One of the easiest recipe ever! As easy as – place everything in a saucepan, simmer until done and sauce is reduced to a thick, sweet syrup. And of course, the chicken cooked through.
This is another Brentwood UCLA recipe that I still constantly prepare. The original recipe is from my work spouse, Loraine Yokote. She has a lot of easy to prepare yet utterly delicious recipes that I love! I mean who won’t like easy recipes, as we mostly work away from home yet still need to feed our families when we get home, right?
This is perfect, specially for when you are crunched for time. Simmer this on the stove then prepare the sides (rice in a rice cooker needs no supervision, a salad will come together in 5 minutes…) and you will still have enough time to take a shower, or help with homework while dinner is cooking by itself. All around awesome, I think!
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6 chicken thighs, or 8 drumsticks
1/3 cup water
1/4 cup soy sauce
1/4 cup granulated sugar
1 clove garlic, minced
1/4 teaspoon minced ginger
1 tablespoon sake, vermouth, or sherry
1. Place chicken pieces in a saucepan. *I used up a whole package of chicken drumsticks. There were 11 pieces and so I adjusted the amount of the other ingredients accordingly.*
2. Pour in water,
3. Soy sauce,
5. garlic and ginger, (I love garlic and ginger, so I added more than what the original recipe called for!)
6. and finally the sake. Stir, stir, stir!
7. Cover the saucepan and set over medium heat. Bring to a boil.
8. Lower heat and simmer for about an hour. The longer you cook it, the more tender the chicken will be. Watch the level of the liquid in the pot. You do not want this to burn.
9. After about an hour you will have this deliciously sweet, glazed chicken that goes perfectly with freshly cooked white rice! Or salad if that is what you like!
10. Enjoy and I hope you like it!
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