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  1. #1
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    Japanese chicken

    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.
    Attached Thumbnails Attached Thumbnails Japanese chicken-unknown-jpeg  
    Last edited by LariP; 01-19-2013 at 03:14 PM.

  2. #2
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    Re: Japanese chicken

    Japanese chicken



    Just reading this recipe is getting my salivary glands going! YUMMY!!!!!

  3. #3
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    Japanese chicken



    Wow! That does sound fantastic!

  4. #4
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    Re: Japanese chicken

    Japanese chicken



    Don't hate me because I'm going to make you all jealous of my lunch today !! I made this recipe posted by @cali~jenn, and cannot rave about it enough. First of all, the ingredient list is small--a BIG plus! Second, it's one-pot-cooking at its best! Barely any dirty dishes to wash. And third, it is deeeeeeeeeelicious!!!!! Ready for some pictures?

    Japanese chicken-img_4240-jpg

    Here's the chicken as it is simmering on the stove top. The sauce is quite thin at first so you just have to be patient because it will definitely thicken up as it cooks longer.

    Japanese chicken-img_4244-jpg

    Here's a picture of the sauce. After simmering for 20 minutes, I turned up the heat so that the chicken and the sauce would boil again, stirring the chicken legs frequently. After about 10 minutes of doing that and seeing that the chicken looked cook, I took the chicken out and continued to reduce the liquid til it got thicker.

    Japanese chicken-img_4245-jpg
    Here are the drumsticks...drool, drool, yum, yum!!!

    Japanese chicken-img_4250-jpg

    I ate the chicken over a bed of butter lettuce, roasted cauliflower, and tomatoes. Heck, I'd eat this chicken if it was on an old shoe! Yes, it was that good! (okay, well maybe not an old shoe, LOL)!

    Side notes: I left out the pepper b/c I forgot to get that at the grocery store, and I think adding some fresh ginger would be a nice flavor enhancement. I'm going to do that next time I make it which will be in the very near future.
    Thanks to Jenn for sharing this recipe with us!

  5. #5
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    Re: Japanese chicken

    Japanese chicken



    Dang that looks awesome! Think maybe will have to add this to one of my meal ideas upcoming. Had forgotten about it actually. One of my problems. Lol glad you liked it!

  6. #6
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    Japanese chicken



    That looks WONDERFUL! Thanks for the follow-up.

  7. #7

    Re: Japanese chicken

    Japanese chicken



    ooouuuuuhhhhhhhh my hubby loves drummies and we always have some on hand, will be making this week coming up.

  8. #8
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    Re: Japanese chicken

    Japanese chicken



    Quote Originally Posted by Sherry View Post
    ooouuuuuhhhhhhhh my hubby loves drummies and we always have some on hand, will be making this week coming up.
    Did you make this yet, Sherry??!!

    Guys, just wanted to let you know that i'm really LOVING this recipe. Seems to taste even better with time. I made 8 drumsticks and I've been eating 1 drummy/day...so i ONLY have 2 more left
    What I'm planning on doing is making more of this, maybe with chicken tenders or wings or breast...AND, planning to make extra sauce to use as a marinade for pretty much anything edible!! Over the last week, it's not only my dogs who have been licking their bowls clean, if you get my meaning! Can you all tell that I really, really enjoyed this one??!!??

  9. #9
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    Re: Japanese chicken

    Japanese chicken



    Quote Originally Posted by cali baker View Post
    Did you make this yet, Sherry??!!

    Guys, just wanted to let you know that i'm really LOVING this recipe. Seems to taste even better with time. I made 8 drumsticks and I've been eating 1 drummy/day...so i ONLY have 2 more left
    What I'm planning on doing is making more of this, maybe with chicken tenders or wings or breast...AND, planning to make extra sauce to use as a marinade for pretty much anything edible!! Over the last week, it's not only my dogs who have been licking their bowls clean, if you get my meaning! Can you all tell that I really, really enjoyed this one??!!??
    Henny, you r so cute! Glad you like it! Next weekend I will be making this again.

  10. #10

    Re: Japanese chicken

    Japanese chicken



    Quote Originally Posted by cali baker View Post
    Did you make this yet, Sherry??!!

    Guys, just wanted to let you know that i'm really LOVING this recipe. Seems to taste even better with time. I made 8 drumsticks and I've been eating 1 drummy/day...so i ONLY have 2 more left
    What I'm planning on doing is making more of this, maybe with chicken tenders or wings or breast...AND, planning to make extra sauce to use as a marinade for pretty much anything edible!! Over the last week, it's not only my dogs who have been licking their bowls clean, if you get my meaning! Can you all tell that I really, really enjoyed this one??!!??

    Going to make this for Sunday Dinner 6ish

  11. #11
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    Re: Japanese chicken

    Japanese chicken



    Planning to make this again this coming Saturday for some friends and wondered if i can use boned-in chicken breast along w/thighs (that's what i have in the freezer). Do you think the breast will turn out okay or be too dry? @cali~jenn

  12. #12
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    Re: Japanese chicken

    Japanese chicken



    Since breasts r so much larger than this I would maybe cut them in half making them the same size and shape as the thigh. (Have seen Rachel ray do this many times) think so long as they are similar in size it should be good!

  13. #13
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    Re: Japanese chicken

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    Okay, thanks Jenn!

  14. #14

    Re: Japanese chicken

    Japanese chicken



    This looks wonderful, I have some boneless skinless chicken thighs i may try this with!

  15. #15
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    Re: Japanese chicken

    Japanese chicken



    I made this again today, but this time I used chicken breast. I didn't realize the first time I made this how long it takes for the sauce to reduce down to a glaze. Just be patient though b/c it's well worth the wait!

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