A platter of Chinese, Japanese and Korean

With the haze getting bad and the extreme torturous heat in the place where I am staying, I am opting for a little bit of Chinese, Korean and Japanese, just to draw me away for a bit from such uncomfortable situation.

Let me share this Simple Yet Yummylicious platter with all my friends, readers and supporters.

(1)  Taiwanese Crispy Chicken Breasts

Ingredients:

2 chicken breasts

1 1/2 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine

1/4 teaspoon ground white pepper

1/3 cup tapioca flour/starch - for coating

3-4 tablespoons cooking oil - for pan-frying

Methods:

1. Prepare the chicken:  Slice each chicken breast horizontally into half.  You should have 4 pieces.
2. Marinate:  In a bowl, add the chicken, oyster sauce, light soy sauce, Shaoxing wine and white pepper.  Massage everything together until the chicken is evenly coated.  Cover and let it marinate overnight for best flavor.
3. Coat the chicken:  When ready to cook, take the chicken out of the fridge and coat each piece evenly with tapioca flour/starch.  Shake off any excess.
4. Pan-fry:  Heat the oil in a pan over medium heat.  Once hot, add the chicken and pan-fry both sides until golden brown, crispy and fully cooked through.
5. Serve:  Plate on a serving dish with other side dishes and a fried egg, while the chicken are still hot.

This chicken recipe is adapted from 'Tiffy Cooks.'

(2)  Japanese Potato Salad With Cucumbers, Carrots and Onion

Ingredients:

2 potatoes (peeled and cubed)

1/3 Japanese cucumber (thinly sliced crosswise)

1/2 teaspoon rice vinegar

2 tablespoons Kewpie mayonnaise

1/3 carrot (peeled and thinly sliced)

1/4 white onion (peeled and thinly sliced)

1 hard boiled eggs (peeled and chopped)

1 spring onion (chopped)

Methods:

1. Place potatoes in a pot and add enough cold water to cover.  Season generously with salt and bring to a boil over high heat.  Reduce to a simmer and cook until potatoes are easily pierced with a fork.
2. Drain potatoes and transfer to a bowl.  Let slightly cool.
3. Meanwhile, place cucumber slices in a bowl and sprinkle 1/4 teaspoon salt.  Mix well, then let stand for 10 minutes.  Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
4. In a small bowl, whisk together rice vinegar and mayonnaise until well combined.
5. Mash potatoes with a masher, allowing some small lumps to remain.  Add cucumber, carrot, onion, eggs, spring onion and mayonnaise mixture.  Mix well and season with salt to taste.
6. Serve right away.  The salad can be refrigerated up to 1 day.  I made mine earlier and refrigerate it as I prefer it chill.

This recipe is adapted from 'serious eats' by Shao Z. with slight adjustments to suit my preference.

(3)  Korean Cucumber Kimchi

Ingredients:

1 Japanese cucumber

1/2 teaspoon salt

1 sprig spring onion

1/3 carrot

1 tablespoon gochugaru

1 tablespoon rice vinegar

1/2 tablespoon sugar (to taste)

1 garlic clove (peeled and minced)

1/2 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Methods:

1. Wash and slice cucumber.  Trim ends and slice into 0.5 cm rounds.  Place in a large bowl.
2. Sprinkle salt over cucumber slices, toss, and let sit for 15 to 20 minutes to draw out water.
3. While cucumber rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.
4. Mix the kimchi seasonings in a bowl by combining gochugaru, rice vinegar, sugar, minced garlic, fish sauce and sesame oil.  Stir until sugar dissolves.  Adjust flavors if needed.
5. Rinse cucumbers under cold water to remove excess salt, then drain well.  If very wet, gently squeeze out excess water.
6. Add drained cucumbers to the seasoning bowl and toss to coat thoroughly.  Add shredded carrot and sliced spring onion and toss again until everything is coated.
7. Sprinkle with toasted sesame seeds.
8. Transfer to a serving bowl with cover and marinate in the fridge for at least 20 minutes.  Serve chilled or at room temperature.

This recipe is adapted from 'The Sidesmith' with slight adjustment to suit my preference.

Dinner is served!