Sunday, July 15, 2012

Japanese Mum's Chicken

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.

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 (submitted by JustJanS)
hot chili peppers
Even though the recipe calls for keeping the chili pepper
whole/seeded, I mindlessly chopped mine. No one knows why.
all the ingredients in the pan
liquid reduced to a nice glaze
Japanese Mum's chicken

No comments:

Post a Comment