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Ingredient
Top 5 dishes made from chicken thigh fillets, cut into bite size pieces
1 . Chicken Chowmin
Chicken Chowmin
Ingredient
as required
oil
200 gm
fresh chow mein noodles
3-4 cups
green cabbage
2 cloves
garlic, finely chopped
1/4 cup
water
2 tsp
cornflour
1.1/2 tbsp
soy sauce
1/2 tsp
White pepper
2 tsp
sugar
Cooking instructions
* Step 1
SAUCE:
Mix together cornflour and soy sauce, then mix in remaining ingredients.
* Step 2
OTHER PREPARATION:
Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water &then drain).
* Step 3
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
* Step 4
Add the cabbage, capsicum, carrot & onion. Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
* Step 5
Add the noodles, sauce and water. Stir fry for 1 minute, tossing constantly.
* Step 6
Remove from heat and serve immediately.
Note: if there is a photo you can click to enlarge it
2 . Konnyaku (Konjac) & Chicken with Sweet Miso Sauce
Konnyaku (Konjac) & Chicken with Sweet Miso Sauce
Konnyaku is most commonly seasoned with Soy Sauce, but Miso is also good. Sweet Miso Sauce is particularly good. Today I cooked Konnyaku with Chicken with Sweet Miso Sauce. If you are vegetarian, I recommend to use ‘Atsu-age’ (fried firm Tofu) instead of Chicken.
Ingredient
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Sesame Oil OR Oil of your choice
1 tablespoon
Sugar
2 tablespoon
Miso *I used darker colour Miso (Red Miso)
2 tablespoons
Mirin
1 tablespoon
Soy Sauce
2 tablespoons
Water
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl.
* Step 2
Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. Cut Chicken Thigh Fillets into bite-size pieces and lightly season with Salt & Ground Chilli (OR White Pepper).
* Step 3
Blanch Konnyaku pieces in boiling water in a saucepan for a few minutes and drain.
* Step 4
Heat Sesame Oil in a frying pan, OR you can use the saucepan that you used to blanch Konnyaku if it is large enough, cook Chicken over medium heat, then add drained Konnyaku, and stir.
* Step 5
Add the Sauce, and cook, stirring occasionally, until the sauce thickens. Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
3 . Chicken Nabe (Hot Pot)
Chicken Nabe (Hot Pot)
‘Nabe’ (Hot Pot) dish is great for entertaining your friends and family, but it is also great for everyday dinner as it is easy to prepare. I cook it for my family quite often, particularly when the weather is cold. The main ingredient of this ‘Nabe’ is Chicken. I always use Chicken Thigh Fillets and also Chicken Balls. Other ingredients include Wombok, Tofu and Asian Mushrooms. The ingredients are cooked in Chicken Stock and enjoyed with ‘Ponzu’ as a dipping sauce.
Ingredient
1/4
Wombok
300 g
Tofu *medium soft type
400-500 g
Chicken Mince
1/2 teaspoon
Salt
1/2 teaspoon
White Pepper
1
Egg
Cooking instructions
* Step 1
To make Chicken Balls, chop up all Vegetables finely, and combine with Chicken Mince, grated Ginger, Egg and Salt & White Pepper. Mix well until well combined.
* Step 2
Prepare all other ingredients. Basically you cut them into the size that is easy to eat. Enoki can be trimmed and torn into smaller clusters but not too small.
* Step 3
Half fill a pot with Chicken Stock and heat over a medium high heat. Lightly season it with Salt. You may also add some Soy Sauce.
* Step 4
Add Chicken Thigh pieces, Vegetables, Enoki (OR other Asian Mushrooms) and Tofu to the stock. Once it is boiling, add heaped tablespoon size Chicken Mince mixture into the boiling stock.
* Step 5
When the ingredients are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce with Shichimi (Japanese Chilli Spice Mix).
* Step 6
*Note: You don’t need to cook all ingredients at once. When you cook this ‘Nabe’ dish on the dinner table, as you eat, add more fresh ingredients and cook more.
* Step 7
*Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup as a part of the dinner, or next day.
Note: if there is a photo you can click to enlarge it
4 . Mexican Inspired Chicken Takikomi Gohan
Mexican Inspired Chicken Takikomi Gohan
‘Takikomigohan’ is a Japanese dish of Rice cooked with other ingredients and seasoning. Using a rice cooker, it is easy to cook. Today I added the spices that I use for ‘Chilli Con Carne’. It’s a Mexican inspired 'Takikomigohan'. Chicken can be replaced with other meat such as Pork or Sausages, or Seafood is also good. Enjoy this rice dish with a refreshing salad.
Ingredient
1/2 teaspoon
Salt
1-2 teaspoons
Ground Cumin
1-2 teaspoons
Ground Coriander Seeds
1-2 teaspoons
Ground Paprika
1-2 teaspoons
Dried Oregano
2 cups (180 ml)
cup) Short / Medium Grain Rice
350 ml
Chicken Stock
1 clove
Garlic *finely chopped
1/2 cup
Corn Kernels
Cooking instructions
* Step 1
Place Chicken pieces in a bowl, add Salt and all Spices, and mix well to coat. Set aside.
* Step 2
Wash Rice, drain the water, and place into the rice cooker’s inner pot.
* Step 3
Add Chicken Stock and Salt, and stir. Scatter Onion, Garlic, Tomato and Chicken pieces. DO NOT stir.
* Step 4
Press ‘COOK’ button to start cooking. When the rice is cooked, add Corn Kernels, and let it steamed for 10 minutes. Then mix gently. Add extra Salt & Pepper if required. Sprinkle with chopped Parsley OR Coriander, and serve.
Note: if there is a photo you can click to enlarge it
5 . Teriyaki Chicken Chirashi-zushi
Teriyaki Chicken Chirashi-zushi
‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad. It is very popular in Japan. I often make it, but I have never made ‘Chirashi-zushi’ with Chicken. As Teriyaki Chicken is my Aussie family’s favourite filling for Sushi Rolls, today I decided to make Teriyaki Chicken Chirashi-zushi for the first time in my life. It was delicious of course.
Ingredient
50 ml
Rice Vinegar
40 g
(about 40ml) Sugar
1 tablespoon
Mirin
1 tablespoon
Sugar
2 tablespoons
Soy Sauce
10
Snow Peas
2
Eggs
Cooking instructions
* Step 1
Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
* Step 2
When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
* Step 3
Soak Dried Shiitake in water until soft, drain and slice thinly. (OR use already sliced Dried Shiitake.) Place in a sauce pan, add just enough water to cover, 1 tablespoon Sugar, 2 tablespoons Soy Sauce & 1 tablespoon Mirin, cook until the sauce thickens. Set aside to cool and squeeze slightly to remove excess liquid.
* Step 4
*Note: If you cook Fresh Shiitake, instead of simmering in the sauce, you can cook them with the Teriyaki Sauce that is left in the frying pan after Chicken is cooked.
* Step 5
Prepare other ingredients. Carrot can be cooked in salted water. When almost cooked, add Snow Peas and quickly blanch them. Drain well. Cut Snow Peas diagonally into strips.
* Step 6
Mix Sushi Rice, Carrot, Snow Peas, Edamame and Shiitake, and combine.
* Step 7
Cook Eggs into Thin Omelette Strips.
* Step 8
Lightly season Chicken with Salt. Heat a frying pan, lightly oil it if required, and cook Chicken until nicely browned. Remove excess Oil using paper towel if you want to do so, then add Mirin, Sugar and Soy Sauce. Cook until the sauce thickens.
* Step 9
Place Sushi Rice on individual serving plates or a large serving plate, cover with Thin Omelette Strips, place Chicken on top, and sprinkle with some Toasted Sesame Seeds and Nori.
Note: if there is a photo you can click to enlarge it
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