Posted By: Kattelyn
Japanese simmered chicken... meal. - 04/18/16 10:29 PM
This is a staple in my house and I'm always playing with the recipe.
1/2 cup soy sauce
1/4 cup white vinegar
2 tablespoons sugar
big heaping spoonful minced garlic
big heaping spoonful grated ginger
3 or 4 chicken leg quarters cut up.
Just enough water to cover.
Simmer on low heat for 30 - 40 minutes with the lid off. You're reducing the water away, not frying. If you have it, add about 1/4 cup oyster sauce and substitute teriyaki sauce for the soy sauce. You can add pepper but don't add salt. I tend to dump and pour method of measurement so more soy sauce or vinegar won't hurt anything. You're just keeping the ratios about the same.
I'll tend to serve this with japanese eggplant. Cut them in half lengthwise, then marinate with the cut side down in unagi sauce on a baking sheet. Pop in the oven at 350 for about 30 minutes or until tender.
Unagi sauce
1/2 cup soy,
1/2 cup mirin (sweet rice wine)
and 1/4 cup sugar.
Heat and stir until you have your sugar dissolved then let cool.
Sushi rice is easy and absolutely delicious. One of my favorite sides. But you have to do it properly. The type of rice matters. Get Jasmine rice. I typically do two cups at a time so here's how you do it.
2 cups of rice in a bowl. Wash your rice in cold water. Get a handful of rice and rub your hands together like you're washing your hands, letting it fall back into the pot. Pour off the white water and keep doing this until you get mostly clear water when you pour it off.
Add 3 cups of water and cook your rice. (Ratio for jasmine rice is 1 cup rice 1 1/2 cup water)
When it's done, add sushi vinegar. I prefer to just get the pre-mixed sushi vinegar from the store. It's easier that way. Otherwise it is 1/2 rice vinegar (Yes, it matters. Don't use any other kind of vinegar.) 2 tablespoons sugar, and 2 teaspoons salt. Heat your vinegar, add in the sugar and salt until it's dissolved, then let cool. Or you can be lazy like me and buy it premixed for about the same price. Mix well and then serve with your furikake and seasoned nori.
Standard weekday dinner for us.
1/2 cup soy sauce
1/4 cup white vinegar
2 tablespoons sugar
big heaping spoonful minced garlic
big heaping spoonful grated ginger
3 or 4 chicken leg quarters cut up.
Just enough water to cover.
Simmer on low heat for 30 - 40 minutes with the lid off. You're reducing the water away, not frying. If you have it, add about 1/4 cup oyster sauce and substitute teriyaki sauce for the soy sauce. You can add pepper but don't add salt. I tend to dump and pour method of measurement so more soy sauce or vinegar won't hurt anything. You're just keeping the ratios about the same.
I'll tend to serve this with japanese eggplant. Cut them in half lengthwise, then marinate with the cut side down in unagi sauce on a baking sheet. Pop in the oven at 350 for about 30 minutes or until tender.
Unagi sauce
1/2 cup soy,
1/2 cup mirin (sweet rice wine)
and 1/4 cup sugar.
Heat and stir until you have your sugar dissolved then let cool.
Sushi rice is easy and absolutely delicious. One of my favorite sides. But you have to do it properly. The type of rice matters. Get Jasmine rice. I typically do two cups at a time so here's how you do it.
2 cups of rice in a bowl. Wash your rice in cold water. Get a handful of rice and rub your hands together like you're washing your hands, letting it fall back into the pot. Pour off the white water and keep doing this until you get mostly clear water when you pour it off.
Add 3 cups of water and cook your rice. (Ratio for jasmine rice is 1 cup rice 1 1/2 cup water)
When it's done, add sushi vinegar. I prefer to just get the pre-mixed sushi vinegar from the store. It's easier that way. Otherwise it is 1/2 rice vinegar (Yes, it matters. Don't use any other kind of vinegar.) 2 tablespoons sugar, and 2 teaspoons salt. Heat your vinegar, add in the sugar and salt until it's dissolved, then let cool. Or you can be lazy like me and buy it premixed for about the same price. Mix well and then serve with your furikake and seasoned nori.
Standard weekday dinner for us.