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Japanese Chicken Teriyaki Recipe

Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.  The word ‘teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork. Estimated cooking time: 1 hour and 30 minutes Ingredients

• 230 g chicken breast

• ¼ medium bunch of broccoli

• ¼ large carrot

• 90 ml mirin

• 60 ml soy sauce

• 60 ml sake

• white pepper

• salt

• 85 g flour

• 1 skillet

• 1 sauce pan

Instructions:

• Step 1: Prepare The Vegetables
  First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.

• Step 2: Season The Chicken
  Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.

• Step 3: Make The Sauce
  To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.

• Step 4: Boil The Vegetables
  Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.

• Step 5: Make The Garlic Oil
  Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.

• Step 6: Cook The Chicken
  Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.

• Step 7: Reduce The Sauce
  Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.

• Step 8: Prepare To Serve
  Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy

Chicken Ham Recipe

Ingredients:

½ cup     Chopped onion

2 tablespoon     Butter

3 tablespoon     Flour

½ teaspoon     Salt

¼ teaspoon     Pepper

3 ounce     Sliced mushrooms

1 cup     Light cream

2 tablespoon     Dry sherry

2 cup     Cubed cooked chicken

1 cup     Cubed cooked ham

5 ounce     Water chestnuts, slice and Drain

½ cup     Shredded Swiss cheese

1 ½ cup     Soft bread crumbs

3 tablespoon     Butter, melted

directions: Cook onion in 2 tb. of butter until tender. Blend in flour, salt and pepper. Add undrained mushrooms, cream and sherry. Cook and stir until thickened. Add chicken, ham, and water chestnuts. Pour in a 1 1/2 quart casserole. Top with cheese. Mix crumbs and melted butter and sprinkle around the edge of the casserole. Bake at 400 degrees for about 25 minutes until lightly browned.

Beer and Soy Sauce Chicken

Ingredients:

1 cup soy sauce
1 cup beer
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves

Directions:

1. In a large bowl, mix the soy sauce, beer, water, and garlic. Season with salt and pepper. Place chicken in the bowl. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn chicken once while marinating.

2. Preheat an outdoor grill for high heat, and lightly oil grate.

3. Place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.

Paella Chicken Recipe

Paella is a traditional Spanish dish with the combination of rice, saffron, onion, garlic, meat variants (such as chicken and/or seafood), peas, and other vegetables cooked in a shallow pan.Cooking Information:

• Estimated Time: 1 hour

Ingredients

• 1 kilo chicken, cut into small pieces
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions, chopped
• 1/2 head garlic, minced
• 1 piece laurel (bay leaf)
• 2 red and green bell peppers, strips
• 1/2 kilo mussels
• 3-4 crabs, cooked and quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao, sliced diagonally
• 1 teaspoon pimento powder
• 1 tablespoon vetsin
• salt to taste
• 1 hard-cooked egg
• 3 cups rice
• 4-5 cups water

Procedure:

• Sauté garlic, half-chopped onions until wilted. Add chicken, stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover and cook until almost done. Add the pimento, stir to blend with the sauce.
• Add peppers, mussels, shrimps, peas, chorizo bilbao, and crabs and boil for 10 minutes. Set aside.
• Sauté another half of onions in oil, in a kawali or big wok. Add 1 can tomato sauce, water, and rice wash then stir into blend. When it boils, cover and place the lower heat into medium temperature and continue cooking until rice is cooked.
• When done, toss the rice with fork to make it fluffy and add 3/4 part of cooked mixture to rice then increase heat. Cook until dries. Place in a big plate, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Pininyahang Manok (Pineapple Chicken)

This is another one of my favorite filipino recipes. The sweet pineapple flavor along with coconut milk has a very splendid taste. This recipe is mostly cooked in times of feasts or celebrations. Here is a recipe that I have prepared for all you who want to know how to cook Pininyahang manok (pineapple chicken).Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cut into serving pieces
• 2 white onions, sliced thinly
• 4 tomatoes, chopped
• 3 cups of fresh pineapple, chopped
• patis (fish sauce)
• 1 cup of coconut milk
• 4 tablespoons of vegetable cooking oil

Procedure:

• Place vegetable oil in casserole. While the heat is up, put the chicken one by one and cook for a few minutes until brown.
• Add onions and tomatoes until they soften.
• Add fish sauce and simmer for 40 minutes or wait until the sauce is thick and creamy, then turn up the heat and pour the coconut milk. Simmer for a few more minutes then serve.

Enjoy this recipe and please comment for any more suggestions

Chicken Tomatoes and Pineapple Stew Recipe

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cubes
• 1/2 cup of liquid seasoning (optional)
• 1 whole garlic, peeled and finely chopped
• 1 large white onion, sliced thinly
• 6 ripe tomatoes, diced
• 1 cup of pineapple, chunks (canned)
• 1/2 cup of pineapple syrup
• 1 tablespoon of rice vinegar
• 4 tablespoons of sugar
• pepper
• 4 tablespoons of butter
• salt

Procedure: Place the chicken in a bowl. Pour in the liquid seasoning then add the half-chopped garlic. Mix well. Cover and marinate for at least 30 minutes.

• The marinate chicken, transfer it into a large sauce pan with the marinate ingredients. Place in medium heat. Cook for 6 minutes, then stir. (Do not add any water)
• Dissolve the butter in a small sauce pan. Sauté the garlic, onion and tomatoes. Cook until the vegetables start into soft. Transfer the sautéed vegetables in the sauce pan with the chicken then add pineapple chunks.
• Pour in the pineapple syrup and rice vinegar then add sugar and pepper. Place in lower heat, cover and simmer for 40 minutes (do not add water).
• When the chicken is done, taste the sauce and salt to taste. Serve hot.

Zarzuela Chicken Adobo

Serves: 4 Ingredients: 1 whole chicken (approximately 4 pounds)
2 tablespoons olive oil
1/2 cup soy sauce
1/4 cup white vinegar
1/2 cup white wine
40 cloves skinless garlic
3 bay leaves
4 slices fresh ginger
1 medium size shredded onions
sprinkle of the following: salt, pepper, whole rosemary, thyme, basil, fennel seed, and paprika Garnishes:
parsley, sliced oranges, and whole cherries Cooking Method:Wash chicken, pat dry with paper towel and rub with salt and pepper. Heat olive oil in large skillet. Add chicken, turning each side until medium brown. Add 5 cloves garlic, cook until slightly tender. Turn off heat. Insert 35 garlic cloves, bay leaves and ginger inside chicken opening. In a bowl, mix together olive oil, soy sauce, vinegar, wine, onions, garlic, bay leaves and ginger. Put chicken in an oven roasting bag. Pour half of mixed ingredients inside chicken, the rest on top of chicken. Seal roasting bag. Roast chicken in a glass casserole dish for 1-1/2 hours until golden brown at 350 degrees. Serve whole roasted chicken on a white platter, pour liquid on top. Garnish attractively with parsley or mint sprigs, sliced oranges and whole maraschino cherries with stems. Serve with rice, herb pasta and vegetables.

CQF Relleno (Philippine Stuffed Chicken)

Serves: 10 - 15

Ingredients: 1 chicken (2-1/2 to 3 pounds)
1 teaspoon salt for cleaning
1/4 cup soy sauce
3 tablespoons lemon juice
3 hard cooked eggs, halved
1 small can Vienna Sausage Stuffing:
1-1/2 pound ground pork
1-1/2 pound ground beef
1 chorizo de Bilbao (Spanish sausage) chopped finely
3 tablespoons sweet pickle relish
3 eggs, lightly beaten
1/2 cup raisins
4 tablespoons ketchup
1/2 cup seasoned bread crumbs
1/2 package frozen sweet peas, thawed
salt and pepper to taste Cooking Method: Debone chicken for stuffing. Rub skin with salt and wash off with water. Marinate in soy sauce and lemon juice. Set aside but turn chicken at least 2 or 3 times while preparing remainder of ingredients. Mix ingredients thoroughly for stuffing. Fry a tablespoon of mixture and taste. Add salt and pepper to taste. Stuff chicken with mixture. Arrange halved eggs and sausage in center and sides alternately. Sew up opening. Re-shape chicken and place in baking pan breast side up. Arrange legs and wings correctly. Loosely cover pan with aluminum foil. Bake in 350 degree oven for 1-1/2 to 2 hours or until “cake test” is passed. Baste with marinate mixture 3 times during cooking. Check color when almost done; remove foil if necessary and continue baking until brown. Cool and slice.

Pork or Chicken Adobo

Etimated Cooking Time: 50 minutes

Adobo Ingredients:

·    1/2 kilo pork, cut in cubes

·    1/2 kilo chicken, cut into pieces

·    1 head garlic, minced

·    1/2 yellow onion, diced

·    1/2 cup soy sauce

·    1 cup vinegar

·    2 cups of water

·    1 teaspoon paprika

·    5 laurel leaves (bay leaves)

·    4 tablespoons of cooking oil or olive oil

·    2 tablespoons cornstarch

·    3 tablespoons water

Adobo Cooking Instructions:

·    In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

·    Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

·    Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

·    Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

·    Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

·    You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Chicken Chimichangas

Ingredients:

1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil

Topping:
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese

Directions:

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.

4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

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