November 4, 2016April 26, 2018

Chicken! All About Japanese Chicken!

We have recently attended a Japan Chicken Food Show in Hong Kong 2016, showcasing Japanese chicken meat from different part of the country. With beef being one of Japan’s proudest produce, their chicken is not to be underestimated!

Kei San, as a star chef, has demostrated us ways to prepare Japanese chicken using some of the very traditional Japanese recipes. Guests were then invited to taste different dishes prepared by this delicate type of meat.

Japanese chicken can be very big in size naturally, when comparing to the Chinese chicken we have usually see, it looked a lot stronger and longer in size.

Kei San gave a live demo using fresh Japanese chicken as well as Japanese egg to prepare Oyakodon for us. Using 20 Japanese beaten eggs, we may see that the eggs are a lot brighter and yellow in colour. The semi-cooked runny eggs were very smooth and almost creamy in texture, yet, the egg flavour was really profound.

We have also tried many other classic Japanese dishes using chicken charsiu and eggs, including this Fukuoka ramen with chicken charsiu and semi-cooked marinated egg.

Chicken with runny egg and leeks

Chicken soup with raddish and spring onion

Chicken skewer

Chicken Pot

Clam mustard and Japanese chicken with lettuce wrap

Chicken liver pate

Spicy shredded chicken with bean jelly sheet

Whisky soy sauce chicken

Chicken Marengo

Chicken Karaage

After sampling some dishes, with a full stomach, we were then introduced with different chicken meat from Joushu Jidori, Hakata, Tansei Kunidori, Nangoku, Jyoushu, Kenko Saki, Nagoya, Jyun, and last but not least, Tokyo.

The chicken in Japan needs to be passed through strict test to assure its good hygiene and meat quality.

For Nankoku chicken, with more than 20 years experience, the delicate species is only produced in Kagoshima. While only the members of the company can raise the chicken and only a certain type of grains can be fed to the chicken using corporate recipes.

Each step has to be carried out carefully from fertilising, raising, feeding, nutrition, producing, to managing the whole farm. Therefore, each product has been packaged nicely sealed to ensure that the meat has been kept in its best form.

Having imported meat from Japan, Lee Kam Kee’s traditional sauces would do a great job to compliment with the white mean. Meanwhile, the Chinese sauce company has also rolled out a few innovative sauces and dressings for food lovers to enjoy more flavours from over the world.