Soy Braised Chicken

 Soy Braised Chicken

Although I've been posting regularly the last month, I've been away touring western Japan to retrace my roots and my culinary heritage. It reinvigorated my love for food and I can't wait to share some of the highlights with you in a subsequent post. Of course 3.5 weeks of traveling takes a toll on one's body and I've been tired since coming back home. After my tastebuds have been constantly spoiled, I needed something delicious but super easy. Soy braised chicken came to my rescue. And I'm not sure if any recipe can get easier than this. It's so good I can eat the leftovers for days (I hate eating leftovers normally) so it meant I could ease back into the cooking life.

Before Soy Braising Chicken Drumsticks

In a pot, cover chicken (drums or wings, but you want those bones!) with just enough water and add some ginger slices and smashed garlic cloves. Flavor with soy sauce, mirin and salt and let it rest for 30 minutes at room temperature. Then bring the pot to a boil and bring the heat back down for a simmer and braise for 30 minutes to an hour. That's it! You will be surprised by how flavorful and delicious such a simple dish can be. I always make a large batch so that I can eat it the next day. Pair with some rice and enjoy!

Soy Braised Chicken 2

Soy Braised Chicken
 
Cuisine: Japanese
Author: Yukari
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Ingredients
  • 2 pounds drumsticks or chicken wings
  • 1 large knob ginger
  • 2 cloves garlic
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp salt
  • (seasoning based on 1 quart of water)
Instructions
  1. Slice the unpeeled ginger and smash the peeled garlic cloves
  2. Put all the bone-in chicken in a medium sized pot and add just enough water to cover (recipe estimated on 1 quart of water)
  3. Add the ginger and garlic cloves as well as the soy sauce, mirin, and salt
  4. Let sit at room temperature for 30 minutes
  5. Bring the pot to a boil and lower the heat to simmer and braise for 30 minutes to an hour
  6. Serve with a bowl of steaming white rice
 


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