Chicken-Eat in two ways

Whatever I or my husband make, we usually end up with leftovers. Rather than just heat up whatever the next day, I add to or twist the leftovers so that it looks different and also in taste too. The big plus for leftover second act is that I don’t have to labor as much as making the original. Some dishes like curry rice and beef stew in other hand, taste better the next day. You just warm it up and eat as is. It’s a great feeling when you don’t have to play the ‘What’s for dinner’ game. I know a lady who makes everything double and freezes one. I think that is a great idea yet it is not for me. Why crowd up freezer space with forgotten items? I sometimes freeze left over but I usually don’t remember I even put it there unless I find it accidently.

What I like about this chicken recipe is the flavorful crispy skin. Some people don’t like skin but I think it is the best part. I like to eat crispy skin of roasted turkey at Thanksgiving. My four-year old grand daughter likes it too. She’s a great girl!

Crispy Skin Chicken

• 4 chicken thighs on the bone with skin on*
• 1/4 cup sake
• 1/4 cup soy sauce
• 2 tablespoon sesame oil
• 1  teaspoon freshly grated garlic
• pepper

1. De-bone the chicken. Lightly score the chicken skin with knife.
2. Open up a gallon zip lock bag and place it over a bowl. Put the sake, soy sauce, sesame oil. garlic and pepper in the bag. Then put in the prepared chicken to marinate for 20 minutes. Close the bag and lay it flat. Massage the bag once in a while to marinate evenly.
3. Preheat the oven to 425F. Cover a baking tray with foil and place the chicken on, skin side up. Bake for about 20 minutes, take out from the oven and brush with sesame oil. Be careful as there is a lot of hot juices from this dish. Put back in the oven for 15 minutes or until the skin is crispy.

* 2 chicken thighs for each person.

Chicken- donburi style

Tsuyu

• 3/4 cup dashi
• 2 tablespoon soy sauce
• 2 tablespoon mirin
• 1 teaspoon sugar
• grated daikon (大根おろし) optional about 1 tablespoon
• Cooked rice

1. heat up dashi in small sauce pan (see New Year's Eve post)
2. Add soy sauce, mirin, and sugar. Boil for few minutes and turn off the heat.
3. Add grated daikon and mix.

In a bowl, put hot cooked rice. Top with sliced chicken and pour tsuyu over the rice. Garnish with thinly sliced onion or sliced shiso leaves and red pickled ginger.