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chicken tofu April 5, 2010

Posted by marksun in chicken, Japanese, tofu.
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This is a Japanese,  sort of chicken stir fry / broth / bowl type dish served with rice for two or three people.  Once the ingredients are cut up, and set aside in bowls ready to go,  the cooking part takes about 15 minutes or so.

Cut up and prepare the main ingredients

  • 1 lg chicken breast half, sliced bite size.
  • 1 block medium firm tofu cut into bite sized pieces
  • 1/2 large onion sliced thin
  • 2-3 dried shitake mushrooms softened  in 3/4 C water
  • 1 C  chicken broth
  • optional – vegetable greens, sliced (cabbage, watercress, green onions, broccoli, etc)
  • 1 can of  “sukiyaki no tomo” – a combination of bamboo shoots, button mushrooms, and long rice, drained

Sauce

  • 1/3 C shoyu
  • 4 t sugar
  • 1/3 C sake, beer, wine, or water
  • 2″ x 1″ x 1/4″  piece of ginger, sliced fine or crushed

Start the rice, put the dried mushrooms into the water in a bowl, make the sauce, and start cutting. Pour some of the sauce over the chicken to marinate.  In a wok or large frying pan, heat some olive oil to  saute the onions until they are caramelized, add any crispy vegetables and stir fry on medium to medium low heat for a few minutes.  If the ingredients start to  look dry and hot, add a little broth or water.  Add the chicken to cook for a minute or so, then add the broth and the rest of the shoyu sauce.  By now the mushrooms should have absorbed enough water to be tender – slice and add to the pan along with the mushroom water.  All that liquid added to the pan drops the temperature.  Cook a minute or so, then add the tofu and allow to simmer in the broth.  Add any fast cooking vegetables last.  We’re trying to get the chicken just cooked and the vegetables tender at the same time.   When the chicken is done, the dish is ready to serve in bowls, with rice.

For something extra, add a raw egg to the steaming hot bowl and serve.

Chicken Adobo November 12, 2008

Posted by marksun in chicken, Filipino, stew.
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2 comments

My adobo with new hints from master adobo artist and my friend Lilly   Apr 07

These are the ingredients necessary for a great adobo – you need to play with the proportions – if you hit the magic formula – please get back to me!  Lilly does not use garlic and I don’t know about black pepper either.  I usually add whole peppercorns or cracked pepper to adobo.

In the past I have added beer to adobo recipes and as usual reduce everything down to the rich goodness of chicken fat in the bottom of the pot.

The ingredients are placed all at once into a large pot and once it gets going, cook covered evenly on medium low heat.  The flavor will be better if the skin on the chicken is left on to produce some fat for the gravy at the bottom.  There will not be a lot of liquid left over but I like the meat moist and tender and not dry.  Never burn the adobo!

ginger

bay leaf
achote
rice vinegar
brown sugar
cinnamon stick
thai basil
chicken pieces cut up