|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:
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
5 tablepoons potatoe starch
oil for frying
Thai sweet chiliauce for dipping
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
dark sesame oil
freshly cooked ramen (100 g)
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