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We have a Japanese girl Tomoko living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum Toshiko in Japan for this as it's her favourite recipe, and I wanted to share it here. It's simple and soooo good, and Tomoko who is only 16 did such a good job of cooking this, then translating the recipe to English for me. *The sauce will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to over cook) remove it before going on to reduce the sauce. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the sauce . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience.
Posted on: Aug 13, 2003
Ingredients
Directions
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 sauce, 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.
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Featured Reviews for This Recipe
From: Chef #839634
On May 14, 2008
This is an amazing recipe. Be patient while waiting for the sauce to thicken. It can take some time (for me 30 minutes+ after the 20 minutes of simmering) but it is well worth the wait. I love sauces and this glaze is absolutely amazing. This dish has become a weekly dinner in my house, as it is cheap and delicious.
From: Heather U.
On Sep 3, 2004
Geez, there are already 72 reviews, but heck, I wanna throw my hat into the ring too: This is great! Salty, sweet, savory, sticky goodness. I made this with skinless chicken breasts. Chicken breasts will tend to dry out easily so first I brought the sauce to a boil and simmered for 15 minutes, then added my pieces of chicken, chopped into large pieces. I simmered on low for about 15 minutes, then removed the chicken so I could thicken the sauce by further simmering (and the addition of a thickener called xanthan gum). This way the chicken didn't get overcooked. Lovely dish over white basmati rice and with a garlicky zucchini-mushroom stir-fry. File this under "keep me forever".
From: Donna
On Aug 17, 2003
WOW!!! delicious!! I used thighs, that is what I had and a nice jalapeno from the garden. The glaze came out beautiful and the flavor, WOW! I served this with plain white rice and some fresh peas I had. Please thank your guest and her mom for a recipe that is wonderful!!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (247g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup balsamic vinegar |
||
| Calories 285 | ||
| Calories from Fat 114 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 118mg | 39% | |
| Sodium 1462mg | 60% | |
| Potassium 389mg | 11% | |
| Total Carbohydrate 10.4g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 8.8g | ||
| Protein 30.9g | 61% | |
| Vitamin A 258mcg | 5% | |
| Vitamin B6 0.5mg | 26% | |
| Vitamin B12 0.5mcg | 8% | |
| Vitamin C 28mg | 47% | |
| Vitamin E 0mcg | 1% | |
| Calcium 25mg | 2% | |
| Iron 2mg | 12% | |
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