COCO's Oriental Kitchen Pan Fried "Slightly Asian" Rosemary 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...

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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