Welcome to my little bit of everything blog! Here you will find some primitive and country crafts handmade by me so no two will be exactly the same. If you are interested in any of my goodies, interested in something that has been sold or if you would like something in a different color, please send me an email. I hope you enjoy your visit and please check back often for more goodies!
Tuesday, May 17, 2011
Chicken Osaka - Thank you honey!
I am so lucky that I have a hubby that loves to cook.... I mean I do like to cook but mostly family recipes that I have learned to cook from my gramma.. She was such a great cook and I love to cook the recipes she used to. My hubby is more of an experiment type cook, trying new recipes, making his own recipe. I was busy last night making a couple salads for our daughters jewelry party she is having tonight, so he took over the kitchen and.... dinner was so yummy...
I forgot to take photos, sorry... So here is a recipe he found
Ginger Dressing (You will be cooking the chicken with this)
1/2 Cup Vegetable Oil
1/4 Cup Orange Juice (he used Sunny D since that is what I bought him, hehe)
2 Tablespoons Balsamic Vinegar
2 Tablespoons Grated Ginger
1 Tablespoon Soy Sauce
1 Tablespoon Dijon Mustard
1 Tablespoon Sugar
1 Clove Garlic, minced (optional)
2 Scallions, chopped (optional)
Combine all ingredients and mix together.
Osaka Sauce (The Dipping Sauce)
3 Tablespoons Soy Sauce
1/2 cup Lemon Juice
2 Teaspoons Dry Mustard
3 Tablespoons Sugar
2 Tablespoons Sesame Oil
2 Tablespoons White or Rice Vinegar
1/3 Cup Vegetable Oil
Blend this together
Now that you have these two sauces made. Let's get to the cooking
You will need..............
1 1/2 to 2 Lbs. Chicken (or shrimp)
3 Tablespoons Vegetable Oil
2 to 3 Slices of Fresh Ginger (or grated ginger)
1/2 Lemon, Juiced and Zested
Chop up your chicken into bite sized pieces. Heat up your wok or deep pan.
Add your 3 Tablespoons of Vegetable Oil.
When the oil just starts to smoke add Chicken, Lemon juice, zest and Ginger.
Get the Chicken slightly browned then add Sauce No. 1 (the Ginger Dressing) Just enough to coat.
Serve over white rice. We also poured some of Sauce 2 over the entire dish before we ate it.