chicken and fish kamameshi

made chicken and fish kamameshi for 5pax buddies lunch today on 2.9.2019. ^^

chicken kamameshi on 29.8.2019

before that i tried out a chicken kamameshi on 29.8.2019. 🙂

fish and sotong kamameshi on 25.8.2019

fish and sotong kamameshi on 25.8.2019

and a fish and sotong kamameshi on 25.8.2019. ^^

both were really good.

oil confit fish

for today i did the same oil confit fish (see separate recipe), this time using sea bream (angkorli).

placed in sealed ovenproof dish covered with olive oil in 85degC oven for 1 hr. this should bring the fish internal temperature to around 65degC.

chicken and fish kamameshi

for the kamameshi 釜飯 –

1. i fried chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
2. i added 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
4. added 8 shitake sliced into 4
5. high fire to bring to boil then low fire for 20mins.
6. add confit fish and broccoli for last 5 mins

chicken and fish kamameshi

chicken and fish kamameshi

kamameshi was really tasty from the tasty chicken broth.

rice texture was perfect & moist.

chicken very sweet and tasty and confit fish was wonderful, perfect consistent texture and excellent flavour.

chicken and fish kamameshi

this a really delicious dish which everyone like.

c.h.e.f andy

Ingredients-

• a 500g seabream filleted
• 120ml oilve oil
• 1/2 kampung chicken + 1 breast (deboned)
• 1/2 broccoli
• 8 shitake mushrooms each sliced into 4
• 2 cups rice
• 1.4 cups intense chicken broth
• 2tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake, 1 tbsp cornflour
• 2cm cut ginger, 2 shallots quartered, 2 stalks spring onions, 3tsp chopped garlic

Directions-

1. fry chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
2. add 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
4. added 8 shitake sliced into 4
5. high fire to bring to boil then low fire for 20mins.
6. add confit fish (see separate recipe) and broccoli for last 5 mins