Chicken & Green Onion Buckwheat Noodle

Serves 2

Ingredients:

2 pcs Skiness Boneless Chicken Thigh
1 bunch Green Onion
200 gram Dried Buckwheat Noodle
1 teaspoon Chicken Powder
300 ml Water (for chicken soup)
600 ml Water (for boiling noodles)
2 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Shichimi Spice Powder

Method:

1. Slice the chicken into strips. Marinade it with chicken powder for 15 minutes.
2. Cut the green onion into 1.5" length.
3. Put the chicken and water in a saucepan and bring to simmer. Add soy sauce, brown sugar and green onion and simmer until the green onion turns soft.
4. Meanwhile, bring a large pot of water to boil. Add the buckwheat noodles and cook according to the directions on the package. Drain well then transfer it to the serving bowls.
5. Ladle the chicken, green onion and soup over the buckwheat noodles. Garnish with Shichimi spice powder. Serve hot.

Curry Chicken with Broccoli, Carrot, Potato, Onion and Baby Sweet Corn

Serve 4-6

Ingredients:

2 pcs Boneless Chicken Thigh
1 pc Broccoli
1 pc Carrot
1 pc Potato
1 pc Onion
1 pack Baby Corn
2 cans Curry with Coconut Milk Paste (small)
1 teaspoon Chicken Powder
1 tablespoon Oil
Ground Black Pepper

Method:

1. Cut all the ingredients into bite sized pieces.
2. Marinade the chicken with chicken powder for 20 minutes.
3. Heat the oil in the wok, stir fry the chicken until 80% done. Transfer it to a plate. Set aside.
4. Add all the vergetables into the wok, add curry paste and cook for 10 minutes.
5. Return the chicken into the wok with the vegetables, add a dash of black pepper and cook for 3 more minutes. Done.

My Bento # 4 - Soy Sauce Chicken, Leek & Green Bell Pepper

Cooked Rice top with Shredded Nori

Serve 1

1 bowl of Cooked Rice
2 tablespoon of Shredded Nori (the one I use is Korean )

Stir fried Green Bell Pepper

Serve 1

1/2 Green Bell Pepper
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the green bell pepper. Remove the stem and seeds. Cut it into 4 parts then julienne.
2. Heat the pan with oil, stir fry the green bell pepper, sprinkle chicken powder evenly on top, stir fry it until fregrant.





Stir fry Leek

Serve 1

1/3 Leek (only use the White part)
1/2 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the leek. Cut it into 1 1/2" length.
2. Heat the pan with oil, stir fry the leek with sprinkle the chicken powder until soften.

Soy Sauce Chicken

Serve 1

1/3 Boneless Chicken Thigh
1/2 teaspoonOil

  Marinade:
  2 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Brown Sugar

1. Wash and dry the chicken thigh. Cut it into bite sized pieces. Marinade it overnight.
2. Heat the pan with oil, cook each side of the chicken for 5 minutes until done.

Garnish with a small red chilli pepper slices

Stir fried Chicken with Chive Flowers 炒韭菜花雞球

Serve 4 persons

Ingredients:

2 pcs Big boneless Chicken Thigh
750 gram Chive Flowers
2 pcs Small Red Chilli Peppers

Marinade:

2 tablespoom Soy Sauce
2 tablespoon Mirin
2 tablespoon Sake

Thickening:

1 teaspoon Corn Starch
1 tablespoon Water

Method:

1. Wash the chicken then dry it. Cut it into bite sized pieces and marinade for 20 minutes. Set aside.
2. Wash the chive flowers then trim-off its head. Then cut into 1" long pieces.
3. Slice the red chilli peppers.
4. Heat the wok, stir fry the chicken (with marinade juice) until 90% fully cooked. Add the chive flowers and red chilli peppers and keep stir frying until smells the fregrance from the chive flowers. Add thickening and stir frying for 30 seconds then serve.


四人用


材料:

大無骨雞肶2隻
韭菜花750克
細紅辣椒2隻

醃料:

醬油2湯匙
味醂2湯匙
清酒2湯匙

芡汁:

粟粉1茶匙
水1湯匙

做法:

1. 雞肶洗淨後抹乾, 切丁, 然後醃20分鐘, 備用.
2. 洗淨韭菜花, 去掉花蕊, 然後切成1"長度.
3. 紅辣椒切片.
4. 燒熱穫, 炒雞丁(連醃料)至九成熟, 加韭菜花和紅辣椒炒至聞到韭菜花香味, 然後加茨汁再炒多30秒, 即成.

Chive Flowers 韭菜花

Oyakodon 日式親子丼

Oyakodon

Ingredients:

1 pc Boneless chicken thigh
1/2 pc Onion
2 pcs Egg
2 stalks of Chinese parsley
1 bowl Hot steamed rice

Stock:

40 ml Water
1 teaspoon Hondashi
1 tablespoon Soy sauce
1/2 tablespoon Sake
1/2 tablespoon Sugar
1/2 tablespoon Mirin

Method:

1. Mix the stock well in advance. Set aside.
2. Cut the chicken thigh into 1" pieces.
3. Slice the onion into quarter inch slices.
4. Cut the Chinese parsley into 1" pieces.
5. Whisk the eggs lightly. Do not over whisk, in order to keep its silky texture.
6. Pour the stock into the frying pan. Heat the pan, add the onion evenly and cook for 2 minutes until the stock is boiling.
7. Add chicken and cook until done. Then, pour 2/3 egg mixture evenly into the pan. Cover with a lid and simmer for 10 seconds.
8. Remove the lid, then pour the rest of egg mixture evenly in the pan again. Sprinkle the Chinese parsley evenly on top. Turn off the heat. Lid on and simmer for another 10 seconds.
9. Put the hot steamed rice into a bowl. Then place the chicken egg mixture on top of it. Serve.


日式親子丼

材料:

去骨雞肶1隻
洋葱半個
雞蛋2隻
芫茜2棵
熱飯1碗

汁:

水40毫升
烹大師海鮮素1茶匙
醬油1湯匙
清酒1/2湯匙
糖1/2湯匙
味醂1/2湯匙

做法:

1. 先將汁料拌勻, 待用
2. 鷄肶切1"厚
3. 洋葱切粗絲
4. 芫茜切1"長
5. 雞蛋輕拂, 不要用太大力拂
6. 將汁料倒在煎pan內. 開火後平均放下洋葱, 煮2分鐘至滾起
7. 下鷄肶煮至熟透後, 平均倒入2/3蛋液落煎pan, 加蓋焗10秒
8. 揭蓋, 將餘下之蛋液平均放落煎pan, 灑下芫茜, 熄火, 加蓋再焗10秒
9. 將熱飯盛上碗中, 然後將煎pan內的餡料舖上飯面, 即成

鮮冬菇雞肶麵 Chicken Thigh with Shiitake Mushroom Noodles

材料:

雞肶1隻
鮮冬菇4隻
四季豆12條
葱1條
拉麵1個

湯:

水600毫升
烹大師海鮮素 1 1/2茶匙
Mizkan濃縮鏗魚汁2湯匙

醃料:

醬油1湯匙
雞粉少許
胡椒粉少許

做法:

1. 先醃雞肶20分鐘, 然後開大火隔水蒸20分鐘至全熟, 待用
2. 鮮冬菇洗淨, 瀝水, 待用
3. 四季豆洗淨, 切半, 待用
4. 葱洗淨後用葱絲刀切成葱絲, 待用
5. 湯煲滾後, 放入鮮冬菇及四季豆煮3分鐘, 撈起, 待用
6. 將拉麵放入湯內煮3分鐘, 撈起並放入碗中
7. 將雞肶、鮮冬菇、四季豆及葱放上麵上, 加入熱湯, 即成

Ingredients:

1 pc Chicken thigh
4 pcs Shitake mushroom
12 pcs French peas
1 stalk Green onion
1 pc Ramen noodles

Soup:

600ml Water
1 1/2 teaspoon Hondashi
2 tablespoon Mizkan Katsuo Tsuyu

Marinade:

1 tablespoon Soy sauce
A pinch of Chicken powder
A pinch of Ground white pepper

Method:

1. Marinade the chicken thigh for 20 minutes. Then steam over high heat for 20 minutes until done. Set aside.
2. Remove the stem. Rinse and drain the shitake mushroom. Set aside.
3. Rinse the French peas then cut into half. Set aside.
4. Use a green onion slicer to shred the green onion. Set aside.
5. Bring the soup to boil, add shitake mushroom and French peas into the pot and cook for 3 minutes. Take them out and set aside.
6. Cook ramen noodles into the soup for 3 minutes. Then transfer it to the bowl.
7. Put the chicken thigh, shitake mushroom, French peas and green onion on the top of ramen noodles. Add with hot soup then serve.

烹大師海鮮素 Hondashi

Mizkan濃縮鏗魚汁 Mizkan Katsuo Tsuyu

葱絲刀 Green onion slicer