Original Chicken Ham

Here is my Recipe for Original Chicken Ham... It is sooooo good with red and white wine, beer, whiskey, and any other kind of alcohol. Also good with salad and sandwich. 

For my Chicken Ham, I use Maple Syrup to add some flavor to it. In Canada, we use maple syrup to any kind of cooking. I grill bacon with maple syrup and there are maple syrup flavored ham too. So I use maple syrup to my chicken ham recipe.

Original Chicken Ham

Ingredients: 

Chicken Breast     1

Salt     1 table spoon

Sugar      1 table spoon

Maple Syrup     2 -3 table spoon

(Depend on the size of the chicken breast)

Montreal Stake Spice     3-4 table spoon

(Depend on the size of the chicken breast) 

if you don't have the spice, use

Krazy Mixed up Salt      3-4 table spoon

(Depend on the size of the chicken breast)

if you don't have these, use

Black pepper      1 table spoon

Grind Garlic      1 table spoon

Dried Dill     1/2 table spoon

Dried Thyme      1/2 table spoon 

Ziplock plastic bag     1

Plastic wrap     

A pot of boiled water to boil it

オリジナル チキンハムのレシピ

材料：

鶏胸肉　１

塩　大さじ１

砂糖　大さじ１

メープルシロップ　大さじ２−３

（鶏肉の大きさによる）

モントリオールスパイス　大さじ３−４

（カナダで有名なスパイスミックス）

なければ、

クレージーソルト　大さじ３−４

なければ、

黒胡椒　大さじ１

おろしニンニク　大さじ１

乾燥ハーブ（ディルとタイム）大さじ１／２づつ

プラスティックバッグ　１

ラップ

鍋いっぱいのお湯（茹でるための）

Step 1: Rub mixture of salt and sugar into the both side of Chicken breast

 砂糖と塩を混ぜて、鶏肉の両面にすり込む

Step 2: Rub Spice mix into the both side of chicken breast

スパイスミックスを鶏肉の両面にすり込む

Step 3: Put the chicken breast into a ziplock plastic bag, and leave it in the fridge for over night or 2 night.

鶏肉をプラスティックバッグに入れて、冷蔵庫で一晩、または二晩熟成させる

Step 4: Place it on the plastic wrap , and roll the chicken just like folding the chicken. 

 熟成させた鶏肉をラップの上に置き、折り曲げるように丸める

Step 5: Roll the Chicken into a Candy shape, try to roll it as tight as you can.

 そのまま、キャンディーのようになるべく固く丸める

Step 5: Tie both of side of the plastic wrap. If it is not long enough to tie the both side of the plastic wrap, tie it each one of them separately.

ラップの両端を結ぶ。両端が短い場合は、別々に結ぶ

Step 6: Boil a pot of hot water, and boil it for 3-4 min. Stop the heat and move the pot with the chicken and leave the chicken in the pot till the pot of water get cold (about 4 hours). This step will work as slow cook and the meat will be tender and juicy.  

鍋にお湯を沸かし、３−４分茹でる。火を止め、そのまま熱湯が冷えるまで約４時間置いておく。この作業が、お肉をやわらくジューシーに仕上げます。

Now, ready to serve buy it self or serve with salad.

 切り分け、そのままもしくはサラダにのせていただく

I used the chicken ham to make vietnamese salad roll. 

生春巻きにいれたり、サンドイッチにしても美味しい

It is very easy so Please try it,

Enjoy my recipe =) 

Valentine's day

I haven't post my Valentine's day dinner so I will post about it. For the gift to my boyfriend, brother, and good friend, I made milk pudding with chocolate decorations. I actually didn't make anything for dinner because my boyfriend made me a tomato based pasta, and we enjoyed it with a red wine from Napa valley which I got from my best friend.

 Cat for my brother

 For my friend, Shiatsu doctor Tsutomu san

 Drum for my boyfriend

The inside is Milk pudding

Valentine dinner at home

It was cheap and good!!!

I made a home made Chicken Ham for red wine

Had so much fun for Valentine's day because I didn't have to cook for that day =) I'm going to post a recipe of my Chicken Ham in Next post.

Veggie Pasta

Here is one of my Japanese style mushroom veggie pasta. I used 3 kinds of mushrooms, Shitake, Eringi (King oyster mushroom), and brown mushrooms.

Wasabi Mushroom Pasta

Ingredients: for one dish

  

   Pasta      1 serving 

   10% Salted water      one pot (to boil the pasta)

   Extra virgin olive oil      2 table spoon

   Pinch of salt and pepper

   Fresh Shitake mushroom      1

   Fresh Eringi (King oyster mushroom)      1/2

   Fresh Brown mushroom      1

   Green onion      1

   Soy sauce      3 table spoon

   Wasabi (i used wasabi tube)      1 tea spoon

   Dried seaweed for topping

Boil 10 percent salted water and cook pasta.

 Pasta is cooked al dente. 

Slice all the mushrooms and cook with olive oil till the mushrooms become softened.

Add pinch of salt and pepper. 

Add one scoop of salted water (by ladle) from pot and green onion to the pan.

Mix Wasabi and Soy sauce well and add into the pan.

Add cooked pasta and mix well, add salt if its not salty enough.

Top seaweed and ready to serve now.

I love this pasta because it is simple and tasty.

Enjoy My Recipe =) 

Simple Recipes

I wrote about my vegie cooking on my last post, so I'm going to post some of my simple vegie recipes. Using fresh vegetables and simple seasoning is one of my favorite cooking style. 

First recipe is a simple Japanese pickled cucumber 

(きゅうりの一本漬け)        

Ingredients:    Asian Cucumber 　3-4

                     Salt  　1 tble spoon

                     Sugar 　3 tble spoon

                     Powder Karashi 　1tble spoon

                     Konbucha powder 　1tea spoon

                      (If you don't have one, don't have to use)

材料：　  きゅうり　3-4本

　　　　お塩　大さじ１

　　　　お砂糖　大さじ３

　　　　粉からし　大さじ１

　　　　昆布茶　小さじ１

　　　　（無くても大丈夫）

※　I'm making double amount of it in my picture.
　   写真では、２倍の量を作っています。

Add all the ingredients (except cucumbers) into a freezing bag or any kind of ziplock bag, and mix well.

 きゅうり以外の全ての材料をプラスティックバックに投入して、よく混ぜます。

Add cucumbers into the bag and shake it well till all the cucumbers are covered with powder. 

 きゅうりをいれて、全てのきゅうりに粉をまぶす。

Let it sit for 2h - over night. The length of time you leave is depend on your taste. 

２時間から一晩おく。好みで時間を変えてください。

Slice it and serve it as the side of your dish or have it with beer or sake!

(I often top with white sesame or bonito flakes) 

副菜や、おつまみとして召し上がってください。

（私は、白ごまや鰹節を上にかけて食べます）

If the pickled cucumber is too salty for you, slice it and let it sit in the water for 10 min to 30 min then it will be less salty. Try to adjust the salt level with the percentage of salt and sugar next time you cook.

もし一本漬けの塩気が強い場合、切り分けた後お好みで10分から30分お水の漬けると食べやすくなります。次回作るときに、お塩とお砂糖の比率を調節して作ってください。

Enjoy my Recipe =)