Japanese Chicken

AmbaLove

AmbaLove

New member
I always need more ways to cook that good, lean white meat...as it is rather a bland thing when not prepared well! (Unlike steak, which is fantastic just on its own...)

So, my favorite chicken recipe of the moment:

Japanese Chicken:
1 whole fryer chicken, cut up (or 6-8 pieces of choice)
1 cup low-sodium soy sauce
1 t. ground ginger (or two inches of grated ginger root, but who has that?)
2 cloves garlic, minced (or 1t. ground garlic)
1 T. sugar

Heat soy sauce, ginger, garlic and sugar to a boil. Pour over chicken. Bake at 450 for 15 minutes, and 375 for 45 minutes after that, basting chicken with sauce every 15 minutes.

Goes GREAT with steamed cabbage and carrots. You can also serve white or brown rice, if desired.

P.S. I know it isn't really "Japanese" but that is what the recipe was called by the person who gave it to me.
 
Sounds good! I do a similar things with small cuts of chicken meat but in a frying pan. I also add a little olive oil.
Once the liquid reduces you start flipping the meat till it begins to fry and the sauce caramelizes.

A friend told me he does the same thing but with Italian salad dressing. I guess once the vinegar reduces then it begins to fry in the remaining oil.

I'll try and get you the recipe for Chinese 3 cups chicken (San bei ji). My mother in law cooks it for me every time we visit her.

I love chicken (yard-bird)!
 
AmbaLove said:
1r (or two inches of grated ginger root, but who has that?)
.
Click to expand...

oh, the fresh ginger root makes a real difference but try to get it with a darker skin as it's much stronger tasting then the light root.
You could probably get it in an Asian supermarket and then just clean and peel it and put it in your freezer.
It really gives chicken soup a lot of zest and for some reason acts as a salt replacement also.
 
Anything with fresh ginger in it is yummy. I use it at least twice a week. Shame this recipe isn't real japanese tho, as i would love to try a real japenese dish aside from sushi.
 
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