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  1. #1
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    Japanese chicken




    Got this from another site a looonng time ago and took till now to actually make it. The flavors are yummy! I made the mistake of covering the pot while cooking so it didnt evaporate at all but still turned out good. Next time will NOT cover and eat it the right way. Was very good in the sauce tho! Here is the description given originally.

    We have a Japanese girl Tomoko living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum Toshiko in Japan for this as it's her favorite recipe, and I wanted to share it here. It's simple and soooo good, and Tomoko who is only 16 did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to over cook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE! A glaze is sticky and coats the meat, this is NOT a sauce.

    Ingredients:
    8 chicken drumsticks, skin on (the skin is important for flavor, and is so tasty to eat!)
    1 cup water
    1/2 cup balsamic vinegar
    1/3 cup soy sauce
    2 1/2 tablespoons sugar
    1 garlic clove, peeled and bruised
    1 small hot chili pepper, slit open, seeds removed

    Directions:
    1 Place all the ingredients in a saucepan over a high heat.
    2 Bring to the boil, then reduce to a simmer for about 20 minutes.
    3 Remove any scum that rises to the surface.
    4 Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
    5 Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
    6 NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
    Last edited by LariP; 01-19-2013 at 02:14 PM.

  2. #16
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    Re: Japanese chicken




    I made this chicken dish again today. This is my 3rd time making this recipe b/c I really love it. I doubled the ingredients for the glaze so I could get some extra. Like I said before, it does take a long time to reduce the liquid into a glaze, so patience is key!

    -img_8161-jpg garnished with pickled ginger and eaten with white rice

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