Tuesday, February 24, 2009

What's for Lunch?

February 24, 2009

Chicken Donburi. It's a mixture of chicken, onions and eggs.

(Above: Chicken Donburi)

I don't remember where I got the recipe from, but it came from somewhere.

1 - 1.5 pounds of chicken
2 medium onions
4 Tablespoons of water
4 Tablespoons of soy sauce
2 Tablespoons of mirin
1 teaspoon dashi granules
5 eggs, lightly beaten
2 spring onions
  • Heat oil in a frying pan over high heat and stir fry the chicken until golden and tender, set aside
  • Reheat the pan, add the onion and cook, stirring occasionally, for 3 minutes
  • Add water, soy sauce, mirin and dashi granules to the onions
  • Stir to dissolve the dashi and bring the stock to the boil. Cook for 3 minutes or until onion is tender
  • Return the chicken to the pan and pour in the eggs, stirring gently to just break up the eggs
  • Cover and simmer over very low heat for 4 to 5 minutes or until the eggs are just set
  • Remove from heat and sprinkle with spring onions (scallions)
Below are ingredients that I use on a daily basis.
From left to right:
  • Oyster Sauce (Lee Kum Kee brand)
  • Rice Cooking Wine
  • Seasoning Sauce
  • Light superior Soy Sauce (Cloud Plain or Pearl River brand)
  • Sesame Oil (Kadoya brand)
  • Mirin, Sweet Cooking Seasoning (Kikkoman)
  • Chilli sauce - Sambal Manis Pedas (translates to Sweet and Hot Chilli Sauce, Indonesian) (ABC Brand)
  • Hon-Dashi, Dashi granules

(Above: Ingredients)

Oyster sauce (first from left) can be used in many ways. It can be used on meat and vegetables. Be careful with how much you use, because a little goes a long way. Start with one Tablespoon and work your way up depending on your taste preference.

Rice Cooking wine (second from left), I have no idea what this is used for, but it is called for in many recipes that I cook up.

The seasoning sauce (third from left) can be used for vegetables. Simply stir fry the vegetable and put a little bit of the seasoning sauce on, and continue stir frying until mixed well.

Soy sauce (fourth from left) is a staple at home. I use this almost in all dishes, including pasta. I am picky with the brand, make sure you buy light superior soy sauce, either the brand called "Cloud Plains" or "Pearl River". Other brands tend to be heavier and taste funny.

Sesame Oil (fifth from left) gives the food a sesame taste. I use this in a lot of the dishes I cook. Everything seems to taste better with sesame oil. I don't use this as a cooking oil, but as a sauce or flavoring. You only need to use a little bit of this too, approximately 1 teaspoon.

Mirin (sixth from left) is a Japanese sweet cooking oil. This is used in some Japanese dishes. The Korean Bolgogi uses mirin, and some sauces also uses this.

The chilli sauce (seventh from left) is a chilli sauce that has the consistenancy of ketchup. This is used to top something that you want spicy. It is made in Indonesia. Since one of my local asian supermarket closed recently, I am trying to find other stores that carry it.

Dashi (eighth from left) is a type of instant kelp soup stock. It gives a fishy taste and is used in food that are brothy. Dashi is usually mixed with water.

Quilt & Bitch

No comments: