Japanese Recipe for Chicken Braised in Sweet Soy
INGREDIENTS
- 4 chicken thighs fillet with skin
- 2 tsp sake
- 2 tsp oil
- 2 tsp light soy sauce
- 3 tbsp mirin
- 3 tbsp light soy sauce (extra)
- 4 tbsp sake (extra)
- 1 tbsp lemon rind (grated) - optional
- 1 scallion (cut into lengths)
FYI: Sake is a brewed alcoholic beverage also known as Japanese rice wine. If you cannot find sake, use Chinese rice wine or dry sherry instead.
- Place chicken fillets into a medium bowl
- Add in 2 tsp sake and 2 tsp of light soy sauce and marinate chicken for 30 mins in refrigerator
- Drian chicken and pat dry with paper towel
- In another bowl, combine the mirin with 3 tbsp light soy sauce and 3 tbsp sake
- Heat oil in a wok over medium heat
- Add chicken, (skin side down) and cook till golden brown (2 to 3 mins on each side)
- Add mirin mixture, reduce heat to low and simmer till chicken is cooked and glazed
- Make sure sauce is thickened (5 to 6 mins)
- Remove from heat, slice chicken into thick pieces
- Serve warm (or cold) and topped with lemon rind (opitional) and scallions
TIP: For best results, marinade the chicken fillets overnight.
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