Chicken Teriyaki

serves 4

Ingredients:

Chicken:

* 1 tablespoon olive oil
* 600g chicken breast
* 500g broccoli
* 2 garlic cloves
* 3 large carrots
* Chili flakes, to taste
* 500g rice or noodles.

Teriyaki Sauce:

* 2 tablespoons ginger, minced
* ⅓ cup soy sauce
* ⅓ cup water
* 4 tablespoons corn starch
* ¼ cup honey

Preparation:

Peel the ginger and mince it, then combine in a sauce pan with the rest of the ingredients for the teriyaki sauce. Heat the sauce up on medium heat, Stirring occasionally for about 5 minutes, until the sauce has thickened. Set aside.

Meanwhile cut the chicken in cubes, the carrot in slices and the broccoli in florets. Peel the garlic and mince, or finely cut it. Cook or steam the broccoli until they soften a bit, they still need to be crunchy! Set aside. Start boiling the noodles or rice.

Heat a large sauté pan over high heat. Add the olive oil, then add the chicken in a single layer. Fry it undisturbed, for about 3 minutes or until brown, then flip and fry the other side until browned.
Add the garlic, carrots and teriyaki sauce, and let simmer for 5 minutes. Now add the steamed/boiled broccoli to the cooked chicken and sauce. Sprinkle with chili flakes if you like it spicy and mix.
Lower the heat and wait until the rice or noodles are done, if they aren't already.
Serve with rice or noodles.

I hope you like this recipe and hopefully until soon.

Mike & Leda

Surimi crab salad

serves 4 - 6

Ingredients:

* 10 Surimi sticks

* 1 small can of corn
* 1/4 cucumber
* 200g carrots, julienne cut

* 1 iceberg lettuce 

* 4 spoons cocktail sauce
* 2 spoons lemon juice
* 1 spoon vinegar

* 2 teaspoons dill

Preparations:

Here is a salad I prepared for new year's eve.
I guessed the recipe from my favourite restaurant, and altered it a bit to my liking.

Rinse the cucumber and lettuce and cut in parts to your liking. Pour the water out of the can of corn.

Cut the surimi sticks in strips, or how you prefer.
Mix the lettuce, carrot, cucumber corn and 6 surimi sticks in a salad bow. Make a dressing out of the cocktail sauce, lemon juice, vinegar and dill, and pour over the salad.
Serve with the leftover surimi on top.

I hope you enjoy and hopefully until soon!

Yours truly,

Mike

Japanese curry and chicken katsu

serves 2

Ingredients:

* 1 cup of rice

* 200 g chicken breast 

* 1 large carrot

* 3 small red onions

* 5 garlic cloves

* 1 egg

* 4 spoons of flour

* 2 spoons of panko breadcrumbs

* Salt to taste

* Pepper to taste

* 600ml chicken stock 

* 1 spoon of curry powder

* 1 teaspoon of garam massala

* 1 bayleaf

* 1 spoon of honey

* 6 teaspoons of soy sauce
* 1 teaspoon ketchup

* 1 teaspoon Worcester sauce

* 25g butter

Preparation:

Prepare the chicken stock if you need to. I used 1 stock cube and boiled water.

Cut the onion in halves and finely cut the garlic. Cut the carrot in half and cut in 0,5 cm slices.

Heat up a saute pan with oil and stir fry the onion and garlic until soft. Meanwhile add the butter and stir until dissolved. Add the carrot and turn the heat to low. Cook for about 10 minutes.

Now add 2 spoons of flour and the curry powder. Mix well and cook for one minute. Now gradually stir in the chicken stock until everything is combined. Stir well and add the honey, the bay leaf and 5 teaspoons of soy sauce. Mix well and close the lid. Let it boil for about 20 minutes.

After 10 minutes you can cook the rice

Meanwhile we're going to work on the chicken. Clean the chicken breast and cut in halves. Seperate the eggyolk from the protein and beat up the protein with a whisk until stiff. Add the eggyolk and beat until mixed. Prepare two plates, one with the rest of the flour, and one with the breadcrumbs.

Heat up a skillet with enough oil to fry the chicken with. Turn to medium heat.

Cover the chicken with salt and peper to taste on both sides. Now place the chicken in the flour, cover both sides, then dip in the egg, make sure to cover both sides as well and finally dip them in the breadcrumbs, also covering both sides. The skillet should be hot by now. Place the chicken in the skillet and stir fry both sides until brown.

For the sauce, mix the ketchup with the Worcester sauce and the soy, adding pepper to taste and mix well.

Place the chicken on the plate, cut in small pieces, add the red sauce.
Add the rice, and the curry and you got yourself a fabulous dish!
I hope you like the recipe, and I hope to see you soon again.

Yours truly,

Mike