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Oct. 28th, 2012
Teriyaki Chicken
Oct. 28th, 2012 06:58 pmMads has been asking for Teriyaki Chicken lately, so I decided to use up a package of chicken wings to make this Teriyaki-ish Braised Chicken Wings dish today using...
- about 2 pounds of chicken wings, patted dry and brought to room temp
- 1/2 a yellow onion, cut into thirds
- 4 thin slices of fresh ginger root
- 5 cloves garlic, peeled and smashed
- 1/2 a teaspoon kosher salt to season the chicken wings
- 1/4 cup regular soy sauce (I used Kikkoman today)
- 1/2 cup rice wine (you can use sake or a dry-ish white wine)
- 1/4 cup sugar
- 1/3 cup water
- a chopped green onion for garnish
1. Season the chicken wings with the salt and, in an oven-safe pot or deep pan, sear in two batches for about three minutes per side on medium high heat. (This is an optional step, and it's really not all that common in Asian cooking, but it really does help to develop a fuller and more complex flavor in the braise.) Set aside.
2. Saute the aromatics - onion, garlic, ginger - in the pot for about 3 minutes, or until the onion just starts to turn translucent.
3. Add the chicken and the rest of the seasoning ingredients into the pot, and give it a good stir to evenly distribute all the ingredients, making sure to scrape up all that yummydelicious fond from searing the chicken off the bottom of the cooking surface.
4. Bring to a gentle boil on medium high heat, then reduce heat to medium low and braise for 30-35 minutes, redistributing the chicken every 10 minutes or so.
5. 5 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin a bit. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check the chicken at 3 minutes. I say this all the time, but things can go from perfectly caramelized to burnt beyond belief in a matter of seconds under the broiler.
Garnish with chopped green onions and serve. Today, we had it with steamed jasmine rice and the Crunchy Soy Slaw I just posted.
- about 2 pounds of chicken wings, patted dry and brought to room temp
- 1/2 a yellow onion, cut into thirds
- 4 thin slices of fresh ginger root
- 5 cloves garlic, peeled and smashed
- 1/2 a teaspoon kosher salt to season the chicken wings
- 1/4 cup regular soy sauce (I used Kikkoman today)
- 1/2 cup rice wine (you can use sake or a dry-ish white wine)
- 1/4 cup sugar
- 1/3 cup water
- a chopped green onion for garnish
1. Season the chicken wings with the salt and, in an oven-safe pot or deep pan, sear in two batches for about three minutes per side on medium high heat. (This is an optional step, and it's really not all that common in Asian cooking, but it really does help to develop a fuller and more complex flavor in the braise.) Set aside.
2. Saute the aromatics - onion, garlic, ginger - in the pot for about 3 minutes, or until the onion just starts to turn translucent.
3. Add the chicken and the rest of the seasoning ingredients into the pot, and give it a good stir to evenly distribute all the ingredients, making sure to scrape up all that yummydelicious fond from searing the chicken off the bottom of the cooking surface.
4. Bring to a gentle boil on medium high heat, then reduce heat to medium low and braise for 30-35 minutes, redistributing the chicken every 10 minutes or so.
5. 5 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin a bit. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check the chicken at 3 minutes. I say this all the time, but things can go from perfectly caramelized to burnt beyond belief in a matter of seconds under the broiler.
Garnish with chopped green onions and serve. Today, we had it with steamed jasmine rice and the Crunchy Soy Slaw I just posted.
The 11 Incarnations of The Doctor
Oct. 28th, 2012 09:45 pm
The 11 Incarnations of The Doctor
The following is a t-shirt design from:
http://www.redbubble.com/people/tomtrager/works/
