My daughter’s absolute favorite food in the entire universe is this mochiko chicken. If you’ve never had mochiko chicken, you have no idea what you’re missing. This is a standard dish at plenty of potlucks, tailgates, and family get-togethers. Mochiko, a sweet flour from Japan, produces a thin batter. I prepare this once a month for my eight-person family. There is never any leftover food even when I triple the recipe.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 10 oz |
Ingredients
- ¼ large lemon
- 1 cup fresh spinach, or to taste
- 2 sprigs fresh parsley, or more to taste
- 2 stalks celery
- ⅓ small jalapeno pepper
- 1 tomato, quartered
- 1 pinch salt
- 1 cup ice, or as desired
Instructions
- Process lemon, spinach, parsley, celery, jalapeno pepper, and tomato, respectively, through a juicer. Season juice with salt.
- Fill a glass with ice and add juice.
- Adjust lemon to your personal preference. If the lemon is small I use half; if larger, I use a quarter or a third. No need to peel the lemon.
- Since the heat of jalapenos can vary greatly, start out with 1/4 or 1/3 of a small pepper, and adjust accordingly.
Reviews
I have already made this a few times and I love it.
Really good, and different! It’s like a kicked up V-8 variation. Definitely add a bit of salt as suggested. I used half the amount of jalapeño, but could have used more. My hubby already asked me to make ‘that green drink’ again! If you’re the adventurous type, try this! If you’re picky, scroll on by! LOL I suspect those that didn’t like this used a blender, not a centrifugal juicer.
Noope not for me
I couldn’t even drank half of it.
Ladies and gentlemen, start your juicers. What a delicious mix! Definitely add the jalapeño, you deserve it. Great for brunch with eggs. Thank you for the recipe!!!