Chicken Fried Rice

Another option to use the chicken from my earlier post.

Ingredients
Chicken - I only had about 1/2-3/4 left but you can use more if you like
Chopped vegetables - I used about 1/3 cup broccoli, shredded carrots, spouts, 1/3 cup mushrooms, 1/3 cup onions
2 servings of rice
Marinade: 1 TB soy sauce, 1/2 TB guk kan jang (soy sauce for soups), 1 TB sesame oil, 1 TB minced garlic, dash of pepper

I took out the rest of the chicken (from my earlier post) and vegetables.

I decided to use my stainless steel wok.  I have the all clad one - I learned that you have to let it heat up for like 3 minutes.  If you start to cook too quickly the pan will turn brown - so let it heat up and then cook!

I started with the broccoli, carrots and onions

I decided to cook some salmon to eat with the rice (optional).  I learned the trick is to just leave it on the stove and don't touch it! I cooked about 1 pound - 8 minutes on each side eventually

Make sure to watch your wok and keep mixing so nothing burns - I had mine on medium heat.  Then put together the marinade ingredients

I have a lot of rice just frozen for every day use! I de frosted it while waiting for the rest to cook

Once the onions start to turn a little brown and the vegetables are about 75% cooked, add the rest

The sprouts

Chicken and mushrooms

Mix it around

Cook for about 2 minutes then add your rice

Stir for about a minute. Then add the marinade

Mix around

Mix around for another 3-4 minutes.  Taste it to see if you like it - I made mine more on the "light" side - so add more soy sauce if you want more flavor

Then plate and enjoy

We only plate a little at a time otherwise we eat really fast ha.  On a side note, this sauce from Whole Foods is DELISH with salmon!

Yaki Soba (Chicken)

Ingredients
Chicken (see previous post) - or you can use regular chicken and just boil it to make it soft
Udon noodles
Chopped vegetables (Depending on how much you are making - I made it a 1:1 ratio of noodles to vegetables)
Marinade: 1/4 cup soy sauce, 1.5 tablespoon sugar, 1/4 cup rice wine/mirin, 1/2 tablespoon minced ginger
1 tablespoon minced garlic
Udon noodles (you can use the ones for yaki soba or ramen or rice instead too)

You can use whatever vegetables you want - I used what I had it my fridge - broccoli, carrots, mushrooms, sprouts, onions

I had some onions already chopped up from the other day.  Took out the chicken as well (from my last post).  I had the marinade in one container

I used this brand of Japanese udon noodles.  I used two of them for this dinner!  I got the water boiling and started too cook the noodles.  Read the package - mine said to cook it 10 minutes, but I only cooked it 8 minutes.... just cook it about 75-80% done so it doesn't get overcooked when you cook it later with the vegetables

Meanwhile on the burner I heated it up my wok and added the minced garlic

Once it starts to sizzle, add the onions, broccoli and carrots to cook

Once it's about 75% done add the mushrooms

Keep a watch on your udon!

Add the mushrooms and spouts (ie vegetables that don't take as long to cook)

Noodles should be ready by soon - drain and wash under cold water

Add to the pot

Add the sauce

Mix it around and cook it for about 1-2 more minutes

Plate and serve!

And of course it's extra yummy with kimchee =)

Chicken

1 cornish hen
1 peeled onion
1 peeled ginger
8-10 pieces of garlic

This is just a one off recipe for chicken - you can use the finished product in many dishes.  I used it to make yaki soba but you can also use it for chicken soup, kal guk soo, fried rice etc

I had the cornish hen frozen so I unfroze it first.  Make sure to wash it out

I decided to use my rice/pressure cooker since I was using it for yaki udon.  If I were making a broth I'd probably use the stove and cook it for about 4-5 hours to make the nice chicken broth!

I added the onion and chicken to the rice cooker

I have this rice cooker and I have to say - it is one of my favorite purchases ever.  it is pricey for a rice cooker, but it makes the rice SO soft and yummy and keeps it twice as long as my other (regular, non pressure) cooker.  Also makes things like kal bi jeem etc!

http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8809248840070

Ok back to the chicken!  Add the peeled ginger and garlic

Now if you are using the stove because you don't have a pressure cooker, put all this in your pot and fill with water to cover everything.  Cook on low heat for about 5-6 hours.  

My rice cooker had a steam setting - but it defaults to about 25 minutes.  I did this twice. And then afterwards this is how the chicken looked! All soft!

Throw the vegetables out.  I washed the chicken and then broke it apart - I separated out the bones and threw away the dark meat (my preference)

I saved the meat in a container to use the next day.  I saved the bones in case I wanted to make chicken broth later too

Soy Sauce Cornish Hen

Not sure what to call this........

1 cornish hen
3/4 cup soy sauce
1 TB sesame oil
8-10 cloves of garlic
1 TB minced garlic
8-10 roasted, peeled chesnuts
1/2 tablespoon brown sugar
Rice for stuffing (optional)
Dash of pepper

I decided to put "jak kok" bap in there instead of white rice - so I started to cook that.  Or you can soak sweet rice to use the next day (in which case you should cook it first before you start to cook the chicken)

I mixed together the soy sauce, minced garlic, sugar (put more if you like it sweeter, i put less in on purpose for health vs taste) and sesame oil and pepper in a bowl

Put the sauce to the side.  

I washed the cornish hen - inside and out. I bought it from the market with everything in the inside already out. One time I bought it with the "insides" still in there - yuck! I hate that feeling of having to clean it out, but it's all personal preference =)

Then I stuffed it with the garlic cloves

Then I put it in a bag and poured the sauce from above inside of the bag

Wrap it up - I left it in overnight

The next day - pre heat the oven at 375

I washed the chestnuts next and cut small "x" in them so it's easier to peel them later.  Or you can buy it from the market in jars already cooked which makes it easier!

Put it on a pan with foil and cook at 375 for about 20 minutes.  You should start to see the edges around the "x" peel up

You have to peel them all - set aside (or if you bought the ones from the store, take them out!)

Take out the chicken from last night and put the chestnuts inside with the garlic.  Add the rice from the other day (optional) then tie the legs together

Then put the chicken in the oven cook for about 45-60 minutes

Ignore the thing on the bottom (I was making something else at the same time ha).  If you like the skin crispy leave it in a bit longer.

I forgot to take a picture at the end!