Janice's Doings in Tübingen

Stovetop Quickies


Tamagoyaki
Fried Chicken Hearts

Fried Chicken
Chicken Teriyaki

Chicken Broth a la Egg Drop

Tamagoyaki (Japanese omelette, from Anastasia!)
Combine 4 eggs, 2 Tbsp sugar, 1 pinch salt and a splash of soy sauce.  Make omelette.  This can be made very thinly and then cut into strips to be added to sushi rolls or rice.

Fried Chicken (a la Daddy)
In a frying pan, sprinkle some olive oil and heat it on medium heat (4) to spread around.  Rinse off the chicken thighs, then lay them in the pan and sprinkle on salt, pepper and summer savory (= Bohnenkraut, or as we call it 'Chicken Spice!').  Cook approx. 15-20 minutes until a nice golden brown, turn over, sprinkle some salt and savory on this side and cook another 15-20 minutes until done.  This should be nice and crispy on the outside and tender and moist on the inside.

Chicken Broth a la Egg Drop
Heat up some water and add chicken bouillon (or soup powder) to make a chicken broth.  Add in a bit of chopped scallion and a dash of soy sauce.  In a separate bowl, beat slightly an egg or two.  While stirring the broth (fairly vigorously), slowly pour in the egg.  Keep stirring for 1-2 minutes or until the egg is all cooked.  Quick-cooking noodles or Flädle strips can also be added.

Fried Chicken Hearts
Melt some butter at medium heat in a frying pan.  Rinse off the chicken hearts and toss them in the pan.  Fry until done, stirring often to get all sides nicely cooked.  Sprinkle on some salt and summer savory.

Chicken Teriyaki
Sauce: combine 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar.  (Anastasia usually doubles this for our clan!)
Cut the chicken into bite-sized strips and sauté (in the sauce?) in batches until completely cooked.  Cut the scallions (or onions as she also likes) into bite-sized chunks and sauté quickly.  (Don't let the green parts wilt too much.)  Add chicken to scallions and serve with rice.

  
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