Both of my parents are passionate cooks, so I guess it's not surprising that many of my childhood memories are related to food in some way or the other. This recipe was a stable during my childhood and while we hadn't eaten it in a very long time, my father still had the original recipe on file somewhere. As turns out, it's still just as good as it was when I was a kid.
Ingredients (serves 4):
1 Chicken (1,5kg)
150ml Soy sauce (preferably the low-sodium kind)
150ml Sherry or Mirin (I actually used the later)
2 tbs Sugar
1 clove of garlic
1 1/2 tbs freshly grated ginger
Sesame oil
Preparation:
1. Cut the chicken in 10 pieces (or have your butcher do this for you).
2. Mix the soy sauce, the sherry (or Mirin) in a deep dish. Add the mined garlic, the sugar, and the grated ginger. Place the chicken in the marinade and leave it there for at least one hour (there is no need to put this in the fridge).
3. After an hour, take the chicken out and dry it off using kitchen paper. Keep the marinate! Heat up some sesame oil in a frying pan and brown the chicken from all sides over medium heat. Careful: because there is quite a bit of sugar in the marinade, the chicken will burn quickly!
4. Once the chicken is evenly brown, take it out of the pan, get rid of the excess fat (I just wipe the pan with some kitchen paper), and return the chicken to the pan. Now add half of the marinade and cook for another 25mins over medium heat with the lid on, occasionally turning the chicken.
The chicken is served with rice and green vegetables such as pak-choi or sugar snaps. .
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