Saturday, June 12, 2010

Soy Sauce Chicken


It's easy to get in a chicken rut.  I know - I've been there.  Chicken to me doesn't have much flavor so it's all about the seasoning and cooking technique.  For a long time, I shied away from cooking chicken because I always overcooked it.  I still do.  But I'm getting better.  I do have a solution though.  This easy recipe gives you flavor, juiciness and yummy leftovers. 

I like lots of flavor in my food so any recipe that seems to jump out at me as something that is going to make my mouth sing - is a keeper in my book.  This is one of my mom's recipes from when we grew up.  She got this recipe from a Chinese cooking class that she took 35 years ago while we lived in Spain.  She has a collection of these recipes that we cherish as they are all delicious and relatively easy to make.  In my never endless quest to find good easy chicken recipes, I happened to come across this recipe the other day.  I knew when my mouth started watering that I should make it.  I had some chicken thighs on hand so used them for this dish but you can use any kind of chicken - bone in, breast.   

By the way, for my picture above I forgot to sprinkle the green onions on top which would have made it really nice looking and tasting...

Soy Sauce Chicken

1 lb. chicken pieces (any kind - I used skinless, boneless thighs this time)
1 1/2 cups soy sauce
1 1/2 cups water
2 tablespoons gin
5 slices ginger (1/8 inch thick)
1/2 cup sugar or honey
2-3 green onions, sliced diagonal

Clean chicken and remove any excess fat.  Mix next 5 ingredients in frying pan and place chicken in it. Bring to a boil and reduce heat and cook for 30 minutes (for thighs).  If bone in chicken cook for 40 minutes.  Turn chicken half way through cooking.  Remove chicken from sauce when cooked through.  Leave 2/3 cup of sauce in pan and add 2-3 tablespoons of sugar or honey.  Bring to a boil, stirring until dissolved, about 5 minutes.  Arrange chicken on platter with green onion and pour sauce over top.  Remaining sauce can be kept refrigerated for 2 weeks.

1 comment:

  1. My mouth started watering too, looking at those ingredients. It's a shame the supermarkets aren't open today or I'd be cooking it tonight!

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