第五道：雞肉御椀料理 5th Dish: Chicken Bowl

第五道：雞肉御椀料理 5th Dish: Chicken Bowl

21 Jan 2013
(English translation is right after Mandarin version)


御椀料理， 是日本懷石料裏的其中一道菜。御椀料理是屬於湯類，盛在一個凃了朱漆的小碗裏，所以叫御椀料理。 吃日本懷石料， 禮儀是很重要的一部分。今天介紹喝御椀料理的方法。
首先，用右手拿起筷子，拿筷子的中央部分， 再滑到自己平常習慣的位置。然後用雙手捧起御椀料理，再將碗移到左手才開始食用。放下碗時，也必須使用雙手。

材料：
雞翅膀 - 4支
青蔥 - 1根
真姬菇/玉蔁 - 半包
平菇 - 半包

昆布上湯 -3杯（650ML）
柚子皮

調味：
料理酒 - 2湯匙
鹽

做法：
（1）將雞翅膀分成上，下兩段。
（2）將青蔥切成2公分長
（3）將真姬菇和平菇的根部去除，用手將其撥開，分成容易使用的大小。
（4）把雞翅膀放入不粘鍋裏面煎，當兩面呈金黃色時，加入料理酒2湯匙。
（5）把切好的菇類和蔥加入，清炒。
（6）將昆布上湯倒入一個乾淨的湯鍋内，加入剛炒好的菇類和蔥煮沸
（7）湯煮沸后，將煎過的雞翅膀用吸油紙去油，再加入湯内，用慢火煮20-25分鐘
（8）將煮好的湯用鹽調味，盛入小碗，放入切成絲細的柚子皮點綴。

這道菜比較大人，比較sophiscated，我傢的小孩比較不能夠接受。反而是爸爸覺得這個湯很好喝，有深度。。。自己本身覺得帶骨的雞翅膀比較難處理，一邊喝湯一邊還得管去骨。湯的味道濃郁， 算是道可以宴客的大菜。

祝用餐愉快！

Bowl dish (O-Wan) is part of Japanese Kaiseki cuisine. Normally it is soup which present in a red colour small bowl. Having a Kaiseki cuisine, you need to follow the way of enjoying it. Example, you will pick up your chopstick by your right hand, holding it at its central then slowly sliding to your usual holding position. When you want to hold the Bowl, you will need to use your both hand to hold it, then move the bowl to your left hand.

Ingredient:
(1) Chicken Wing - 4 pc
(2) Shimeiji Mushroom - 1/2 packet
(3) Maitake Mushroom - 1/2 packet
(4) Green Onion - 1 pc
(5) Kunbu Stock - 3 cups (650ML)
(6) Yuzu Skin

Seasoning:
Cooking Sake - 2 big spoon
Salt

How to Cook it:
(1) Chop the chicken wings into 2 parts
(2) Slice the green onion into 2cm length
(3) Remove the botton part of Shimeiji & Maitake mushroom, separate it into a mouth size portion by hand
(4) Pan fry the chicken wings in a non-sticky fry pan
(5) Once both size of chicken wings turn into gold colour, add in 2 big spoon of Cokking Sake
(6) Add in all the vegetable and pan fry it
(7) Put all the Kunbu Stock into a clean pot, add in the cooked vegetables and boil it
(8) Once boiled, use the kitchen tissue to remove the chicken wings' grease before adding into the soup
(9) Use slow fire to boil the soup for another 20-25 min, then use the Salt to season it.
(10) Serve the soup in small bowl, adding in some sliced Yuzu Skin

Bon Appetite!

第二道：筍與雞肉治部煮 2nd Dish: Bamboo Shoot & Chicken's Jibuni

16 Jan 2013
(English translation is right after Mandarin version)



挑戰的第二道料理， 是日本石川縣金澤市的代表鄉土料理：治部煮 (Jibuni)
這道料理的特色是使用上了蜀粉的鴨肉或是雞肉， 放入鍋裏烹煮以後， 最後再放入wasabi芥末食用。
歷史的由來衆説紛紜， 其中有一則甚至還牽扯上了丰臣秀吉呢。

材料：
1。水煮筍 - 1個
2。雞腿肉 - 250g
3。青蔥 - 2 條
4。Wasabi - 適量
5。蜀粉 - 適量
6。上湯 - 620ML
7。即時食用柴魚粉末 - 適量

調味 (A)：
1。生抽 - 2 湯匙
2。味晽 - 2 湯匙


做法：
1。將水煮筍對半切開， 放入620ML的上湯和調味(A)裏慢火烹煮20分鐘。
2。雞腿肉切成一口大小。 整體鋪上薄薄一層的蜀粉。
3。青蔥切成三公分的小段，待用。
4。烹煮20分鐘后的水煮筍撈起， 切成一口大小， 重新放入湯裏。
5。將雞肉和青蔥也放入湯裏，大火烹煮三分鐘。記得要用勺子攪拌。
6。煮好后， 分乘入小碗， 加入適量的即時食用柴魚粉末和Wasabi芥末食用。

做這道菜真的只用了25分鐘，輕鬆簡單， 而且健康可口。最大的發現是Wasabi的新用途！
還沒有開始之前， 120%懷疑在湯裏放入Wasabi， 是不是一種“自殺”行爲。
噢喉， 絕對不是！ 沒有放Wasabi的湯只算是“好喝的湯”。 放進Wasabi以後， 立刻散發出一陣清香， 讓湯展現出一種有層次的美味！但是， 請謹記切勿貪心， 放太多Wasabi， 辣味會嗆喉，反而弄巧成拙。

祝用餐愉快！

My second challenge is Japan Ishikawa Province's famous country food - Jibuni.
This signature dish's unique points are utilise the cornflour for the white meat and add in Wasabi as the main spice.

There are many tales about this dish, one of them even related with Japan most famous Shogun - Hideyoshi Toyotomi.

Ingredient:
1. Boiled Bamboo Shoot - 1 pc
2. Chicken Thigh - 250g
3. Spring Onion - 2 pc
4. Wasabi
5. Cornflour
6. Stock - 620ML
7. Instant Katsuobushi Powder (Tuna flakes)

Seasoning (A):
1. Light soya sauce - 2 big spoon
2. Mirin - 2 big spoon

How to cook:
1.Slice the boiled bamboo shoot into half, and boil it together with the stock,seasoning (A) under gentle heat, 20 min.
2.Slice the chicken thigh into small cube, and mix it with thin layer of cornflour
3.Slice the Spring Onion into 3cm length
4.After slow cooking for 20min, remove the Bamboo Shoot out from the soup, slice into one bite size.
5. Put the bamboo shoot, chicken and spring onion back into pot, boil it with strong heat for 3 min. Please remember to stir the soup.
6. Add in appropriete amount of Wasabi and Instant Katsuobushi Powder before dine in.
(please avoid to add in too much of Wasabi as it may cause the soup too spicy and kill the flavor)

Bon Appetite!