A bit absent lately because I've been fixing my bike, adding stuff and preparing it so I can do my travels safely.
Our post today is a bit off-topic, but hey, we don't live just from photography or motorcycles. How are we supposed to keep going without a good healthy food? After many trials and errors I finally got this one right. It is chicken cooked on water with some sort of chinese sauces and an egg japanese style.
Let me first clarify that it will take you some time to prepare and possibly cost you a few wasted ingredients if it is your first try. What you are going to need for this dish you are seeing:
- Chicken filet. I used a 200g portion but prepare as much as you want.
- Teryiaki marinade sauce.
- Chop Suey wok sauce.
- Some eggs.
- A non-sticking frying pan, preferably those made of ceramic (Cerafit, Ceracore work fine).
The eggs are cooked so that the yolks are still liquid. This is the hardest part and if you are not skipping the egg I recommend you prepare it the day before the main dish. Here is how I do it:
- Have a recipient with ice bath to stop the cooking of the egg. Save it on your fridge until you need it.
- Boil enough water on a pan to cover as many eggs as you want to prepare.
- With the water at 85-90C carefully put the eggs in the pan and let it cook for 7 minutes. No more, no less.
- When the time is up, IMMEDIATELY remove the eggs from the water and put them in the ice bath you have ready. Let it sit there for 10 or 15 minutes, this is to stop the cooking.
- The eggs are now cool enough to be handled. Carefully peel them, you will notice that due to the fast cooking they will be a lot softer than you may be used to. If you want to know you got it right, just cut one and see if the yolk is liquid. A hard yolk means you cooked too much, if the white is too inconsistent you didn't cook enough. Calibrate your time with this initial experiment.
- Get another recipient and drop some of the teryiaki marinade sauce and mix with water enough to cover all the eggs. No need for scales here, just make this mix dark enough, just be brownish color. Put this recipient with the eggs in your refrigerator (not the freezer!) and let it rest for some 24h. The next day the eggs will be brownish and the white a bit sweet due to the marinade.
- The eggs are also good with hot bread.
For the main dish:
- Get a tea cup with water, drop in your frying pan and let the water boil. This amount of water (200ml) is enough for 200 or 300g of chicken. Once the water is boiling, lower the heat and put the chicken there, cover with the glass tap and let it cook for 5-6 minutes.
- When the time is up, turn the chicken, close the pan and let it cook the other side for another 5-6 minutes.
- During the cooking of the chicken you can cut the onion and scallions in the quantity you like. Cut them thin for a more pleasing look of your dish.
- Once you cooked both sides of the chicken, take the water out of the pan and place the chicken on a plate so that you can cut it. In this same frying pan put JUST A LITTLE BIT of high quality olive oil (I use Portuguese olive oil but I've heard Spanish oil is just as good). Please, don't use regular cheap oil, this dish is costing you quite some time to save on oil, use a good one!
- Let the oil warm on low heat (the same you cooked the chicken), DON'T LET IT FRY! Once it is hot enough drop the onion and scallions you just cut, mix a bit with a plastic spatula to avoid scratching your ceramic pan, close with the glass tap and let it cook for a few minutes.
- While the vegetables cook, cut the chicken in little pieces and then put it on the pan.
- Now you will drop your chop suey wok sauce in the pan and mix everything. Close the pan and let it cook for some 5 minutes. If you think the chicken was a bit raw when you cut it, now it will finish cooking fine.
- Low heat ALL THE TIME, YOU DON'T WANT IT FRIED!!!! After this last step your chicken is ready to be served.
- Get the egg you cooked the day before and cut it so that the liquid yolk pours on the dish.
- If you got it right and looks like the one I showed you, GL HF.
Important notes: no salt is used, everything you need is in the sauces. No FRYING, you cooked everything with water, thus it is as healthy as possible (of course it takes longer to prepare). No fcuking cheap oil on this dish that takes more than 1h to prepare if you made the eggs. Buy a GOOD olive oil, Portuguese oils with 5% of acidity are UNMATCHED. Almost no carbs on this dish (good carbs in the egg), a crap load of protein.
Let me know your experience with it. Got some beautiful pictures of your dish? Share on Twitter!