Okazu Marathon 3 – Chicken Variety

No.97
Chicken Variety

 

Hello bento friends! Okazu Marathon Day 3 is all about chicken.  I was in a debate between a beef dish or a chicken dish for this post but I realized I had so many delicious chicken recipes for bento okazu and I picked 4 of them this morning to cook and here they are! From top left, Chicken cooked in tomato and basil sauce, top right is Stir Fried chicken with cashew nuts and vegetables, down left Fried chicken with lemon sauce (I think you will like this sauce) and down right is Steamed chicken salad.  I wanted to cook chicken by different cooking methods, namely cooking in broth (煮る in Japanese), sautéed (炒める), deep-fried (揚げる)and steamed(蒸す).  Really chicken is a multi-purpose ingredient for cooking and I think it is so suitable to be our bento okazu.  Please enjoy the recipes!  (PS… There is another cooking method called “to bake in the oven” and I do have many good recipes for baking chicken  but I did not include them in this post. I hope I will get a chance to give you the baking recipe one day on a different occasion)

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Variation 1 *煮る  Chicken cooked in tomato and basil sauce for bentoChicken breast fillet    130g
Onion                            20g, minced
Garlic                          1/2 clove, minced
Canned tomato            100g
Fresh basil leaves          3-4
White cooking wine      30 cc
Chicken consome cube   1/4
Olive oil                        1 table spoon
A pinch of salt, pepper, dry oregano


Cut the chicken breast fillet into small pieces. Sprinkle some salt and pepper. Leave it for 5 minutes. Heat 1 table spoon of olive oil in a pan, add garlic and lightly sautee. After the aroma from the garlic has come out and before garlic gets burnt, take them out of the oil. Add onion in the pan and sautee. Add the chicken and sautee together with onion for 5 minutes over medium-high heat. When the onion has become transparent and the color of the chicken has changed, add wine and put a lid on and let it cook for 5 minutes over medium heat. Add canned tomato, dry oregano, chicken consome cube and fresh basil leaves and let it simmer for 10 minutes. Add salt, pepper to taste. If you like to add a little bit of sugar (1 tea spoon or so), add it here. 

 

 

Variation 2*炒める Stir fried chicken with cashew nuts and vegetables for bento

Chicken breast fillet   130g
Sake           1 table spoon
Salt             1/3 tea spoon

Cashew nuts (not salted)      10
Onion              20g
Orange paprika      15g
Green onion          1/2
Corn starch         1.5 table spoons
Oyster sauce, sesame oil, sake, honey
Oil for deep frying cashew nuts

Cut the chicken fillet in small pieces (1.5cm x 1.5cm) and put in a bowl. Add 1 table spoon of sake and 1/3 tea spoon salt. Leave it for 5 minutes.

Cut onion and orange paprika into small bite size. Heat 100cc vegetable oil in a deep saucepan. Bring it to a boil and add cashew nuts in the pan. Stir constantly for 30 seconds or until the nuts are golden brown. (Be careful, they get burnt very fast)  Take them out of the oil and let them rest on a kitchen paper to drain.

Heat 1 table spoon of sesame oil in a fry pan. Coat the chicken with corn starch and add to the fry pan. Sautee the chicken for 5 minutes.  Add onion and orange paprika and sautee all together for 5 minutes.
Mix 1/2 table spoon of oyster sauce,  1/2 table spoon of sake and 1 tea spoon of honey in a cup.

Pour it over the chicken and vegetable, bring the heat to high for 30 seconds and voila!

 

Variety 3*揚げる Fried chicken with sweet lemon sauce Chicken breast fillet    130g

Lemon juice                1/2 tea spoon
salt and pepper
Corn starch                  2 table spoons
Oil for deep frying

Sweet Lemon Sauce
Lemon juice              2 table spoons
Ketchup                    1 table spoon
Sugar                        1 tea spoon

  Sesame Oil               1 tea spoon

Sake                          1/2 table spoon
Salt                            1/4 tea spoon

Cut the chicken fillet in strips. Sprinkle salt and pepper and 1/2 tea spoon of lemon juice on the chicken and leave for 10 minutes. Coat with corn starch and deep fry in hot oil until brown.
Mix all the ingredients of the sauce and pour over the hot chicken. Let it cool. The sauce goes into the chichen meat and it is very lovery okazu for bento!

Variety 4*蒸す  Steamed chicken salad

Chicken breast fillet     130g
Salt    1/2 tea spoon
Sake  1 tea spoon
Cucumber                      1/4

Okra    2
Black sesame seeds
Sushi vinegar      1 table spoon
Soy Sauce           1/2 table spoon
Fresh ginger, minced     as much as you like 
 
Rinse the chicken fillet and dry with kitchen paper. Sprinkle 1/2 tea spoon of salt and 1 tea spoon of sake on the chicken and give a good massage 🙂  Leave for 10 minutes.  Cut cucumber into thin julienne. Toss them in a bowl of ice water to make them crisp.  Boil water in a small pan, add a pinch of salt and boil 2 okra in it for 2 minutes. Take them out in ice water to cool. 
 
I used a silicon steamer and steamed in my microwave oven. If you don’t have a silicon steamer, place a steamer basket in a pan and fill water until it reaches to the bottom of the steamer basket. Bring the water to boil and place the chicken in the basket and steam for 10 minutes. Cool. Cut the chicken into thin julienne. 
 
Cut Okra into thin slices, mix with cucumber and add shredded chicken. Mix 1 table spoon of sushi vinegar, 1/2 table spoon of soy sauce and minced fresh ginger in a cup and pour it over the chicken and the vegetables. Chill it well in your fridge before serving. Sprinkle some black sesame seeds. Bon Appetite!
 

I hope you will try these recipes for your bento!
Bon Appetite!
xxxxx Rie

 


 

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