Chicken shinzu (chicken soup with vegetables)

Plain taste chicken soup simply finished with salt
Chicken shinzu (chicken soup with vegetables)
"Toriniku no shinzu (chicken shinzu)" is the traditional Okinawa local dish. "Shinzu”" means the dashi (class of soup and cooking stock), although sometimes the whole chicken soup is called "Shinzu". 
"Toriniku no shinzu" is made from dashi taken from chicken, Japanese radish, carrot, sea weed are boiled together, and in the end salt is added. The simple salt taste adds a rich flavor to the chicken dashi.
Often ingredients at home are used. "Toriniku no shinzu" changes its flavor by houses and restaurants.

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No conalpimts on this end, simply a good piece.
Cool video. I marinate my chicken in a chipotle/mango sauce I get from the supermarket, for 2-4 hours. I cook on a gas grill but i throw down Applewood chips to smoke it up. Adds GREAT flavor. The chicken comes out juicy everytime. I just keep poking it until the meat starts to bounce back, so I know it’s cooked inside. I took me some practice, but I got it down perfectly I must say. I just don’t have the cool BBQ voice that you have. Grill on!!!!

I would bake it with spices that compliment your enchilada recipe, maybe even put slices of bacon on top to keep it moist while adding flavour or if you preferred, you could boil it, probably the healthiest choice, but I don’t think it’s the tastiest…EDIT: Baking time would vary depending on whether it is a whole chicken or pieces. I usually cook at 350 for about 30 minutes if I’m using boneless chicken breasts and around 45 minutes if they have the bone in. If it’s a whole chicken, I cook it until the leg moves freely and the juices run clear. Was this answer helpful?

If you are frying them its quite simple. There should be enough oil in the pan…about 1/3 to almost 1/2 way full so it doesn’t go everywhere (use a splatter guard if you have one too). The oil is ready when you put a wooden spoon in it (handle side down) and bubbles form around the edge. Once the chicken is breaded, simply toss it in. As long as your nuggets aren’t ginormous they should really only take about 3 minutes per side. Or if your pan is huge, they will float to the top of the oil when ready. Have a meat thermometer? 165 -170 for poultry. Enjoy. Was this answer helpful?

this should help you :4 Servings, about 3 ounces eachChicken thighs, boneless, skinless 1-1/2 poundsReady-to-eat cereal, cornflakes, crumbs 1 cupPaprika 1 teaspoonItalian herb seasoning 1/2 teaspoonGarlic powder 1/4 teaspoonOnion powder 1/4 teaspoonPREPARATION TIME: 15 MINUTESCONVENTIONAL COOKING TIME: 25 MINUTESMICROWAVE COOKING TIME: 6 TO 8 MINUTES1. Remove skin and bone; cut thighs into bite-sized pieces.2. Place cornflakes in plastic bag and crush by using a rolling pin.3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.CONVENTIONAL METHOD1. Preheat oven to 400� F. Lightly grease a cooking sheet.2. Place chicken pieces on cooking sheet so they are not touching.3. Bake until golden brown, about 12 to 14 minutes.MICROWAVE METHOD:1. Lightly grease an 8 by 12 inch baking dish.2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.Note: To remove bone from chicken thighs:1. Place chicken on cutting board. Remove skin from thighs.2. Turn chicken thighs over.3. Cut around bone and remove it. Was this answer helpful?

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