An Inexpensive Way To Impress And Feed Your Guests:
Spicy Chicken Ginger And Jasmine Rice Recipe by 2choi
Cooking Instructions 1 Boil some water. Slightly cook the chicken thighs for 30 seconds. 2 Remove chicken. Put in ice water to stop cooking process. 3 In a pot or wok, put soy sauce, Mirin, sugar, water, ginger slices and garlic with a little bit of black pepper. 4 Boil the sauce. As soon as it boils, put the chicken in, skin side up. Let it boil for 30 seconds. Turn heat to medium low. With a ladle keep pouring the sauce over the skin for about ten times. Adjust the heat to simmer. Go back and use the ladle to pour the sauce over the chicken now and then. 5 Keep doing this for an hour until the sauce is reduced to about half. 6 Remove chicken and other ingredients to serving plate. Boil the sauce on medium low. Dissolve 1/2 tsp of potato starch with some water. When the sauce is boiled, add slowly some potato starch water in to thicken the sauce. Stop when you get the desired consistency. This is to glaze the chicken and give it a shiny coat. Also the sauce will add more flavor to the Jasmine rice. 7 Any salad with an Asian style dressing will go well with this dish. 8 The skin of the chicken looks just like the BBQ chickens sold at a Chinese BBQ stores. 9 Enjoy! 1 Boil some water. Slightly cook the chicken thighs for 30 seconds. 1 Boil some water. Slightly cook the chicken thighs for 30 seconds. 2 Remove chicken. Put in ice water to stop cooking process. 2 Remove chicken. Put in ice water to stop cooking process. 3 In a pot or wok, put soy sauce, Mirin, sugar, water, ginger slices and garlic with a little bit of black pepper. 3 In a pot or wok, put soy sauce, Mirin, sugar, water, ginger slices and garlic with a little bit of black pepper. 4 Boil the sauce. As soon as it boils, put the chicken in, skin side up. Let it boil for 30 seconds. Turn heat to medium low. With a ladle keep pouring the sauce over the skin for about ten times. Adjust the heat to simmer. Go back and use the ladle to pour the sauce over the chicken now and then. 4 Boil the sauce. As soon as it boils, put the chicken in, skin side up. Let it boil for 30 seconds. Turn heat to medium low. With a ladle keep pouring the sauce over the skin for about ten times. Adjust the heat to simmer. Go back and use the ladle to pour the sauce over the chicken now and then. 5 Keep doing this for an hour until the sauce is reduced to about half. 5 Keep doing this for an hour until the sauce is reduced to about half. 6 Remove chicken and other ingredients to serving plate. Boil the sauce on medium low. Dissolve 1/2 tsp of potato starch with some water. When the sauce is boiled, add slowly some potato starch water in to thicken the sauce. Stop when you get the desired consistency. This is to glaze the chicken and give it a shiny coat. Also the sauce will add more flavor to the Jasmine rice. 6 Remove chicken and other ingredients to serving plate. Boil the sauce on medium low. Dissolve 1/2 tsp of potato starch with some water. When the sauce is boiled, add slowly some potato starch water in to thicken the sauce. Stop when you get the desired consistency. This is to glaze the chicken and give it a shiny coat. Also the sauce will add more flavor to the Jasmine rice. 7 Any salad with an Asian style dressing will go well with this dish. 7 Any salad with an Asian style dressing will go well with this dish. 8 The skin of the chicken looks just like the BBQ chickens sold at a Chinese BBQ stores. 8 The skin of the chicken looks just like the BBQ chickens sold at a Chinese BBQ stores. 9 Enjoy! 9 Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Legendary Pub Mac and Cheese Caramel Apple Scones Crockpot Mulligan Stew Lolipop Chicken in BBQ Sauce Fudge Nuts Chocolate Brownie <3 Legendary Pub Mac and Cheese Caramel Apple Scones Crockpot Mulligan Stew Lolipop Chicken in BBQ Sauce Fudge Nuts Chocolate Brownie <3 Khoya Rolls Cold Coffee Detox Mocktail Pan cake muffins Moti pulao biryani Paneer kolhapuri Rolled pounded yam Air fried chicken breasts Aalu k Samosay in 3 different Shape Memoni Biryani #KokabandCookpad #CookpadApp Kiwi Cucumber Mint Cooler Khoya Rolls Cold Coffee Detox Mocktail Pan cake muffins Moti pulao biryani Paneer kolhapuri Rolled pounded yam Air fried chicken breasts Aalu k Samosay in 3 different Shape Memoni Biryani #KokabandCookpad #CookpadApp Kiwi Cucumber Mint Cooler