How To make Chikin Namban food
Let's Cook Japanese food
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HOW TO COOK
Ingredients ( Serves 4 )
400 g chicken (thigh meat)
Lettuce, cucumber & tomato
Salt & pepper
Vegetable oil for deep-frying
(For the tartare sauce)
100 ml mayonnaise
1 boiled egg
40 g onion
(For the dipping sauce)
3 tablespoons soy sauce
3 tablespoons vinegar
1 and 1/2 tablespoons sugar
- Prepare the tartare sauce. Peel the boiled egg and dice it into 5 mm pieces. Finely chop the onion. Add the ingredients to a bowl, and mix with the mayonnaise. Prepare the dipping sauce by mixing together the soy sauce, vinegar, and sugar. Place the sauce in a tray.
- Lay the chicken skin side down on the chopping board. Tilt your knife at a low angle to make incisions to open up the meat to produce a uniform thickness of about 1 cm. Use the tip of the blade to cut through the whitish sinews. Cut the chicken into pieces about 4– 5 cm in size. Sprinkle with a little salt and pepper. Crack and beat 2 eggs in a bowl. Add some flour to another bowl.
- Add enough vegetable oil to a pan to come about 3 cm up the sides. Heat to 160ºC. Coat the chicken in the flour, patting off any excess. Dip the chicken in the beaten egg, ensuring the pieces get well coated, and then add the chicken to the hot oil. Fry for 3 – 4 minutes, turning occasionally. Once the pieces bob to the surface, increase the temperature to 170ºC. Remove the chicken and drain on a wire rack. Lay the chicken in the dipping sauce for 1 -2 minutes, ensuring the pieces get coated on both sides.
- Tear the lettuce into bite-size pieces, cut the cucumber at a slight angle into somewhat thin slices, and cut the tomato into 8 wedges. Arrange the chicken on to plates with some lettuce, cucumber, and tomato, and a dollop of tartare sauce.
Chikin Namban and Miyazaki prefecture
Chikin Namban begins from Miyazaki prefecture in southwestern Japan. A neighborhood restaurant serving western-style passage is accepted to have made this dish, which has since spread across the country. Today there are even a few restaurants represent considerable authority in Chikin Namban. Furthermore there are different dishes and suppers offering this fricasseed chicken, e.g. rice balls and curries or even potato crisps with Chikin Namban flavor. Furthermore Chikin Namban is likewise frequently arranged in homes in Miyazaki.
The prefecture has various chicken dishes. Charcoal-flame broiled chicken and chicken served crude in slim cuts are among the top choices.
Miyazaki prefecture has the biggest number of chicken ranches in Japan. The atmosphere is perfect for raising chicken. Previously, numerous individuals had chicken running about their arrangements. Chicken was served on exceptional events.