COCO's Oriental Kitchen Chicken

Welcome to COCO's Kitchen!

Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.

And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.

What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.

Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...

COCO's Coconut Miso Cream Chicken
2015.11.07

Miso, soy bean paste, with coconut milk?
Well, I say, "why not?". It's a real fusion!

Before you try any of the recipes posted in this blog site, please click here and read the introduction.

8 - 9 ounce chicken thigh
Salt and pepper to season
Adequate amount of all purpose flour
Cooking oil
Asparagus
Chili powder

■For sauce
100 cc coconut milk
2 tsp miso paste
1/3 tsp sugar

Remove excess fat from the chicken, cut in to 2 inch pieces, season lightly with a little amount of salt and pepper. Combine the sauce ingredients and mix well. Cook the asparagus in boiling water.

1. Coat the chicken with all purpose flour. Shake the excess flour off. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat. Turn occasionally and cook throughly

2. Add sauce mixture and cook with low heat, occasionally pouring sauce over chicken. Cook until the sauce is thick(DO NOT BURN!). Add asparagus and coat it with the sauce.

3. Arrange on a plate, garnish with chili powder if desired. Bon appetit!

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Asian Cold Chiken Salad
2011.07.27

Chicken with Thai sweet and chili sauce is one of my favorite Ethnic dish.
I arranged it with Japanese Miso Past, and it is not bad at all!

< Ingredients >
1 block Chicken Breast
1 tablespoon Sake
1/4 teaspoon salt

Sauce
1 tablespoon Light (or white) Miso
1 teaspoon finely-grated garlic
1 teaspoon sesame oil
2 teaspoon Thai sweet and chili sauce
1 teaspoon nampla

< Directions >
1. Remove skin and excess fat from chicken. season with Sake and salt.
Cover and heat it in a microwave oven for five minutes. Brig cold. Put 2 - 3 teaspoon of the juice.

2. Combine all the ingredients of sauce above. Add the Chicken juice and stir well.

3. Cut the chicken and your choice of fresh vegetable place in a serving dish. Pour the sauce over.

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Topic : Cooking／
Genre : Gourmet／
tag : Japanese Asian Ethnic Recipe Cooking Non-dairy Miso／
Chicken／
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Pan Fried "Slightly Asian" Rosemary Chicken
2010.11.06

I love this soy sauce - red wine marinade sauce.
It makes your meat amazingly tender!
To see another recipe with the same marinade, Pork Shoulder with Red Wine - Soy Sauce, click here .

Before you try any of the recipes posted in this blog site, please click here and read the introduction.

< Ingredients >
10 ounce Chicken thigh
2 tbs Red wine
2 tbs Soy sauce
3 - 4 fresh Rosemary stem
1 Garlic clove,crushed
4 3 tbs Fresh cream
Your choice of grilled vegetables

< Preparation >
Cut the chicken into 2 inch pieces.
Combine the liquid ingredients and herbs in a zip-lock bag, marinade the chicken in the mixture for more than 15 minutes.

< Directions >
1. Remove the chicken from the marinade. Drain the sauce. Heat olive oil in a non-stick frying pan, place the meat, skin down, and cook over medium high heat till the skin browns.
2. Turn the chicken over, add the remaining of the marinade sauce. Cover and cook over medium low heat till the chicken is done.
3. Turn the heat off, put the chicken aside and keep warm. Add fresh cream to the remaining juice in the pan and blend it together. Taste the sauce and add some more cream if it's to salty. Heat the sauce to the low heat just to make it warm to serve. Arrange the chicken and grilled vegetables. Pour over the sauce and serve.

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Topic : Cooking／
Genre : Gourmet／
tag : Japanese recipe cooking Asian Ethnic soy-sauce chicken marinade ／
Chicken／
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Easy Microwave TERIYAKI chicken
2010.10.11

Although it sounds crazy to cook TERIYAKI in a microwave oven, it is absolutely possible!

Before you try any of the recipes posted in this blog site, please click here and read the introduction.

< Ingredients >
0.6 - 0.7 pound chicken thigh, boneless
2 tbs soy sauce
2 tbs sake or red wine
2 tbs honey

< Directions >
1. Prick the chicken skin with a fork. Combine soy sauce, sake and sugar, stir until the sugar dissolves. Put the chicken and the sauce in a Ziploc bag. Marinade for 1 hour or more.
2. Place 4 or more disposable chopsticks on the oven proof dish, place the marinated
chicken on top.
3. Heat the chicken in a microwave oven, uncovered, for about 10 minutes or till the skin browns. for crispier result, lightly toast under the broiler. Stand 2 minutes before serve.