Ankake Chicken & Asparagus Kimpira

In Blog, Seasonal Recipes, Spring by Luke StuartLeave a Comment

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‘Ankake’ Chicken & Asparagus ‘Kimpira’
  • Recipe and image provided by Teruko Chagrin
  • Serves 4
  • For Ankake:
  • 4 Chicken thigh, without skin and fat
  • 1 ½ tbsp Light soy sauce
  • 1 tbsp Mirin
  • ½ tbsp Sake
  • ¼ ‘Dashi’ Japanese fish and sea weed stock sachet (optional)
  • 5 tbsp potato starch
  • 1 tsp vegetable oil
  • A little water
  • 1 spring onion
  • Chilli pepper (optional)
  • For Kimpira:
  • A bunch of Asparagus
  • 1 tsp beet sugar
  • 1 tsp light soy sauce
  • 1 tsp Sake
  • 1 tsp Rapeseed oil
    • Method Ankake:
    • 1. Cut chicken into small pieces then marinade them with soy sauce, Mirin, Sake and ‘Dashi’ powder if you have.
    • 2. Leave them for 20 minutes at least.
    • 3. Put potato starch in a plate then coat the chicken pieces with the starch. Get rid of the excess by lightly tapping them.
    • 4. Heat the frying pan then add the oil.
    • 5. When the oil is hot, add the chicken pieces and cook both sides in low heat.
    • 6. When they are almost cooked, add the water then stir them gently. Potato starch will bind the chicken pieces to make a thick sauce. If you like stronger taste, add more seasoning in this stage.
    • 7. Serve with thinly sliced spring onion and chili pepper if you like.
    • Method Kimpira:
    • 1. Break the hard parts of the asparagus stalks off.
    • 2. Cut the stalks into a half or 1/3 size.
    • 3. Heat a frying pan then add the oil.
    • 4. When the oil is hot, put all the asparagus to stir-fry them for about 2 minutes in low heat.
    • 5. When they are half cooked, add the sugar then stir-fry well.
    • 6. Then pour in soy sauce and Sake, stirring until all the liquid evaporates.

White Pepper’s Top Tip: Once asparagus is in the frying pan, make sure to cook gently on a low heat until it is ready.

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