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Archive for the ‘Chicken’ Category

When we are used to the artificial taste of instant stock cubicalor powders in busy life, our tongues are less likely to demand in every details.

Farfalle Pasta in Chicken Soup Close-UP

Farfalle Pasta in Chicken Soup Close-UP

When I have time to spend for better food life, my tongue starts to require a lot of picky sensitive demands.

Farfalle Pasta in Chicken Soup

Farfalle Pasta in Chicken Soup

On the other day, the simple pasta in home made chicken stock satisfied my tongue, in addition to the Japanese cream puff with delicate ratios of use of selected fresh ingredients – vanilla beans, fresh cream, sensitive portion of sugar, handmade custard cream with sensitive portion of butter, sugar and other ingredients, we have at last been able to buy in London since a couple years ago.

Beard Papa Cream Puff Choux Bun

Beard Papa Cream Puff Choux Bun

I think tasters and decision makers of supermarkets in the UK need even more food sophistication business trips to other countries in the world. However, I admire the fantastic improvement of taste of food sold in supermarkets in the UK over the past a couple of years.

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Fried Chicken Wiings in Soy Vinegar Sauce

Fried Chicken Wings in Soy Vinegar Sauce

I tried cooking chicken wings today. I bought 10 chicken wings in a packet for £1.44 last month, as part of the basic budget ranges introduced in large supermarkets in the UK since the recession has started to deepen last Autumn.

Fried Chicken Wings in Soy Vinegar Sauce Close-Up

Fried Chicken Wings in Soy Vinegar Sauce Close-Up

If the basic budget range food is cooked with strong flavour seasonings, we can cook the dishes delicious. In case they are contaminated, I would like to avoid having those every time, but the budget ranges are good deals in the middle of the recession.

Ingredients of Fried Chicken Wings in Soy Vinegar Sauce

Ingredients of Fried Chicken Wings in Soy Vinegar Sauce

Ingredients of fried chicken wings in soy vinegar sauce for 5 chicken wings :

  • 5 chicken wings – soaked in 1 table spoon of sake for 10 minutes before frying
  • some vegetables of your choice
  • sesame seeds for final topping if preferred 
  • some oil for shallow frying
  • 3 table spoons of soy sauce
  • 2 table spoons of sugar
  • 1 table spoon of vinegar

Wipe excess sake around the chicken wings and fry them in medium heat to make golden brown burnings for a couple of minutes.

Start making the sauce in another large frying pan, mixing the soy sauce, sugar and vinegar in medium heat for about 5 minutes and turn off the heat for a while.

Chicken Wings in Shallow Frying

Chicken Wings in Shallow Frying

Turn around the chicken and continue to fry until it burns in golden brown.

Reduce to the low heat of the chicken and put a lid on, cook for another 3 to 5  minutes until the chicken is cooked.

Fried Chicken Wings and Vegetables Soaked in Soy Vinegar

Fried Chicken Wings and Vegetables Soaked in Soy Vinegar

Re-heat the sauce and add fried chicken in it and saute lightly, as sauteing vegetables in high heat in the same pan as the chicken had been fried, then add the vegetables in the sauce and mix a little.

I used bean sprouts I found from a Japanese shop on the other day as it seemed bleach free – the tails of the sprouts had become in browning colour. I can not really buy bean sprouts from large supermarkets in the UK nowadays. Bean sprouts once I bought from one of the supermarkets stayed fresh in white colour for more than 3 weeks! It usually starts to go off a couple of days after they are bought and kept in home fridges.

Dish up on plates and enjoy. The vinegar with adequate amount of sugar makes fresh flavour of the sauce, as opposed to the gorgeous image of glazed appearance.

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I have cooked Taro potatoes soup with the chicken broth I have made recently.

Taro Potato Soup

Taro Potato Soup

This is simple and apparently I did not need to add extra ingredients to enhance the flavour.

I just used the basic ingredients for soup – butter, onion, white wine, taro potatoes, chicken stock, milk, salt and pepper.

I should every time use home made chicken broth rather than instant chicken cubes or powders. The taste is much better as well as it is better for health.

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With the chicken broth leftover, I boiled pumpkin, potatoes and an egg, then mushed to make croquettes tonight.

As the mixture was rather with liquid, it was a little difficult to form the croquette shape. However, the taste was all right as I boiled the vegetables in the chicken stock.

Pumpkin Potato Croquettes

Pumpkin Potato Croquettes

With fried fish, people in Sicily sometimes eat pesto with tomatoes like below. Today we used fried vegetables instead.

Sicilian Pesto Spaghetti

Sicilian Pesto Spaghetti

Additions to Genovese pesto to make Sicilian pesto are roasted almonds instead of pine kernels in Genovese, and tomatoes. The sauce has more liquid from tomatoes and even spaghetti boiling juice is a little added to the sauce as well.

As the ingredients – extra virgin olive oil, raw garlic cloves, basil leaves, grated Parmesan cheese, chili are crushed in a mortar and freshly roasted almonds are added, then aromatic scents are coming up. Then squeezed tomatoes and spaghetti juice are added to complete the sauce.

Good ripen tomatoes and spicy garlic are the key of the sauce. Except for summer season in the UK, we tend to have less ripen tomatoes like the above, so it is best to wait until you can get ripen rich tomatoes in summer.

Be careful as the garlic is raw, the smell of the mouth from other people who have not eaten garlic at the dinner or lunch can smell of very strong garlic.

 

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I made potato and sweet corn soup with chicken tonight, using the chicken broth left over.

Chicken, Potato and Sweet Corn Soup

Chicken, Potato and Sweet Corn Soup

With the homemade chicken broth, it was delicious and had better taste than the cauliflower soup I made yesterday.

I would like to try with better chicken next time and compare them.

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I have tried the warm cauliflower and milk soup I tasted in the Crown restaurant in Celtic Manor Resort last month.

I used butter, onions, cauliflower, potatoes, white wine, milk, the chicken broth I made yesterday and salt & pepper. The taste was OK but it seems natural sweet taste was missing.

I wonder if I should have put more potatos, the wine flavour was not good for the soup or the chicken broth needs to be seasoned with or cooked with different proportion of ingredients for the soup?

Well, I may need to find out in trial and error for the next few days as I still have some more chicken stock left.

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I cooked chicken broth for the dinner tonight.

In the UK and probably in many other countries, whole chickens are easily found in supermarkets. In Japan, it may be difficult to find whole chickens, though.

So it is good that I can cook home made chicken soup in the UK, however, adequate level of chickens with good level of flavour and taste could cost £10 to £20 per chicken, I suppose.

I expect that average level producers of food in the UK should aware of global standard of food as well and improve their products by learning from other countries.

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