Japanese Chicken
Since Paddy is accepting non-cuing recipes (he's stepping out of the box) I made this yesterday.
Got it from recipezaar...great site.
I tweeked it a bit.
It called for 8 chicken drumsticks, skin on but I had some mixed chicken parts, skin on, so I used them. Brined first...of course.
Original recipe:
8 chicken drumsticks, skin on. Skin necessary for flavour!
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
7 and 5/8 teaspoons sugar. (May cut that a bit next time)
1 garlic clove peeled and bruised
1 small jalepeno pepper split and seeded
1. Spray a dutch oven with cooking spray.
2. Add chicken in heated pot and cook, just to render the fat, do not
brown.
3. Remove chicken and add all the other ingredients, mixed well, to the
pot. I strained the chicken juices from the pot and added the clear
juice back.
4. Bring liquid to a boil, add the chicken, and reduce to a simmer.
5. Simmer for about 30 minutes, or until cooked thru, turning chicken
occasionally to coat. If sauce has not thicken enough at this point,
remove the chicken and simmer sauce until thickened.
(this is where I made my mistake) I doubled the recipe for the
sauce, probably not necessary, and it took forever to thicken. But
don't add a thickening agent. It will ruin the natural flavour.
6. Return chicken and coat throughly!
7. Whoola...finished.
Honestly, this is one tangy sauce with a kick of heat.
Got it from recipezaar...great site.
I tweeked it a bit.
It called for 8 chicken drumsticks, skin on but I had some mixed chicken parts, skin on, so I used them. Brined first...of course.
Original recipe:
8 chicken drumsticks, skin on. Skin necessary for flavour!
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
7 and 5/8 teaspoons sugar. (May cut that a bit next time)
1 garlic clove peeled and bruised
1 small jalepeno pepper split and seeded
1. Spray a dutch oven with cooking spray.
2. Add chicken in heated pot and cook, just to render the fat, do not
brown.
3. Remove chicken and add all the other ingredients, mixed well, to the
pot. I strained the chicken juices from the pot and added the clear
juice back.
4. Bring liquid to a boil, add the chicken, and reduce to a simmer.
5. Simmer for about 30 minutes, or until cooked thru, turning chicken
occasionally to coat. If sauce has not thicken enough at this point,
remove the chicken and simmer sauce until thickened.
(this is where I made my mistake) I doubled the recipe for the
sauce, probably not necessary, and it took forever to thicken. But
don't add a thickening agent. It will ruin the natural flavour.
6. Return chicken and coat throughly!
7. Whoola...finished.
Honestly, this is one tangy sauce with a kick of heat.
