Braised Chicken in Soy Black Vinegar Sauce
Tori No Kurozu-ni
Black vinegar gives the special layer of flavor to this easy one-pot dish
Classic-style donabe (large)
4 as a main course
- 4 medium-size pieces (about 2.5 pounds or 1.2 kg total) chicken legs
- salt and pepper for seasoning
- 1 cup (240 ml) water
- 1/4 cup (60 ml) Chinese rice wine or sake
- 2 tablespoons dark brown sugar
- 1/3 cup (80 ml) soy sauce
- 1/4 cup (60 ml) black vinegar (can be substituted with regular rice wine vinegar)
- 3 cloves garlic, lightly smashed
- 3 scallions, green part only
- 1 knob ginger, thinly-sliced
- 3 pieces whole dry red chili peppers (optional)
- 3 medium-size bulbs Tokyo turnip ("kabu"), peeled, cut into half, and sliced into 1/4"(6 mm) thick
- 4 oz (120 g) medium-size shiitake mushrooms, cut into half
- some leaves from Tokyo turnip, cut into 2" (5 cm) length (optional)
- 3 scallions, white part only, thinly sliced
- some chopped cilantro
- hot chili oil ("la-yu"), optional
- Season chicken lightly with salt and pepper. Let it rest in the refrigerator for 2-3 hours to overnight.
- In the donabe, combine the water, rice wine, sugar, soy sauce, and black vinegar. Add the chicken, garlic, scallion (green part), sliced ginger, and dry chili peppers.
- Cover with lid and set over medium-high heat. As soon as the broth starts boiling, reduce the heat to medium-low. Skin as necessary. Cover the surface with a drop-lid (or a piece of parchment paper) and cover with lid again. Simmer for 20-25 minutes.
- Remove the drop lid, as well as the garlic, scallion, ginger, and dry chili and discard. Skim excess grease on the surface if necessary.
- Add the kabu and shiitake mushrooms, and continue to simmer for 15 minutes or until the kabu is tender and the broth is reduced by almost half from the original level.
- Add the kabu leaves (optional) and stir. Turn off the heat and let it rest (with the lid on) for 10-15 minutes.
- Divide into individual bowls and garnish with some sliced scallion, cilantro and la-yu.
Chicken is served with scallion, cilantro, and la-yu.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml