Chao Ga :: Vietnamese Rice Porridge with Chicken

It's officially Tết, or the Lunar New Year, so again, Happy New Year! I had a lot of ambitious dreams of making some traditional Tết treats, like Banh Chung and Thit Kho but decided to go with something much simpler. We're talking 2-ingredients simple. Rice and water. That's all you need. Of course, you can fancy it up with toppings and flavorings, but at the core, it's just boiled rice and water. It's simple, healthy and perfect cold or sick food. In our house, when we were feeling under the weather, we got a steaming hot bowl of gingery, peppery Chao Ga instead of Chicken Noodle Soup. 

I've made this a few times in Japan and I think I've finally worked out all the toppings and flavorings to my liking. So here it is: 

Chao Ga :: Vietnamese Rice Porridge with Chicken

Porridge 

1 cup of rice, jasmine or japanese short grain

8 cups of water 

2 inch piece of peeled ginger thickly sliced 

1 bunch of scallions chopped in 1 inch pieces, whites only 

8 whole black peppercorns 

1. Put everything in a large pot. Bring to a boil then simmer on low for 1 hour. Stir occasionally and scrape rice from the bottom of the pan. 

Chicken 

1 chicken breast 

1 inch knob of ginger, sliced 

1. Poach the chicken breast in water with the ginger until done. Set chicken aside to cool. 

2. When the chicken has cooled, use two forks to shred into bite sized pieces. 

Customize your own bowl with different toppings. I put the chicken on top of a small bowl of soup and splash some fish sauce on the chicken. Then flavor the soup with Maggi Sauce. It also gets a healthy sprinkling of chopped green onions. One of my favorite toppings when I was little was something I called "carpet" which is a really salty dried pork that is then shredded (thịt chà bông). It looks like a giant jar of dog hair but it is delicious, especially in chao. 

In Japan, rice porridge soup is called okayu and is eaten with sesame seeds, mushrooms or umeboshi, pickled plums. In Hong Kong, congee is a popular breakfast meal filled with meat, fresh green veggies and greasy donuts. I'm sure other Asian countries have their take on chao and I'm sure that it's a sentimental dish for everyone since it can be topped and mixed with just about anything. 

The True Test of Love :: Climbing Mt. Takao

Mt. Takao is located just 52 minutes from Tokyo on the Keio line. If you're in Tokyo and want to work off some of those ramen, katsu curry and cream puff calories, spend a day at Takao-san. I used to think that the -san added to the end of mountains in Japan was a cute way of showing respect to nature. "Mr. Fuji looks beautiful today!" Doesn't that just seem like a very Japanese thing to do? Well, I was wrong. It is actually the on-yomi, or Chinese reading, of the character for mountain 山. (The kun-yomi, or Japanese reading of that character is yama.) 

There are 7 trails to choose from and a cable car that will drop you off halfway up the mountain. On this particular day, we took the Inariyama Trail up and followed Trail #3 down. They were challenging but not impossible and served as a nice cross training day for me. There's a good combination of man-made and mother nature made steps. If you can muster up the leg muscle and are a little lucky, you'll be rewarded with a clear view of snow topped Fuji-san in the distance. In the first photo, all the way to the right, you can sort of see it/him/her. 

There are a lot of snack shacks at the peak selling food to help you refuel for your descent. One of the signature dishes in the winter time is とろろそば (tororo soba). Soba, as you probably know, are Japanese buckwheat noodles served either in hot broth or with a cold dipping sauce. The white goo on top of my soup is raw grated nagaimo yam. Japanese people love slimy food. Have you ever heard of natto, or fermented soy beans? Slimy. Super slimy okra? They love it! Well, leave it to the Japanese to find the food that most resembles mucus and turn it into a delicacy. It doesn't taste like much but was fun to eat. However, it did make the noodles extra slippery and kept falling through my chopsticks. They really make you earn it at Takao. 

There's lots to see and do on the mountain. Since the longest trail is only about a 90 minute hike, spend some time taking in the sites and attractions. There's a buddhist temple, monkey park, waterfalls, creeks and a beer garden just to name a few activities. Along your hike, you'll also come across little statues begging to be photographed. such as these little dudes in red caps and bibs and that angry fox. 

This was actually my second time climbing Takao-san. I tackled Takao-san alone the first week I arrived in Japan. Blammo was on a business trip and had also hiked it solo before I got to town. If it seems weird that we did it separately, it's not. Apparently, there's a superstition that if you climb Takao-san as a couple, you will break up. YIKES! Some people swear by it and discouraged us from doing it. Other Japanese friends had never even heard of this so-called love curse. 

Perhaps it's our New Year fortunes, but so far, Blammo and I have not parted ways and do not currently have plans to do so. (To my knowledge.) You're apparently not supposed to eat together at the McDonald's in Kichijoji either. I think we may need to test that one out now that our love has stumped good 'ol Mt. Takao. 

French Onion Soup :: The Easiest Soup You'll Ever Make

It's winter. The weather kind of sucks. You miss home. What's the cure? Soup. Everyone likes soup. I like soup. Do you like soup? Well, you'll definitely like this soup.

French Onion Soup. Sounds fancy and complicated, no? Actually, no - it is not complicated at all. There are less than 5 ingredients, fewer than 5 steps and since you're just probably just going to eat this soup at home in your college sweats with your boo, you don't need to fuss over broiling the cheese and bread in that ramekin you probably don't own. The soup does take a bit of time, but you don't need to slave over the pot the whole time. May I suggest watching this in your downtime? Or you could start watching The Wire. (Oh who am I kidding, any pop culture nerd worthy of their snark has already watched the entire season by now!)

Ingredients

5 large onions, white or yellow - your call
1/4 cup of unsalted butter
4 cups of beef broth/stock (you can use chicken or veggie too, but I prefer beef)
salt
pepper

Optional Ingredients 

a crusty baguette, french or sourdough sound nice
gruyere cheese

1. Chop the onions. You'll want semi-small pieces so try cutting the onions in half, slicing, then halving the slices. This is probably the hardest part - be prepared to tear up. 

2. Heat a large soup pot on medium heat and melt the butter until it's completely melted and starting to foam. Add all the onions and coat with the butter. Salt and pepper the onions lightly. Cook the onions for at least 45 minutes on medium low heat, stirring occasionally. The onions will slowly caramelize. 

 3. Add the soup broth/stock to the onions. If you're feeling really sassy, you can deglaze the pan with a little red wine before adding the stock. And if you're felling even sassier, you could also add in a piece of star anise or cloves for some flavor. It's not necessary, but I took this cue from the way pho broth is made and if it works for pho, it can work here too, right?

Turn the heat to high to bring the soup to a boil, then simmer for another 45 minutes. The longer you simmer, the deeper the flavor. I was really hungry, so I simmered the soup for 30 minutes and it was still very delicious.

4. Your soup is done, but of course you could toast up some bread and melt gruyere cheese on top. What I really wish I'd done was made a grilled gruyere cheese sandwich to eat on the side of the french onion soup. Why don't you try it out for me and tell me how it goes?

Tokyo Five Foot Runner :: Week 1

The annual New York City Marathon has come and go and even though I'm not living in New York anymore, the excitement and energy of the race has still found it's way to my soft heart. Aside from the US Open, I believe that the NYC Marathon is one of the greatest sporting events to attend. I'm always amazed at the diversity of people running the race (hello Grandma!) and always find myself getting a little teary eyed watching people from around the world challenge time, the city and themselves. This year was extra special since one of my best friends, Ms. Ha, took on the challenge and took one step closer to establishing herself as a true New Yorker. And she rocked it! For just her first marathon, she clocked in at 3:43:34 -- just shy of qualifying for the Boston Marathon! I have no doubt, she'll be qualifying soon. 


Anyways, the point of this is that her commitment to training for a marathon inspired me to sign up for a Half Marathon in January. Actually, Ms. Ha and I ran our first official race together about a year and a half ago and while I have continued running to keep in shape, I haven't run in any races or taken it very seriously since. Well, that all changed this week as I began my preparation for 13.1 miles on January 9th, 2011. 


I'm using Hal Higdon's Novice Half Marathon training schedule because it has the most rest days and didn't muck up my schedule too much. I have to jump in on week 4 since we're only 9 weeks away but with week 1 under my belt, I think I'll be ok. My goals are:

1. Stick to the schedule.
2. Don't get hurt. 
3. Finish the race without stopping. 

So, what does one eat during race training? Well, obviously a lot of carbs and proteins but other than that, I haven't done too much research on the matter. So what did I fuel myself with this week? 

Pasta, duh! I adore this super simple tomato sauce recipe from Smitten Kitchen. It takes less than an hour to make, only has 3 ingredients (canned tomatos, butter and an onion) and is delicious. I made a big batch so it could last the week. Meatballs on day 1, hearty mushrooms on day 2 and just plain on day 3. 

Exercising is a weird thing. Burning all those calories definitely makes you hungry, but not right away. In fact, for hours after my runs, I'm not hungry at all. But then it just hits you. So, in order to avoid a total food coma, I've been craving soups. French Onion soup recipes are floating around the internets at the moment, so I decided to give it a go. Oddly enough, this recipe is very similar to the tomato sauce mentioned above but it takes waaaay longer than 1 hour and instead of tomatos, you add beef broth to the onions and butter. 

Sundays are the long run days. Today wasn't toooo bad - 5 miles. I decided to whip up some wonton soup because I saw some really nice photos on this blog, Joylicious. I added in noodles and lots of veggies to make it more filling - similar to a soup Squidward/Blammo and I used to order from Mama Buddha in the West Village. This soup is delicious and simple, but what I liked most about her recipe post is the story about missing her mother. I miss my mom too Joy! I especially miss her when I get gchats from her like this: 

Mom:  Hi Kimmi,I am online.  I am laughing and drinking , drunk! Have a good day. bye i love you 

I logged in 15 miles this week, more than I've ever run in a 7 day period so I deserve a little treat, no? It's been a very very long time since I've made my chocolate chip cookies so I finally dusted off my recipe and busted out a batch. I missed these little suckers!