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June 17, 2012

Dinner's Up

Okay since it was wash day and I was going to be in curlers after 3PM there was no way I was trekking out to PF Chang's for dinner.  I was feeling Asian food though so I figured I'd do something Asian inspired with what we had here.  I grabbed the chicken thighs and then raided my spice cabinet for the soy sauce, brown sugar, Hoison sauce, rice wine vinegar, garlic, and a teriyaki sauce.  I sliced the chicken in three or four pieces depending on the size of the thigh and placed them in a large baking dish.

I put about half a teaspoon of dry ginger in a medium sized bowl, added half a cup of brown sugar, about 1/4 cup of natural rice wine vinegar, 1/4 cup of garlic seasoned rice wine vinegar, half a cup of soy sauce, two tablespoons of minced garlic, two teaspoons of Hoison sauce, and 1/4 cup or so of teriyaki sauce.  Mixed that just a bit till it was well blended and then poured most of it on the chicken reserving around 1/4 cup if I wanted to use it later.  Covered the dish with foil and let it cook for about 25 minutes on 325 because some of the chicken was a tiny bit frozen when I cut it.  I remove the foil and let it cut for another 25 minutes at 350 and it was on and popping.  Especially on top of the white rice that was on the side.  If you like your chicken a little on the over done side about 10 more minutes at 350 will put it in that arena (had to do that for mom who DESTROYED her chicken).  Next time I make it I'll take pictures but the half empty pan looks sad lol.  Have a good Sunday and back to the game for me.

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