Southern food recipes

Ingredients for 4 portions
400 g chicken breasts
1 egg (beaten it),
½ cup potato flour (or other starch)
Oil
For the sauce:
1 cup broth (dashi, 1 teaspoon instant fish soup in a cup of water dissolved, substitute one cup too strongly diluted
1 tablespoon sugar
4 tbsp of sake, white wine or sherry mild
4 tablespoons soy sauce, Japanese

Preparation
The chicken breast into bite-sized pieces. Then the pieces first into the beaten egg mixture, then dip into contact with potato starch.
The ingredients for the sauce in a bowl and mix well. Heat oil in a skillet and fry the meat pieces double golden brown. Pour the sauce evenly over the meat. Over medium heat for about 5 minutes to simmer until the sauce has thickened.
This rice is traditionally eaten in Japan, a salad or vegetable component, and (miso) soup.
Preparation time: 15 min
Level of difficulty: simple

Ingredients for 4  portions
250 g rice (sushi – rice)
2 tablespoons vinegar (rice vinegar)
1 tablespoon, sugar d.
1 teaspoon salt

Preparation
Sushi rice in a sieve under running cold water until water runs clear and drain the seeds thoroughly.

The rice with 300 ml of water to a boil, let boil 2 minutes, reduce the heat and soak the rice covered over low heat 10 minutes.
Remove the lid, two layers of paper towel between the pot and lid clamps and cool the rice is 10-15 minutes.

In the meantime, Rice vinegar, salt and sugar to boil and allow to cool.
The rice in a bowl, pour over the Würzessig and sub-work with a wooden spatula, stir but not there.

The rice until further use with a damp cloth cover.
Preparation time: 20 min
Level of difficulty: simple

Ingredients for 2 portions
2 pack of dough (Gyoza) from the Asian store
500 g mince, half and half
1 Chinese cabbage, finely chopped
2 carrot (s)
3 spring onion (s), thinly sliced
1 piece ginger, thumb-
1 clove / n garlic
3 ½ tablespoons soy sauce
2 ½ tablespoons of oil (sesame oil)
Oil for frying

Preparation
Chopped, very finely chopped Chinese cabbage (in volume – not weight – as much as the mince) and also finely chopped spring onions together in a bowl. The Carrot Peel and finely grate and also to give. A thumb-sized piece of peeled ginger and two medium garlic cloves in a garlic press and press it in the bowl. Now 3 1 / 2 tablespoons soy sauce and 2 1 / 2 tablespoons sesame oil into the bowl. Mix all the ingredients well.

Then more and about a tablespoon of the filling to give a pancake on which you have previously moistened the edge. Now fold down so that you get half-moons. Press the edges well together (so that no air inside) and make 5 small wrinkles into it. Repeat with all the cakes.

When all are filled ready, assemble the Gyozas upright in a pan with a little hot oil until very thick and fry until they are golden brown.
Now give a thumbs up water in the pan. Put a lid on it and as long to cook until no more water in the pan.

For dining, there is then a bowl of soy sauce, into which one can dip the Gyozas ranges and rice.

Tip: If filling is on, simply add one egg and some flour and fry as mini meatballs. It tastes very good too, so I’m always a little more purely from the front panel.

Note: In Japan, the steamed bamboo Gyozas only in those essays and then fried. It is, however, a somewhat greater effort and makes for me no taste difference.
Preparation time: About 1 hour
Level of difficulty: normal

Ingredients for 4 portions
750g pork from the neck
5 tablespoons soy sauce
1 teaspoon paprika, rosenscharf
1 onion (s)
4 tablespoons oil (peanut oil)
250ml chicken stock
1 bell pepper (s), red
150 g mushrooms, small
200 g cabbage
2 carrot (s)
200 g bean sprouts, fresh as possible
4 disc / n pineapple, fresh or canned
2 tsp cornflour
Cayenne pepper

Preparation
The meat in just over 2 cm cubes. With 1 tablespoon soy sauce and pepper mix, let stand for 10 minutes. Peel onion and cut into fine strips. Oil in wok, fry meat and onion in it until the meat is browned all around. Stir in broth and soy sauce, cover and cook the meat at a gentle heat for about 25 minutes. Peppers, mushrooms and cabbage clean. Peel carrots. Peppers and cabbage into thin strips, cut carrots and mushrooms into slices. To the meat and simmer another 20 minutes, Pour a little water if necessary. Wash read the bean sprouts and drain. Pineapple in pieces. Both provide heat in the wok. Starch with a little water until smooth, bind the court order and season with cayenne pepper.
There are rice.
Preparation time: 30 mins
Level of difficulty: normal