Chicken Karrage, fried marinated chicken nuggets

Yummy juicy and tasty chicken nuggets marinated before they are coated and then fried.

Karaage is a Japanese cooking technique were you marinate smaller pieces of meat, by massaging the marinade into the meat, and then lightly coat them with  seasoned wheat flour or potato starch mix before frying in a light oil.

500  g boneless chicken meat, diced

Marinade
0,5 dl salt reduced soy sauce
0,5 dl mirin
1 tsp sesame oil
1 tbsp fresh grated ginger
3 cloves minced garlic
citrus

Coating
1,5 dl potato starch
1,5 dl wheat flour
0,5 dl sesame seeds
I sheet of nori finely cut
2 tsp garlic powder
1 tsp ginger powder
1/2 tsp ground pepper

Vegetable oil, for frying

 

Cut the chicken.

 

Combine the marinade ingredients in a zip lock baggie and add the chicken. Close the bag and massage the marinade into the chicken, then leave for about 30 minutes.

Combine all the coating ingredient in a bowl.

Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 180 C.

Dip the chicken in the flour mix, put the chicken in the saucepan and cook until golden brown and cooked through.

Serve with rice or noodles and some teriyaki or tonkatsu sauce.

 

Chicken stir fry with a rainbow of vegetables

Almost a meat free monday. To eat as healthy as possible, eat the colors of the rainbow in vegetables.

Red, orange, yellow, green, blue , indigo and violet. Blue and indigo are hard to find or should I say nonexistent, so substitute with other shades of green or purple.

For this recipe I used an equal amount of all the main ingredients

2 dl chopped onion
2 dl diced chicken
2 dl chopped red bell pepper
2 dl sliced carrots
2 dl sliced baby corn
2 dl cut spring onion
2 dl cut Snow peas
2 dl kale chopped
2 dl red fine-cut cabbage
3 tbsp salt reduced soy sauce
2 tbsp oyster sauce
2 tbsp concentrated salt reduced Chicken stock
1 dl water
1 tsp sesame oil
salt and pepper

Stirfry onions and chicken and then all the vegetables from the ones that takes the longest to cook finishing with the snow peas and spring onions.

At the end stirfry with soy sauce, oyster sauce, sesame oil for a little sauce add chicken stock and water.

Enjoy this with rice or noodles.

 

Crepes with chicken salad

Soft crepes with savory filling is a nice lunch or a nice light dinner. I have been eating torillas or potato cake(norwegian tortilla made with potatoes) with savory filling often these past years, but crepes with savory filling has been somewhat forgotten. I thought I would do something about that.
I made these with oat flour and regular flour because I was out of regular flour, and the result was quite nice.

Servings for 4

3 eggs
1/2 tsp salt
2 dl milk
0.5 dl Farris
1 cup flour
1 cup oatmeal
1/4 tsp salt

Mix the flour and salt in a bowl and add about half the milk. Stir well until a thick and lump-free batter. Add the remaining milk. Whisk in eggs. Let the batter swell for about ½ hour.

Melt a little butter in a hot frying pan. Pour batter in the pan and turn the pan so that the batter fills the whole pan, you want thin pancakes. Flip the pancake when it has solidified on the surface and become golden brown underneath.

Cover and put the finished pancakes a side and make the filling.

Chicken Salad
500 g grilled and shredded chicken meat

2 shredded lettuce
1/2 finely chopped red onion
2-3 tablespoons fresh thyme
3 tbsp creme fraishe
3 tbsp mayonnaise
3 tbsp mustard
1 tsbp finely chopped pickled cucumber
1/2 tsp sugar
salt and pepper
Mix creme fraishe, mayonnaise, mustard, pickles and sugar in a bowl and season with salt and pepper.
Combine chicken, lettuce leaves, red onion and thyme with the dressing and mix.Spread the chicken salad on the pancakes and fold and roll.
Garnish with a little onion and thyme and serve.

Ike’s Vietnamese Fish Sauce Wings

I got very curious when I read about these wings on this Blog 

I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they taste the same. But I can tell you that we love them, even picky eater MiniMe loves them.

I found the recipe HERE The story is that Ike carried this recipe around with him until he opened his restaurant Pok PokI have made these wings a few times since I first posted them on my norwegian blog back in October 31. 2011, and I have even made the dish with pork.

I tried the wings with just the syrup and it was very sweet and salty, and then I tasted a wing with the syrup, crispy garlic, chopped cilantro, mint and chili. WOW what a flavor bomb and I highly recommended that you try to make these.

Dan: Mum, it is so strange, that dish really stinks, but it is really yummy. I knew that you were making this dish, I could smell it outside.

We eat this with plain jasmine rice and a salad of shredded cucumber, mango (sour / sweet), chopped green onion and a little salt and pepper, to balance the salty wings.

I doubled the coriander and mint,and added chili.

  • 1/2 cup Asian fish sauce
  • 1/2 cup superfine sugar
  • 4 garlic cloves, 2 crushed and 2 minced
  • 3 pounds chicken wings, split at the drumettes
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 cup cornstarch
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped mint
  • 1 tablespoon chopped chili
  1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
  4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, fried garlic and chili.

Chicken nuggets with orange and apricot sauce

Since I have started this new blog on WordPress I am translating most of my old post from Lizas matverden and reposting them here. I have mostly reposted them by date, but sometimes I repost them in the present. This is one of those old post I just wanted to share again, it is not that I think the pictures are great, but it was a quick and tasty little dish.
 Oranges and apricots
 Chicken Nuggets with salad and orange and apricot sauce.
I used 1 breast and half an egg per person.
Chicken breast
Flour
slat and pepper
eggs
Panko or bread crumbs
Oil for frying
Cut the chicken breast into bite sized pieces and dip them in the flour with a little salt and pepper.
 Then in beaten eggs
and finally in the Panko crumbs

Fry the nuggets until golden.

Orange and apricot sauce
4 dl freshly squeezed orange juice or ready-made if you want
8 dried finely chopped apricots (for sweeter sauce use more apricots)
1 to 1,5  tsp corn starch
3-4 tbsp cold water
chopped fresh mint and chopped fresh coriander.
1 pinch salt
Bring orange juice and apricots to a boil and add cornstarch to thicken the sauce.
When the sauce have the right consistency add the fresh herbs right before serving.

Chicken bbq Filipino style

Barbequed meat on skewers are a very popular street food in the Philippines, and is very similar to the Indonesian Satay. It is usually made with chicken or pork which is then grilled in a slightly sweet sauce on skewers.

800 g Chicken meat
1 dl soy sauce
1 dl banana ketchup, Recipe HERE
I dl Sprite, 7 up or ginger alc
1 lemon, juice
3 tbsp palm sugar or regular sugar

 8 cloves crushed garlic
1 tsp minced fresh ginger
1 tsp salt
1 tsp ground pepper
Combine soy sauce, banana ketchup, Sprite, lemon juice, sugar, garlic, ginger, and salt pepper, in a bowl.
Cut the chicken into strips and put the strips in the bowl with tthe marinade. Cover and refrigerate overnight.
Light a grill. Thread chicken onto skewers, reserving marinade, and brush with oil.

Grill, turning as needed and brush with the reserved marinade until charred and cooked, about 12 minutes.

Serve this with extra banana ketchup, rice and an egg and tomato salad.

Tomato salad recipe HERE

Frittons de Canard

If you like bacon rashers, you might like this luxury version made of duck skin.

I am making duck rillettes and this is what you get if you heat up the duck skin and fat.

Put the skin and fat in a pot and heat up.
I use high heat in the beginning, but when you hear it sizzling turn the heat down to medium heat.
Then I cut the skin into strips
and put it back into the pot.
let it simmer until it is golden.
When it is done, remove the rashers and let them drain on paper towels
In a mortar I pound a little salt to dust, and then sprinkle a light salt dust over the rashers.

 

Balti Butter Chicken

 

This is one of my Indian favorites 🙂 The first time I tasted this was when we lived in Hong Kong atJo Jo Indian Cuisine and when I was pregnant with number three, I really craved this and had it as often as possible.
I kg chicken cut in pieces
150 ml creme fraiche or plain yoghurt
50 g ground almonds
1.5 tsp chili powder
1/4 tsp crushed bay leaf
1/ ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
1/4 teaspoon ground cardamom
1 tsp grated ginger
1 tsp crushed garlic
1 tsp salt
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
1 can crushed tomatoes
2 cinnamon sticks
4 whole bay leaf
6 whole green cardamom pods
6 whole cloves
1 tablespoon chopped fresh coriander
4 tablespoons of cream
Place the yoghurt, ground almonds, all the ground dry spices, ginger, garlic and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
Set aside.
Melt the butter and oil in a medium frying pan.
Fry the onions for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Add the rest of the ingredients, save half of coriander for garnish.
Stir and bring to a boil.
Serve garnished with the remaining chopped coriander.

Enjoy this with naan bread

and some Mango lassi

Wine recommendation: Plaffenheim Pinot Blanc