Tori No Mizutaki Fukuoka Style Chicken Recipes

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TORI NO KARA-AGE (DEEP FRIED CHICKEN NUGGETS)



Tori No Kara-age (deep Fried Chicken Nuggets) image

Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

Provided by BirdyBaker

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts (cut into bite sized pieces)
3 tablespoons soy sauce
30 g gingerroot, peeled and grated
2 large garlic cloves, peeled and grated
salt & freshly ground black pepper
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemons, to garnish

Steps:

  • In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
  • Place the chicken in the mixture and let sit for 30 minutes.
  • Mix the corn flour with the plain flour.
  • Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
  • Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
  • Serve on a bed of salad garnished with a lemon.

TORI NO MIZUTAKI (FUKUOKA STYLE CHICKEN)



Tori No Mizutaki (Fukuoka Style Chicken) image

This recipe comes from a restaurant in Nagoya, Japan. Fukuoka on the island of Kyushu is known for its chicken cuisine, poultry-raising being a long established art there.

Provided by Member 610488

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken pieces
3 cups chicken broth
1 lb daikon radishes or 1 lb carrot
1 medium napa cabbage
1/2 lb fresh mushrooms
1/2 lb fresh tofu
3/4 cup orange juice
3/4 cup soy sauce
1/4 cup sake or 1/4 cup dry sherry
1 tablespoon sugar
3 scallions, chopped

Steps:

  • Grate enough of the radish to yield 1/4 cup. Add this to the orange juice and soy sauce mixture. Mix well, along with the sugar, and chill.
  • Cut the chicken pieces into bite-sized pieces and simmer in chicken stock. Cover and simmer for one hour, or until the chicken is tender and falling off of the bones. Cut the radish into slices 1/2 inch thick. Slice the cabbage. Cut the mushrooms in half. Dice the tofu into 1 inch cubes. Add to the broth in the last 15 minutes of cooking.
  • Serve in individual bowls, with saucers of the chilled soy-orange sauce, scallions, and salt for dipping.

Nutrition Facts : Calories 631.4, Fat 34.8, SaturatedFat 9.6, Cholesterol 155.2, Sodium 3755.2, Carbohydrate 20.8, Fiber 3.3, Sugar 13.1, Protein 54.7

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