Japanese/Chinese cooking:Honey lemon chicken

 When I came to the states, I noticed that you can find Chinese eatery place everywhere just like back home in Japan,but it was not easy to find the decent one until I get to know the Chinese restaurant “PF Chang’s“.

 The taste of the dish at PF Chang’s reminds me of Chinese restaurants we normally go to when we go back to Japan to see our family although some of the dishes were unfamiliar to me.

 In Japan, you can find Chinese restaurants with equal or better quality to PF Chang’s from the states much more easily and, often times, chefs are from the regions in China and the dishes taste quite good.

 Chinese restaurants are quite popular back home in Japan as well,and some of the dishes average family makes are influenced by Chinese dishes and,there are popular Chinese-Japanese dishes (Japanese version of Chinese dishes) such as Chin-jao rosu (Beef and Green peppers) and Toriniku no karaage (Deep fried chicken), Gyoza dumplings (Pot stickers), “Buta man” (steamed bun with pork filling), Subuta (sweet sour pork), Kani tama Don (Omelet with crab with brown gravy sauce over rice) etc…

 If you visit Japan, and if you would like to experience great tasting Chinese food, you should visit Yokohama city in Kanagawa prefecture and Kobe city in Hyogo prefecture.

 Yokohama city in Kanagawa prefecture,which is located right next to Tokyo, has huge Chinatown and very famous for great Chinese food.The area has more than 200 Chinese restaurants as well as famous Chinese restaurants that served region specific dishes from Beijing, Cantonese,Szechuan,shanghai etc..

 In Nankin machi in Kobe city located in Hyogo prefecture,which is western part of Japan right next to Osaka prefecture, has smaller but 2nd largest China town in Japan. The area is very colorful and clean and, nice area to visit.

 If you are a huge fan of Iron chef TV shows, you can also check out Iron chef “Chinese” Chen Kenichi’s Chinese restaurants.

 Chef Chen fought 92 battles,67 wins,22 lost,tied 3,and he won 14 times back to back.

 He has restaurant called “Shisen Hanten” in Tokyo,Tokushima prefecture, Hiroshima prefecture,Fukushima prefecture,and Ehime prefecture.The restaurant specialize in Szechuan region dishes.

 You can look beef menu at his restaurant here, shrimp menu here just to see what kinds of dishes he offers as menu.

 Someday, I would love to visit restaurants run by famous chefs in Japan

 At the same time, the chef “Chen” seems to teach cooking classes there,and it would be quite interesting to participate the class and learn more about Chinese food and cooking technique.

 In the states, if you hear “Orange chicken”,”Orange shrimp” etc, you would know what the dish is like,how it taste etc and it seems to be one of popular dishes, but those dishes were one of the dishes I had never heard of back home in Japan.

 My very first time to eat the orange chicken,orange shrimp was at PF Chang’s after coming to the states and, I found it very tasty and,I make Orange chicken now and then now.

 Looking at what I had in the fridge to plan the menu for the next week, I decided to make Lemon chicken, but with Japanese version of it.

 Chicken is very budget friendly protein source,and quick to be cooked through. Therefore, this dish maybe good dish for those who would like to spend less time in the kitchen.

 I think this dish is budget friendly,quick and easy Japanese-Chinese dish.

 If you did not have chicken in the fridge, you could make sauce only in the small container and warm it up so the honey in the sauce gets evenly combined in the sauce and you could use that as sauce for skillet fish, seared scallops, grilled shrimps,grilled steak, or use as stir fry sauce .

 If you turned out to have more than you needed, you could use that to season the rice when you make fried rice next day.

 My version of Lemon chicken is not sticky sweet and, it got variety of vegetables, and it goes well with hot steamy white rice.

 In this entry, I would like to share the recipe of “Honey Lemon Chicken”.

Honey lemon chicken..

 Ingredients for Honey lemon chicken sauce;

3 tbs
3 tbs rice vinegar* (recommend Marukan brand.)
tbs freshly squeezed lemon juice
1/2 tsp soy sauce

Ingredients for Honey lemon chicken;

5 strip chicken tender cut into bite size pieces
1 tsp kosher salt
1/2 tsp ground black pepper

1/3C unbleached all purpose flour
sesame oil
1 clove garlic chopped fine
2/3 carrot sticks peeled,diagonally sliced
1/2 celery sticks,diagonally sliced
Morton’s Natures Seasons
1.5 tbs sake* (recommend Gekkeian brand sake)

1/8 Italian cubanelle pepper rough chopped
1/8 Sweet red pepper rough chopped
3 snow peas trimmed strings, cut them into half

freshly grated lemon zest

<Honey lemon chicken sauce>

 1. In the small bowl, add 3tbs honey, 3 tbs rice vinegar* (recommend Marukan brand.You can find them at Asian stores, at International food aisle, or amazon.com website), 1 tbs freshly squeezed lemon juice, and 1/2 tsp soy sauce and stir and set it aside

<Honey lemon chicken>

1. Cut 5 strips of chicken tender into bite size pieces, and put them into the small bowl that has 1/4C water mixed with 1 tsp kosher salt and 1/2 tsp ground black pepper and let it sit for 20 minutes

2. Drain the salt water,and add 1/3C unbleached all purpose flour and coat the cut-up chicken pieces well

3. In the skillet, drizzle sesame oil and put the skillet on medium high heat and drop 1 cloves of garlic chopped fine and stir

4. When it got fragrant, add flour coated chicken tender pieces onto the skillet and let it brown one side

5. When one side got brown up, flip each pieces over to cook the other side

6. When chicken got cooked up about 80%, add 2/3 sticks of carrot diagonally sliced, 1/2 stick of celery diagonally thinly sliced, and sprinkle Morton’s Seasons Nature and stir

7. When chicken got almost no pink, add 1.5 tbs sake and shake the skillet and let it evaporate

8. Add 1/8 Italian cubanelle pepper rough chopped, 1/8 Sweet red pepper rough chopped,and 3 snow peas cut them into half

9. Season them with Morton’s Natures seasons and stir

10. When vegetables are almost cooked through, add Honey lemon chicken sauce and stir

11. As the sauce gets bubbles, you will find that the sauce gets thicken and evaporated little by little

12. Turn off the heat when sauce got almost absorbed but it got some small amount of sauce on the bottom

13. Grate lemon zest a bit over the dish and stir and serve along with hot steamy white rice

14. Enjoy!
Makes: 2-3 servings

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Mar 26, 2013 | 0 | Uncategorized

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