Wednesday, July 14, 2010

Soy Sauce Chicken, Rice with Scallions, Ginger and Sweet Egg and Roasted Broccoli

Do you ever sit there and stare at your chicken and toil over what to do with it?  I love chicken, but chicken again?  My dinner choice was sealed when I started defrosting the chicken yesterday.  It was the second of yet another two pack of organic birds I had purchased from Costco.  I admit, it is summer, and my mind and self are otherwise distracted, so plans for dinner go on the back burner.  What else to do with chicken?


I thought of marinating and then steaming the chicken.  I thought about soy sauce chicken I have had so many times from my favorite Chinese bbq shop.  And so like many times before, I started on my course before referencing the few Chinese cookbooks I have, where I found a recipe for soy chicken.   The recipe is not too unlike red cooked chicken legs I've done in the past, but different enough to try it.   Unfortunately, I had already assembled and mixed my marinade, so I just followed the cooking instructions per the recipe.


Marinate the whole chicken in:
2" piece of ginger, julienned
5 Scallions, sliced into 1" pieces
1/4 cup sugar
3/4 cup soy sauce
1/4 cup dark soy sauce
1/4 cup mirin
4 tbsp rice wine


Because of time restraints, I was only able to marinate the chicken for a couple of hours.  Remove the chicken from the marinade, reserving the marinade, and dry the chicken on paper towels.  Heat 3 tbsp oil in large wok or deep pan.  Brown the chicken on both sides and then add the marinade and 1 cup of water and bring to a boil.  Cover and simmer for about 30-35 minutes, turning the chicken a few times so that it cooks evenly on all sides.  Turn off the heat and leave the chicken to cool in the sauce for about 30 minutes.  Then remove the chicken and chop into smaller, bite sized pieces. 


For the rice, I used my rice cooker, added chicken broth, sliced scallions, and minced ginger.  Top the rice with scrambled eggs that have a little sugar added to them.  The broccoli was roasted under the broiler in the oven with just a drizzle of olive oil and sprinkle of kosher salt.  


The chicken was salty, flavorful and tender.  The sweet egg on top of the rice was perfect.  Maggie commented, I didn't know egg on rice could taste so good.  All simple, all tasty. 



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