Japanese Braised Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and tenderness.

Soy sauce: A salty and savory sauce made from fermented soybeans, essential in Japanese cooking.

Mirin: A sweet rice wine that adds a mild sweetness and depth to the dish.

Sake: A Japanese rice wine that enhances the umami flavor of the chicken.

Sugar: Adds a touch of sweetness to balance the savory elements.

Garlic: Minced cloves that infuse the dish with a rich, aromatic flavor.

Ginger: Sliced fresh ginger that adds a warm, spicy note to the braise.

When preparing this dish, make sure to sear the chicken thighs in a hot pan before adding them to the pot. This step will help to render some of the fat from the skin and create a deeper, more complex flavor in the braising liquid. Additionally, it will give the chicken a beautiful golden-brown color that enhances the overall presentation of the dish.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This will reduce the cooking time and make the dish slightly leaner, though you may miss some of the flavor from the bones and skin.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin, though you may want to add a bit of sugar to match the sweetness.

• sake - Substitute with dry white wine: Dry white wine can replicate the acidity and complexity of sake, though it may lack some of the unique flavors.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile, and it also adds a bit of depth.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same pungency and freshness.

• sliced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a different texture and a slightly less vibrant flavor.

• Allow the braised chicken to cool completely at room temperature before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the chicken thighs along with the braising liquid into an airtight container. The liquid helps keep the chicken moist and flavorful.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making the dish even more delicious.

• For longer storage, place the cooled braised chicken in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This helps you keep track of how long the chicken has been stored.

• When ready to reheat, thaw the braised chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the chicken.

• Reheat the chicken gently on the stovetop over low heat, adding a splash of water or chicken broth if needed to loosen the sauce. Alternatively, you can reheat it in the microwave, covered, in short intervals to avoid drying out.

• Serve the reheated Japanese braised chicken with freshly steamed rice and perhaps a side of steamed vegetables or a simple salad to complete the meal.

• Stovetop Method:

  1. Place the leftover Japanese braised chicken in a saucepan.
  2. Add a splash of water or chicken broth to prevent it from drying out.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally and heat until the chicken is warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 175°C (350°F).
  2. Place the chicken in an oven-safe dish.
  3. Add a bit of broth or water to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 20-25 minutes, or until the chicken is heated through.

• Microwave Method:

  1. Place the leftover chicken in a microwave-safe dish.
  2. Add a small amount of water or broth.
  3. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chicken in the steamer basket.
  3. Cover and steam for about 10-15 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 60°C (140°F).
  2. Place the chicken in a vacuum-sealed bag or ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Large pot: A large pot is essential for combining all the ingredients and cooking the chicken evenly.

• Measuring cups: Measuring cups are needed to accurately measure the soy sauce, mirin, and sake.

• Tablespoon: A tablespoon is used to measure the sugar.

• Knife: A knife is necessary for mincing the garlic and slicing the ginger.

• Cutting board: A cutting board provides a safe surface for preparing the garlic and ginger.

• Tongs: Tongs are useful for turning the chicken occasionally while it simmers.

• Stove: A stove is required to bring the mixture to a boil and then simmer it.

• Serving dish: A serving dish is used to present the braised chicken once it's cooked.

• Rice cooker: A rice cooker is ideal for preparing the steamed rice to accompany the braised chicken.

Prep ingredients ahead: Mince garlic and slice ginger the night before to save time.

Use a slow cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick marination: Marinate chicken thighs for 30 minutes to infuse flavors faster.

Instant pot: Use an Instant Pot to reduce cooking time to 20 minutes.

Pre-measure liquids: Measure soy sauce, mirin, and sake in advance to streamline cooking.