Sweet & Sour! Teriyaki Chicken and Roasted Vegetables Salad with Dijon Vinaigrette Dressing

This is my new “BIG” Salad Recipe.

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I try to cook salad for dinner more often these days, since we are trying to eat less carbs than before. This is just simply due to our age. We just cannot eat the same amount of food as we did before. However I would still like to feel satisfied after each meal.

So I made this salad. It contains both meat and vegetables, therefore it is quite filling while being healthy.

This Teriyaki Chicken Salad technically has 2 dressings (1 sauce and 1 dressing if I wold like to be specific) – Teriyaki sauce and Dijon Vinaigrette. The sweetness of teriyaki sauce and the sourness of vinaigrette dressing totally balance each other. The roasted vegetables suck these 2 dressings in! The soft boiled egg topping (which is optional, but!) gives the salad richness. YUM YUM YUM.

BTW, please note that you do not need to buy “Teriyaki”sauce from the shop 🙂 Hope you like it.

 

Ingredients (serve for about 3)

For Chicken

300g Chicken Breast (boneless, skinless)

Salt and Black pepper for seasoning

1/2 teaspoon of Plain Flour

For Vegetables

6 big florets of Cauliflower

1 Red Capsicum

3/4 Butternut Pumpkin (or your favorite pumpkin)

1.5 tablespoons of Olive Oil for roasting

150g of Leafy Mix

Teriyaki Sauce

1.5 tablespoons of Brown Sugar

1.5 tablespoons of Soy Sauce (Japanese one)

0.5 tablespoon of Cooking Sake

Dijon Vinaigrette Dressing

2 Limes – juiced (you can replace it with 3/4 lemon)

5 teaspoons of White Vinegar

2 teaspoons of Dijon Mustard

5 teaspoons of Extra Virgin Olive Oil

Soft boiled egg for topping (optional)

3 Eggs

 

Method:

  1. Preheat oven to 200 °C.
  2. Cut chicken breast and all vegetables into bite size pieces.
  3. Place the chicken into a small bowl and season with salt and black pepper. Put it aside.
  4. Place the cauliflower and the pumpkin into a roasting tray, and the red capsicum into a different tray. Coat them with olive oil. Roast the cauliflower and the pumpkin for 30 minutes until they are cooked and caramelised. For capsicum, place the tray into the oven 10 minutes after the cauliflower/pumpkin tray. Roast it for 20 minutes.
  5. In the mean time, make teriyaki sauce and Dijon Vinaigrette dressing by mixing all ingredients. Put them aside.
  6. Make soft boiled eggs for topping. Boil water in a small pot. Place eggs into the boiling water gently. Please use cold eggs from the fridge. Cook them for 6 minutes. Remove from the pot and cool them down in cold water. Put them aside.
  7. Now make teriyaki chicken. Heat a small amount of oil (which is not included in the ingredients’list above). Sprinkle plain flour over the chicken breast and mix them well.  Place the chicken into the frying pan. Pan-fry both sides of the chicken until lightly browned. Turn up the heat to high. Add the teriyaki sauce into the pan. Keep cooking it for about 30 minutes or until the sauce becomes silky and shiny, while applying the sauce over the chicken with a spoon.
  8. Now assemble the salad. Place 1/3 leafy mix on each serving place. Arrange the roasted vegetables and the teriyaki chicken on the leafy mix nicely. Pour the remaining teriyaki sauce over the salad. Place the soft boiled egg on top. Serve it warm with the Dijon vinaigrette dressing.

 

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Homemade Chicken Ham

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This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.

Hope you enjoy!

Ingredients:

1 Chicken Breast  – about 300g,  boneless, skinless

3/4 Teaspoon of Sea Salt – about 5ml

3/4 Teaspoon of Brown Sugar – about 5ml

1/2 Teaspoon of Dried Basil

A pinch of Black Pepper

 

Method:

  1. Rub sea salt and brown sugar into the chicken breast.
  2. Sprinkle dried basil leaves and black pepper over the chicken evenly.
  3. Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
  4. Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
  5. Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
  6. Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
  7. After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
  8. It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.

Very Moist Pan-fry Chicken

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Serving: 2-3

Ingredients:

1 Chicken Breast – about 300g – skinless (Recommend to use a good quality Chicken as it is a very simple recipe which features a flavour of the Chicken)

½ Teaspoon of Sea Salt

A pinch of Black Pepper

 

Method:

  1. Sprinkle Salt and Black Pepper on both side of the Chicken Breast. Wrap it with paper towel and rest it for at least 20 minutes.
  2. Heat a frying-pan over high heat. Once the frying-pan becomes very hot, place Chicken on the pan and reduce the heat to medium.
  3. Cook it for 5 minutes and then turn. Cool the other side for 8 minutes and then turn the heat off. If you see any red raw part of the Chicken, just put the side down on the frying-pan for 20 seconds to seal it.
  4. Remove the Chicken from the pan and wrap it by alfoil immediately. Put it on the still-hot frying-pan (with heat off) and res it for 20-30 minutes.*
  5. Unwrap the alfoil and thinly slice the Chicken like slicing roast beef, then serve. **

 

Note:

*When the Chicken is removed from the flying-pan, it is ok that Chicken is not completely cooked. The Chicken will be cooked while resting in the alfoil by afterheat. This makes the Chicken most.

**When unwrap the alfoil, you will see the juice from the Chicken. His is the goodness of the Chicken! The easiest way to utilise this juice is adding into soup (if you make soup as a side dish). Otherwise you can make sauce for the Chicken by adding a little bit of Soy Sauce and Sugar

Chicken in a Bag – Tori no Tsutsumi-Yaki Miso Sauce

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Serving: 2

Ingredients

1 Chicken Breast – thinly sliced withy angle (diagonal cut surface is made)

A handful Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

¼ Onion – sliced

¼ Red Capsicum – sliced into 0.5cm lengthwise (4 slices per bag)

Miso Sauce

1.5 Tablespoon of Miso

1 Tablespoon of Soy Sauce

1 Tablespoon of Mirin

1 Tablespoon of Cooking Sake

1 clove of Garlic – minced

Method

  1. Mix all ingredients for Miso Sauce in a bowl. Put Chicken Breast in it and marinade for 15 minutes.
  1. Preheat oven to 200 degree.
  1. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Onion and Mushrooms. Place the marinade Chicken Breast on top of the vegetables evenly. Arrange Red Capsicum on top.
  1. Wrap it with the baking paper. Fold the longer edge into the middle and twist the short edge like a candy wrap.

Place them onto a baking tray and bale them for 20 minutes

Four Colour Donburi – Yonshoku Don

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Serving: 4

Ingredients

2 cups of Japanese Rice or Sushi Rice or Short Grain Rice (Please use rice cooker’s cup)

Topping 1 – Tri Soboro (Chicken Crumbles)

250g Chicken Mince

5 Spring Onions –chopped

1 Tablespoon of Sugar

2 Tablespoon of Mirin

3 Tablespoon of Soy Sauce

Topping 2 – Scrambled Egg

3 Eggs

1.5 Teaspoon of Sugar

1.5 Teaspoon of Soy Sauce

A pinch of Salt

Topping 3 – Kale no Oshitashi (Boiled and Seasoned Kale)

4-5 Branches of Kale – leaves to be chopped in a bite size and stalks to be cut into 4cm long

4 Teaspoon of Soy Sauce

1 Teaspoon of Karashi (Japanese Mustard)

Topping 4 – Ninjin no Kinpira (Sautéed & Braised Carrots)

2 Carrots – cut into 4cm long and 2mm width

1 Tablespoon of Sugar

1 Tablespoon of Mirin

2 Tablespoon of Soy Sauce

2 Tablespoon of Sesame

A little bit of Sesame Oil

Method

  1. Cook Rice as per instruction of your rice cooker.
  1. Topping 1 – Tori Soboro (Chicken Crumble). Put a small amount of oil in a frying pan and heat it with high heat. Once the pan becomes hot, put Chicken Mince in the pan and stir fry it on medium heat*. Add Sugar, Mirin and Soy Sauce. Stir fry until no liquid remains. Add Spring Onions and mix it. Place the Soboro in a plate and put aside.
  1. Topping 2 – Scrambled Egg. Crack Eggs in a small bowl. Add Sugar, Soy Sauce and a pinch of Salt n the Egg. Mix them lightly. Heat a frying pan with high heat. Once the pan becomes really hot,. Put the Egg mixture in the pan and make Scrambled Egg. Place the Egg in a plate and put aside.
  1. Topping 3 – Kale no Oshitashi. Boil water in a pot. Add stalks of Kales and cook them for 3 minutes. Add leaves of Kales and boil all together for 5 minutes or until the stalks become soft. Remove it from heat and drain water. Cool the Kales down with running water to sop cooking. Squeeze water out from Kale. Place the Kale in a bowl. Season the Kale with Soy Sauce and Karashi. Mix it well and put aside.
  1. Topping 4 – Ninjin no Kinpira. Put a small amount of oil in a frying pan and heat it with high heat. Once the pan becomes hot, put Carrot in the pan and stir fry it on medium heat. When the Carrot is just cooked, add Sugar, Mirin and Soy Sauce. Stir fry it until no liquid remains. Turn the heat off, add Sesame and Sesame Oil. Place the Carrot in a plate and put aside.
  1. Assemble Donburi. In a serving plate or bowl, place Rice in the bottom, and them place all toppings nice on top of the rice.

Note:

*Cook mince very well to remove unpleasant smell of chicken. When the mince starts browned, oil from the mince will come out. Even though it is already browned at the stage, keep cooking until the oil disappears. This helps to keep only lovely chicken flavor.

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Japanese Fried Chicken (Salt Version) – Shio Karaage

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Serving: 2

Ingredients

1 Chicken Breast – cut into 4-8 cm pieces

1 clove of Garlic – minced

1cm of Ginger –minced

2 Teaspoon of Chicken Stock Powder

½ Teaspoon of Salt

3 Teaspoon of Cooking Sake

1 Teaspoon of Sesame Oil

Oil for Deep Fry

Method

  1. Place the Chicken into a bowl. Add all other ingredients (except oil from deep fry) and combine them well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.
  1. Now we deep fry the Chicken. Bring the oil to 180 degree. To check the oil temperature, drop a piece if batter (or piece of minced Garlic in this case) in the oil. When it goes down to the middle of the oil and quickly comes up, it is the right temperature.
  1. While the oil is heating up, put flour in a bowl and add the chicken in it. Toss and coat the Chicken with flour evenly.
  1. Deep fry Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.
  1. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack of kitchen paper towel to drain oil/
  1. Serve Karaage while it is hot.

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Pianlu Style Hot Pot – Chinese Style Nabe with my adaptation

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Serving: 4

Ingredients:

Broth

30g of Dried Shiitake Mushroom

500cc of warm Water to reconstitute Dried Shiitake Mushroom

15cm x 10cm of Dried Kelp

1000cc Water

1 clove of Garlic – minced

2cm square cube of Ginger – minced

2 Tablespoon of Cooking Sake

4 Tablespoon of Sesame Oil

Meat

300g of Chicken Breast – cut into 2cm cubes

1 Tablespoon of Soy Sauce

1 Tablespoon of Cooking Sake

A Pinch of Salt

6 slices of short cut Bacon – Each Bacon to be trimmed and cut into 4

Vegetables and Tofu

1 leak – chop the hard green part off and the rest to be sliced into 1cm thick with angle

3 branches of Bok Choy – divide into a green leaf part and a harder white part

200g Pumpkin – sliced into 1cm thick

150g Bean Sprout

1 Carrot – sliced into 0.5cm thick with angle

1 Onion – sliced into 0.5cm thick

150g of Silken Tofu – cut into 16 pieces

Sauce

1 clove of Garlic – minced

2cm square cube of Ginger – minced

½ Teaspoon of Salt

2 Tablespoon of Soy Sauce

2 Tablespoon of Fish Sauce

Topping

2 Spring Onions – finely chopped

Method:

  1. Preparation for Broth. Put 1000cc of water in a Nabe Pot (or clay pot, or deep casserole pot). Place Dried Kelp in the water and soak it for about 30 minutes. At the same time, reconstitute Dried Shiitake Mushrooms in 500cc warm water by soaking for about 10 minutes, or until they become soft. Once Shiitake Mushrooms are soft, remove the stems and slice them in half. Keep the soaking liquid.
  1. Add the Shiitake’s Soaking Liquid, Garlic, Ginger, Cooking Sake and the hard green part of Leak in the pot and bring it to boil. Once the water is boiled, remove the Kelp and Leak. Reduce the heat to medium.
  1. Marinade Chicken Breast with Soy Sauce, Cooking Sake and Salt. Rest the Chicken in the fridge until it is used.
  1. Once the broth is ready, add Shiitake, Leak, a hard part of Bok Choy, Onion and 2 Tablespoon of Sesame Oil. Put a lid on and add continue cooking until the Bok Choy becomes soft.
  1. Add Pumpkin, Carrot, Chicken (with the marinade liquid) and Tofu. Put a lid on and continue cooking until Pumpkin becomes soft.
  1. Put Bean Sprout and the Bok Choy leaves on top and add 2 Tablespoon of Sesame Oil. Put a lid back on and cook for another 3-5 minutes.
  1. While it is cooking, make Sauce by mixing all ingredients of Sauce.
  1. When you eat, put a small amount of Sauce in your serving bowl first and add the Nabe’s ingredients and soup in it. I would recommend 1/3 teaspoon of Sauce to 1.5 ladle of Soup, but it is totally up to you. Start from a small amount of sauce and add more if you like. Put some chopped Spring Onions on top when you eat.

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