Recipe from just one cookbook
12 chicken mid joints (or other chicken parts; for drumsticks, marinade overnight for more flavour)
freshly ground black pepper
4 tbsp (1/4 cup) honey
4 tbsp (1/4 cup) soy sauce
2 tbsp sake
1. Rinse the mid joints under cold water and pat dry.
2. Combine the seasonings in a ziploc bag.
Tip: Keep the measuring cup upside down to get the last drop of honey while you do the next step.
3. Prick the mid joints all over with a fork and season with salt and pepper.
4. Add the mid joints in the ziploc bag and squeeze the air out, zip up the bag. Coat the mid joints with marinade all around by rubbing them. Marinate for at least 30 to 60 minutes and of course you can marinate overnight.
5. Preheat oven to 220 degrees C. Place the mid joints in a baking pan. Make sure the mid joints are not overlapping each other and the skin side is up. Pour the marinade liquid over the top. Bake for 20-30 minutes.
6. Baste the mid joints a couple of times during the baking. If the mid joints are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browning too fast while baking, cover with a sheet of aluminium foil to stop the chicken from burring. Serve immediately
Recipe adapted from Just One Cookbook
3 chicken thigh with/without skin
For seasoning A
1/4 cup water
2 tbsp sake
1 tsp salt
For seasoning B
1/4 cup soy sauce
4 1/2 tbsp sugar
2 tbsp mirin
2 tbsp sesame oil
1 tsp sake
1. Discard both ends of the cucumbers and peel the skin, leaving some part unpeeled for the look.
2. Cut the cucumbers in “rangiri style”, making long, thin diagonal cuts while rotating one-quarter between every cut.
3. Cut the chicken into bite-sized pieces.
4. Place the chicken in a frying pan skin side down and add Seasoning A.
5. Cover and start cooking over medium heat. Simmer for 2 minutes, then turn the chicken over and continue simmering covered for 2 minutes. Turn off the heat.
6. Continue cooking with the remaining heat and make sure the chicken is cooked through.
7. Combine Seasoning B in a large air tight container.
8. Remove the warm chicken from the pan and add in the container.
9. Add the cucumber and mix well. Let marinate for at least 10 minutes. You can keep it in the refrigerator for up to 2-3 days. Serve cool or at room temperature.
4 tbsp soy sauce
4 tbsp mirin
1 tbsp sugar
2 tbsp sake
2 chicken thigh fillets
1/2 tbsp vegetable oil
1 cup cooked white rice
1. Place soy sauce, miring, sugar and sake in a bowl. Mix and marinade for at least 20 minutes or overnight.
2. Preheat oven to 200 degrees C.
3. Line a baking tray with foil.
4. Remove chicken thigh fillets and brush with oil. Pour the marinade over the chicken.
5. Place fillets on the foil-lined tray and bake for 20 to 25 minutes. Tip: to determine if the chicken is cooked, prick it with a fork. The juice should run clear.
6. Serve on top of steamed white rice.