Taiwanese 3 Cup Chicken Recipe

This 3 cup chicken (三杯鸡) is one of the most classic Taiwanese recipes that I used to love. The name itself comes from the three key ingredients: the rice wine, roasted sesame oil and dark soy sauce, while the “cups” refer to the equal ratio instead of literal measurement.

#3cupchicken - This 3 cup chicken (三杯鸡) is one of the most classic Taiwanese recipes. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves.
3 cup chicken recipe

I actually love the sauce and normally add it to steamed rice (I love having the sauce from this dish with the rice) and I could literally live with this kind of food.

It’s savory, yet sweet at the same time and the flavors really pair well all together. There’s a slight hint of spiciness and also the fragrance of the fresh basil leaves.

3 cups chicken recipe

Check out this 3 cup chicken recipe adapted to my personal preference.

Tip: If you’re a garlic lover like me, don’t skimp on the garlic cloves, you’ll love being able to eat the garlic whole.

3 cups chicken recipe

Watch How to Cook 3 Cup Chicken Below 👇👇

3 Cup Chicken Recipe

3 Cup Chicken Recipe

Rate this recipe
8 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Asian

One of my favorites classic Taiwanese dish and it's called 3 Cup Chicken. It's sweet and savory at the same time with a hint of spice and the aroma of basil leaves. It's best serve with rice (put sauce on top of rice).

3 Cup Chicken Recipe

Ingredients

6
766.57 kcal
  1. 5 lbs. chicken drumsticks cut into bite-sized pieces
  2. 15 - 20 cloves of garlic, peeled
  3. 10 - 12 sliced ginger
  4. 2 red chilies (or 1 tbsp chili flakes)
  5. 2 cups fresh basil leaves
    For the Sauce:
  1. 1/4 cup dark sesame oil or toasted sesame oil
  2. 1/8 cup dark soy sauce
  3. 1/8 cup light/thin soy sauce
  4. 1/4 cup rice wine
  5. 3 or 4 tbsp brown sugar
  6. 1/2 cup water

Instructions

Prep
10 minutes
Cook
20 minutes
    For the Chicken (Optional):
  1. Cut the chicken into pieces and rub them with the baking soda. (*this is optional but will make the chicken more tender).
  2. Set aside for 10 minutes before rinsing the chicken off with water.
  3. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
    Browning the Chicken:
  1. Heat up a pan over medium-high heat, add some oil. Saute the ginger until aromatic. Add the garlic and stir quick. Chuck in the chicken and fry for about 5-6 minutes or until golden brown.
  2. Keep it on a med-high heat, otherwise the meat will be tough.
  3. TIP: While browning the chicken take the garlic and ginger off from the pan to avoid getting charred. Set aside.
    Mixing the Sauce:
  1. Mix all the sauce ingredients. Set aside.
  2. After the chicken turned brown, put the garlic and ginger back and add the sauce mixture.
  3. Cover the pan and let it boil. Turn down the heat to low to cook down the sauce.
  4. Let it cook, uncovered, until sauce thickens, about 20-30 minutes.
  5. Once the sauce is reduced, we're almost done.
    Adding the Basil:
  1. Once the sauce thickens, turn the heat back up to med-high and add the fresh basil leaves giving them a quick stir, cook for another 1 minute.
  2. Transfer to a serving bowl and serve hot over steamed rice.

Notes

I suggest to use the roasted sesame oil (dark sesame oil). This is a bit expensive but the flavor is strong and intense compare to regular sesame oil.

Nutrition Facts

3 Cup Chicken Recipe

Serves

Amount Per Serving
Calories 766.57 kcal
% Daily Value*
Total Fat 44.21 g 68%
Saturated Fat 10.66 g 53.3%
Trans Fat 0.18 g
Cholesterol 347.75 mg 115.9%
Sodium 847.05 mg 35.3%
Total Carbohydrate 15.35 g 5.1%
Dietary Fiber 1.0 g 4%
Sugars 6.55 g
Protein 70.39 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/3-cup-chicken-recipe/

Melt in your Mouth Chashu Pork for Ramen – Braised Pork Belly

Chasu Ramen

It’s exciting to make Japanese Rolled Chashu or Braised Pork Belly in an Instant Pot and serve it with ramen. When done it right, this sweet-savory Chashu will melt in your mouth, adding more punch of flavor to your ramen.

Instead of fried or grilled pork, the meat in this recipe is cooked in a soy sauce base and tastes like braised pork. Instead of using lean pork, Japanese pork Chashu is made with pork belly and a soy sauce base.

Chasu Ramen

#ChasuPork #Braised Pork This Chasu Pork has the sweet-savory skin that will melt in your mouth and this succulent meat will fall apart with the slightest bite, adding a punch of flavor to the ramen noodles soup.

The fat serves two purposes. It adds flavor to the recipe and keeps the meat from drying out when it is cooking. There’s a smooth move to making it work. Use the tenderizing heat of the Instant Pot crockpot.

I know it looks like a challenge to roll the meat up and tie it firmly, but you’ll get the hang of it so quickly, you’ll feel like a pro in no time! Putting the pork in a roll protects the meat inside by keeping it juicy. Why not make two rolls? There’s plenty of room inside the pot.

Chasu Ramen

Some recipes call for a slab of meat. In fact, you’ll see restaurants using a slab instead of a roll because it takes less time. The disadvantage is the loss of flavor. Even though your pork roll is smaller and takes a bit longer to cook, it is worth the wait!

Just visit the nearest Asian grocery store to get a pre-cut one to take home and make. Prepare Chashu using lower heat to get a tender, savory piece of meat that melts in your mouth.

Never use the Instant Pot to sear the meat. The soy broth releases sugar that causes the skin to stick to the sides of the pot.

Chasu Ramen

Roll the pork belly up, leaving the skin side facing out. Tie it up with butcher twine, starting at the center. Leave a two-inch tail and wrap the long part of the twine around the roll securely. Tie it off with a double knot.

Blanching the Pork

In Asian cooking, blanching the pork is a common technique to take away impurities and excess fat from the meat, thus this will help you get a cleaner taste of the soy-based sauce.

So try blanching the pork for 10 minutes in a pot of boiling water to eliminate gaminess, excess fat, and impurities. This step keeps the soy sauce fresh and saves money by letting you use the sauce again.

Chasu Ramen

Now it’s time to move the pork roll to the pressure cooker. Add the water, soy sauce, and other ingredients and put the lid on. Cook on high pressure for 90 minutes. Let the pressure off with a slow release.

Do not open for 20 minutes. Once the sauce and meat cool, put it into a large zip bag and refrigerate overnight.

Chasu Ramen

Remove the fat from the top of the sauce when you take the bag from the refrigerator. Replace the marinated soy sauce in the bag. Seal the bag and freeze it to use again. Put the pork roll on a cutting board. Snip and remove the twine.

Watch How to Make Chasu Pork 👇👇

Cut the pork into thin slices and place them into the heated soup broth for warming. Pour the broth over a bowl of ramen noodles, topped with two or three slices of Chasu Pork or Braised Pork Belly towards the edge of part of the bowl.

Check This: Miso Ramen Noodle Soup

Add half a boiled egg to one side and scallions on the other for extra flavor and appeal.

Chasu Ramen

Japanese Rolled Chashu for Ramen

Rate this recipe
7 ratings
Recipe by: Calleigh | TheForkBite.com
Category: entree
Cuisine: Japanese

This Chasu Pork has the sweet-savory skin that will melt in your mouth and this succulent meat will fall apart with the slightest bite, adding a punch of flavor to the ramen noodles soup.

Chasu Ramen

Ingredients

1 hour, 50 minutes
5
642.97 kcal
  1. 500 g pork belly, skin on
  2. 1/2 cup soy sauce
  3. 4 slices ginger
  4. 1 cup water
  5. 1/2 cup cooking sake (Japanese rice wine)
  6. 4 garlic, crushed
  7. 1 leek
  8. 1/2 cup mirin

Instructions

Cook
1 hour, 50 minutes
Ready in
1 hour, 50 minutes
  1. Roll up the pork belly with the skin side out. Run some butcher twine under the middle of the pork. If your pork belly is long and wide, start under the far end instead of the middle.
  2. Tie a double knot to secure the pork tightly. Leave the short end about 2 inches long. Pull the long end to wrap around the pork belly and tie another double knot.
  3. In a pot of boiling water, blanch the pork belly for about 10 minutes. Transfer the pork to a pressure cooker. Add soy sauce, leek, ginger, water, sake, garlic, and mirin.
  4. Cover with the lid and cook for 90 minutes on high pressure. Do a slow release and, after 20 minutes, open the lid. (Read Notes section).
  5. Heat a skillet over medium-high heat and sear all sides of the pork until it's golden brown. DO NOT use Instant Pot for searing because the skin would stick to the pan and get riped off.
  6. Once the pork is cooled down, transfer the meat and sauce to a large sealed container or a zip-top bag. Put it in the refrigerator overnight or until it's completely cool. This way the pork is easier to slice thinly after cooling, and this also gives the pork more flavor.
  7. When it's ready to serve, skim off the fatty oil on the surface. Transfer the pork to a cutting board and strain the sauce. Reserve the sauce for marinating soft-boiled eggs or for making more pork belly.
  8. Take out the butcher twine. Cut the meat thinly using a very sharp knife. Reheat the slices in soup broth or heat it in a saucepan with the sauce until hot.

Notes

If the pork is not submerged in the sauce, cook for 40 minutes and flip it over and cook for another 40 minutes.

Nutrition Facts

Japanese Rolled Chashu for Ramen

Serves

Amount Per Serving
Calories 642.97 kcal
% Daily Value*
Total Fat 53.39 g 82.1%
Saturated Fat 19.4 g 97%
Trans Fat
Cholesterol 72.0 mg 24%
Sodium 1443.93 mg 60.2%
Total Carbohydrate 14.58 g 4.9%
Dietary Fiber 1.17 g 4.7%
Sugars 1.19 g
Protein 13.36 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/japanese-chasu-pork/

Tom Kha Gai Soup Recipe – The Best Method for Home Cooks

Tom kha Gai Soup

This traditional Tom Kha Gai soup features a coconut milk-based broth that is infused with flavorful roots, herbs, and spicy chilies.

Fragrant and creamy yet salty and tangy, that is filling but light and full of flavor. This Thai Coconut Chicken Soup can be made in an Instant Pot as well.

Tom Kha Gai

I love Thai food and Tom Kha Gai soup is one of my favorites of all time hence this is the soup that we always order every time we eat out at any Thai restaurant.

I was so interested in learning to make this soup at home although the ingredients are much more exotic than what I was accustomed to, it’s fairly a simple soup to make.

#TomKhaSoup - #TomKhaGai Soup is my favorite indulgent, creamy coconut soup and just simply delicious.
#TomKhaSoup - #TomKhaGai Soup is my favorite indulgent, creamy coconut soup and just simply delicious.

Also, it takes a lot of tasting to get the perfect balance of flavors that suit one’s own tastes and it is very worth it.

This soup can be made with a wide variety of add-ins, it all depends on what is available. I normally use the chicken thighs, which is what the ‘kai’ means in Thai but you can use beef or shrimp.

Tom kha Gai Soup

Where to find the Ingredients?

You can find the “galangal” in any Asian grocery and they are all inexpensive. However, I ordered the kaffir leaves through Amazon since I cannot find these lime leaves at the Asian market. Most of them can be frozen as well, and are used in tons of other authentic Thai and Laos cuisine.

Here’s a photo (below) of the ingredients so if you’ve never used them in your own cooking, you’ll be able to find them with ease.

Tom kha Gai ingredients

Galangal and kaffir lime leaves are sometimes hard to find so I wrapped them in a wax paper and place in a ziplock then store in a freezer for up to 3 months. The palm sugar keeps for a very long time in your pantry, and I also freeze the lemongrass for future use.

Palm sugar comes in large discs, or jars of smaller, tablespoon size pucks. I went for the puck variety since it was easier to gauge the amount used.

Galangal is an aromatic root that looks similar and is often associated with ginger. It has a rich, earthy flavor which is a bit similar to ginger, yet there is a very noticeable difference, and Tom Kha Gai recipe doesn’t taste authentic without it.

So it is pretty essential to use galangal rather than the ginger.

The Kaffir Lime leaves, lemongrass and galangal are used to flavor the broth, which is the base of the soup and gives it its characteristic background of flavors.

Tom Kha Gai Soup

I used the straw mushrooms as they have a mild mushroom flavor, which is another important factor. You don’t want any ingredient’s presence to outweigh another’s in this recipe, so it’s important to use a subtly flavored mushroom. Cremini or shitake are definitely out.

Tom Kha Gai

Traditionally, bird’s eye chilies (or Thai chilies) are used to add the heat, but you can go easy with these if you don’t want too much spice in it. A couple of chicken thighs, lots of coconut milk, cilantro and good chicken stock, and you’re good to go.

Secret Ingredient

It turns out that if you add some green curry paste in the soup, the flavor makes a lot of difference. Big flavor with well-balanced sweetness and acidity that will satisfy your cravings.

Other Favorite Asian Recipes:

3 Cup Chicken
Thai Basil Chicken
Thai Beef Salad
Sesame Chicken Recipe
Thai Green Curry Recipe

How to Make Tom Kha Gai Soup – Watch Video 👇👇

Tom kha Gai Soup

Tom Kha Gai Soup

Rate this recipe
8 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Thai

Tom Kha Gai Soup is my favorite indulgent, creamy coconut soup and just simply delicious.

Tom kha Gai Soup

Ingredients

4
346.31 kcal
  1. 2 cups low sodium chicken broth
  2. 0.5 lb of chicken thighs
  3. 1.5 cup coconut milk
  4. 1 tsp salt
  5. 10-15 rounds of galangal (sliced)
  6. 1 stalk of lemongrass (pounded fiercely with the back of a knife & cut crosswise into 1-inch pieces)
  7. 4-5 kaffir leaves (depending on the size)
  8. 3-5 Thai chilies
  9. 2 tbsp fish sauce
  10. 2.5 tbsp lime juice
  11. 1 tsp palm sugar (you may like this soup a bit sweeter than myself)
  12. 150 g of oyster or straw mushrooms
  13. 2 tbsp green curry paste (optional)

Instructions

  1. Place the chicken broth in a pot and bring the stock to a boil. Add the chicken and season with salt then boil it over low-medium heat for 15-20 minutes.
  2. Add the coconut milk and drop all the spices (lemongrass, chilies, galangal, kaffir leaves). Also, don't forget to tear up the kaffir leaves to infuse the flavor. I added the green curry paste to make the flavor more strong (this is optional) but the result was really good.
  3. Add the crushed palm sugar, and fish sauce to taste. I like a lot of fish sauce although it is incredibly pungent, it helps develop the unique taste of this soup.
  4. Bring to a simmer to infuse for about 5 minutes, stirring occasionally. Your kitchen should smell very fragrant, and the broth should taste quite strong.
  5. Once you have a nice balance going in your soup, dial up the heat to medium and add the oyster or straw mushrooms. Cook for 2 minutes and turn off the stove.
  6. Once the heat is off, you can now add the lime juice. Start with the minimal amount and go with a few thorough stirs before tasting so that the additions are well incorporated.
  7. Add a handful of cilantro and and chili oil to taste. Serve over a bowl of jasmine rice. Any leftover soup can be frozen for up to 3 months.

Nutrition Facts

Tom Kha Gai Soup

Serves

Amount Per Serving
Calories 346.31 kcal
% Daily Value*
Total Fat 28.6 g 44%
Saturated Fat 18.87 g 94.4%
Trans Fat 0.05 g
Cholesterol 55.57 mg 18.5%
Sodium 946.07 mg 39.4%
Total Carbohydrate 10.93 g 3.6%
Dietary Fiber 1.39 g 5.6%
Sugars 1.77 g
Protein 15.78 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/tom-kha-gai-soup/
Tom kha Gai Soup

Tom Kha Gai Soup

Rate this recipe
8 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Thai

Tom Kha Gai Soup is my favorite indulgent, creamy coconut soup and just simply delicious.

Tom kha Gai Soup

Ingredients

4
346.31 kcal
  1. 2 cups low sodium chicken broth
  2. 0.5 lb of chicken thighs
  3. 1.5 cup coconut milk
  4. 1 tsp salt
  5. 10-15 rounds of galangal (sliced)
  6. 1 stalk of lemongrass (pounded fiercely with the back of a knife & cut crosswise into 1-inch pieces)
  7. 4-5 kaffir leaves (depending on the size)
  8. 3-5 Thai chilies
  9. 2 tbsp fish sauce
  10. 2.5 tbsp lime juice
  11. 1 tsp palm sugar (you may like this soup a bit sweeter than myself)
  12. 150 g of oyster or straw mushrooms
  13. 2 tbsp green curry paste (optional)

Instructions

  1. Place the chicken broth in a pot and bring the stock to a boil. Add the chicken and season with salt then boil it over low-medium heat for 15-20 minutes.
  2. Add the coconut milk and drop all the spices (lemongrass, chilies, galangal, kaffir leaves). Also, don't forget to tear up the kaffir leaves to infuse the flavor. I added the green curry paste to make the flavor more strong (this is optional) but the result was really good.
  3. Add the crushed palm sugar, and fish sauce to taste. I like a lot of fish sauce although it is incredibly pungent, it helps develop the unique taste of this soup.
  4. Bring to a simmer to infuse for about 5 minutes, stirring occasionally. Your kitchen should smell very fragrant, and the broth should taste quite strong.
  5. Once you have a nice balance going in your soup, dial up the heat to medium and add the oyster or straw mushrooms. Cook for 2 minutes and turn off the stove.
  6. Once the heat is off, you can now add the lime juice. Start with the minimal amount and go with a few thorough stirs before tasting so that the additions are well incorporated.
  7. Add a handful of cilantro and and chili oil to taste. Serve over a bowl of jasmine rice. Any leftover soup can be frozen for up to 3 months.

Nutrition Facts

Tom Kha Gai Soup

Serves

Amount Per Serving
Calories 346.31 kcal
% Daily Value*
Total Fat 28.6 g 44%
Saturated Fat 18.87 g 94.4%
Trans Fat 0.05 g
Cholesterol 55.57 mg 18.5%
Sodium 946.07 mg 39.4%
Total Carbohydrate 10.93 g 3.6%
Dietary Fiber 1.39 g 5.6%
Sugars 1.77 g
Protein 15.78 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/tom-kha-gai-soup/

Miso Ramen Noodle Soup

Miso Ramen Soup

I’m sharing a tip on how to make a delicious Japanese Miso soup that taste like you’ve spent hours in the kitchen preparing the flavorful recipe instead of less than two hours. What’s the secret?

It’s done by using shortcuts that don’t take away from the delicious taste, such as using these ingredients I listed below. Another part of the secret is using the programmable Instant Pot, known for its ability to reduce cooking by as much as 70 percent!

Miso ramen soup

#MisoRamenNoodleSoup - The broth is hearty and ridiculously rich, full of umami flavor

This recipe’s first important ingredient is miso. While many cooks prefer using just one type of miso in this recipe, I enjoy using two different styles. My favorite choices are white, red and sometimes brown.

Miso Ramen Soup

3 Types of Miso
Miso is quite nutritious and healthy because it builds the immune system and improves digestion. It is usually made with soybeans, although some varieties use other grains like barley and rice.

The ingredients and length of fermentation affect the miso’s flavor and color. White miso’s mild and sweet taste makes it quite versatile. Red has a stronger, saltier flavor that adds a rich taste. It is healthier than the white version.

Miso Ramen Soup

The caramel-colored brown miso is extremely versatile with its savory, sweet taste. I usually use brown for marinades and light soups. Red and white miso produce make a rich, delicious Ramen Noodle soup broth filled with umami flavor.

Umami is another word for savory, one of the five basic tastes. Salty, sweet, bitter, and sour are the other four tastes that wake up our taste buds and make recipes unforgettable! Umami usually describes meaty or brothy cooking.

Kombu dried kelp

Kombu or Dried Kelp
Dried kelp (kombu) is the next important ingredient. The little white marks on the surface are actually the real, natural form of MSG. That’s where the umami flavor comes from, therefore don’t wash it off as they add more flavor to the broth.

Soak the kelp the day before and use the water to make the broth. But since I was using my Instant Pot, I just submerged the Kombu while the broth is still hot for about 10 minutes and covered it with the lid. That should extract all the flavor from the kombu.

Bonito Flakes
Dashi is the final important ingredient because of its smoky, strong fish flavor. The dashi broth is frequently made from dried kelp or dried, smoked bonito which has been shaved into thin flakes.

Miso Ramen Soup

Read: Chasu Pork or braised Pork for Ramen Soup

Less seasoning is required because of the umami flavor it provides the broth. If you prefer little or no fish taste, skip this step or add just a teaspoonful of instant dashi.

Now prepare the vegetables. Cut the leek lengthwise in half. Spread out the leaves and wash the front and back thoroughly. Cut the stalks into 1-inch pieces. Set aside. Next, peel the onion and cut off the stem and bottom.

Miso Ramen Soup

Cut into quarters and set aside. Add oil to the pot and heat. Add the onion, leeks, and any other vegetables. Stir every few minutes for 7 minutes. Add mushrooms, washed fresh, stewing chicken pieces, and 3 quarts of water. Cook for 90 minutes in instant pot. After that, turn off the pot and submerge the kombu, cover for another 10 minutes to extract the flavor.

Miso Ramen Soup

Use a colander to strain the broth into a glass or metal bowl. Set the cooked ingredients aside. Pour the broth into a large saucepan. Bring to a boil and add 2 big tablespoons of white miso and 1 big tbsp of red miso. Lower the heat and mix well.

Peel and rinse a ramen egg. Cut it in half lengthwise.

Watch The Video Below 👇👇

Put ramen noodles in a large, deep bowl. Add the broth and arrange the egg, vegetables, and other toppings. Enjoy your meal! I added my favorite Chasu Pork which is the Japanese version for Braised Pork.

Miso Ramen Soup

Miso Ramen Noodle Soup

Rate this recipe
4 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Japanese

This broth's version is hearty and ridiculously rich, full of umami flavor. It only takes less than 2 hours to prepare rather than 6 hours if you'll use the regular pot.

Miso Ramen Soup

Ingredients

1 hour, 15 minutes
6
342.44 kcal
  1. 2 lbs stewing chicken
  2. 2 inches ginger (sliced)
  3. 12 dried shiitake mushrooms
  4. 1/2 cup bonito flakes
  5. 1 sheet kombu
  6. 1 leek
  7. 1 large sweet onion quartered
  8. 1 head garlic crushed
  9. 1 tbsp sesame paste or crushed sesame seeds (Optional)
  10. 2 big tbsp white miso (you can adjust the amount according to your taste)
  11. 1 big tbsp red miso paste
  12. 3 quarts of water ( or 12 cups)
  13. salt to taste

Instructions

Prep
15 minutes
Cook
1 hour, 15 minutes
Ready in
1 hour, 15 minutes
  1. Wash the chicken, set aside. Cut the leek in half and wash thoroughly. Cut it into 1-inch pieces.
  2. When using Instant Pot, set it to "saute" setting and press "Adjust" once so it's switched from "Normal" to "More" for browning.
  3. Saute the garlic, ginger, onion and leeks once it's hot. Stir occasionally until the they are softened.
  4. Add the chicken, soaked shiitake mushrooms, bonito flakes, and water. Cover and use the "Manual" setting and set the timer for 90 minutes, and then do a natural release.
  5. After the broth is done, turn off the instant pot and submerge the kombu into the broth for about 10 minutes to extract the flavor from Kombu. Covered with the lid.
  6. After that, strain the broth using a colander (you can freeze the chicken if you wish and use it for other dish since we only need the broth).
  7. Transfer the chicken stock to a large saucepan and bring it to a boil. in a bowl, add 1 cup of chicken broth and mix the white miso & red miso together, place the mixture in the chicken broth. You can now add the sesame paste or grind sesame (this is optional). Mix well. Add salt to taste.
  8. Arrange your ramen noodles in a bowl, add the miso broth, and place any toppings that you like. I added the Chasu and the Ramen egg.

Nutrition Facts

Miso Ramen Noodle Soup

Serves

Amount Per Serving
Calories 342.44 kcal
% Daily Value*
Total Fat 14.28 g 22%
Saturated Fat 3.87 g 19.4%
Trans Fat 0.1 g
Cholesterol 130.22 mg 43.4%
Sodium 1807.72 mg 75.3%
Total Carbohydrate 23.75 g 7.9%
Dietary Fiber 3.47 g 13.9%
Sugars 6.04 g
Protein 32.06 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/miso-ramen-noodle-soup/

Easy, Cheesy Chicken and Rice Casserole

chicken and rice casserole

When the winter winds start to blow and bring chilling rain or mountains of snow, you’ll love this easy-to-make dish that not only warms the house as it bakes but will warm your insides and lift your spirits.

Chicken and rice casserole

Chicken and Rice Casserole
Chicken and Rice Casserole

If you love baked mac and cheese but always have to add side dishes to make it a complete meal, you’ll adore this recipe.

It’s an all in one dish that’s a step away from the mundane and my family thinks it’s even better than mac n’ cheese—which amazed me because they absolutely love it.

chicken rice casserole

You can make some substitutions with the vegetables, the ones in the recipe make the combination my family loves. I’ve tried it with cauliflower as one of the veggies to replace the broccoli, but it simply didn’t look as appetizing or taste as good.

Since I’m a stickler on appearance and color, I really like the combo of two colors of green from vegetables, the orange of the carrots, white of the rice and yellow and brown from the cheese.

chicken and rice casserole

baked chicken and rice

It just looks more appetizing and you don’t have to serve a side salad if you don’t want to do it.

When you’re on a budget, this dish gives you a two-fer. You not only get an easy-to-make dinner, but you also warm your home at the same time. I try to do all baking and roasting in the winter—even though sometimes I can’t help but make a baked dish in the summer months.

Check This: Easy Sesame Chicken Recipe

chicken and rice casserole

Watch The Video Below 👇👇

It keeps the house warm and welcoming with the scent of baked foods in the air. Baked rice dishes have become extremely popular.

cheesy chicken and rice casserole

In fact, in many of the larger cities where Asian restaurants abound, you’ll find a baked cheesy rice dish in every one of them. They’re also becoming more popular in more upscale non-Asian establishments as an alternative meal that’s also a great comfort food.

chicken and rice casserole

Chicken and Rice Casserole

Rate this recipe
3 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Italian, Asian, American

Nothing is more comforting than digging into this cheesy chicken and rice casserole in a cold, chilly weather.

chicken and rice casserole

Ingredients

1 hour, 10 minutes
8
452.0 kcal
  1. 2 cups uncooked rice
  2. 1 can (14.5 oz) Chicken Broth
  3. 1/2 cup of Shiitake mushroom soaked water
  4. 1 lb chicken Fillet (cubes)
  5. 2 tbsp olive oil
  6. 4 cloves of minced garlic
  7. 12 pcs dried Shiitake mushrooms (soaked 5 hours or overnight)
  8. 1 cup frozen mixed vegetables (sweet pea, green beans, corn & carrots)
  9. 1/2 cup sliced bell pepper
  10. 1 tsp garlic powder
  11. 1 tsp Adobo seasoning
  12. 2 cans Cream of Mushroom
  13. 1/2 cup Shredded Mexican Blend Cheese
  14. 1/2 cup Mozzarella Cheese

Instructions

Cook
1 hour, 10 minutes
Ready in
1 hour, 10 minutes
  1. Preheat oven at 400 F.
  2. Rinse and drained the uncooked rice. Set aside for later use.
  3. In a saucepan, add the olive oil. Once the saucepan is heated, add garlic, then the mixed vegetables and bell pepper.
  4. Followed by sliced Shiitake mushroom then the chicken pieces. Stir-fry over medium-low heat until the chicken is semi-cooked with a white surface.
  5. Add the washed uncooked rice and continue frying and tossing. Season the mixture with garlic powder and adobo seasoning. Making sure that the mixture is well-stirred.
  6. Transfer the fried rice into a rice cooker and add the chicken broth and the Shiitake mushroom soaked water to cook the rice.
  7. Once the rice is cooked, portion the content into your casserole dishes or baking pan (I made this into 2 dish pan).
  8. Pour 1 can Cream of Mushroom (or Cream of Chicken) over the top of the rice. Spread the sauce evenly across the surface.
  9. Top the sauce with a layer of shredded Mexican Blend Cheese and Mozzarella Cheese.
  10. Bake in the oven for 10 -15 minutes, or until the cheese has melted and give a golden brown crust at the top of the baked rice. Serve hot.

Nutrition Facts

Chicken and Rice Casserole

Serves

Amount Per Serving
Calories 452.0 kcal
% Daily Value*
Total Fat 19.2 g 29.5%
Saturated Fat 5.88 g 29.4%
Trans Fat 0.05 g
Cholesterol 55.4 mg 18.5%
Sodium 722.31 mg 30.1%
Total Carbohydrate 49.85 g 16.6%
Dietary Fiber 1.63 g 6.5%
Sugars 0.93 g
Protein 18.97 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/chicken-and-rice-casserole/

Easy Sesame Chicken Recipe

sesame chicken recipe

Forget about takeout, this finger-lickin’ crispy sesame chicken underneath a sticky and sweet honey sauce is super easy to make. Comes together in 30 minutes, served with rice and you’ll never need a takeout again!

sesame chicken recipe

Sesame Chicken Recipe | This sesame chicken recipe was an absolute hit, and my family loves the tangy, flavor sauce. You can't go wrong with this warm, delicious meal in just 30 minutes.

This crispy Sesame Chicken recipe is one of our favorite take-out options to the Friday night takeaway when we are craving for General Tso’s Chicken or Orange Chicken (Panda Express).

Crispy, sweet, sticky and tangy (or zesty – if you opt for the option 2 sauce) – it has all the basics where everyone in my family goes for seconds and no leftover, not even a chunk or a drip of sauce.

It’s also one of those meals that so easy to whip up in a pan and easy to clean up. Simply cut the chicken into bite sizes to cook them fast while the finger-lickin’ sesame sauce comes together in just a matter of a minute.

sesame chicken recipe

I must admit it’s not the healthiest meal considering the Sesame chicken sauce includes brown sugar and honey and of course the oil for frying the chicken – but it’s better than any restaurant.

You can serve with some steamed vegetable to boost the health factor.

Sesame Chicken Recipe

And since my family enjoyed this dish too much, I thought it’s about time to share this recipe.

How to Make the Sesame Chicken Sauce?

I made the sauce with 2 options: The Sweet One and the Zesty One. And if you’re like me who loves anything a bit spicy, you’ll enjoy the zesty sauce most (note: just a bit of spicy).

sesame chicken recipe

This sesame chicken recipe was an absolute hit, and my family loves the tangy, flavor sauce. You can’t go wrong with this warm, delicious meal in just 30 minutes.


sesame chicken recipe

Crispy Sesame Chicken Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Dinner
Cuisine: Chinese, Asian
sesame chicken recipe

Ingredients

4
720.48 kcal
    Chicken Marinate:
  1. 1½ lb. chicken thighs, cut into bite size
  2. ½ tsp salt
  3. ½ tsp black pepper
  4. 1 Tbsp rice wine
  5. 2 cloves garlic, grated
  6. 1 tsp ginger, grated
    Chicken Batter:
  1. 2 eggs, lightly beaten
  2. 6 tbsp cornstarch
  3. 10 tbsp all-purpose flour
  4. ½ tsp pepper
  5. ½ tsp garlic salt
  6. 2-3 tsp paprika
    Sesame Chicken Sauce: OPTION 1 (Asian Style Sauce)
  1. 1 tbsp sesame oil
  2. 2 cloves minced garlic
  3. 1 tbsp Chinese rice vinegar (or XiaoShing cooking vinegar)
  4. 2 tablespoons honey
  5. 2 tbsp Thai sweet chili sauce
  6. 3 tablespoons ketchup
  7. 2 tablespoon brown sugar
  8. 4 tablespoons soy sauce
  9. 1/4 cup water
    Sesame Chicken Sauce: OPTION 2 (Korean Sauce)
  1. 2 tsp gochujang (Korean red pepper paste)
  2. 1 tsp soy sauce
  3. 1½ Tbsp strawberry jam (or any fruit jam/jelly)
  4. 2 Tbsp ketchup
  5. 1½ Tbsp worcestershire sauce
  6. 2 Tbsp sugar
  7. 1/4 cup water
  8. 2 cloves garlic, chopped
    To Serve:
  1. Boiled rice
  2. 2 tbsp sesame seeds
  3. Small bunch spring onions (scallions), chopped

Instructions

  1. Mix all ingredients for marinating the chicken. Cover with plastic wrap and let it sit in the fridge for 20 minutes (or overnight).
  2. In a deep frying pan, heat oil to 350 F over medium-high heat.
  3. In separate bowls, place eggs and beat slightly. Mix the dry ingredients (flour, garlic powder, pepper, salt & paprika, etc.) in another bowl and mix all together.
  4. Dredge the marinated chicken in the cornstarch, then dip in the egg wash, and finally dredge it in the seasoned flour.
  5. Carefully, drop the chicken bites in hot oil one at a time and cook for about 5 minutes while turning the chicken.
  6. Cool the chicken using a drying rack to ensure minimal surface contact to prevents the chicken crust from becoming soggy. Let the chicken rest for 5 minutes before frying them the second time.
  7. (Double Fry the Chicken ) Increase the oil temperature to 370 F over high heat. Fry the cooked chicken once again to get that golden brown color.
  8. Remove chicken from oil and place on a cooling rack to drain off excess oil.
  9. Combine the sesame chicken sauce ingredients (choose for option 1 or option 2) in a bowl and pour it in a large skillet and bring the mixture to simmer heat. Let it simmer until the sauce has thickened and reduced to 1/3.
  10. Toss in fried chicken. Keep tossing on heat until the chicken bites are coated evenly with sauce. Finally, toss in sesame seeds and give it a last good mix.
  11. Serve with rice and some steamed vegetables. Sprinkle some more sesame seeds and enjoy.

Nutrition Facts

Crispy Sesame Chicken Recipe

Serves

Amount Per Serving
Calories 720.48 kcal
% Daily Value*
Total Fat 36.69 g 56.4%
Saturated Fat 9.29 g 46.5%
Trans Fat 0.15 g
Cholesterol 246.68 mg 82.2%
Sodium 1497.44 mg 62.4%
Total Carbohydrate 60.49 g 20.2%
Dietary Fiber 2.92 g 11.7%
Sugars 29.5 g
Protein 36.76 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/sesame-chicken-recipe/

Creamy, Cheesy Baked Mac and Cheese

creamy baked mac and cheese

Who doesn’t love mac and cheese? I know I’m not raising my hand on that questions a dish I love to eat in restaurants, but until recently, didn’t make it at home because I never could get the perfect cheese sauce and don’t care for the box mix style, which has absolutely no personality.

baked mac and cheese

Easy Baked Mac and cheese, Baked Mac and Cheese, Creamy Baked Mac and Cheese, Creamy Mac and Cheese Recipe

But now, thanks to a recipe on Pinterest, I can make my own super version of mac and cheese at home, using any type of cheese I want.

I don’t want to sound unpatriotic, but plain American cheese just wasn’t cutting it for me when it came to this dish—although it did remind me of some fond childhood memories.

Easy Baked Mac and Cheese

Check This: Chicken and Rice Casserole

I wanted to make a dish you could embellish with any type of cheese you choose, “grown-up” but also one that was creamy, delicious and just as memorable as it was when I was a child. That was a tall order.

This recipe has it all, primarily because you don’t make a cheesy sauce first, but grate the cheese on top of the macaroni, then pour a creamy sauce over it, top it with Pounded Doritos (or panko breadcrumbs browned with butter). But I like the taste of Doritos instead (it’s only a matter of preference) but highly recommended.

creamy Mac and Cheese recipe

That may not seem like a huge difference since you could always add any cheese to the sauce you wanted, but it is. What’s the reason? I can make as many as four different types of mac and cheese at once!

The key is that you top the pasta with the cheese, so if I want a combination of Gouda and white cheddar, I only put that shredded cheese on one quarter, one third or one half the pasta and then top the other sections based on my family’s or guest’s taste.

creamy-baked-mac-and-cheese

To finish off this delight, just pop it in a preheated 325 F degree oven for 12 – 15 minutes and you have the perfect grownup mac that will please everybody at the table. You can even use plain ole’ American cheese if you’re hankering for a blast from the past.

What to Do with the Leftover Mac and Cheese?

Well, you can transform the leftover Mac and Cheese into an amazing, yummilicious Mac and Cheese Balls. They are perfect finger foods for weekend family gatherings or your Super Bowl party!

fried mac and cheese

For Soggy Overcooked Pasta:

Toss some butter over the freshly drained macaroni pasta so they’ll be slightly coated to help stop from absorbing more liquid as it bakes. One more thing, hot pasta absorbs more liquid easily, so it’s better to cool them down before mixing the sauce.

creamy baked mac and cheese

Watch The Video Below 👇👇

More Sauce, More Creamy Mac and Cheese

Who wants a dry Mac and Cheese? I don’t like my Mac and Cheese where there’s no sauce left after it came out from the oven, so I add more sauce.

I want that cheesy, creamy sauce for my Mac and Cheese but depending on your taste or waist.

creamy baked mac and cheese

Creamy Baked Mac and Cheese

Rate this recipe
47 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American

This is one of my family favorite recipes. It's so cheesy, creamy with tons of rich cheese sauce and topped with Doritos making it extra delicious!

creamy baked mac and cheese

Ingredients

8
676.72 kcal
  1. 8 oz. elbow macaroni
  2. ½ cup butter
  3. ½ cup flour
  4. 4 cups milk
  5. 3 cups freshly shredded sharp or white Cheddar
  6. 3 cups Parmesan cheese
  7. 1/2 cup Doritos (or Panko bread crumbs)
    Seasonings :
  1. 1 tsp garlic powder
  2. 1 tsp onion powder
  3. 1 tsp mustard powder
  4. 1 tsp adobo seasoning

Instructions

Prep
15 minutes
Cook
12 minutes
    PASTA:
  1. Prepare a large pot of salted water and bring it to a boil. Add the elbow macaroni and cook per package directions.
  2. Drain the water and add the 1 tbsp of butter, toss until melted. Set aside to cool.
    Creamy Mac and Cheese Sauce (You Can Watch the Video Above):
  1. Melt butter over low heat in a large saucepan. Add the flour and whisk constantly until smooth for about a minute.
  2. Gradually pour 1 cup of milk, keep whisking to mix and dissolve the flour, then add the remaining milk and whisk until lump free.
  3. Season with the seasonings above and adjust according to your taste.
  4. Keep stirring constantly until the mixture thickens into a creamy consistency. Turn off the heat.
    Assembling:
  1. Grease a baking dish and add the pasta. Sprinkle the 6 cups freshly shredded cheese over the top. Pour the creamy sauce over the cheese, wait a bit and stir everything together.
  2. Now, pound 1 cup Doritos and sprinkle them on top of the Mac and Cheese.
  3. If you are using Panko Crumbs - Melt 1 tbsp butter and add 1/2 cup panko breadcrumbs, stir constantly until golden brown and sprinkle over the Mac and Cheese.
  4. Bake in a pre-heated 325 F oven for 12 -15 minutes

Nutrition Facts

Creamy Baked Mac and Cheese

Serves

Amount Per Serving
Calories 676.72 kcal
% Daily Value*
Total Fat 41.52 g 63.9%
Saturated Fat 24.82 g 124.1%
Trans Fat 0.96 g
Cholesterol 114.74 mg 38.2%
Sodium 926.42 mg 38.6%
Total Carbohydrate 40.71 g 13.6%
Dietary Fiber 1.45 g 5.8%
Sugars 7.67 g
Protein 34.63 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/baked-mac-and-cheese/

Chicken Katsu Recipe Rice Burger

Chicken katsu recipe

Hey, foodies, there’s a kickin’ bun in town. Instead of the familiar wheat-type bun, our recipe for Chicken Katsu Rice Burger is constructed with two pan-seared rice patties. Are you curious about how to keep rice buns from falling apart?

chicken katsu

#ChickenKatsu, #KatsuChicken, #ChickenKatsurecipe, #ChickenKatsuCurry, #ChickenKatsusauce

Straight from the Japanese cook’s mouth to your ear: before frying, press nori seaweed on the underside of the rice bun. Or, use the nori seaweed on both sides of the rice bun for added durability.

There is a caveat if you decide on a double dose of nori; it’s harder to sink your teeth into the rice bun.

Read This Recipe:

katsu chicken

If you belong to the I-hate-nori camp, wrap your Chicken Katsu Rice Burger in edible rice paper. Although, if you don’t like the taste of edible rice paper, you may need to refine the rice bun until it’s just right for your family’s taste buds.

If for whatever reason you can’t eat bread, rice is a marvelous substitute. It’s also gluten-free.

Chicken katsu recipe

So, what if your rice bun crumbles a bit? Ridiculously-messy food is fun to eat and an auspicious conversation starter among guests.

Do you wonder whether brown rice is a viable alternative? Granted, brown rice is more nutritious and higher in fiber, than white rice. But for this particular recipe, Japanese sushi-style, short grain rice works better.

Because it manifests with a clumpy-ness not present in other types of rice. Also, long grain rice is not a good option because it cooks up fluffy and doesn’t stick together like short grain rice.

chicken katsu curry

Chicken Katsu or Katsu Chicken

Now, let’s talk about chicken katsu. Think chicken nuggets developed to the nth degree. The Japanese prefer dark chicken meat. Traditional chicken katsu cutlets (in Japanese katsu means cutlet) are made with thigh meat.

This recipe calls for the chicken breasts that Americans love. Panko breading supplies the chicken’s crispy, crunchy texture.

Watch The Video Below 👇👇

A generous amount of curry sauce adds just the right amount of zest to the flavor profile. Since the white rice bun provides the dominant color of this dish, replace the traditional white plate, with a contrasting color, i.e. Purple, rich brown or black.

Your job is done. Sit back and wait for the mmm-mmm’s!

Chicken katsu recipe

Chicken Katsu Recipe Rice Burger

Rate this recipe
5 ratings
Recipe by: Calleigh | TheForkBite.com
Category: entree
Cuisine: Japanese, American

This Chicken Katsu is juicy in the inside and crispy in the outside. Smeared with Chicken Katsu curry sauce and sandwiched with 2 pan-seared rice patties.

Chicken katsu recipe

Ingredients

2 hours, 20 minutes
4
651.09 kcal
    Chicken Katsu
  1. 1 boneless chicken breast, pounded until ½" thick, cut in half to make 2 pieces
  2. 1 cup panko crumbs
  3. 2 eggs
  4. 1 cup all purpose flour
  5. Salt and black pepper
    Chicken Marinade (skip this if you'll get the marinated chicken)
  1. 1 tbsp Soy Sauce
  2. 1 tbsp Rice wine vinegar
  3. 1 tsp garlic powder
  4. ½ tsp cayenne pepper (optional)
  5. 1 tbsp brown sugar
    Curry Roux:
  1. 3 tbsp unsalted butter
  2. ¼ cup all purpose flour
  3. 1 tsp cocoa powder
  4. 1 tbsp Worcestershire sauce
  5. 2½ tbsp curry powder
  6. 1 tbsp tomato paste
  7. ½ tsp cayenne pepper (optional but you can add for slight spiceness)
  8. pinch of black pepper
    Curry Sauce
  1. 1 medium onion, roughly chopped
  2. 3 garlic cloves
  3. 1 tbsp mince ginger
  4. 2 1/4 cup chicken stock
  5. Salt to taste
  6. Sugar to taste
  7. Black pepper to taste
    Rice Buns
  1. 2 cups cooked sushi rice (Japanese short grain or cooked rice)
  2. Sesame oil
  3. Soy sauce
  4. White or black sesame seeds
  5. Japanese rice seasoning (or Seaweed flakes)

Instructions

Prep
2 hours, 20 minutes
Ready in
2 hours, 20 minutes
    Chicken Katsu:
  1. Butterfly the chicken breast fillet and pound until ½" thick, cut in half to make 2 pieces.
  2. Add the marinade ingredients and store in the fridge for 2 hours or overnight.
  3. Prepare 3 separate bowls and fill each with flour, eggs and panko crumbs.
  4. Coat chicken in the flour and dunk it in the egg wash. Coat it with the panko crumbs, pressing it so that the chicken is coated completely.
  5. Repeat the process one more time (with the flour, egg and panko crumbs) and set aside until ready to be fried.
  6. Heat oil to 350 F over medium-high heat, Once the oil is hot, gently place the breaded chicken cutlet and fry it for 3-4 minutes on each side OR until golden brown (do not overcrowd the pan).
  7. Place the chicken katsu in the oven at 200 F to keep warm until needed.
    Chicken Katsu Curry:
    For the Roux:
  1. Melt the butter over low heat, add the flour and mix well. Add the remaining ingredients for the roux and continue to stir.
  2. Note: the mixture will become crumbly and dry but make sure not to burn it. Turn off the heat and set aside.
    For the Curry:
  1. Using a blender, blend the garlic, onion, and ginger to make a paste. Then fry the paste over a medium-low heat until fragrant and translucent. Add the chicken stock and bring it to a boil.
  2. Season with salt, black pepper and some sugar according to your taste.
  3. Once the chicken stock is boiling hot, pour the roux mixture and stir well until the roux has fully dissolved while the mixture thickens. Turn off the heat
    Rice Buns:
  1. Spread the cooked sushi rice in a container and sprinkle with black sesame seeds and Japanese rice seasoning (keep a wet cloth handy). Using a rice paddle, fold the rice lightly and roughly divide the rice into 4 portions.
  2. Using an egg ring, place 1 portion of the sushi rice and compress it with a wet spoon until it forms a molded rice patties. Brush both sides with soy sauce. Set them aside covered with damp cloth.
  3. If shaping the rice buns by hand - shape each portion into burger patties with wet hands so the rice won't adhere into your hands while shaping.
  4. Brush both sides with soy sauce. Set them aside covered with damp cloth.
  5. Over a medium heat, add some oil and sear the patties until a bit crisp on both sides. Set aside and keep covered with a damp cloth.
    Assembling the Rice Burger:
  1. Place lettuce or your favorite toppings to the bottom rice patty. Place the chicken katsu and spoon a generous amount of katsu curry on top of the chicken. Top with another sushi rice patty.
  2. For added help to stay intact, you can wrap the rice burgers using a parchment paper (this is optional). Serve immediately.

Nutrition Facts

Chicken Katsu Recipe Rice Burger

Serves

Amount Per Serving
Calories 651.09 kcal
% Daily Value*
Total Fat 23.66 g 36.4%
Saturated Fat 8.79 g 44%
Trans Fat 0.4 g
Cholesterol 134.77 mg 44.9%
Sodium 956.29 mg 39.8%
Total Carbohydrate 84.56 g 28.2%
Dietary Fiber 5.6 g 22.4%
Sugars 12.14 g
Protein 24.88 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/chicken-katsu-recipe/