Some call it Coke Chicken. To me and M, it is known as Cola Chicken (コラチーキン). I received this particular Japanese cookbook from him. During weekends, I would go to his place. Either to clean the house together or cook for him. Mainly, to try out the recipes in the book. We felt like a married couple. One day, when he came home and I presented him with this dish from the book (with some of my tweaking).
Upon hearing what I added to this dish, he said, '冗談ですか, you're joking right?' For the first time, he refused to eat what I cooked. He jokingly remarked, it was 'Kuro (黑) Chiikin' not "Cora Chiikin'. It was when I pointed out the recipe to him and started to sulk, he relented. He loved it and had seconds. He suggested that should we get married, this will be on the family menu. It was not to be. Many years later, when I asked him if he had this dish again, he said, 'No, not for a long time. No one does it like you did...' It brought me to tears.
Last Saturday was the first time in so many years that I cooked this, Ah Girl loved it to bits. I was surprised that no matter how many years had passed, I could still recall the recipe and how I did it. It is that vivid, like it is being etched there. I guess I avoided this dish all these time as it would remind me of what I have missed and given up. What might have been. So Ah Girl, mommy wrote this recipe down for you. In a way, through food, mommy shares her memories with you.
12 Chicken Drumlets
1/4 Large White Onion
8 to 10 no.s French Beans, cut (optional, I added this to 'liven up' the dish)
1 no.s Red Chilli, de-seeded and cut (optional, I added this to 'liven up' the dish)
2 tbsp Mirin
2 tbsp Sake
Juice of 2 small lime
3/4 can of Coca Cola
1/2 tsp Salt
2 tsp Dark Soy Sauce
1 tbsp Light Soy Sauce
Some Salt to taste
Some Sugar to taste
Some Olive Oil
Some Corn Starch solution
1) Marinate the chicken about 1 to 2 hour prior to cooking. Drain dry and set aside the marinade for later use.
2) Heat up some oil in a wok, fry the french bean and sprinkle some salt. Set aside when cooked or colour changed.
3) Add some oil to the wok, fry onions and the chicken till slightly cooked. Pour in the marinade and cook the chicken on high heat. Add in mirin and sake. Add in some sugar to adjust the taste if necessary. Bring to a simmer.
4) When the sauce starts to dry (not too dry though, the sauce is addictive), add in the corn starch solution, french bean and chilli. Drizzle some lime juice before serving with rice.