Category — Chicken Recipes

This summer we went to a barbecue that had some really tasty grilled chicken. I’ve been meaning to try and recreate this given the hints I received from the cook.

First I grated a chunk of daikon (size of a small fist), a bit of ginger (about an inch worth), and a clove of garlic.
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I must go shopping for produce on the wrong days because almost every time I’m at the market all the veggies look so sad.

Every time except for last Wednesday that is. That day I found the most perfect bunches of baby bok choy I’ve ever seen. No nasty holes from bugs or wilty looking leaves, it was my lucky day!

I threw together this simple recipe to make use of my find. It was very tasty over some brown rice!

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We’ve been eating way too much rice, pasta, and bread lately. Fried rice, rolls, chow mein - the list goes on and on. So for dinner the other night we stuck to white meat chicken over some cucumbers and lettuce.

I didn’t even bother to use dressing hoping to eliminate any extra calories/fat from our meal. Luckily, the chicken had more than enough taste to keep me happy.

All I did was marinate the chicken (10 to 15 min.) in the mixture below and cooked it in a nonstick skillet. I was going to broil it in the oven but it was way too hot that night to be heating up the whole oven for a couple pieces of chicken.

MARINADE
1/4 cup miso paste
3 tablespoons soy sauce
1/4 cup sake
1 tablespoon sugar

In the mood for a mincing marathon? Well it’s not actually that bad, it’s more of a mincing 10K. The hardest part of this recipe is mincing the chicken and removing all of the little straggly pieces of fat stuck to the meat. If you’re kind of anal about it like me, this may take a little while.
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Have you ever had to wash pieces of cooked fish in the sink? No? Didn’t think so. Sad to say, I was once put into the situation where I had to do just this.

Back when I was in high school, I tried out this black bean garlic sauce for the first time. What I wanted to do was recreate my favorite fish with black bean sauce order that I would get at the Chinese restaurants. My stream of thought went: I love fish with black bean sauce — I love black bean sauce — You can’t ever have enough black bean sauce in a dish — More black bean sauce!!
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When we went to visit a sake brewery/museum in Japan, we were given these sake samples to take home (or to the hotel) and try. I had never seen sake packaged this way - in a little paper cup with foil lid. Although it isn’t as secure as a glass bottle, it easily made its way back to Hawaii and into this recipe.
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This recipe for balsamic vinegar chicken is for those that like chicken adobo, salt and vinegar chips, and ponzu sauce. It’s one of my personal favorites, as far as simple chicken recipes go.
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