Though I will not be posting a recipe for it at this time, I just ate my weight in pho and so might be rendered somewhat incoherent during this particular post.
The other day I was craving something of the chicken persuasion, but also something quick that required no marinating time. Marinating, as delicious and tenderizing as it is, does no good for a procrastinator who has neglected that week to set a menu and therefore, have things ready in advance.
In the past I had purchased a premade teriyaki sauce from the store that you could just “dump and heat” and fizz, bam, boom, instant dinner! This night, however, I had no such thing. However, I did have my wits mostly about me as well as the necessary ingredients to boil up a delicious meal with a side of roasted Brussels sprouts and rice.
Perhaps boiling one’s chicken is not the ideal method of infusing poultry with flavor, but it works and I’m often strapped for time, and the leftover sauce tastes awesome over a bed of white jasmine rice. Heres the recipe:
- 1 lb. of chicken pieces still on the bone (I dark meat, so in the above picture I used chicken
- 1/2 cup brown sugar (you can substitute white, but brown sugar gives it great color and depth of flavor)
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon grated fresh ginger (or 1 tsp. ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon oyster sauce (this is optional, but gives the chicken a great extra flavor!)
- In a large saucepan combine combine sugar, water, soy sauce, grated ginger, garlic and oyster sauce. Mix well, and then add the cleaned chicken pieces (if you use larger pieces, like chicken-breast in bone, you will want to increase the cook time by a few minutes to make sure the chicken is cooked through).
- Heat on high until it boils. Reduce heat to medium and let simmer for 30 minutes covered.
- Remove from heat and serve.
The Brussels sprouts are a real treat. I love to just heat these up and eat them as a meal in itself, but it makes a great side dish, too. Fresh ones are of course, preferable, but for ease on prep time and on the wallet, frozen ones do just as well.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, fresh or frozen (remember to trim and clean fresh ones)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tsp diced garlic (optional)
1. Preheat oven to 400 degrees F.
2. Place sprouts, olive oil, kosher salt, and pepper in a oven-safe pan/baking sheet and mix it up well so that the sprouts are well-coated.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Brussels sprouts should be, at the very least, slightly brown and caramelized. Reduce heat if necessary.