Tag: teriyaki

Recipe Chicken teriyaki and battered vegetables – Italian Cuisine

Recipe Chicken teriyaki and battered vegetables


Ingredients

  • 2 Kg 1 large free-range chicken
  • 350 g mixed vegetables in strips
  • 100 g mirin (rice wine)
  • 60 g rice flour
  • 30 g starch
  • 4 leeks
  • sugar
  • lemon
  • dry white wine
  • soy sauce
  • bicarbonate
  • vegetable broth
  • salt
  • peanut oil
  • pepper
  • extra virgin olive oil
  • sparkling water

FOR THE TERIYAKI SAUCE
Bake 100 g of soy sauce with mirin and 4 spoons of sugar for about 15 minutes, reducing the liquid until a syrupy sauce is obtained.

FOR CHICKEN
Cut the chicken in pieces. Place them in a container with the leeks cut into strips, the juice of 1 lemon, 1 glass of wine, 2 tablespoons of soy sauce, 2 of extra virgin olive oil, salt and pepper. Leave to marinate for 4 hours.
saute the chicken in a pan with hot oil, on a high flame, turning it on all sides, for 4 5 minutes. Then wet it with 1 ladle of broth and cook for 10 minutes, until the liquid has dried.
Take away chicken from the pan, remove the fat and add new oil; put the chicken back in the pan with 1 ladle of broth, the leeks of the marinade and 1 tablespoon of teriyaki sauce. Cook it for 4-5 minutes, allowing the liquids to thicken until it appears well lacquered.

FOR VEGETABLES
Jumbled up rice flour with starch, a pinch of baking soda and 200 g of ice-cold sparkling water.
Immerse yourself the vegetables and fry them for 2 minutes in plenty of boiling peanut oil. Drain them on kitchen paper. Dedicate yourself to this operation in the last minutes of cooking the chicken, to serve everything together, hot.

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Honey-Teriyaki Salmon

Asian honey glazed salmon – an easy dish you can make any
night of the week. Simply fill a resealable bag with the marinade
ingredients, then add the salmon until you’re ready to cook.

Then when
you’re ready to start dinner, make your sides and your fish will be done in less than 15 minutes.

This recipe is from Jaden Hair of Steamy Kitchen’s[1] new cookbook:
Steamy Kitchen’s Healthy Asian Favorites.[2] The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.

And this week, I’m giving away her new cookbook on Skinny Bits[3] to one lucky winner! To enter for a chance to win, click here[4].

We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice[5].

Today is also the beginning of Lent[6], so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.



Honey-Teriyaki Salmon
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz cooked salmon • Old Pts: 7 • Weight Watchers Points+: 7 pts
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg

Ingredients:

  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 3 tbsp mirin (Japanese sweet rice wine)
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 2 tsp cooking oil

Directions:

Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.

Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.

Nutritional information for wild salmon provided by Heather K Jones[7], RD (aka The Diet P.I.).

References

  1. ^ Steamy Kitchen’s (www.steamykitchen.com)
  2. ^ Steamy Kitchen’s Healthy Asian Favorites. (www.amazon.com)
  3. ^ Skinny Bits (www.skinny-bits.com)
  4. ^ click here (www.skinny-bits.com)
  5. ^ edamame fried rice (www.gordon-ramsay-recipe.com)
  6. ^ Lent (www.gordon-ramsay-recipe.com)
  7. ^ Heather K Jones (www.heatherkjones.com)

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