Tagged: chicken

Oyakodon (Japanese chicken and egg rice bowl)

Submitted by the family of Emily vonBorstel (Class of 2017)

A popular Japanese dish, both in restaurants and homes, oyakodon is a quick and healthy comfort food. By cooking the egg for a very short time, you can achieve the much sought-after egg texture called “toro-toro” (liquidy, runny).

Ingredients (serves 2):

– 150 ml dashi stock
– 2 tablespoon mirin
– 1 1/2 tablespoons soy sauce
– 1 teaspoon sugar
– a pinch of salt
– 1/2 large onion, thinly sliced
– 120 g skinless chicken breasts (or chicken thighs), cut into thin, bite-sized pieces
– 4 eggs
– Cooked rice
– Sprigs of mitsuba, a Japanese herb, cut into 3cm pieces

Other suggested toppings: pickled ginger threads (“beni-shoga”), chopped green onions, nori flakes


1. Combine stock, mirin, soy sauce, sugar, salt, onion in a saucepan. Bring to a boil.
2. Add chicken to the sauce, and cook over medium heat for about 4 minutes or until the chicken pieces are cooked. Remove from heat.
3. From this step, you will cook one serving at a time.Beat 2 eggs with fork/chopsticks in a bowl, until the whites and yolks are roughly incorporated.
4. Transfer half of the chicken mixture and sauce into a small nonstick skillet. Bring to a boil, then bring the heat down to medium.
5. Gently pour half of the beaten egg evenly over the chicken. When the edges are cooked, add the rest of the beaten egg, cover immediately, and cook for 30 seconds, just until parts of the egg on the surface remain slightly runny. Remove from heat.
6. Serve rice in a bowl. Gently slide the chicken-egg mixture off the edge of the skillet to cover the rice. Garnish with mitsuba and other desired toppings.
7. Repeat 3) to 6) for the next bowl.

Four Quick Meals

Shared by the family of Natasha Jones (Class of 2015)

These are meals that I don’t have a name for, or photos, but they are quick, easy and delicious, and so have earned a place in my Recipe Book!

Quick Meal 1 – Curry Chicken
Mix 2 small chopped onions 2 tbsp butter, turmeric, 2 tsp curry powder (or to taste). Microwave on high for 3 minutes. Add 500g sliced chicken breast, 1 cup chicken stock and cook on medium high 10 minutes.
Add 1 tbsp cornflour and cook on high for 3 minutes. Serve with steamed rice.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Quick Meal 4 – Rice and Tuna Casserole
Mix together 2 cups cooked rice, 1 can “Cream of…”soup (chicken, mushroom etc.), 1 chopped onion, small tin of evaporated milk, 425 g tin of tuna, and grated cheese. Put the mixture in microwaveable casserole dish. Microwave for 10 minutes on high. Melt butter and mix with breadcrumbs or crushed cornflakes. Top casserole, and cook in microwave on medium for 10 minutes.

Cheesy Chicken Pancakes

Shared by the family of Natasha Jones (Class of 2015)

Cheesy Chicken Pancakes

Ingredients (makes 8 pancakes):
For pancakes:
– 1 cup plain flour
– 1 ¼ cup milk
– 2 eggs
– a knob of butter
For filling:
– 20 g butter
– 1 small brown onion, finely diced
– 2 tbsp plain flour
– ¾ cup cream
– ½ cup stock
– 1 ½ cups cooked shredded chicken (poach the chicken, and use the stock)
– 2 tbsp parsley, finely chopped
– 1/3 cup grated Parmesan cheese

1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

Thai Soup Stock

Shared by Jack Snowball

– 9 cups of water
– 600 grams of chicken bones (or pork, beef, or fish)
– 2 stalks of celery, chopped.
– 2 onions, quartered
– 2 coriander roots, chopped
– 3 Kaffir lime leaves
– 1 tablespoon of ginger, chopped
– salt
– pepper

1. Place all ingredients in a large saucepan and bring to a boil. Keep it boiling for several minutes, then simmer. Skim fat from the surface.
2. Cover and simmer for an hour.
3. Strain the soup through a fine sieve. The aim is to get as clear a stock as possible.
4. Refrigerate, and then skim the surface for fat again.

Chicken with Seasoned Salt and Pepper

Shared by Monna McDiarmid

Damien Pitter taught me how to make this recipe and it is the best, tastiest chicken recipe I have ever learned. You can also use this recipe to prepare salmon and other fish and meats.

– 4 boneless breasts of chicken
– 100% Virgin Olive Oil for cooking
– Black pepper
– Seasoned salt (the kind I use is made by Lowry’s)
– 4 cloves of garlic

1. Totally thaw out chicken breasts and wash them carefully.
2. Place chicken breasts on a plate and season them liberally (that means a lot!) with pepper and seasoned salt. Turn the breasts over and apply both spices on other side.
3. Press 4 cloves of garlic.
4. Heat olive oil, on medium heat, in a large skillet or frying pan. Add the garlic and stir the garlic around in the oil.
5. When the garlic is sizzling (just a few seconds), add the breasts of chicken.
6. Turn the chicken over periodically, making sure that it does not stick to the pan or burn.
7. After about 15-20 minutes, your chicken will be ready. The best way to check if chicken is well cooked is to cut right into the very centre of the chicken breast — it should be totally white with no pink. If the inside of the chicken is still pink, cook it until the meat turns white.

This is great served with Greek salad. You can also add sliced onions and mushrooms to your skillet while you are cooking the chicken breasts. Yum!

Mazorca Especial

Shared by Damien Pitter

When I taught in Colombia, we used to go to this fast-food place called Tazmania, named after the Looney Tunes character, the Tazmanian Devil. We would usually have chicken burgers, but we kept seeing these orders of something pass by on their way to other tables. Finally, we got courageous enough to try it. We didn’t know what it was on the menu, so we pointed at someone else’s. Turns out it was really good. This is my best effort to reproduce it.

1. Chop up some lettuce – finely.
2. Get a bag of kettle-boiled potato chips (best if kettle boiled) and grind them up into tiny little pieces. Crumbs, really.
3. Get some ground/finely chopped panella cheese. If you can’t find panella, feta will do, but it’s flavor is stronger.
4. Mix a sauce of equal parts cream and Kraft Miracle Whip salad dressing.
5. Fry the garlic in a as little butter as is required to fry it and add the garlic to the cream/Miracle Whip sauce and mix it in well.
6. Season a chicken breast in Seasoning Salt and black pepper and cook it. Cut it up into small cubes when you’re done.
7. Cook some kerneled corn (corn off the cob). I usually just use frozen corn and follow the instructions on the bag.
8. Create the following layers:
– Put a layer of diced lettuce in the bottom a deep, personal sized bowl.
– Put a layer of potato chip crumbs on top of that.
– Put a layer of corn on top of the potato chips.
– Put the cheese on top of the corn.
– Put the chicken on top of the cheese.
9. Pour the sauce on top of all of it.

Sounds dubious. Tastes good. Enjoy!

Taco Rice

Shared by the family of Jun Sekiya (Class of 2014)

Taco Rice

– 1 lb. (450 g)  lean ground beef, pork or chicken
– 2 Tbsp. olive oil
– 1 onion, chopped
– 1 green pepper, chopped
– 3 cloves garlic, minced
– 1/4 cup tomato sauce
– 1/4 cup Spanish pimento olives (optional)
– 1 bay leaf
– 1 tsp. cumin powder
– 1/4 cup white wine
– 1 tsp. salt and 1/2 tsp. pepper

1. In a cast iron skillet or non stick frying pan, brown the meat in the olive oil while stirring to break up the pieces.  Add the salt and pepper.
2. Add the onion, green peppers, and saute for about 5 minutes until they are soft. Add the garlic and white wine. Saute one or two more minutes then add the tomato sauce, bay leaf, cumin, and olives.
3. Cover and simmer for about 10 minutes. Add a little water and simmer 5 more minutes.
4. Serve over a bed of rice and add your favorite taco toppings like shredded cheese, lettuce, chopped tomato, avocado slices, boiled okra chunks, chili beans, salsa and hot sauce.

Buen provecho!

Bistec Empanizado (Breaded Beefsteak, Pork or Chicken Cutlet)

Shared by the family of Jun Sekiya (Class of 2014)

For 4-6 servings 
– 500 g of 1/4 inch thick slices of beef, pork or chicken breast
– Juice of 1 freshly squeezed lemon or lime
– 1-2 tsp. garlic powder
– 1 Tbsp oregano
– 2 eggs, lightly beaten
– 2 cups bread crumbs
– 1 cup of flour

1. Pound the beef, pork or chicken cutlets with a mallet till evenly thin and sprinkle the salt and pepper.
2. Pour the lemon juice over the cutlets, add the garlic powder and oregano and marinade the cutlets for 30  minutes or longer.
3. Break the eggs and beat them lightly with a fork, in a small
4. Put the the flour in a medium bowl and the bread crumbs in another.
5. Dust each cutlet with flour, dip in the egg mixture and cover with bread crumbs.
6. Fry the cutlets in a large frying pan half filled with vegetable oil until golden on each side.  Drain the fried cutlets onto towel paper to blot the excess oil.
7. Serve the fried cutlets with the congris, and a green salad with avocados and tomatoes.

Yellow Rice and Rendang Ayam

Shared by the family of Kenji Tanoto (Class of 2014)

Yellow Rice and Rendang Ayam

Ingredients for Rendang Ayam – Chicken Rendang
For 6 servings
– 2 kg chicken, preferably with bones

Spice paste:
– 2 tablespoons chili powder
– 1 purple onion
– 8 cloves garlic
– 5 cm ginger
– 5 cm galangal
– 8 candlenuts, roasted
– 1/2 tablespoon coriander seed, roasted
– 1 lemongrass
– 8 kaffir lime leaves
– 2 turmeric leaves
– 2 cans coconut milk
– Salt and sugar to taste

1. Prepare spice paste by grinding or pounding all ingredients until fine.
2. In a pot, add in spice paste, kaffir lime leaf, (turmeric leaf) and 2 cans coconut milk, mix well and bring to boil. Add chicken, cook until chicken soft and coconut milk become gravy.

Ingredients for Yellow Rice:
For 6 servings

– 3 cups rice
– 1 tablespoon turmeric powder
– 2 salam leaves
– 2 stalks lemongrass, bruised
– 1 pandan leaf, tied in a knot
– 4 cm galangal, peeled and sliced
– 50 cc coconut milk
– 1 teaspoon salt
– 1 tablespoon lime juice

1. Wash the rice and drain in a sieve.
2. Put rice, water and all other ingredients in a rice pot and cook until the rice done.
3. Remove all leaves and galangal before serving.
4. Press into a cone shape if desired.

Hainan Chicken Rice

Hainan Chicken Rice bento

Shared by the family of Kenji Tanoto (Class of 2014)

Ingredients for chicken:
For 6 Servings
– 1 whole chicken
– Sesame Oil
– Coriander leaf
– Cucumber
– Tomato

1. In a deep pot, add water and bring it to boil. Put chicken in, water level must be above to immerse chicken fully and cook over medium heat for 25-30 minutes.
2. Remove chicken. Soak chicken in cold water until cool down, drain from excess water and coat with sesame oil.
3. Chop chicken into pieces to serve on the plate and garnish with coriander leaf, cucumber and tomato.

Ingredients for Rice:
For 6 servings
– 4 cup rice (preferable long grain rice)
– 5 cloves garlic, minced
– 5 cm ginger, minced
– 1 tablespoon oil
– Chicken broth
– 1 tablespoon sesame oil
– 1 teaspoon salt
– White pepper

1. Wash rice and drain.
2. Heat 1 tablespoon oil and fry ginger, garlic. Add rice and continue stir fry until fragrant.
3. Pour rice into rice cooker. Add chicken broth according to water level of rice cooker. Season with salt, white pepper and sesame oil.  Switch on rice cooker.

Ingredients for sauce:
– Fry mince garlic with sweet soy sauce (kecap manis)
– Ginger juice
– Chili sauce