Recipe of Award-winning Sweet and Salty Juicy Bone-In Chicken
Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Sweet and Salty Juicy Bone-In Chicken. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Sweet and Salty Juicy Bone-In Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and Salty Juicy Bone-In Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sweet and Salty Juicy Bone-In Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Sweet and Salty Juicy Bone-In Chicken using 7 ingredients and 3 steps. Here is how you cook that.
This is my mom's recipe, though she didn't use garlic...
I scoop out the excess fat on the surface frequently. It won't be fatty and will be juicy sweet and salty chicken. Recipe by Yukiho
Ingredients and spices that need to be Prepare to make Sweet and Salty Juicy Bone-In Chicken:
- 4 Bone-in chicken leg
- 1 clove Garlic
- 50 ml Soy sauce
- 100 ml Sake
- 100 ml Mirin
- 1 tbsp Sugar
- 1 tbsp Butter (for finishing)
Steps to make Sweet and Salty Juicy Bone-In Chicken
- Heat a non-stick pan over high heat and place the chicken, skin side down and brown nicely (It cooks in the fat that renders from the skin).
- When the skin is nicely brown, flip the chicken and brown the other side. Wipe excess fat with paper towels and add smashed garlic and all other seasonings. Add 100 ml of water, cover with a lid, and simmer for about 30 minutes.
- It's fully cooked when you pierce the chicken with a skewer or fork and clear juice runs out. Baste the chicken by ladling the cooking juices over the chicken and continue to simmer until the liquid thickens slightly. You can add butter at the end.
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