Just two days ago I posted another Japanese recipe (okonomiyaki), which inspired me to make this Japanese chicken. Only I don't know if this is really a traditional Japanese way to make chicken or just the way that this particular Japanese Mum makes her chicken (especially since I'm pretty sure Japanese people don't even call their mothers Mum). But it couldn't matter less because all you need to know is that it's ridiculously easy and loaded with great flavor. It will totally satisfy that sweet/salty craving and you will lick every last bit of glaze off your fingers. Side note: I don't recommend serving it with mashed potatoes (like in this photo). I just happened to have some leftover and we weren't having guests or anything. So do me a favor, serve yours with rice and keep that embarrassing tidbit just between you and me.
JAPANESE MUM'S CHICKEN
Servings: 4
8 chicken drumsticks, skin on (the skin is important for
flavor)
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
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. Note: It's a glaze, not a sauce, so there's not a
whole lot of it.
from food.com (submitted by
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| hot chili peppers |
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| Even though the recipe calls for keeping the chili pepper whole/seeded, I mindlessly chopped mine. No one knows why. |
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| all the ingredients in the pan |
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| boiling |
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| simmering |
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| liquid reduced to a nice glaze |
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| Japanese Mum's chicken |
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