Japanese Mum's Chicken

Tonight, Tomoko, our Japanese housemate, cooked a delicious dinner for us and her friends using her favorite family recipe. She called her mom in Japan for guidance, and I was amazed by her cooking skills at just 16! The secret? Patience for a rich, sticky glaze that perfectly coats the chicken.

Steps for Japanese Mum's Chicken

Here's a step-by-step instructions for making Japanese Mum's Chicken:

1. Place all the ingredients in a saucepan over a high heat.
2. Bring to the boil, then reduce to a simmer for about 20 minutes.
3. Remove any scum that rises to the surface.
4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
7. Alle Zutaten bei starker Hitze in einen Topf geben.
8. Aufkochen, dann etwa 20 Minuten köcheln lassen.
9. Entfernen Sie jeglichen Schaum, der an die Oberfläche steigt.
10. Erhöhen Sie die Hitze, drehen Sie die Keulen häufig in der Flüssigkeit und kochen Sie, bis die Flüssigkeit zu einer klebrigen Glasur geworden ist.
11. Das Hähnchen auf einer Servierplatte anrichten, die Knoblauchzehe und den Chili aus der Flüssigkeit nehmen und die Glasur darüber löffeln.
12. HINWEIS Es ist eher eine Glasur als eine Sauce, also gibt es nicht viel davon.
13. Coloca todos los ingredientes en una cacerola a fuego alto.
14. Llevar a ebullición y luego reducir a fuego lento durante unos 20 minutos.
15. Elimine cualquier espuma que suba a la superficie.
16. Aumente el fuego, volteando las baquetas con frecuencia en el líquido y cocine hasta que el líquido se haya reducido a un glaseado pegajoso.
17. Coloca el pollo en una fuente para servir, retira el diente de ajo y el chile del líquido y vierte el glaseado con una cuchara.
18. NOTA: Es un glaseado en lugar de una salsa, por lo que no contiene mucho.
19. Mettre tous les ingrédients dans une casserole à feu vif.
20. Porter à ébullition, puis réduire à feu doux environ 20 minutes.
21. Enlevez toute écume qui remonte à la surface.
22. Augmentez le feu en retournant fréquemment les pilons dans le liquide et faites cuire jusqu'à ce que le liquide soit réduit en une glaçure collante.
23. Disposer le poulet sur un plat de service, retirer la gousse d'ail et le piment du liquide et déposer le glaçage dessus.
24. REMARQUE Il s'agit d'un glaçage plutôt que d'une sauce, il n'y en a donc pas beaucoup.

Why you'll love Japanese Mum's Chicken

• Delicious Umami Flavor: Japanese Mum's Chicken is renowned for its rich and savory umami flavor, which comes from a perfect blend of soy sauce, mirin, and ginger. This combination not only enhances the taste of the chicken but also adds depth and complexity to the dish, making it a delightful experience for your taste buds.
• Simple and Quick Preparation: One of the standout features of this dish is its simplicity and quick preparation time. With just a few ingredients and straightforward cooking techniques, you can whip up a satisfying meal in under an hour, making it an excellent option for busy weeknights or last-minute gatherings.
• Comforting and Nourishing: Often prepared as a family recipe, Japanese Mum's Chicken is not only delicious but also comforting and nourishing. It evokes feelings of home and warmth, making it a perfect dish for family gatherings or cozy dinners, bringing loved ones together over a shared meal.