Often, I get a request for this when we are hungry and want to eat something right away. It seems and tastes complex, but is really simple and quick to make for those times when you've just finished a taiko rehearsal and it's either healthy food or junk food to eat right away. Of course, healthy is the way to go...so:
1 cup - Cashew Nuts
2 cups - Chicken Breast (diced into 3 cm. chunks)
1 cup - Garlic Chives (finely chopped)
2 cups - Celery (sliced into 1 cm. slices)
1/4 cup - Potato Starch, or corn starch (I prefer potato starch as it is finer and no taste. Best is called "Katakuriko".)
1 small Consomme Cube
Soy sauce
First, coat frying pan with olive oil, then cook chicken and chives adding two teaspoons of soy sauce until chicken is well cooked. Then put chicken into a bowl and set aside. In the same pan, add about 2 cups of water and bring to a boil. Then add cashew nuts and cook for about three minutes. Add Celery and cook for about two more minutes. Add consomme cube and one to two tablespoons of soy sauce. Once the consomme cube is disolved, in a small cup, put potato starch and 1/4 cup cold water. Stir well until the starch has completely disolved and until just before pouring into cashew mix. While quickly stirring cashew mixture, slowly add potato starch until mixture comes to desired thickness. Add chicken in the end, stir and serve on top of rice or hard noodles.
Saturday, February 25, 2012
Tomato Sauce Spaghetti with chicken
In the last year, I've been coming up with different variations of pasta recipes, partly because I don't really like the italian restaurants that are close-by as they put too much oil in their pasta sauces.
Here is one of my favorites, even though it is one of the easiest. For this recipe, I don't usually measure out the ingredients, but will do my best to approximate here. I like lots of garlic taste, though you can add or subtract to each measure to find your own preferred taste.
Sauce Ingredients:
1.5 cups - Minced Chicken (if you can't find it, just get boneless chicken breast and mince with a knife)
3/4 cup - Garlic Chives, finely chopped
1/2 cup - finely diced onion
Three cloves - garlic, finely chopped
Six medium sized tomatoes or two tins of peeled tomatoes (not diced)
Extra Virgin Olive Oil
Soy Sauce
Salt
Pepper
Basil
Heat frying pan to medium heat and add two tablespoons of olive oil, moving around the pan until the bottom is covered.
Add chicken, chives, onion and garlic. Stir and cook until chicken is lightly golden brown. Add tomatoes, mash and mince. (I tend to use tin peeled tomatoes recently as the price of fresh tomatoes has skyrocketed. I don't use diced tomatoes because these often contain more processed sodium and artificial preservatives added). Add two tablespoons of soy sauce, one teaspoon each of salt and pepper, and two teaspoons of basil. Stir well and continue to stir frequently for about seven minutes, until some of the water from the tomatoes has evaporated. By this time, your sauce is ready.
Now you just need to boil the pasta. I won't go into actually making your pasta from scratch as that take a bit of time, so just use dried pasta from any supermarket. You can either start boiling it before starting your sauce so that everything is ready at the same time, or you can make it later if you like. It's just important to make it only just before eating it. After bringing a large pot of about a liter of water to a boil, add about 1/6 cup of salt. Wait for a few seconds for it to liquify, then add whatever amount of pasta you wish. Once it's boiled to your preferred consistency, you can strain it and eat with the sauce right away.
This recipe usually makes about 4 to 5 servings. Hope you enjoy it.
Here is one of my favorites, even though it is one of the easiest. For this recipe, I don't usually measure out the ingredients, but will do my best to approximate here. I like lots of garlic taste, though you can add or subtract to each measure to find your own preferred taste.
Sauce Ingredients:
1.5 cups - Minced Chicken (if you can't find it, just get boneless chicken breast and mince with a knife)
3/4 cup - Garlic Chives, finely chopped
1/2 cup - finely diced onion
Three cloves - garlic, finely chopped
Six medium sized tomatoes or two tins of peeled tomatoes (not diced)
Extra Virgin Olive Oil
Soy Sauce
Salt
Pepper
Basil
Heat frying pan to medium heat and add two tablespoons of olive oil, moving around the pan until the bottom is covered.
Add chicken, chives, onion and garlic. Stir and cook until chicken is lightly golden brown. Add tomatoes, mash and mince. (I tend to use tin peeled tomatoes recently as the price of fresh tomatoes has skyrocketed. I don't use diced tomatoes because these often contain more processed sodium and artificial preservatives added). Add two tablespoons of soy sauce, one teaspoon each of salt and pepper, and two teaspoons of basil. Stir well and continue to stir frequently for about seven minutes, until some of the water from the tomatoes has evaporated. By this time, your sauce is ready.
Now you just need to boil the pasta. I won't go into actually making your pasta from scratch as that take a bit of time, so just use dried pasta from any supermarket. You can either start boiling it before starting your sauce so that everything is ready at the same time, or you can make it later if you like. It's just important to make it only just before eating it. After bringing a large pot of about a liter of water to a boil, add about 1/6 cup of salt. Wait for a few seconds for it to liquify, then add whatever amount of pasta you wish. Once it's boiled to your preferred consistency, you can strain it and eat with the sauce right away.
This recipe usually makes about 4 to 5 servings. Hope you enjoy it.
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