Pan Grilled Rosemary Chicken [Boys Favorite Chicken Dish]

Rosemary Chicken

Both my boys prefer chicken over beef and pork, fried chicken is their first choice of course but I always give them healthier version to promote healthy eating habits. Guess what? They simply love it. When grilling it, they always called from the other corner of the house "Mama, something smelling good are you cooking?"

家里的两个小瓜都对鸡肉情有独钟,当然炸鸡是他们的首选但为了让他们从小就养成健康饮食的习惯就选择较健康的。 第一次煮锅烤鸡是还担心他们不喜欢,结果担心都是多余的啦!之后,每次煮这道鸡时都会从屋子的某个角落传来他们的声音“妈妈,很香的味道是你在煮吗?”

Rosemary Chicken

Even though oil is unnecessary in this dish but it is neither fat-free nor smoke-free, the chicken is cooked with its own fats. Don't be afraid to play with the spices, you will always have delicious food without having have to spend hours in the kitchen. Oh yes, just mix together some steamed rice with chicken oil remaining in the pan you will have a bowl of flavorful rice to go with grilled chicken.

虽然说不用油但也不完全是无油烟厨房,不添加就用鸡肉本身的油脂来煮。换一换香料就能不时转换口味了,一道很简单的料理不用长时间呆在厨房也有吃不腻的美味。偷偷告诉你,锅里残留的鸡油/汁拿来拌饭或面类好好吃哦!

Pan Grilled Rosemary Chicken
[Print Recipe]


Ingredients (4 servings):
600g chicken thigh meat (2 large thighs) 
1 tbsp cooking sake or shaoxing wine
1 tsp sea salt
1 prig rosemary, chopped 
1 clove garlic, chopped
Pinch of chili powder


Method:
  1. Cut each chicken thigh into bite size, marinate with all other ingredients for at least 30 minutes. 
  2. To cook, preheat a non-stick pan on high heat. Add a few drops of oil if necessary, put in chicken with skin side down. Cook for about a minutes then turn the heat down to medium-low and cook until browned. Turn the chicken over and continue to cook until the chicken is well cooked. 
  3. Arrange on serving plate, serve warm.

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Snapper Rice [鯛めし]

Snapper Rice [TaiMeshi]

Majority Japanese like to eat red snapper, it is referred as King of the fish. A whole grilled red snapper is a must item for new year celebration on 1st January, and other joyful occasions like child's first birthday. This snapper dish is very popular in Japan, some people like to eat it as chazuke (茶漬け) by pouring hot green tea into a bowl of snapper rice. Another snapper recipe for fish lovers as promised.


Japanese words:  鲷 (tai) means snapper, and 飯/めし (meshi) is rice. "Han" is another pronunciation for rice with same Kanji (Chinese character), most Kanji has multiples pronunciation which often confused me. After living in Japan for slightly over two years, I heard some parents from boys' kindergarten saying my Japanese language improved a lot. Proud for myself for a second. 


Snapper Rice [鯛めし]  
[Print Recipe]

Ingredients:
  • 2 cup Japanese rice 
  • 200 g red snapper (红鲷)
  • *1 tsp sake
  • *salt 
  • 10 cm konbu
  • 1 slice ginger
  • Green herbs for garnish 

Seasonings:
  • 1 tbsp sake
  • 1 tsp mirin
  • 1/2 tbsp syoyu
  • 1/2 tsp salt

Method:
  1. Wash rice and rinse till water running clear, then soak it for at least 30 minutes.
  2. Meanwhile, marinate snapper with sake and salt. Then, grill it until it is cooked. Set aside.
  3. Combine: Put rice in rice cooker pot, at in seasoning ingredients, and enough water to reach water mark for 2 cup of rice. Stir to mix.
  4. Put in ginger, konbu and grilled snapper. Close the lid and cook it as if cooking plain rice.
  5. To serve, discard ginger and konbu. Transfer fish to a plate, remove bones then put the flesh back to rice cooker and mix together with rice.
  6. Transfer to serving bowls, garnish and serve warm.
  7. Note: It is usually garnished with kinome (young leaf of Japanese pepper/ 山椒) but you can use other herbs.

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Simmered Snapper in Soy Sauce [鯛の煮付け]

Fish_SnapperNitsuke_01

煮付け/ni-tsuke is a popular Japanese cooking method by simmering main ingredient in soy sauce. 煮 means cook, and 付け means infuse/soak (rough translation), so ingredient should be cooked and infused before serving.

Ni-tsuke dishes are great with steamed rice, especially this tai (snapper) ni-tsuke is packed with collagen. I always kept the extra sauce in the refrigerator, for jelled sauce as appetizer the next day. Mr hubby loves the chilled and jelled sauce very much, with sake of course.
Tai-no-nitsuke among four recipes I submitted to Y3K Recipes and published in current issue (no. 80), Seafood theme. I will share other recipes in next few posts, stay tuned if you like snapper fish too.
Fish_SnapperNitsuke

鯛の煮付け[Print Recipe]
Ingredients (2 servings):
  • 2 cut red snapper fillet (about 100g each)
  • 3 tbsp soy sauce
  • 3 tbsp cooking sake
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2-3 slices ginger, shredded
  • 1 red chilli (cut into rings) - optional
  • Green onion for garnish

Method:
  1. Heat a non-stick pan, grease with 1-2 drops of oil then put in fillet skin side down. Pan-fry till browned slightly.
  2. Turn the skin side up, add in all other ingredients EXCEPT green onion, bring to a boil then cook on low heat for about 5 minutes. Pour sauce over the fish constantly.
  3. Turn the heat off, let it stay in the pan/sauce for 10 minutes.
  4. Transfer serving plates, pour some sauce over the fish and garnish with green onion. 

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Yesterday, we celebrated Otsukimi (お月見) in Japan. Moon appreciation with some store-bought sweets (mochi) and tea. And, it was also Mid-Autumn Festival for Chinese. Well, same celebration actually but with different type of festive food.

Dango

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