Rosemary Mustard Chicken Recipe

Original Recipe from Cookpad
Serves 3-4 people

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photo 1

Just before being popped into the oven!

photo 2

What it looks like after the oven 😉

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Ingredients:

  • Chicken Thigh Meat – 200 – 300 grams.
  • Mushroom – whatever type you like!
  • A pinch of salt
  • A pinch of pepper
  • Plastic bag and aluminum foil

For the Marinade:

  • Olive Oil – 1 Tablespoon
  • Sake- 1 Tablespoon
  • Water- 1 Tablespoon
  • Grainy Mustard- 1 Tablespoon
  • Soy Sauce- 1 Tablespoon
  • Honey- 1 Teaspoon
  • Rosemary – dried or fresh (2 sprigs)

Directions

  1. Combine the marinade ingredients marked ☆ (olive oil, sake, water, grainy mustard, soy sauce, honey or sugar) and mix well together.
  2. Cut the chicken into bite sized pieces and season with salt and pepper. Put into a plastic bag with the rosemary.
  3. Add the combined marinade from step 1, and massage well with your hands over the bag.
  4. Push the air out of the plastic bag, close it up and put in the refrigerator for 30 minutes to marinate. If you have the time, it tastes even better if you let it marinate for half a day or overnight.
  5. Stack 2 sheets of aluminum foil togeether, and pinch up the 4 corners to make it into a kind of plate. Put in the chicken pieces skin side down, and put the rosemary sprigs from the marinade and butter on top.
  6. Place mushrooms (you might want to mix a bit of olive oil so the mushrooms don’t burn) on a fish grill aluminum foil and layer chicken on top of the bed of mushrooms. Bake at 350 degrees for 20-25 minutes, until nicely browned but not burned.
  7. Cooking times will vary depending on your grill so please watch the chicken and adjust. Done!

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A very interesting twist as I hardly use mustard to cook my meats.   I ‘m not sure if I will use mushrooms again in the future as I still prefer mushrooms fried or sauteed.  The original recipe did suggest to try adding potatoes so I might try that next time.  The chicken itself was really soft, and packed with sweet and salty flavors.  I enjoyed it with white rice and some vegetables.  Will definitely be making this chicken again as a dish to go with rice in the future. 

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Chicken Soboro Don Recipe (三色そぼろ丼)

Chicken Soboropicture from my little kitchen!

Serves 2-3
Original recipe from the amazing Nami (JustOneCookBook)

Ingredients:

  • 1 Tbsp. oil
  • ½ lb ground chicken (you can also mince chicken breasts/thighs)
  • 1 tsp. grated ginger with juice
  • 1 Tbsp. sake
  • 2 Tbsp. sugar
  • 1 Tbsp. Mirin
  • 2 Tbsp. soy sauce
  • 2 eggs, beaten
  • 1 Tbsp. sugar
  • 1 Tbsp. oil
  • 2-3 serving Japanese rice – i used jasmine rice because I didn’t have japanese rice!
  • ¼ cup defrosted green peas – i used canned peas – that’s why the color look so dull.  go for the frozen for a more colorful green!
  • pickled ginger (kizami shoga) – i didn’t use this cause I actually don’t really like ginger – hahaha.  so that explains my little tomato in my picture. hahaha!

Directions:

  1. Heat the non-stick frying pan on medium heat and cook the chicken until almost cooked through. Using wooden spoon, break up the meat into small pieces.
  2. Add sake, sugar, and mirin.
  3. Add soy sauce and continue to break up the meat into smaller pieces.
  4. Grate ginger and keep the juice. When meat is broken up to pieces, add the ginger with juice.
  5. Cook until the liquid is 98% gone. Transfer to a bowl for now and wash the frying pan.
  6. Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved. Prepare several cooking chopsticks.
  7. Heat the oil in the frying pan over medium low heat and pour egg mixture in there.
  8. Hold several chopsticks in one hand and break the egg into small pieces. When it’s cooked, transfer to a bowl.
  9. Now you have three ingredients in a separate bowls. (chicken,peas, and egg)
  10. Serve rice in a bowl and put the three toppings on top as you like. Garnish with pickled ginger (kizami shoga) or in my case -cherry tomato! ^_^

Okay.  This recipe is kick -ass.  So simple and so yummy.  Japanese people are amazing.  That is all I can say.  I notice they often use mirin, and sake (and dashi) – this combo never fails…and yet it never tastes the same.  WHY??!! 

I made this for me and a girlfriend that came over one day for lunch and she was shocked.  So simple, but so packed with flavor and of course – very healthy.  She was raving that it was so good – and yes, I was laughing inside because it was so easy thanks to Nami for sharing another great recipe.