January 26th, 2010 by alice
Tags: Chicken, Fried, Ginger, Japanese, Karaageion, Relish
INGREDIENTS
- 4chicken legs(drumstick and thigh section)
- 1/2teaspoonsalt(to taste)
-
Marinade
- 1egg
- 1/2teaspoonsalt(to taste)
- black pepper
- 2-3tablespoonssesame oil
- 3-4tablespoonsflour
- 3-4tablespoonscornstarch
- oil(for frying)
-
Vinegar Sauce
- 1tablespoonrice vinegar
- 1tablespoon chineseblack vinegaror balsamic vinegar
- 2tablespoonssugar
- 2tablespoonssoy sauce
- 2tablespoonswater
-
Relish
- 6tablespoons mincedgreen onions
- 2tablespoons mincedginger
- 2tablespoons mincedparsley
DIRECTIONS
- Massaging chicken pieces with salt wash under cold running water and pat dry.
- Cut thigh meat (not skin side)inseveral areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more.
- Make marinade and marinate chicken for 30 minutes.
- While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
- Make relish by combining all relish ingredients and set aside.
- With ample oil in a wok or deep fryer, heat oil to medium. Fry chicken turning them often and adjust heat for even frying.They are done when nicely browned and crunchy, and no longer red in the center.It usually takes about 20-30 minutes.
- Remove and cut in long chunks using a cleaver.Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
- If using only boneless thigh, cut in half after frying and serve as above.
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January 14th, 2010 by alice
Tags: Chicken, Crock, Ginger, Noodle, Pot, Soup
INGREDIENTS
- 1lbboneless skinless chicken breastsor boneless skinless chicken thighs, cut into 1-inch pieces
- 2mediumcarrots, coarsely shredded
- 2tablespoonsdry sherry (optional)
- 1tablespoonsoy sauce
- 1tablespoonrice vinegar
- 1tablespoonfresh ginger, peeled and grated
- 1/4teaspoonground black pepper
- crushed red pepper flakes, to taste (optional)
- 3 (14 ounce)canschicken broth
- 1cupwater
- 2ounces driedvermicellior othermedium noodles
- 1 (6 ounce)packagefrozen pea podsor freshpea pods, cut diagonally(if using frozen thaw them first)
- soy sauce, to serve
DIRECTIONS
- In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
- Cover and cook on high-heat for 2-3 hours.
- Uncover and stir in noodles and pea pods.
- Cover and cook for 5-8 minutes more or until noodles are tender.
- Serve with additional soy sauce.
- Also good with sesame and chili oils.
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November 26th, 2009 by alice
Tags: Apricot, Chops, Ginger, Pork
INGREDIENTS
- 8boneless pork chops
- 1/2cupapricot preserves
- 2tablespoonssoy sauce
- 1 1/2teaspoonsground ginger
- 2tablespoonswater
DIRECTIONS
- Mix together the preserves, soy sauce, ginger and water.Reserve 1/4 cup.
- Marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned.Do not use a metal bowl to marinate.
- Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
- Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
- Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
- Serve.
- Always make sure pork is fully cooked before eating!
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August 16th, 2009 by alice
Tags: Garlic, Ginger, Glazed, Salmon
INGREDIENTS
- nonstick cooking spray
- 2 (6 ounce)salmon fillets, 1-inch thick
- 3tablespoonsstir-fry sauce with garlic and ginger
DIRECTIONS
- Preheat broiler.
- Place salmon, skin side down, on a broiler pan that has been coated with nonstick cooking spray.
- Brush with marinade.
- Broil 10 to 12 minutes or until fish flakes easily when tested with fork.
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April 12th, 2009 by alice
Tags: Cake, Down, Ginger, Pineapple, Upside
INGREDIENTS
-
Topping
- 2ouncesbutter(1/4 cup)
- 2ouncesbrown sugar(1/6 cup)
- 1 (227 g)canpineapple rings(drained weight 140g)
- 2candied cherries, halved (optional)
-
Cake
- 4ouncesbutter(1/2 cup)
- 4ounceslight brown sugar(2/3 cup)
- 2eggs, beaten
- 4ouncesself-raising flour(1 cup)
- 2teaspoonsground ginger
DIRECTIONS
- Grease an 8 inch tin.
- To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
- Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
- To make the cake. beat together sugar and butter till fluffy.
- Mix in the pre-beaten eggs a little at a time.
- Sift in flour and ginger and mix.
- Add the pineapple juice from tin – I normally don’t use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
- Pour batter into tin, smoothing the top.
- Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn’t cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I’ve never had to with this particular cake.
- When cake is ready turn over and release tin so the pineapple rings are on top.
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