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Make sure the chicken is being turned over regularly so it doesnt burn and cooks right through.
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Sprinkle the salt, pepper and Chinese spices onto the chicken when half way through cooking. Meanwhile, you want to get a deep bowl and fill in with some cornflour.ĭice your chicken into small pieces and rub with the flour until all areas are covered.
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Stir in a cornstarch-water slurry which will thicken the sauce, and then pour in beaten egg. Resist the urge to stir it until just before they burn, so you get a nice char on your meat.Īdd sliced shiitake mushroom, then the mushroom soaking water, a dash of soy sauce, oyster sauce, white pepper. TKG tip: For the best TKG, make sure that rice is piping hot and use egg that is not too cold.īefore starting, soak dried shiitake mushrooms, keeping the soaking water. If you are okay with raw eggs, curry over TKG could be your another favorite curry-leftover dishes in addition to your curry udon. Or better yet, you can mix and match toppings of your choice such as leftover Japanese curry. So this is another icky yucky Japanese stuff for some people, but we Japanese love TKG. If you know what TKG stands for, your knowledge of Japanese food is quite impressive. He may know a thing about Japanese culture - or - its just that all his rice bowls are in the dish washer. So, next time someone serves your rice in a bowl for miso soup, dont be mad and ask why. I just learned today that its actually okay to eat rice in lacquerware bowl as it keeps rice warm. Thought its not proper to serve rice in lacquerware bowl like this, but boy I was wrong. You see, there is a red thing in the photo that should be red chili pepper that I experimentally added to the daikon leaves. Heres another version of tamagokakegohan (eggy rice) aka TKG this time with chopped daikon radish leaves that are cooked with bonito flakes and sesame seeds and seasoned with shiradashi.
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