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Shoyu Chicken over Ginger-Garlic Rice with Bok Choy

This turned out to be very flavorful and the closest yet to what I want out of this dish. I used low-sodium San-J Tamari and the result was nicer that previous results with various soy sauces. 

The Thai Hom Mali Jasmine rice was cooked in a store-bought chicken broth with homemade ginger-garlic paste added. 

I was going to make the sauce with chicken stock, but at the last moment decided water would be the choice at a 1:1 ratio with the tamari. Light brown sugar was added, although the intent was to use dark brown. None was available, so light brown it was. Definitely want to try dark brown, and maybe even turbinado, going forward.

Brown rice vinegar was added, although I went back and forth between it and a really nice, traditionally aged but young, balsamic. TJ's has one that's a good couple of steps above standard supermarket fare and would be the first choice should balsamic be used.

Next time, maybe some dark soy sauce mixed with the tamari with the intent of making the sauce darker. Gotta play with that.

The chicken was marinated in the braising liquid over night in the fridge, and it rested in the sauce for about 40-minutes after cooking before removing it to the broiler to crisp up the skin. It got five minutes under the heat, and another minute or maybe two might have been nice.

The sauce was strained, cooked down, and thickened with cornstarch.  'Twas an enjoyable dinner ...

This was the fourth or fifth time I've made the dish. It's a work in progress.  The internet recipes are all similar to one another, but there are many adjustments and tweaks that can be made. It's been fun trying to improve the dish and make it more my own. 

Shoyu Chicken over Ginger-Garlic Rice with Bok Choy

This turned out to be very flavorful and the closest yet to what I want out of this dish. I used low-sodium San-J Tamari and the result was nicer that previous results with various soy sauces. 

The Thai Hom Mali Jasmine rice was cooked in a store-bought chicken broth with homemade ginger-garlic paste added. 

I was going to make the sauce with chicken stock, but at the last moment decided water would be the choice at a 1:1 ratio with the tamari. Light brown sugar was added, although the intent was to use dark brown. None was available, so light brown it was. Definitely want to try dark brown, and maybe even turbinado, going forward.

Brown rice vinegar was added, although I went back and forth between it and a really nice, traditionally aged but young, balsamic. TJ's has one that's a good couple of steps above standard supermarket fare and would be the first choice should balsamic be used.

Next time, maybe some dark soy sauce mixed with the tamari with the intent of making the sauce darker. Gotta play with that.

The chicken was marinated in the braising liquid over night in the fridge, and it rested in the sauce for about 40-minutes after cooking before removing it to the broiler to crisp up the skin. It got five minutes under the heat, and another minute or maybe two might have been nice.

The sauce was strained, cooked down, and thickened with cornstarch.  'Twas an enjoyable dinner ...

This was the fourth or fifth time I've made the dish. It's a work in progress.  The internet recipes are all similar to one another, but there are many adjustments and tweaks that can be made. It's been fun trying to improve the dish and make it more my own. 

Shoyu Chicken over Ginger-Garlic Rice with Bok Choy

This turned out to be very flavorful and the closest yet to what I want out of this dish. I used low-sodium San-J Tamari and the result was nicer that previous results with various soy sauces. Next time, I'll use a slightly higher salt content.

The Thai Hom Mali Jasmine rice was cooked in a store-bought chicken broth with homemade ginger-garlic paste added. My concern was that the rice would be too intense when the sauce was added, but luck prevailed. A good guess was made of the amount needed.

I was going to make the sauce with chicken stock, but at the last moment decided water would be the choice at a 1:1 ratio with the tamari. Light brown sugar was added, although the intent was to use dark brown. None was available to me, so light brown it was. I definitely want to try dark brown, and maybe even turbinado.

Brown rice vinegar was added, although I went back and forth between it and a really nice, traditionally aged, balsamic. TJ's has one that's a good couple of steps above your standard supermarket fare.

I'd like to try adding some dark soy sauce to the sauce mix with the intention of making the sauce darker. Gotta play with that.

Once the sauce was mixed, I added the chicken and let it marinate overnight in the fridge. When the chicken was done cooking, after about 40-minutes, I let it rest in the sauce for another 30 - 40 minutes before removing it to the broiler to crisp up the skin. It got five minutes under the heat, and another minute or maybe two might have been nice.

The sauce was strained, cooked down a bit, and thickened with cornstarch.

'Twas an enjoyable dinner ...

This is the fourth or fifth time I've made this dish, and it's a work in progress.  The internet recipes are all pretty close to one another, but there are many adjustments and tweaks that can be made. It's been fun trying to improve the dish and make it more my own.