Montag, 5. September 2011

Chicken Karaage

Today I decided to cook chicken. I bought 5 chicken tighs because they were on sale. Usually I am not a fan of  dark chicken meat. I always stick to the white flesh but my husband likes chicken skin and the bonier parts and I had this japanese recipe on my to do list:
Chicken Karaage - a little blurry

Karaage:  deep fried meat

Debone the tighs leaving probably 300-400 g plain meat with skin. Grind a huge knob of ginger and press the mash for juice. Mix the ginger juice with 1 tablepoon soy sauce, 1 tablespoon sake and 1 minced garlic glove, a pinch of chiliflakes and a little salt. Put the meat in a plastic bag, add the marinade and gave the meat a little marinade massage, afterwards put the bag in the fridge - for about 30 minutes.


Add a few tablespoons potatoe starch and mix it in well while shaking and rubbing the bag. Afterwards deep fry the nicely coated pieces in 3 batches in oil: Just a few minutes until golden and crisp, while turning the pieces once in a while.

I don't like to throw something still edible away so I decided on chicken soup in addition while using the remaining bones:
Put the bones with attached raw meat, skin and scrabs into a pot and add 1 1/2 l water, 1 carrot in quarters, the green part of 1 leek, 2 onion halves, 1 smashed garlic glove, 1 big smashed ginger knob, instant dashi powder. Heat it up to the boiling point. Afterwards reduce the heat and simmer broth, covered by a lid, about 30 minutes, defoaming once in a while until the meat is soft.
Sieve the broth and pick the meat from the bones. Shortly before serving: Add  fresh carrot in julienne (1/2 carrot) and leek stripes (a handful, white parts only) and 1 tablespoon sambal olek* to the hot broth, a dash soy sauce and the small meat pieces. Adjust seasoning with soy sauce and a little dark sesame oil.
100 g ramen will do.

*)If you like it hot...

More side dishes:

Steam 125 g snowpeas in a little dashi just for 2-3 minutes.  Afterwards gave them extra flavour with 1 teaspoon sesame salt, a little sesame oil and soysauce.

Cut a small roman lettuce in stripes and add julienne from the other half of the carrot. Mix 1 teaspoon vinegar, small dash soy sauce, teaspoon mirin and a pinch of mustard and toss it with the salad



First we started with the soup: Chicken broth in a bowl, a little rinsed ramen and some green onion slices.

It was followed by chicken karaage, salad, snowpeas and rice.

List of ingredients:

Karaage:
5 small chicken tighs

1 big knob ginger (3 tablespoons ginger juice)
1 tablepoon soy sauce
1 tablespoon sake
1 minced garlic glove
1 pinch of chiliflakes
salt
5 tablepoons potatoe starch
oil for frying
Thai sweet chiliauce for dipping

Soup
chicken bones with attached meat leftovers from 5 chicken tighs
1 1/2 water
1 ginger knob
1 garlic glove, smashed
1 bag instant dashi with bonito flakes
1 carrot in quarters, 1/2 carrot in julienne
1 trimmed leek, green parts only and 1/4 white parts in julienne
1 onion, peeled in halves
1 green onion, slices
up to 1 tablespoon sambal olek or other chili sauce/paste
soy sauce
dark sesame oil
salt
 freshly cooked ramen (100 g)

Side dishes:

125 g snowpeas
1/2 bag instant dashi
100 ml water for steaming
1 teapoon sesame salt, roasted sesame seeds grinded with seasalt
1 dash soy sauce

1 roman lettuce, only a small young one, also called heart of lettuce, in stripes
1/2 carrot cut in julienne
1 teaspoon vinegar
1/2 teaspoon dijon mustard
1 dash soysauce
1 teaspoon mirin
salt to taste

Kommentare:

Hiroyuki hat gesagt…

What a wonderful and healthy dinner!

Your soup with ramen noodles is fantastic! Makes me wonder why Japanese ramen shops don't serve such substantial soup + ramen noodles. All they serve is very salty (and fatty) broth + ramen noodles + stingy toppings!

Fräulein Trude hat gesagt…

Yep, yep. I heard about it, just carbs and pork fat. But it is the same here, restaurant or take away food is not the same as home cooking. If you don't visit first class shops you will get something which is quickly cooked while using cheap ingedients and a whole bunch of food chemistry (like ready made sauces),