*Ginger chicken*
Two big boneless chicken legs, a tablespoonful of grated ginger, a tablespoonful of grated onion, a tablespoonful salad oil, half tablespoonfuls of rice wine, two tablespoonfuls of sweet cooking rice wine, two tablespoonfuls of soy sauce
1. Remove the extra fat, cut half and half. Prick the chicken skin with a fork.
2. Mix all ingredients of sauce, soak chickens in it for 20 minutes at normal temperature.
3. Take out chickens from the sauce and drain off the water with kitchen papers. And then heat a flying pan, grill on side of skin. Reduce heat, grill them until brown on the top (about 3 minutes). Flip them and do just the same.
4. Drain chickens on kitchen paper, and boil up them with that sauce. Voila!☆
◎Point◎Grill on side of chicken skin!
That's all ^^! It is nice to shake sesame on the top or add some vegetables such as asparagus and broccoli according your taste.
I like chicken! So I want to eat ginger chicken!:-D I know ginger poak, "syouga yaki", but I have never eaten ginger chicken♪ In these days, I'm interested in cooking. I'll try to cook it! Thank you.
ReplyDeleteYuko, what is the difference between rice wine and sweet rice wine. I suppose sweet rice wine is Mirin. Is rice wine 'Nihonshu'?
ReplyDeleteHello, Risa.
ReplyDeleteI like chicken better than pork so I made ginger chicken this time. I want to eat your dishes!(^^)♪
Rice wine is a one of 'Nihonsyu' for cooking, so it's called 'Ryourisyu'. They are diffent suger content. I think that 'rice wine' uses for ridding of smell and 'sweet rice wine' uses for adding sweetener and glaze.
ReplyDelete