|This is a delicious dish is cooked chicken marinated with a sweet chili-flavored, vinegar-based nambon zuke dressing.
You can cook once then serve in many different ways.
Slice it to serve as a salad topping, or use it on ramen noodles with hyashi chuka soba sauce, reheat it in a steamer or microwave to serve it with mashed sweet potatoes, or serve it with mixed grilled vegetables.
1 September 2010
3 September 2010
19 July 2009
Hiyashi Chuka Soba:
10 August 2008
Japanese Chicken in
14 May 2008
Chicken in Spicy Vinegar Marinade
from: The Japanese Kitchen
•250 Recipes in a Traditional Spirit•
by Hiroko Shimbo
serves 8 to 12
The original recipe is meant to serve 2, but because this can be a planned second (even third) meal, I have adjusted it for making several meals.
- 3 ½ pounds skinned and boneless chicken thighs
If you use thighs with skin, prick the skin with the point of a knife. In that case I dust a little salt over the skin, then rinse and dry it before frying.
- one 3″ square kombu, soaked in 1 ½ cups water for 2 hours
- 1 ½ cup rice vinegar (komezu)
- ½ cup sugar
- ¾ cup soy sauce (shoyu)
- 5 small dried red chile peppers (akatogarashi) , seeded and sliced into thin rings or 1/2 tsp. cile pepper flakes
Remove the kombu from its soaking liquid. Discard the kombu. In a saucepan, bring the kombu stock, rice vinegar, sugar, and shoyu to a very gentle simmer. Stir to dissolve the sugar. Remove from heat and add the chile. Reserve.
- 2 Tablespoons vegetable oil
- 3 naganegi long onions, white parts only, or young thin leeks, or green onions, cut into strips 1 ½″ long
Heat the oven to 350°F.
In a skillet, heat the oil over medium heat. When the oil is hot, add the long onions and cook over medium heat until they are slightly golden. Remove with a slotted spoon, drain, and add to the marinade.
Heat the oil in the skillet again. Brown the chicken on both sides, paying special attention to making the skin nice and golden. For skinless thighs, a quick very hot sear is enough. If you want to try this recipe with skinless, boneless chicken breasts, then I’d suggest steaming them to cook—white meat gets dry and tough with dry heat.
Remove the chicken from the skillet and drain on paper towels.
Transfer the chicken to an oven-safe dish and bake for 20 to 25 minutes, until cooked.
Cool the dish until you can add the marinade without fear of shocking the glass (ie: cracking). Refrigerate overnight or for as long as 5 days.
Cut the marinated chicken into slices, and serve it cold, accompanied with negi and a generous amount of vinegar marinade. Or reheat the uncut chicken in a steamer or microwave and serve with fried potatoes and smooth French mustard.