Braised chicken and vegetables on steamed white rice.
Here's another recipe from Week of Menus that I found and just had to try. Even the title alone was enticing. I had yet to braise chicken and this was a good a time as any.
Soy-Braised Ginger Chicken
1/2 c soy sauce
1/2 c water
1/2 c sugar
1/4 c rice wine, Bek Se Ju brand
1/4 c sesame oil
2 tbsp garlic
2 inches of ginger root, peeled, and sliced about 1/4 inch thick
1 tbsp crushed sesame seed
pepper to taste
2 medium potatoes, peeled and cut into 2 inch chunks
1 carrot, cut into 1 inch chunks
1 onion, cut into 2 inch chunks
This smelled good already.
Over low heat, slowly stir the braising liquid until all the sugar has melted and bring the mixture to a low simmer.
Once the braising liquid is simmering, add all the chicken pieces all at once.
Mix all the pieces with the braising liquid and then COVER and reduce the heat to medium low, maintaining a low simmer.
Cook at a simmer for 30 minutes. Stir the chicken.
Add potatoes, carrots and onions, and stir carefully making sure the vegetables are well submerged into the braising liquid. Cover.
Continue to cook for another 20 minutes, or until all the vegetables are tender.
Serve with rice.
This smelled so good as it was simmering on the stove-top. Wow. The chicken was fantastic. It wasn't too heavily flavored by the soy or the ginger, which was my big fear. Everything was nicely balanced. If you are paranoid about spice, this is not at all spicy. If you want to bring the heat, get your kimchi out. Rodney on the other hand thought this was ok, but nothing to get crazy over.
When I first dished some of this up for myself, I grappled with eating rice and potatoes at the same time. Usually we have one or the other. Both? At the same time? Uh, no. Once I got over the idea, I dished up a second helping loaded with potatoes on a fresh bed of rice and I've got to tell you -- delicious! The potatoes were tip-top!
Cost:
1/2 c sugar
1/4 c rice wine, Bek Se Ju brand
1/4 c sesame oil
2 tbsp garlic
2 inches of ginger root, peeled, and sliced about 1/4 inch thick
1 tbsp crushed sesame seed
pepper to taste
2 medium potatoes, peeled and cut into 2 inch chunks
1 carrot, cut into 1 inch chunks
1 onion, cut into 2 inch chunks
In a large pot (8-quart Dutch oven perhaps), add soy sauce, water, sugar, sake, sesame oil, garlic, ginger, and sesame seed.
This smelled good already.
Over low heat, slowly stir the braising liquid until all the sugar has melted and bring the mixture to a low simmer.
Once the braising liquid is simmering, add all the chicken pieces all at once.
Mix all the pieces with the braising liquid and then COVER and reduce the heat to medium low, maintaining a low simmer.
Cook at a simmer for 30 minutes. Stir the chicken.
Add potatoes, carrots and onions, and stir carefully making sure the vegetables are well submerged into the braising liquid. Cover.
Continue to cook for another 20 minutes, or until all the vegetables are tender.
Serve with rice.
This smelled so good as it was simmering on the stove-top. Wow. The chicken was fantastic. It wasn't too heavily flavored by the soy or the ginger, which was my big fear. Everything was nicely balanced. If you are paranoid about spice, this is not at all spicy. If you want to bring the heat, get your kimchi out. Rodney on the other hand thought this was ok, but nothing to get crazy over.
When I first dished some of this up for myself, I grappled with eating rice and potatoes at the same time. Usually we have one or the other. Both? At the same time? Uh, no. Once I got over the idea, I dished up a second helping loaded with potatoes on a fresh bed of rice and I've got to tell you -- delicious! The potatoes were tip-top!
Cost:
- whole chicken: $3.75
- sauces and oils: $1 (SWAG)
- ginger root: $0.19
- potatoes, onions and carrots: $1 (SWAG)
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