There are 2 chiicken dishes that we made twice each this past week. Yes... twice. And they were a hit. As promised, here is the japenese chicken dish. Be careful the cucumbers are seriously addictive. And we served the chicken with Ponzu sauce and it was brilliant.

Then below the Japenese chicken is Adobo chicken we made twice. sooo good and easy, this is becoming our go to meal when we are lazy. See Joslyn's post about it here.

Japenese Chicken 4 skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-size pieces
3 tablespoons soy sauce
1-inch length ginger root, peeled and finely grated
1 tablespoon whisky, dry sherry, or sake (optional)
1/2 cup corn starch
Vegetable oil for deep frying1 lemon, cut into wedges

1. Place the chicken pieces in a medium bowl with soy sauce, ginger, and (optional) whiskey. Mix to coat chicken. Marinate, refrigerated, for 30 minutes.
2. Place corn starch in wide, shallow dish. Take each piece of chicken from the marinade and roll in the corn starch until completely coated. Tap chicken to remove excess corn starch, and set aside in a clean bowl.
3. Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough vegetable oil to come at least 1 1/2 inches up the sides. Over medium-high heat, bring the oil to 350°F (hot but not smoking).
4. Working in batches of 10-12 pieces, gently slip chicken pieces into the oil. Fry until the chicken is a rich golden brown and cooked through, about 4 minutes. Remove chicken from oil with a slotted spoon, and place on paper towels to drain. Repeat with remaining chicken.
5. Serve hot, with lemon wedges for squeezing. Accompany with cucumber sunomono and green bean salad with mustard dressing

See entire meal here. seriously this is a hit!!!

Adobo ChickenChicken Adobo (adapted from Serious Eats)
serves 4

6 boneless chicken thighs with no skin
1 cup soy sauce
1 cup balsamic vinegar
1 teaspoon whole peppercorns
1 whole head garlic
2 bay leaves

Separate the cloves of garlic from each other and smash them lightly with the flat side of a knife to easily remove the skins. Add them with the rest of the ingredients—the chicken should be half-submerged—to a heavy pot. Bring to a boil, then turn the heat down to a simmer. Cook, covered, for 15 minutes, then uncover and continue cooking until the chicken is tender, turning the pieces occasionally.If desired, remove the chicken pieces and reduce the sauce to a thicker consistency, adding the chicken pieces back in near the end to reheat. Remove the bay leaves and serve.

1 comment:

Related Posts Plugin for WordPress, Blogger...