Wednesday, August 12, 2015

Soya Sauce Braised Chicken

This is not an excuse for this unappealing photo - originally I had no intention to post about this recipe but this blog has become kind of like a "recipes folder" for me. This is an easy and useful recipe which I believe I will cook again, and you may want to try it if you are looking for an easy home-cooked meal.

The original recipe for the Soya sauce braised chicken can be found here. Thank you to original author who shared this recipe on The Straits Times SoShiok.

You may notice the Namasu (Daikon and carrot salad) on the side, which was made following justonecookbook. It is very easy to make this. I actually prefer the Pickled Daikon recipe from justonecookbook as the taste was stronger after leaving in the fridge for 2 days (Apologies, I didn't take a photo of that). The Namasu tastes lighter and is probably meant to be eaten right after you prepared. Am I right, Nami? :)

The Pickled Daikon was crunchy and delicious! Best part is, it is so easy to put together that there is no reason not to make at home if you like pickled daikon. So do check it out at justonecookbook :)

I halved the Soya Sauce Braised Chicken recipe to cook for 2 person.

(slight changes from original recipe. Please refer to original recipe for ingredients and method)

125ml mirin
125ml light soya sauce
125ml dark soya sauce
125ml water
1 dried bay leave
6 cloves of garlic, peeled
4 skinless, bone-in chicken thigh (from NTUC)
5 pieces of dried Japanese mushroom, soaked in water for at least 30 mins, then, slice


1. Blanch chicken thighs in a pot of boiling water for 10 mins. This is to remove any unwanted scum.
2. Drain chicken thighs and rinse with hot water. Drain. Set aside.
3. Put mirin, light and dark soya sauce, water and garlic into a pot. Bring to boil. Once the sauce has come to a boil, add chicken thighs and mushrooms. Cover and bring to boil again.
4. Once it has come to boil again, lower heat and simmer for 35-45 mins.

The chicken is tender and tears off easily. Depending on the brand of the soya sauce you used, you may need to adjust the amount to suit your taste. It was a little too salty for me (even though I tend to prefer salty food). This was the first time I have used bay leave in my cooking, and I find that the aroma was pretty nice and its presence was definitely felt in this dish.

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