. To make an omelet, mix eggs and salt in small bowl. Place a frying pan over low heat. Add cooking oil and make a very thin omelet. Let it cool. To assemble, place the egg, chicken and rice in the box sushi mold. Cut into 8 pieces. Garnish with pickled plums.
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| Yield: 4 |
| Prep: |
Cook Time:
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Thai Turkey
Recipe courtesy 2006 LA Co Fair 3rd Place |
Ingredients
1 lb turkey meat, leftover, coarsely shredded
3 green onions, sliced
1 medium red pepper, very thinly sliced
1 clove garlic, minced
2 T soy sauce
1 T chopped cilantro
1 T honey
1 1/2 t curry powder
1 t sesame oil
1/2 t cornstarch
1/4 t crushed red pepper flakes
1 T salad oil
1/3 C water
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Instructions
In a small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper, and water until well blended. In a 10 inch skillet over high heat, warm the salad oil. Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden. Stir in the liquid mixture and turkey meat, cook. Serve over steamed rice.
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| Yield: 4 |
| Prep: 15 |
Cook Time: 20
Print recipe--> |
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