Adobo Chicken with Mirin
Adobo is a popular Philippine dish, but it generally uses more garlic, bay leaves and black pepper than called for here. This recipe adds a Japanese flair with mirin, which not only mellows the taste, but also lends teri, or shine, for appetizing color and appeal.
Ingredients (Serves 2)
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1 large onion, 260 g / 9 oz.
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2 t vegetable oil
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10 chicken drumsticks or wings, total 600 g / 20 oz.
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1 small clove of garlic, crushed or pressed
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2 bay leaves
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15 whole black peppercorns
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6 T Kikkoman Soy Sauce
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3 T grain vinegar
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3 T Kikkoman Manjo Mirin
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2 T sake
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120 ml (1/2 C) water
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut onion in half lengthwise and cut into slices 2-3 mm (0.1 in.) thick along the fiber.
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2
Heat vegetable oil in a deep frying pan and sauté the onion over medium heat until soft and transparent.
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3
Add sauce ingredients to the pan; bring to a boil, stirring constantly.
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4
Add chicken and cook, turning the chicken until the surface of the meat turns white.
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5
Lower heat, cover and simmer gently for 12-13 minutes. Turn the chicken two or three times during simmering until a wooden pick can be inserted smoothly into the meat. Remove the chicken and set aside.
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6
Boil the sauce over high heat for 3 minutes until slightly thickened. Return chicken to the pan, mix with the sauce until well coated. Serve with cooked rice.
Recipe by Michiko Yamamoto
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