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| 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% | |
Japanese Mum's Chicken
By: JustJanS
Aug 13, 2003
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.
SERVES 4
Ingredients
- 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
- 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
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.6
NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
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- Course > Main Dish
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
Featured Reviews for This Recipe
From: Chef Simply Jilly
On Jun 30, 2009
Super good to the last rice kernel! YUMMY! Easy to make, a delight to eat and good enough for company! Thanks for the recipe 
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!!
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