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Posts tagged Recipe
Italian: Chicken Marsala
Jun 11th
Since I do not have fresh parsley, I used dried parsley.
Ingredients (2 servings)
- 2 boneless skinless Chicken Breast
- 2 Tbsp Flour
- 2 Tbsp Butter
- 2 cups Mushroom (sliced)
- 3/4 cups Marsala cooking wine
- 1/4 cup Water
- 2 Tbsp Fresh Parsley
- 1/4 tsp Rosemary (optional)
Method
- Split the chicken breast into half and pound it until thin.
- Dredge lightly on both sides with flour.
- Melt butter and sauté mushrooms over medium heat until browned.
- Place mushroom in a bowl and set aside.
- Add chicken to the skillet and cook through. Remove to serving platter.
- Return mushrooms to the pan, stir in Marsala cooking wine, water, parsley and rosemary.
- Heat and pout over chicken.
Adapted from Holland House Marsala cooking wine bottle.
Japanese: Miso Soup
Jun 10th
Ingredients (2 servings)
- 2 cups of Water
- 1 teaspoon of Dashi
- 2 tablespoon of Miso Paste (white soy bean paste)
- Wakame
- 2 oz of Tofu cut into cubes
- Chopped Scallion
- 1 thinly sliced Shiitake/White Mushrooms (optional)
Method
- Prepare the Tofu and Wakame as directed on the package.
- Combine Dashi, Miso Paste, Water and Mushrooms (optional) in a pot and bring it to boil. Turn off the heat once it starts boiling.
- Add some Tofu and Wakame into a bowl, pour the hot soup into the bowl.
- Add chopped Scallion before serving.
Japanese: Teriyaki Chicken
Jun 10th
Ingredients
- 2 pieces of Boneless Skinless Chicken Thigh ( ~ 220 g / 0.5 lb )
- 1/2 cup Teriyaki Sauce
- Sesame Seed (optional)
Method
- Slice the chicken into desired sizes.
- Marinate the chicken in Teriyaki Sauce for 15 minutes.
- Cook the chicken in medium heat.
- Drizzle some sesame seed (optional).
- Serve with Japanese Rice (optional).
Japanese: Simple Teriyaki Sauce
Jun 10th
~ 1 cup of Teriyaki Sauce
Ingredients
- 1/2 cup Soy Sauce
- 1/2 cup Mirin
- 1/4 cup Sugar
Method
- Heat ingredients over the stove (low heat) until the sugar has completely dissolved.
- Keep in a bottle.
