Meal 3: Crispy Chicken with steamed veggie, egg roll on rice.

So for tonight's menu I tried incorporating a few of the recipes together (crispy chicken and the egg rolled omelette). The main thing I am concerned about is whether I'd get the coating on the chicken right and then making sure that it wasn't over or under cooked during the frying process.

Step 1: made the marinade which incorporated the regular favours of garlic, ginger, sesame oil, soy sauce, raw sugar, potato starch and cinnamon and placed it with the chicken ( I'm using thighs, just cause I feel they don't dry out as easily as breast meat does) and let it marinade in the fridge for an hour (or  overnight)

Step 2: I prepared other parts of the dish such as the rice (ensuring that you wash the rice prior to cooking it to get rid of as much of the starch from off it), I put the veggies in the steamer  I was going to use ( on this Occassion it was Spinach and broccoli) and made the egg roll.

For the egg roll I didn't really follow the method that was in the recipe but more from what I learnt in Japan last year from my homestay. I brought one of the small square frypans as I find them to be the easiest to use and allows you to get a good shape. I added enough egg to the bottom of the pan, waited for it to turn into a more solid form and then rolled it. Leaving it to one side of the pan I then repeated the processes insuring some went under the rolled egg already in the pan. Once that had also hardened I rolled it in the opposite direction.


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Step 3: was the all important cooking of the chicken. Using 2-3cm of sunflower oil in the bottom of the pan I then heated it to roughly 180 degrees and started cooking in small  batches to ensure the cooked evenly and correctly. It was roughly 2-3mins each side as I'd cut the meat a bit smaller than what the recipe suggested

The finished product was close to what it would look like. Was really happy with the flavor in both the chicken and egg roll.