Well happy thanksgiving to one and all.
So today we gave the kids a choice on thanksgiving supper and turkey is out and tonight we have Japanese chicken and gyoza dumplins below is recipe for both, So enjoy your thanksgiving
Makes 4 skewers, This takes only 5-6 minutes to cook, not including the marinating time, and can be prepped the night before.
1 raw skinned chicken breast, about 120g / 4 oz
The marinade:
2 Tbs. soy sauce
1/2 Tbs. lime juice
1/2 Tbs. xiaoxing wine (available at Chinese or general Asian grocery stores; substitute sake or sherry if you don’t have it)
About 1 tsp. grated fresh ginger
Red chili pepper flakes, to taste
A pinch of sugar (about 1/4 tsp.)
A few drops of fish sauce (optional; available at Thai or general Asian grocery stores)
oil for cooking, about 1 Tbs.
Cut the chicken breast into 4 strips lengthwise. Thread them onto skewers. The trick is to sort of fold the pieces accordion-style, and to skewer them through the folds.
Combine the marinade ingredients. Marinade the skewered chicken for at least 5 minutes, ideally about an hour. You can marinate it overnight.
You can grill the skewers, or just cook them in a frying pan.The chicken only takes a 2 to 3 minutes per side to cook.Pour in the marinade to glaze the chicken.
Gyoza Dumplings:
2 Chinese cabbage
Minced pork 400-500g
Nira ( garlic chive ) 1 bunch
Ginger 1 thumb
1 Egg
1 Table spoon of flour
Salt and pepper
*Until here is my recipe. But you can also add..
Soy sauce 2Tsp
Sugar 1Tsp
Sesame oil 2 Tsp
Sake 1 Tsp
Miso 2Tsp
1: Chop Chinese cabbages , add 1-2 Tsp salt and then leave 10min.
2: Drain all the water out from the cabbage , add chopped Nira , egg , flour , salt
and pepper.
* You can add the rest of seasoning here if you like.
3: Mix by hand until it gets sticky.
4: Wrap this in dumpling sheet.
Dipping sauce:
Soy sause 3
Lemon Juice 1
Sake 1
Vinegar 1 ( I use Japanese vinegar for Sushi rice )
Mirin 2
Put all into the pan and boil for 5min.
So today we gave the kids a choice on thanksgiving supper and turkey is out and tonight we have Japanese chicken and gyoza dumplins below is recipe for both, So enjoy your thanksgiving
Makes 4 skewers, This takes only 5-6 minutes to cook, not including the marinating time, and can be prepped the night before.
1 raw skinned chicken breast, about 120g / 4 oz
The marinade:
2 Tbs. soy sauce
1/2 Tbs. lime juice
1/2 Tbs. xiaoxing wine (available at Chinese or general Asian grocery stores; substitute sake or sherry if you don’t have it)
About 1 tsp. grated fresh ginger
Red chili pepper flakes, to taste
A pinch of sugar (about 1/4 tsp.)
A few drops of fish sauce (optional; available at Thai or general Asian grocery stores)
oil for cooking, about 1 Tbs.
Cut the chicken breast into 4 strips lengthwise. Thread them onto skewers. The trick is to sort of fold the pieces accordion-style, and to skewer them through the folds.
Combine the marinade ingredients. Marinade the skewered chicken for at least 5 minutes, ideally about an hour. You can marinate it overnight.
You can grill the skewers, or just cook them in a frying pan.The chicken only takes a 2 to 3 minutes per side to cook.Pour in the marinade to glaze the chicken.
Gyoza Dumplings:
2 Chinese cabbage
Minced pork 400-500g
Nira ( garlic chive ) 1 bunch
Ginger 1 thumb
1 Egg
1 Table spoon of flour
Salt and pepper
*Until here is my recipe. But you can also add..
Soy sauce 2Tsp
Sugar 1Tsp
Sesame oil 2 Tsp
Sake 1 Tsp
Miso 2Tsp
1: Chop Chinese cabbages , add 1-2 Tsp salt and then leave 10min.
2: Drain all the water out from the cabbage , add chopped Nira , egg , flour , salt
and pepper.
* You can add the rest of seasoning here if you like.
3: Mix by hand until it gets sticky.
4: Wrap this in dumpling sheet.
Dipping sauce:
Soy sause 3
Lemon Juice 1
Sake 1
Vinegar 1 ( I use Japanese vinegar for Sushi rice )
Mirin 2
Put all into the pan and boil for 5min.
