Foodie Friday: Tebasaki

chicken wings

Tebasaki: crispy fried wings These fried wings are known for their crispy skin. They're also marinated in all sorts of spices. The ones I tried were from Sekai no Yamachan. Their secret sauce combines soy sauce with other ingredients (perhaps garlic?) and a notable kick from pepper. The restaurant also uses special natural salt from Jiangsu Province, China to add flavor to their chicken. Tebasaki is a nice snack or appetizer that is part of the izakaya (Japanese pub) style of food. I like … [Read more...]

Foodie Friday First: Fried Chicken

fried chicken

Fried chicken: chicken fried up (aka "delicious")  Okay, okay, so I've had fried chicken before. But not a secret-family-recipe-guarded-for-generations version. Thanks to my kind friend Rickey, I got to have some tasty homemade chicken. Though not too bready, it also had a good amount of crunch and spice to entice me for seconds. A generous heart, Rickey, does chicken feasts for his friends and supporters of the marathons he runs for clean water through World Vision. Next up? I'm waiting … [Read more...]

Foodie Friday: Soy Sauce Chicken

soy sauce chicken

Soy sauce chicken: whole chicken braised with sweet-salty soy sauce marinade If I can't have Hainanese chicken, this is my go-to comfort dish. You can use a complex recipe here with fresh ingredients or just grab a bottle of Lee Kum Kee sauce (that's what I do). It's pretty much a teriyaki glaze over chicken. I love how you use the whole bird, though, and the skin stays flavorful and the meat moist. Basically, you throw the whole chicken (or chicken pieces if you're lazy) in a pot and let it … [Read more...]

Foodie Friday First: Jerk Chicken

jerk chicken

Jerk chicken: spiced up chicken from Jamaica My first thought is: What a harsh name! Actually, the jerk comes from the same roots as jerky. Also, some folks say that jerking means poking holes in the meat to absorb the flavor. I was inspired to eat this dish after reading about it in Jennifer Weiner's IN HER SHOES. Some books really do make me hungry. Anyway, jerk chicken is extremely flavorful. I love how the spicy and sweet work together to give this meat a kick. Plus, I ate this at … [Read more...]

Foodie Friday: Penang Sizzling Chicken

penang chicken

Penang sizzling chicken: tender chicken flavored with belacan, served hot on the platter I love sizzling platters because they give the meat a hearty grilled flavor and ensure that the food is quite hot. Also, the aesthetics of a bubbling sauce excites me. (Kind of like how I still enjoy those volcano shows made from onion mounds at the teppanyaki restaurants.) Anyway, the sauce is key to this dish. It's actually not a proper Penang curry, which is spicy with ginger and cumin undertones. … [Read more...]

Chickens as Companions

chicken

"Today is a good day for being with a companion." Chickens rule the coop nursing home. In England, they're implementing a poultry program to help seniors stave off loneliness. (I talked about this a little in my recent newsletter. If you missed out, you can go to the right-hand side of my home page to sign up for it!) There's an arts group named HenPower that is turning pensioners into "hensioners." Animal therapy has always proven to be helpful in the elderly population, and now it seems … [Read more...]

Foodie Friday: Popcorn Chicken

popcorn chicken

Popcorn chicken: battered pieces of chicken, with Asian spices         Looking for something to share with your sweetheart? Delight your tastebuds with some bite-sized, crunchy goodness. Typically sold at vendor stalls in Asia, this is not your typical KFC chicken. The recipe uses a simple mix of flavorful additions, including Chinese five-spice powder. Sometimes basil is sprinkled over the dish for a delish garnish. If you're not interested in making … [Read more...]

Foodie Friday: Three Cup Chicken

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Three cup chicken: an aromatic, spicy chicken dish   The "three cup" refers to the primary ingredients used in this flavorful dish: sesame oil, soy sauce, and Chinese rice wine. The recipe (try the Allrecipes version  or the tasty one from Yum of China) calls for three equal parts of each ingredient. Fresh basil also lends a nice minty touch that complements the flavor, and provides an elegant decoration to the platter. I first tasted this chicken courtesy of my brother-in-law prior to … [Read more...]

Foodie Friday: Plum Chicken

Plum chicken: whole chicken basted in plum sauce, a local specialty in TaiwanI've only experienced plum chicken in Taiwan (see my guest travel post about Hualien). The tender fruit-flavored meat falls right off the bone. Paired with a spectacular view from the restaurant's mountaintop, it's a feast for the eyes and the tongue.   … [Read more...]

On Choosing E-books

Sihk Mouhchihnggai: to be fired (lit. eat feelingless chicken)During the 1950s and 1960s, several hundred thousand refugees fled to Hong Kong from mainland China. Those who found jobs would rely on their employers to provide food and lodging to them. Every year on the second day of the Chinese New Year (this year, it starts on February 10, 2013), shopkeepers would invite employees to have a Hoi Nihn ("beginning of the year") meal. If an employee was given a chicken's head by his boss, it meant … [Read more...]

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