686 Reviews of Japanese Mum's Chicken

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!!

From: dukeswalker

On Sep 22, 2004

Really VERY good! My entire family of 4 loved this dish. I did make some changes though...I used 4 boneless, skinless chicken breasts, about 1/4 teaspoon of red pepper flakes (instead of the pepper) and about 1 teaspoon of cornstarch to help speed up the thickening of the sauce. I cooked the chicken as directed until it was done (about 10-15 minutes), removed the chicken and continued to cook the sauce for another 10 minutes, finally adding the cornstarch because we were just too hungry to wait any longer! I served the chicken over rice with the sauce drizzled on top - YUM!!!

From: Sackville

On Aug 22, 2003

What a wonderful, easy meal! This definitely falls into the "finger lickin' good" category for me. I followed the directions exactly and had no problems at all making this. I served it with basmati rice, green beans and baby corn. There was enough leftover glaze from the chicken to drizzle over the rice. Next I plan to try this with chicken wings. Thanks Tomoko and Toshiko for a truly outstanding recipe

From: evelyn/athens

On Nov 27, 2003

I'm here to rave about this recipe too! This is nearly always what I look for in a 5-star recipe - maximum flavour derived from minimum effort - and the effort for this recipe is practically nonexistent. I skillet-toasted some sesame seeds and sprinkled these over the chicken pieces before serving. Steamed rice and oven-roasted brussels sprouts were the yummy others. One thing I might do next time though, if I have a bit more time, is to brown the chicken pieces first - just to get a bit more attractive colour.

From: ~ Glo ~

On Feb 19, 2005

Let me add my voice to the chorus: The sauce so flavorful and complex, I nearly swooned! I made this using a whole roasting chicken, and it turned out amazing — one of the few truly different ways to prepare a roaster, which I make frequently. Omitting the chilies and increasing the garlic to 8 cloves, I put the sauce ingredients into my trusty cast iron Dutch oven, heated it on the stove, and added the whole chicken, breast side down. Put the lid on, popped it into a 350-degree oven, and after an hour, turned the chicken over to finish it. When it was done, I removed the chicken to a platter and put the pan on the stove and reduced the sauce to a thick glaze. I served the extra sauce on the side, and discovered it was quite wonderful on the steamed broccoli I served with the chicken. Traditional mashed potatoes rounded out the meal, to avoid a family uproar. Delicious! I've saved the leftover glaze to flavor more veggies for tomorrow's lunch. Thanks for sharing such a gem of a recipe!

From: PanNan

On Feb 29, 2004

I loved how simple and flavorful this recipe was. Next time, I will brown the chicken first, and use low sodium soy sauce. DH and I both thought it was just a bit too salty (and we like salt). I used a nice fat jalapeno pepper, and that was great. It took about 15 minutes to reduce the sauce, after the initial boil, until it was sticky - no thickening needed. I served it on a bed of jasmine rice and topped with chopped green onion. We also had tender/crisp green beans on the side. A meal worth repeating.

From: Honni

On Jan 24, 2005

WOW, what a great recipe. I have to review this again as the first time I tried it I neglected it and burnt the chicken, it still tasted good though. Second time I tried it I was very busy so I put the chicken pieces in a casselole and mixed the ingredients and them poured them over the chicken. I cooked them in a preheated oven 180c for one hour. I then drained the remaining juices and reduced them on the stove and poured them over the cooked chicken. Everyone loved them and asked for the recipe. I have cooked it this way again with the same result. This is a very easy way of cooking this recipe for people who have a lot to do at one time. Everyone I have served this to have loved the taste. Thanks Jan, this dish has become a staple for when I have a gathering of good friends. I know that it will be enjoyed by all. I wish I could give you 10 stars.

From: Mark Kovach

On Nov 11, 2003

The reviews for this receipe tempted me to try it although I didn't have balsamic vinegar in the house and had to buy some (fairly expensive here. 4.95 a bottle!) It was worth the expense. I used wings (cutting off the last section which isn't really edible anyway) because I don't really like drumsticks. It was really easy to make this and have it turn out right. I was working on the 'puter while it cooked and the fact that I didn't hover over it didn't affect the outcome at all. I ate six of the eight wings with a salad and boy am I STUFFED. Excellent flavor. The person that didn't like the balsamic vinegar should have waited for the glaze to cook down, it definately changes flavor as it cooks.

From: HeatherFeather

On Sep 10, 2003

Simply delicious! Easy to fix, and the flavor of the sauce is wonderful. I followed the directions exactly, however I forgot to buy a chili pepper and had to sub a few drops of hot sauce instead. It took about 15 additional minutes for the sauce to reduce. This pleased the entire family. Thanks!