Posted by: Bill & Gayle McCord | September 10, 2010

Weekend Recipe: Japanese Chicken & Salad

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Emily introduced us to Japanese Chicken Salad years ago and Japanese Chicken pretty recently.  They’re a great pair.  Bill loved the sugar components in both dishes, and it’s really tasty to have the egg scrambled on top of the main dish.

Japanese Chicken

  • ½ lb. chicken, sliced thin
  • 1 pkg mushrooms, sliced thin
  • 3 stalks green onions, cut 2 inches long
  • 4 eggs, beaten
  • Cooked rice to fill 4 bowls

SAUCE:

  • 1/3 c + 1 T shoyu (=soy sauce)
  • 1/3 c + T sugar
  • *3 T Mirin
  • 1 cup water or soup stock

Put the sauce ingredients and onion into a frying pan and bring slowly to a boiling point.  Put in chicken and mushrooms and cook until chicken is done.  Add the beaten eggs and tilt the pan so that the whole surface is covered with the egg.  Cover and cook for 2 to 3 minutes, until the eggs are just set.  Put ¼ of the egg and chicken mixture on top of the rice bowl and sprinkle with toasted and crushed nori.  Serve immediately.  Serves 4.

*Mirin subsitute:

½ T white wine

½ T sugar

Cook until eggs have set.

Japanese (Chicken) Salad

(if serving as a side, omit first 3 ingredients and chicken prep)

  • 2 c water
  • 2 chicken bouillon cubes
  • 1 # chicken breasts
  • 1 (2-inch) piece ginger, peeled and sliced
  • 1/4 c sugar
  • 1/4 c lemon juice
  • 2 t veg oil
  • 1/4 t salt
  • 1 head iceberg lettuce, torn and chopped
  • 1/2 c chow mein noodles
  • 1/3 c green onions
  • 1/4 c almonds, toasted
  • 2 T sesame seeds

If using chicken, bring water and cubes to boil.  Add chicken and ginger.  Cook chicken.  Cool and chop.  Set aside.

Combine sugar, water, oil, salt, and pepper for dressing.

Toss lettuce, chicken, almonds, sesame seeds, green onions, and dressing.  Top with chow mein noodles.

For more recipes, check out Emily’s Recipe Index.

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