Best Japanese Mums Chicken Recipes
JAPANESE CHICKEN
I remember being in the fourth grade and having to present a report on Japan. My mother helped me find the above recipe and she helped me make it to take to school. I recall being extremely tired (it was late at night), and she told me to go to bed; that she would finish making the chicken. This one moment is a treasured memory of how hard my mother worked to make me happy. I know that she too had to be tired, but she sacrificed yet again on my behalf. I know this is one of numerous examples of her selfless acts of love toward me, but it is one that stands out in my mind. Don't believe this authentic, but it is yummy.
Provided by charlie 5
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the soy, ginger, sake, and Accent. Pour over the chicken and marinate for 45 minutes. Coat chicken with cornstarch and fry in hot oil until browned.
JAPANESE MUM'S CHICKEN
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 so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid 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 overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . 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. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
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