Sherry chicken with Brown rice Takikomi Gohan
In previous entry titled "Japanese Diet Part I ", I have written what kinds of rice dishes you can find in Japan. One of the rice dish I wrote about was Takikomi Gohan. Takikomi Gohan is a rice dish cooked with seasoning,vegetable,meat in one pot.
Japanese cook rice with rice cooker and, when people make "Takikomi Gohan", they put rice, water, seasoning, vegetable,meat everything into rice cooker and wait for it to be done. It is very versatile dish and you can be creative with seasoning,vegetables,protein source and, very very easy dish to make. It is a perfect dish for those who like quick and easy dish to make.
In this entry,I thought I would share "west meets east" kind of recipe I have come up with. American style dish with Asian style dish with Spanish ingredients on one plate to match because chicken has sherry flavor. I will call it "Sherry chicken with Brown rice Takikomi Gohan".
With traditional Takikomi Gohan, you would just put everything in into rice cooker without cooking, and wait till those are cooked in rice cooker, but with this recipe, I used the sauce pan for Takikomi Gohan and cook the ingredients a little with rice. It is very easy to make and you would be surprised you would be able to make 2 sherry chicken with 1 chicken breast.
So, how do you make "Sherry chicken with Brown rice Takikomi Gohan"? Here is how.
<Brown rice Takikomi Gohan>
1. Place a sauce pan on stove top and with medium high heat, pour a bit of extra virgin olive oil
2. Make a slit on one link of fresh chorizo sausage and take it out from the casing, and break the chorizo sausage into pieces with hands and drop them to the heated sauce pan
3. Chop half the small onion and add to the sauce pan
4. Grate 1 clove of garlic over the sauce pan and stir
-Micoplane grater is real good tool to grate ginger, lemon,lime,garlic etc..
5. Add 1 Cup of Brown rice to the sauce pan and stir
6. Add 2 1/4C of chicken broth, stir and add chopped some roasted pepper, chopped some sun dried tomato
7. Stir well and when it come to boil, lower the heat to simmer, cover the sauce pan and cook for 30 minutes
** Cooking time and chicken broth amount depends on brand of brown rice. Follow the instruction of the package of brown rice you would be using.Chicken broth amount for this recipe is equal amount of water amount required in the instruction on back of the package. I have used Uncle Ben's Natural Whole grain Brown rice
8. When rice is done, mix well and keep those off from the heat.
While Rice is cooking.. you can work on sherry chicken.
<Sherry chicken>
** Consider to use 1 chicken breast for 2 servings.
1. Butterfly the chicken breast and cut in the center
###How to Butterfly the chicken breast###
1. Place the boneless chicken breast on cutting board,smooth side up
2.Hold the smooth side with one hand, cut the breast horizontally from side of the breast
** working way out to the edge with top to down motion and roll top piece over as you go is easier
3.When chicken breast is butterflied (looks like a book), cut the piece in center and make 2 pieces out from one chicken breast
** Other way to make 2 pieces out from one chicken breast is simply pound the chicken breast to thin and cut to two pieces
##################################
2. Sprinkle Morton's Nature's seasons
** Morton's nature's seasons is the seasoning blend bottle with blue cap.You can find them at spice ail at local grocery store
3. Mix unbleached all purpose flour with McCormic Italian seasoning and Morton's Nature's seasons, and mix well
** I usually eyeball the amount of spice mixed with flour
4. Dredge the pounded chicken breast to the flour+ Italian seasoning+Nature's seasons mix and shake off the excess flour.
** While you are dredging the chicken breast to seasoned flour mix,turn on the stove to medium high heat and pour Extra virgin olive oil to the skillet.
5. When you see the steam coming off from the skillet, put the chicken breast onto the skillet and cook to 80% doneness or 155F-160F internal temperature
** Leaving the chicken breast alone;no turning,no pressing no nothing, will make your chicken breast get nice brown color on them
** Chicken breast internal temperature when you serve the dish should be at 170F. You can check the internal temperature very accurate and fast with Thermapen meat thermometer
6. When chicken breast reached to about 155F to 160F internal temperature, add a splash of dry sherry, let them evaporate and take off the chicken breast to plate
7. Add 2 tbs of unbleached all purpose flour,stir and cook a little and add about 1/3C chicken broth to the skillet and stir and work with wooden spoon to take off bits of brown stuff on the skillet. Add splash of chicken broth to adjust the thickness of the sauce.
8. When sauce in the skillet became about gravy consistency, put the chicken breast back in the pan and cook till chicken breast is cooked through or to internal temperature 170F
9. When about finish cooking, add 1/2 tbs of butter to the sauce to shine the sauce and add capful of dry sherry at the end and mix well
By the time chicken part is done, rice is probably done by then. Plate them up and sprinkle chopped Italian parsley (flat leaf parsley) over the rice and serve.
Enjoy!
Japanese cook rice with rice cooker and, when people make "Takikomi Gohan", they put rice, water, seasoning, vegetable,meat everything into rice cooker and wait for it to be done. It is very versatile dish and you can be creative with seasoning,vegetables,protein source and, very very easy dish to make. It is a perfect dish for those who like quick and easy dish to make.
In this entry,I thought I would share "west meets east" kind of recipe I have come up with. American style dish with Asian style dish with Spanish ingredients on one plate to match because chicken has sherry flavor. I will call it "Sherry chicken with Brown rice Takikomi Gohan".
With traditional Takikomi Gohan, you would just put everything in into rice cooker without cooking, and wait till those are cooked in rice cooker, but with this recipe, I used the sauce pan for Takikomi Gohan and cook the ingredients a little with rice. It is very easy to make and you would be surprised you would be able to make 2 sherry chicken with 1 chicken breast.
So, how do you make "Sherry chicken with Brown rice Takikomi Gohan"? Here is how.
<Brown rice Takikomi Gohan>
1. Place a sauce pan on stove top and with medium high heat, pour a bit of extra virgin olive oil
2. Make a slit on one link of fresh chorizo sausage and take it out from the casing, and break the chorizo sausage into pieces with hands and drop them to the heated sauce pan
3. Chop half the small onion and add to the sauce pan
4. Grate 1 clove of garlic over the sauce pan and stir
-Micoplane grater is real good tool to grate ginger, lemon,lime,garlic etc..
5. Add 1 Cup of Brown rice to the sauce pan and stir
6. Add 2 1/4C of chicken broth, stir and add chopped some roasted pepper, chopped some sun dried tomato
7. Stir well and when it come to boil, lower the heat to simmer, cover the sauce pan and cook for 30 minutes
** Cooking time and chicken broth amount depends on brand of brown rice. Follow the instruction of the package of brown rice you would be using.Chicken broth amount for this recipe is equal amount of water amount required in the instruction on back of the package. I have used Uncle Ben's Natural Whole grain Brown rice
8. When rice is done, mix well and keep those off from the heat.
While Rice is cooking.. you can work on sherry chicken.
<Sherry chicken>
** Consider to use 1 chicken breast for 2 servings.
1. Butterfly the chicken breast and cut in the center
###How to Butterfly the chicken breast###
1. Place the boneless chicken breast on cutting board,smooth side up
2.Hold the smooth side with one hand, cut the breast horizontally from side of the breast
** working way out to the edge with top to down motion and roll top piece over as you go is easier
3.When chicken breast is butterflied (looks like a book), cut the piece in center and make 2 pieces out from one chicken breast
** Other way to make 2 pieces out from one chicken breast is simply pound the chicken breast to thin and cut to two pieces
##################################
2. Sprinkle Morton's Nature's seasons
** Morton's nature's seasons is the seasoning blend bottle with blue cap.You can find them at spice ail at local grocery store
3. Mix unbleached all purpose flour with McCormic Italian seasoning and Morton's Nature's seasons, and mix well
** I usually eyeball the amount of spice mixed with flour
4. Dredge the pounded chicken breast to the flour+ Italian seasoning+Nature's seasons mix and shake off the excess flour.
** While you are dredging the chicken breast to seasoned flour mix,turn on the stove to medium high heat and pour Extra virgin olive oil to the skillet.
5. When you see the steam coming off from the skillet, put the chicken breast onto the skillet and cook to 80% doneness or 155F-160F internal temperature
** Leaving the chicken breast alone;no turning,no pressing no nothing, will make your chicken breast get nice brown color on them
** Chicken breast internal temperature when you serve the dish should be at 170F. You can check the internal temperature very accurate and fast with Thermapen meat thermometer
6. When chicken breast reached to about 155F to 160F internal temperature, add a splash of dry sherry, let them evaporate and take off the chicken breast to plate
7. Add 2 tbs of unbleached all purpose flour,stir and cook a little and add about 1/3C chicken broth to the skillet and stir and work with wooden spoon to take off bits of brown stuff on the skillet. Add splash of chicken broth to adjust the thickness of the sauce.
8. When sauce in the skillet became about gravy consistency, put the chicken breast back in the pan and cook till chicken breast is cooked through or to internal temperature 170F
9. When about finish cooking, add 1/2 tbs of butter to the sauce to shine the sauce and add capful of dry sherry at the end and mix well
By the time chicken part is done, rice is probably done by then. Plate them up and sprinkle chopped Italian parsley (flat leaf parsley) over the rice and serve.
Enjoy!
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