Chicken Chashu (Japanese Braised Chicken Thigh)
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5
2 reviews
Excellent
Chicken Chashu (Japanese Braised Chicken Thigh)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Chicken and broth
- 600-700 g chicken thigh boneless, skin-on
- 50 g Japanese leek green part, naganegi
- 50 g ginger root
- 3 cloves garlic
Marinade
- 150 ml soy sauce
- 50 ml sake
- 1 tbsp mirin
- 30 g sugar
- 250 ml chicken bouillon leftover from simmering
Instructions
- Stab 600-700 g boneless chicken thigh with a fork all over both sides.
- Cover with plastic wrap and beat with a rolling pin until flattened and an even thickness all over.
- Roll and wrap with butcher's string. Tie and knot tightly to keep it secure.Optional step: Heat a frying pan on medium-high and seal the surface to crisp up the skin and add a charred flavor.
- Place the chicken in a large pot and fill with cold water until completely submerged.
- Heat the pot on medium-high and bring the water to a boil. Once boiling, lower to a simmer and scoop out any scum floating around the top. Then add 50 g Japanese leeks (naganegi), 50 g ginger root and 3 cloves garlic,
- Place a drop lid on top and allow to simmer for 1 hour.
- While it's simmering, take a small pan and add 150 ml soy sauce, 50 ml sake, 1 tbsp mirin and 30 g sugar. Bring to boil on a medium setting and allow to bubble for 2-3 minutes to burn off the alcohol in the sake and mirin. Remove from the heat and leave to cool. This is the base of the marinade.
- After the chicken has simmered for 1 hour, turn off the heat and remove it from the stock. Place it on a plate and allow it to cool for about 10-20 minutes or until cool enough to touch.Once cool, place the chicken inside a zip lock bag and pour in 250 ml chicken bouillon from the pot we cooked the chicken in earlier.
- Add the cooled marinade to the bag, push out the air and seal the top. (Extra optional step: add a few boiled eggs to make easy ramen eggs!)
- Store in the refrigerator for at least 12 hours, preferably overnight.
- Slice while cold and serve with ramen, donburi or eat as a snack.
- Enjoy!
Notes
- The leftover chicken broth can be used to make ramen or soups.
- The leftover marinade can be used as a sauce or cooked into other recipes such as fried rice.
- Keep refrigerated and consume within 3-5 days.
- Freeze for up to 2 weeks and defrost in the fridge overnight before use. (Or cut it into slices before freezing for smaller portions that can defrost quickly.)
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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