Wendy Sashikata

Love: New Year’s Eve feast preferred

Love: Start your own family traditions - a special series of recipes have been running in the Langley Advance since Dec. 8, here’s another.

My parents immigrated to Canada from Japan.

Although we have turkey dinner for Dec. 25, I always look forward more to the New Year’s feast that as our holiday celebration.

In Japan, there are traditional foods that are prepared as symbols of good health, prosperity, and longevity.

Back when I was younger, it was difficult to obtain some of the speciality ingredients for the traditional dishes, so my mom creatively introduced some other foods that have become our standards for New Year.

A particular favourite is karaage chicken, which is a Japanese-style fried chicken.

This dish is quite common in Japanese households, but our family always considers it a treat.

from Wendy Sashikata, child and youth bereavement coordinatorfor Langley Hospice Society

Kaarage Chicken

Ingredients:

• 300g of boneless chicken, cut in bite size pieces (thigh meat is ideal)

• 3 tbsp soy sauce

• 3 tsp grated ginger

• 1 clove grated garlic

• 1 tbsp sugar

• 1/3 cup cornstarch

• Frying oil

Directions:

1. Mix soy sauce, ginger, garlic and sugar in a bowl. Mix in chicken and coat all pieces. Marinade the chicken for about 1 hour in the fridge.

2. Heat frying oil. Put cornstarch on a plate.

3. Take chicken pieces and pat dry with a paper towel.

4. Coat chicken pieces with cornstarch and place in hot oil.

5. Deep fry chicken in batches until outside is golden and inside is cooked. Place on plate lined with paper towel.

6. Transfer chicken to serving dish and serve with lemon wedges. Try with mayonnaise as a dipping sauce.

 

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