|Simmered Autumn Chicken
Tori to kuri no Umani
The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
- 30 large chestnuts
- 1 pound chicken thighs, skinless and boneless
- 3 Tablespoons sesame oil
- 3 Tablespoons sugar
- 1 cup dashi
- 3 Tablespoons sake
- 1 Tablespoon mirin
- 2 Tablespoons soy sauce
- a few drops of tamari
- freshly ground black pepper to taste
- 1 head of broccoli, separated into flowerets
- or spinach or brussel sprouts
- 1 Tablespoon minced shiso or parsley
- (none on hand)
- white or brown rice or mashed potatoes
• Thaw the chestnuts.
• Cut the chicken thighs into 2-inch pieces.
• In a skillet, heat 2 Tablespoons sesame oil. Cook the chicken several pieces at a time over medium heat, turning them, until all sides are lightly golden. Reserve.
• Caramelize the sugar: Put the sugar into a heavy bottomed saucepan, and heat slowly, stirring with a whisk or a fork. The sugar will melt (liquify) and begin to turn golden.
• Add the sake, and mirin to the pot, and bring the mixture to a boil. Add the chestnuts to the saucepan. Add the chicken and return to a gentle boil.
• Cook the mixture over medium-low heat, covered with a drop lid, 15 minutes, shaking the pot occasionally so the chicken does not sink to the bottom.
• Add the shoyu, turn the heat to medium-high, and cook, uncovered, until 50% of the liquid is condensed. At the end of the cooking, add a few drops of tamari and some black pepper.
• In a large pot of salted boiling water, cook the broccoli (halved brussels sprouts) for 1 to 2 minutes. Drain, and squeeze gently to remove excess water.
• Serve the hot chicken bathed in its sauce with your green vegetable side by side, garnished with shiso or parsley, accompanied by plain white or brown rice, or mashed potatoes.