Category Archives: Chicken

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Sometimes, I want something quick and easy for a weekday dinner. Trader Joe’s has frozen chicken mini wantons that make for a good soup starter. Turning to a broth for this soup I was in a dilemma, do I make it Chinese—with chicken broth and ginger—or Japanese—with miso and dashi? My daughters’ philosophy is, “Why choose?”, so I went with both. For vegetables, I went with some of my family’s favorites—Shanghai bok choy, napa cabbage, and green onion.

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

Karl’s Weeknight Chicken Wonton Asian Fusion Soup

The most common bok choy found in Western supermarkets are the large white stalked kind. I find this type unappealing. While there is plenty of vitamins in the dark leaves, the stalks become slimy when even slightly overcooked. Shanghai bok choy are smaller and green all over, with a better balance between stalk and leaves.

Karl’s Chicken Wonton Asian Fusion Soup

Ingredients

1 can (14.5 oz) low sodium chicken broth
3-4 fresh ginger, sliced into coins

2-3 Tbs. white miso
1½ cups dashi (1 ½ cups water plus 1½ tsp. HonDashi powder)

2 cups Shanghai bok choy, chopped into 1 inch pieces, stems and greens kept separately
1 cup napa cabbage, sliced thick and leafy parts kept separately
3-4 green onions, sliced into 1½ inch pieces, white and green kept separately

5-7 frozen chicken mini wontons per person, about half a bag

Directions

1. Put the chicken broth, ginger, and one cup of water into a medium soup pot.

Tip: Add the Hondashi to the pot later—it changes flavor if you boil it too much.

Note: While I usually prefer to make fresh dashi, for a quick meal I bend a little.

2. Put half a cup of boiling water into a measuring cup and mix in the miso paste.

Tip: If you just add the miso paste to the pot you might end up with lumps of miso in your soup. If you blend it with water first you can make sure that you’ve gotten all the lumps out.

Note: Some miso pastes have chunks of soy beans left in it. If you do have the chunky type of miso, the dissolved miso can be strained, as you add it to the pot.

3. Bring the pot to a boil and add the stems of the bok choi, the thick parts ofthe napa cabbage, and white parts of the green onions.

4. Reduce the heat and simmer the soup for 3-4 minutes.

5. Add the wontons, bok choi greens and leafy napa cabbage parts to the pot.

6. Continue simmering for another two minutes.

7. Stir in the green onion tops and dashi.

8. Simmer the soup for another 2-3 minutes and serve.

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Karl’s White Peach Teriyaki Chicken Wings

I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I made some white peach jam and I tried using it in many dishes—I actually made this meal months ago. For this meal it was as an addition to a teriyaki marinade for barbecued chicken wings. To go with the wings, I grilled some corn and I made sure that there was plenty of leftover sweet teriyaki sauce to pour over steamed rice.

Karl’s White Peach Teriyaki Chicken Wings


Karl’s White Peach Teriyaki Chicken Wings

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Karl’s Cock-a-Leekie Soup

Wife Jan has just had dental work and needs something soft and filling, a tasty soup would fit the bill. Cock-a-leekie soup is a traditional Scottish soup from the 16th Century when Scotland and France were aligned against England. Originally a French chicken and onion soup, the Scots used their local ingredients—leeks and barley to make a similar soup.

Karl’s Cock-a-Leekie Soup

Karl’s Cock-a-Leekie Soup

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Karl’s Barbecued Chicken Provencal

One of the challenges of writing this blog is constantly looking for/creating new recipes. I have given myself a wide latitude—the whole world of cooking and baking. Still the question comes down to: What am I going to make for dinner? For this Sunday’s dinner, I decided to do a barbecued chicken with French flavors with ratatouille and potatoes au gratin as my sides.

Karl’s Barbecued Chicken Provencal

Karl’s Barbecued Chicken Provencal

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Japanese Chicken Curry チキンカレー

Adapted from a Just One Cookbook recipe

Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry.

Japanese Chicken Curry チキンカレー

Japanese Chicken Curry チキンカレー

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Filed under Chicken, Main Dishes, Potatoes, Sauces and Spices

Karl’s Tuscan Chicken Soup without Garlic and Onions

This Sunday’s dinner was a bit of a negotiation. Daughter Miriam has had difficulty with garlic and onions lately. She had thought that it was getting better, but she pushed it too far and paid the price.

Karl’s Tuscan Chicken Soup without Garlic and Onions

Karl’s Tuscan Chicken Soup
without Garlic and Onions

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Karl’s Oyster Mushroom Chicken with Bok Choy

Stir-fries are a popular weekday meal at my house. I try to keep things interesting by mixing up my sauces. From the basic Chinese sauces, you can blend new combinations every time you make a dish.

Karl’s Oyster Mushroom Chicken with Bok Choy

Karl’s Oyster Mushroom Chicken with Bok Choy

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Karl’s Japanese Curry Chicken Wings

One thing I like to do is to take a traditional recipe and put a California spin on it. Daughters Miriam and Eilene love Japanese curry. I decided to take the curry out of the stew and marinate my chicken wings with it.

Karl’s Japanese Curry Chicken Wings

Karl’s Japanese Curry Chicken Wings

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Karl’s Coq au Vin Blanc with Chive Butter Dumplings

Jan’s Fresno friends come to San Jose every year for the Quilt Festival and we feed and put them up every year. Pat likes chicken and Barb does not eat tomato, so a coq au vin came to mind as a dish that they would both would like. In my mind, red wine never seemed to go with chicken, I prefer a coq au vin with a nice white wine.

Karl’s Coq au Vin Blanc with Chive Butter Dumplings

Karl’s Coq au Vin Blanc
with Chive Butter Dumplings

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Karl’s Barbecued Miso Teriyaki Chicken

I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.

Karl's Barbecued Miso Teriyaki Chicken

Karl’s Barbecued Miso Teriyaki Chicken

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Filed under Chicken, Main Dishes, Sauces and Spices